Tear 4 (12x12-inch each) sheets of heavy foil; set aside. Trim fat from steak. Place steak in a large resealable plastic bag. Combine 2 tablespoons oil, garlic powder, onion powder, thyme, basil, pepper, and salt. Pour over steak in bag. Seal bag; turn to coat steak. Let stand at room temperature while preheating grill.
Sandwiches on the grill? Yes please! Especially when it's packed with grilled steak, veggies, and bread and topped with melted cheese.
Servings and Ingredients
|2 (8-oz. each) boneless beef sirloin strip steaks, 1-inch-thick|
|3 tbsp. Hy-Vee canola oil, divided|
|½ tsp. Hy-Vee garlic powder|
|½ tsp. Hy-Vee onion powder|
|½ tsp. Hy-Vee dried thyme|
|½ tsp. Hy-Vee dried basil|
|1 tsp. Hy-Vee ground black pepper|
|½ tsp. Hy-Vee kosher sea salt|
|1 (8-oz.) pkg. whole baby bella mushrooms|
|1 c. grape tomatoes|
|1 red onion, cut into wedges|
|4 (8-inch) Hy-Vee mini baguettes, split|
|1 (8-oz.) pkg. Hy-Vee sliced provolone cheese|
Things To Grab
- Aluminum foil
- Large resealable plastic bag
- Charcoal or gas grill
- Metal skewers
Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat. Thread mushrooms, tomatoes, and onion wedges onto metal skewers. Brush with remaining 1 tablespoon oil; set aside.
Remove steak from bag; discard marinade. Grill 10 to 12 minutes for medium-rare (130 degrees), turning once halfway through. Remove from grill; cover and let rest for 5 minutes.
Grill skewered vegetables for 5 minutes or until lightly charred turning frequently. Grill baguettes, cut sides down, for 1 to 2 minutes or until toasted.
Thinly slice steak against the grain. Remove vegetables from skewers and chop. Divide cheese, steak, and vegetables among baguettes. Wrap sandwiches tightly in foil and grill for 2 to 4 minutes or until cheese begins to melt. Unwrap sandwiches, cut in half and serve.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 60mg
- Sodium: 650mg
- Total Carbohydrates: 24g
- Protein: 24g