Celebrating Modern Jewish Living Through Food, Tradition, and Family
Now this is a delicious grilled steak sandwich–well-seasoned, savory, and cooked to juicy perfection.
The Backstory: This hearty Grilled Steak Sandwich is always a hit when served to family and friends. I started making this sandwich just a few years ago. I am a beef lover. I was looking for different methods of preparing steak. The old standby that I grew up with was steak, mashed potatoes, and a limited selection of veggies. Mom used canned vegetables only. It could have been peas, carrots, or peas mixed with carrots. Occasionally corn niblets or string beans would show up our plate. Wow, a change! I have tried using steak in a salad and find that very satisfying also. What ever way you prepare your steak, I hope you will enjoy it as much as I do. More of the Backstory after the recipe…
Grilled Steak Sandwich
- 1 1/2+ lbs. Kosher Steak, cut in 1/2 inch strips steak of your choie
- 2 large green and/or red peppers cut into 1/2 inch strips peeled and seeded
- 1 large sweet onion cut into 1/2 strips
- 2 cups fresh button mushrooms, sliced
- 2+ tbsp. oil
- 1/2 tsp. Kosher salt
- 1/4 tsp. black pepper
- 1 clove chopped garlic
- 4 tbsp. Peter Lugers Steak Sauce or steak sauce of your choice
- 1 tbsp. fresh parsley flakes, chopped
In a large skillet heat oil on medium heat. Add the peppers and onions. When veggies start to soften add the mushrooms. Cook about about 1 minute and add the garlic and the parsley. When all is softened, remove from heat. Place the mixture in a bowl. Set aside.
Season the meat with the salt and pepper. Place in the skillet and saute on medium high heat for about 3-5+ minutes, stirring often. When steak is done, remove and place in a dish for about 5 minutes to rest.
On each roll evenly divide the steak sauce and spread all over. Evenly place the meat on each roll. Add the veggie mixture, close the sandwich and enjoy.