Best 12 Grilled Steak Sandwiches Recipes

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES

Steps:

• Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
• Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

GRILLED-STEAK SANDWICHES

Steps:

• Let steaks stand at room temperature for 30 minutes. Heat grill to high. Brush grates with oil. Season steaks with salt and pepper. Grill for 5 minutes per side for medium-rare. Let rest for 10 minutes. Thinly slice steaks across the grain.
• Meanwhile, drizzle tomatoes with oil; season with salt and pepper. Brush bread with oil. Grill tomatoes until lightly charred and soft, 3 to 4 minutes per side. Grill cut sides of bread until lightly charred, 30 seconds to 2 minutes.
• Layer sliced steak and grilled tomatoes over bottom halves of bread. Garnish with basil and romaine leaves, drizzle with oil, and season with salt and pepper. Sandwich with top halves of bread. Cut each loaf crosswise into 6 sandwiches.

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES

Steps:

• Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
• Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS

Steps:

• Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.
• Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
• Recipe Remix:
• Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.

GRILLED STEAK SANDWICHES WITH BRIE, ROASTED PEPPERS, AND WATERCRESS

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips. (Can be made 1 day ahead. Cover and refrigerate.)
• Brush beef with oil; sprinkle with herbes de Provence, salt, and pepper. Let stand 30 minutes at room temperature.
• Prepare barbecue (medium-high heat). Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours.
• Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of rolls. Cover with roll tops. (Can be made 1 day ahead. Wrap in foil and refrigerate.)

TORTAS DE CARNE ASADA - GRILLED STEAK SANDWICHES

Steps:

• TO make the mayo sauce, mix together mayonnaise, chipotle puree, vinegar and garlic. Set aside.
• Preheat oven to 350°F.
• Season meat with garlic salt and pepper; cook to desired doneness on a grill or in a frying pan with a little oil.
• Slice each telera roll in half horizontally and spread mayo sauce on both halves.
• Place torta halves on cookie sheet and heat in oven until crisp.
• Remove from oven and add two slices of cheese to half of each roll.
• Place carne asada on top of cheese.
• Add tomatoes, onion and lettuce.
• Place avocado slices on the other half of each roll.
• Close halves and serve.

GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS

Steps:

• Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.
• Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
• Recipe Remix:. Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.

GRILLED SKIRT STEAK AND PEPPER SANDWICHES WITH CORN MAYONNAISE

Steps:

• Prepare barbecue (high heat). Whisk first 5 ingredients in medium bowl. Set aside. Pull out some of inside of bread, forming thick shells. Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil. Sprinkle with salt and pepper. Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks. Let steaks rest 5 minutes. Grill bread, cut side down, until charred, about 2 to 3 minutes.
• Cut corn from cobs; add 1 cup to bowl with mayonnaise mixture and stir to coat. Season to taste with salt and pepper.
• Cut steaks diagonally against the grain into 1/3- to 1/2-inch-thick strips. Arrange steak slices, peppers, and onion over bottom halves of bread. Spoon corn mayonnaise over. Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.) only 377 calories!

GRILLED SKIRT STEAK & GORGONZOLA SANDWICHES

Steps:

• Light a grill or preheat a broiler.
• In a small bowl, combine 1 tablespoon of the olive oil with the mustard, garlic and crushed red pepper.
• Season with salt and black pepper.
• Put the steak in a shallow baking dish and spread the mustard mixture all over it.
• Grill the steak over high heat, turning once, until charred and medium rare, about 4 minutes per side.
• Transfer the meat to a cutting board and let it rest.
• Meanwhile, spread the tomato slices on a large platter, drizzle with the balsamic vinegar and the remaining 1 tablespoon of olive oil and season with salt and black pepper.
• In a small bowl, mash the Gorgonzola with the mayonnaise.
• Spread the Gorgonzola mixture on the cut sides of the baguette lengths and grill, cheese side up, until the baguette is toasted and the Gorgonzola is melted, about 1 minute, being careful not to burn the bread.
• Cut the steak into 4-inch lengths, then thinly slice it across the grain.
• Pile the meat on the baguettes and spoon the accumulated meat juices over the top.
• Top with the tomato slices and watercress, close the sandwiches and serve.

GRILLED MARINATED STEAK SANDWICHES

Steps:

• In shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag, mix honey, gingerroot, soy sauce and beer. Add beef; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef over from medium heat about 12 minutes for medium doneness, turning after 6 minutes and brushing frequently with marinade. Discard any remaining marinade.
• Cut beef into thin slices. Serve beef in pita fold breads with tomato and onion.

GRILLED ITALIAN STEAK AND VEGETABLE SANDWICHES

Steps:

• 1. GRILL DIRECTIONS: In large glass bowl or resealable food storage plastic bag, combine vinegar, oil, garlic, parsley, oregano, basil and pepper mix well. Add steak, onion, eggplant and bell pepper toss gently to combine. Cover refrigerate 8 hours or overnight to marinate.2. Heat grill. Drain off and discard marinade. Arrange vegetables in grill basket.* When ready to grill, place steak and grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until steak is of desired doneness and vegetables are crisp-tender, turning once.3. Meanwhile, place buns, cut side down, on grill. Cook 1 to 2 minutes or until lightly toasted. To serve, cut steak into very thin slices. Layer lettuce, steak and vegetables in toasted buns.TIP:*Grill baskets can be found with the grilling accessories at your local department or discount store.Nutrition Information Per Serving: Serving Size: 1 Sandwich * Calories: 400 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 2 g 10% * Cholesterol: 30 mg 10% * Sodium: 630 mg 26% * Total Carbohydrate: 57 g 19% * Dietary Fiber: 5 g 20% * Sugars: 7 g * Protein: 20 g * Vitamin A: 20% * Vitamin C: 30% * Calcium: 10% * Iron: 20% * Dietary Exchanges: 3 1/2 Starch, 1 Vegetable, 1 Lean Meat, 1 Fat or 3 1/2 Carbohydrate, 1 Vegetable, 1 Lean Meat, 1 Fat

GRILLED STEAK SANDWICHES

Steps:

• Mix all ingredients except beef and pita breads in shallow glass or plastic dish or resealable plastic food-storage bag. Add beef; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 4 hours but no longer than 24 hours.
• Heat coals or gas grill. Remove beef from marinade; reserve marinade. Cover and grill beef 4 to 5 inches from medium heat 15 to 20 minutes, turning once and brushing frequently with marinade, until desired doneness. Discard any remaining marinade. Cut beef into thin slices. Serve in pita bread folds.