Grilled Steak Sandwiches
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr
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Servings
4 sandwiches
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Calories
517 kcal
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Course
Main Course, Lunch
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Cuisine
American
Grilled Steak Sandwiches
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Juicy steak is grilled, sliced, and served on homemade garlic toast with a side of grilled veggies for the perfect summer meal.
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Ingredients
Steaks
- 2 strip loin steaks or ribeye steaks, 1" thick
- 1 tablespoon olive oil
- salt and pepper to taste or steak seasoning if desired
- ¼ cup Garlic butter divided
- 4 ciabatta buns or two 6" slices garlic baguette
- 6 ounces mushrooms ½" slices
- 1 onion sliced
- 2 prigs fresh thyme
- 1 prig fresh Rosemary
- optional sandwich additions *see notes
Instructions
- Preheat grill to medium heat.
- Remove steaks from the fridge and rub with olive oil. Season with salt & pepper or steak seasoning to taste. Set aside on the counter.
- Tear off a 16” sheet of heavy duty foil and spray with cooking spray.
- Place onions, mushrooms, 2 tablespoons garlic butter, and herbs in the center of the foil sheet. Season with salt and pepper.
- Bring up the long sides of the foil, so the ends meet and double-fold the ends. Double fold the two short ends to seal the packet.
- Place packet on the preheated grill and grill 10-15 minutes on one side. Flip package over and grill an additional 15 minutes or until onion is tender.
- Add the steaks to the grill (after the initial 15 minutes of cooking the foil packets) and cook 5-6 minutes. Flip steaks and cook an additional 6-8 minutes or until it reaches 140°F or desired doneness. (*see notes).
- Remove steak from the grill and place on a plate. Loosely tent with Reynolds Wrap and let rest 5-7 minutes before slicing.
- While steak is resting, butter the ciabatta rolls with garlic butter. Place butter side down on the grill and grill 3-4 minutes or until lightly browned.
- Slice steak across the grain into ½" slices.
- Spread each toasted roll with dijon mustard (if using) and a small handful of arugula. Add sliced steak, mushrooms and onions (and spoon any butter in the packet over the steaks). Serve immediately.
Notes
- To safely clean grill before use, roll a ball of foil and use tongs to scrape the grates of a heated grill.When sealing the foil packet, be sure to leave a little bit of room for heat to circulate inside.Bring steaks to room temperature before grilling.For best results, use an instant-read thermometer to ensure the steaks do not overcook. I remove the steaks from the grill a couple of degrees before it reaches the desired temperature. It will continue to cook while it rests.
- The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
- Rare: 125°FMedium-Rare: 135°FMedium: 145°FMedium Well: 155°FWell: 160°F
- Optional additions: arugula, dijon mustard, horseradish, provolone cheese
- arugula, dijon mustard, horseradish, provolone cheese
Nutrition Information
Show Details
Serving
1sandwich
Calories
517
(26%)
Carbohydrates
30g
(10%)
Protein
29g
(58%)
Fat
32g
(49%)
Saturated Fat
15g
(75%)
Cholesterol
99mg
(33%)
Sodium
438mg
(18%)
Potassium
478mg
(14%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
395IU
(8%)
Vitamin C
4mg
(4%)
Calcium
18mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 517 | 26% |
| Carbohydrates | 30g | 10% |
| Protein | 29g | 58% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 99mg | 33% |
| Sodium | 438mg | 18% |
| Potassium | 478mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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