End-of-the-Week Steak Sandwiches


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End-of-the-Week Steak Sandwiches

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    Looking to end your week on a high note? Try our End-of-the-Week sandwiches filled with steak, cheese, and veggies.

    Get recipes—breakfast, lunch, and dinner included—for 5 full days of meal prepped meals using just 20 ingredients (and some pantry staples).

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    Servings and Ingredients

    Serves 4
    Steak Marinade
    4 (8-oz. each) Hy-Vee Choice Reserve New York strip steaks, about 1-inch thick, patted dry
    1 c. Gustare Vita olive oil
    1 tbsp. Gustare Vita balsamic vinegar
    ½ tsp. Hy-Vee Dijon mustard
    ½ tsp. Hy-Vee salt
    ¼ tsp. Hy-Vee ground black pepper
    Basil Pesto
    1 c. fresh basil, packed
    1 clove(s) garlic
    ¼ c. Gustare Vita olive oil
    Hy-Vee salt
    Hy-Vee ground black pepper
    Steak and Pesto Sandwiches
    1 loaves Hy-Vee frozen bread dough, thawed and baked according to pkg. directions
    Gustare Vita olive oil, for brushing
    8 slice(s) Soiree fresh mozzarella cheese
    1 small red onion, sliced
    1 c. mixed salad greens

    Things To Grab

    • 2-gallon resalable plastic bag
    • Medium bowl
    • Food processor or blender
    • Rubber spatula
    • Charcoal or gas grill
    • Meat thermometer
    • Aluminum foil


    1. Marinade Steak: Place steak in a 2-galon resealable plastic bag; set aside. Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper in a medium bowl. Pour mixture over steaks; seal bag. Turn bag to evenly coat steaks; marinate in refrigerator for 30 minutes. 

    2. Make Pesto: Place fresh basil and garlic in a food processor or blender. Cover and process until chopped, stopping to scrape down sides as needed. With processor running, slowly add olive oil. Process until well combined and season with salt and black pepper. 

    3. Prepare a charcoal or as gril with greased grill rack for direct grilling over medium heat. Remove steak from marinade; discard marinade. Grill steaks 8 to 10 minutes or until an internal temperature reaches 130 degrees for medium-rare doneness, turning once halfway through. Remove steaks from grill and loosely cover with foil; let stand 15 minutes. 

    4. For Sandwiches: Preheat broiler to HIGH. Lightly brush 8 (1/2-inch each) slices of baked bread with olive oil; place on a large baking sheet. Broil 2 to 3 minutes or until lightly toasted. Top half the toasts with 2 slices fresh mozzarella cheese. Broil 2 to 3 minutes or until cheese begins to melt. 

    5. To assemble sandwiches, layer steak, onions, and salad greens on top of mozzarella. Spread remaining toast with pesto; place pesto side down on salad greens.

    Nutrition facts


    950 Calories per serving
    1 sandwich

    Amounts Per Serving

    • Total Fat: 59g
    • Cholesterol: 140mg
    • Sodium: 1360mg
    • Total Carbohydrates: 52g
    • Protein: 54g

    Daily Values

    Iron 40%
    Calcium 15%
    Vitamin D 0%
    Potassium 4%