Grilled Steak Sandwiches
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
4 sandwiches
-
Calories
517 kcal
-
Course
Main Course, Lunch
-
Cuisine
American
Grilled Steak Sandwiches
Description
This recipe starts by seasoning steaks with olive oil, salt, pepper, or steak seasoning, bringing them to room temperature before grilling. Onions, mushrooms, butter, and fresh herbs like thyme and rosemary are sealed in a foil packet and cooked on the grill until tender. The steaks cook over direct heat, aiming for medium-rare to medium depending on preference, and rest covered briefly to retain juices.
The sandwich assembly includes slicing the rested steak thinly, layering it with the softened garlic butter vegetables inside toasted ciabatta buns or garlic baguette slices. This layering combines savory grilled beef with richly flavored vegetables and bread, offering a hearty and satisfying meal.
Options include adding spicy mustard, peppery arugula, horseradish for heat, and provolone for creaminess, making these sandwiches adaptable to taste and occasion. The recipe emphasizes proper grilling temperature and resting for optimal texture.
Tips emphasize cleaning the grill safely, sealing the foil packets to allow heat circulation, and using a thermometer to monitor steak doneness, matching FDA guidelines for safe cooking temperatures while achieving desired steak texture.
Ingredients
Steaks
- 2 strip loin steak or ribeye steaks, 1" thick
- 1 tablespoon olive oil
- salt or steak seasoning if desired, to taste
- black pepper or steak seasoning if desired, to taste
- ¼ cup butter divided, with garlic
- 4 ciabatta buns or two 6" slices garlic baguette
- 6 ounces mushrooms ½" slices
- 1 onion sliced
- 2 prigs thyme fresh
- 1 prig rosemary fresh
- 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
- Use a ball of foil with tongs to clean the heated grill grates safely before cooking.
- Seal foil packets with space inside to allow heat circulation and even cooking of vegetables.
- Bring steaks to room temperature before grilling for more even cooking.
- An instant-read thermometer ensures steaks reach the desired doneness without overcooking; remove 2°F before target as steak continues to cook while resting.
- The USDA recommends steaks reach 145°F with a 3-minute rest; adjust according to personal preference for rare to well-done.
- Optional sandwich toppings include arugula, dijon mustard, horseradish, and provolone cheese for added flavor and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
