Recipe: Bistro Steak Subs
Sandwiches Bistro Steak Subs
1993 National Beef Cook-Off Recipe
Makes 4 to 6 servings
1 1/2 pound boneless beef top sirloin steak, cut 1 inch thick
1 thin loaf French bread, split
Lettuce leaves
1 jar (7 ounces) roasted red peppers, rinsed, drained
3/4 teaspoon garlic salt
1/2 cup shredded Monterey Jack cheese with jalapeno pepper
Mild giardiniera (optional)
Place beef steak on grid over ash-covered medium coals; grill 16 to 21 minutes for medium-rare to medium doneness, turning once.
Line bottom of bread with lettuce; top evenly with pepper strips.
Carve steak into thin slices; season with garlic salt. Arrange over peppers; top with cheese. Close sandwich; cut into 4 to 6 portions. Serve with giardiniera, if desired.
1993 National Beef Cook-Off Recipe
Makes 4 to 6 servings
1 1/2 pound boneless beef top sirloin steak, cut 1 inch thick
1 thin loaf French bread, split
Lettuce leaves
1 jar (7 ounces) roasted red peppers, rinsed, drained
3/4 teaspoon garlic salt
1/2 cup shredded Monterey Jack cheese with jalapeno pepper
Mild giardiniera (optional)
Place beef steak on grid over ash-covered medium coals; grill 16 to 21 minutes for medium-rare to medium doneness, turning once.
Line bottom of bread with lettuce; top evenly with pepper strips.
Carve steak into thin slices; season with garlic salt. Arrange over peppers; top with cheese. Close sandwich; cut into 4 to 6 portions. Serve with giardiniera, if desired.
MsgID: 3111104
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Main Dish Recipes (44)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Main Dish Recipes (44)
Board: Daily Recipe Swap at Recipelink.com
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