Epic Steak Sandwiches

A great recipe for busy moms or nine-to-fivers, this recipe takes a 2 pound london broil steak and makes five EPIC steak sandwiches. From the 24 hour marinade to the Wegman’s bakery bread and sharp cheddar cheese, the flavors in these sandwiches are seriously awesome! Two variations of sauces and toppings provide for a versatile dish to serve to one or many. 

Makes 5 sandwiches.

Ingredients:

2 lb london broil steak
10 slices bread; I used Wegmans’ Bakery Cheddar loaf
2 tbsp unsalted butter
2 tsp Montreal Steak Seasoning
Condiments & Toppings – I used various combinations of each of the following to suit my guests tastes: Hidden Valley sandwich spreads, red onion, fresh avocado, and sharp cheddar cheese.

For the Marinade:

1 tbsp  veg oil
2 tsp red wine vinegar
1/4 cup dry red wine (I have also used 1/2 can dark beer!)
2 tsp minced garlic
2 tbsp Worcestershire sauce
1 tsp Montreal Steak Seasoning
1 tsp Dijon mustard
Tabasco sauce, to taste (I used 6-8 drops)

For the Marinade:

Combine all ingredients for the marinade in a medium bowl and mix well. Place steak in a gallon-size Ziploc bag and carefully add in the marinade. Seal the bag and place in refrigerator for 12-24 hours.

To create EPIC sandwiches:

Preheat oven to 375 degrees. 

Heat a cast iron skillet on medium-high heat until hot – test it by splashing a few drops of water on the surface. If the water immediately sizzles away, you’re ready to start! Place the steak in the center of the pan and do not move it for 3-4 minutes, searing the outer edge.

Sprinkle the uncooked side with 1 tsp Montreal Steak Seasoning and flip the steak. Sprinkle another 1 tsp of steak seasoning. Sear for 3-4 minutes.

Place the skillet into the preheated oven on the middle rack. Cook for 10-15 minutes or until steak is cooked to your liking. Internal temperature for my steak was about 140 degrees when I removed from the oven.

Allow the steak to cool a little while you prepare whatever toppings or condiments you plan to use on your sandwiches. I used this opportunity to cut up some cheddar cheese, slice some avocado and onion, and spread the condiments on my bread slices.

Now, slice the steak into thin strips and set aside with the remaining ingredients.

On a large, flat skillet, place a small tab of butter for each sandwich you want to make. I Made three in these photos. Place the skillet on medium heat. 

As soon as the butter begins to melt, place a slice of bread over each dab. If you haven’t already, coat the other side of the bread with any condiments you wish to use. I used Hidden Valley Sandwich Spreads in Oven Roasted Garlic and Spicy Chipotle Pepper.


Then layer 5-6 strips of steak onto each sandwich. Top with onion, avocado, tomato, or whatever else you like. Add cheese and finally cap with another piece of bread.

        

Place a small dab of butter on the top of each sandwich and carefully flip each one over, one at a time.
Grill for about two more minutes. Remove from heat and cut i half with a sharp knife. Serve warm and enjoy!

 

– Chef Genny

EPIC Steak Sandwiches
Yields 5
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Ingredients
  1. 2lb london broil steak
  2. 10 slices bread; I used Wegmans' Bakery Cheddar loaf
  3. 2 tbsp unsalted butter
  4. 2 tsp Montreal Steak Seasoning
  5. Condiments & Toppings - I used various combinations of each of the following to suit my guests tastes: Hidden Valley sandwich spreads, red onion, fresh avocado, and sharp cheddar cheese.
For the Marinade
  1. 1 tbsp veg oil
  2. 2 tsp red wine vinegar
  3. 1/4 cup dry red wine (I have also used 1/2 can dark beer!)
  4. 2 tsp minced garlic
  5. 2 tbsp worcestershire sauce
  6. 1 tsp Montreal Steak Seasoning
  7. 1 tsp dijon mustard
  8. Tabasco sauce, to taste (I used 6-8 drops)
For the Marinade
  1. Combine all ingredients for the marinade in a medium bowl and mix well. Place steak in a gallon-size ziploc bag and carefully add in the marinade. Seal the bag and place in refrigerator for 12-24 hours.
To create EPIC sandwiches
  1. Preheat oven to 375 degrees.
  2. Heat a cast iron skillet on medium-high heat until hot - test it by splashing a few drops of water on the surface. If the water immediately sizzles away, you're ready to start! Place the steak in the center of the pan and do not move it for 3-4 minutes, searing the outer edge.
  3. Sprinkle the uncooked side with 2 tsp Montreal Steak Seasoning and flip the steak. Sear for 3-4 minutes.
  4. Place the skillet into the preheated oven on the middle rack. Cook for 10-15 minutes or until steak is cooked to your liking. Internal temperature for my steak was about 140 degrees when I removed from the oven.
  5. Allow the steak to cool a little while you prepare whatever toppings or condiments you plan to use on your sandwiches. I used this opportunity to cut up some cheddar cheese, slice some avocado and onion, and spread the condiments on my bread slices.
  6. Now, slice the steak into thin strips and set aside with the remaining ingredients.
  7. On a large, flat skillet, place a small tab of butter for each sandwich you want to make. I Made three in these photos. Place the skillet on medium heat.
  8. As soon as the butter begins to melt, place a slice of bread over each dab. If you haven't already, coat the other side of the bread with any condiments you wish to use. I used Hidden Valley Sandwich Spreads in Oven Roasted Garlic and Spicy Chipotle Pepper.
  9. Then layer 5-6 strips of steak onto each sandwich. Top with onion, avocado, tomato, or whatever else you like. Add cheese and finally cap with another piece of bread.
  10. Place a small dab of butter on the top of each sandwich and carefully flip each one over, one at a time. Grill for about two more minutes. Remove from heat and cut i half with a sharp knife.
  11. Serve warm and enjoy! - Chef Genny
Half Baked Cooks http://halfbakedcooks.com/

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