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These sandwiches are so quick and easy and VERY delicious. I serve these with cole slaw and potato chips for a quick after work meal. Recipe from the Chicago Tribune. Prep time includes marinating time.
- Place the steak in a large baking dish; pour dressing over, marinate 20 minutes.
- Heat a broiler or grill, broil or grill steak, turning once, until browned on the outside but still pink in the middle, about 10 minutes; let rest on a cutting board 5 minutes.
- Meanwhile, heat oil in a skillet over medium-low heat; add onions, cook, stirring occasionally, until very browned and soft, about 15 minutes; season with salt and pepper.
- Cut steak across the grain into very thin slices; place on roll bottoms; top with cooked onions, blue cheese and roll tops.
Great recipe. I used the ingredients as the recipe called but I served this as an appetizer. After the steak was cooked & rested a bit I sliced it thin & placed on toasted french bread slices. Added the carmalized onions & blue cheese on top & served. They were GONE. My guest took the remainder & were eating it with frito scoops. (not half bad) Wonderful recipe. Simple yet elegant. Thank you.
Wonderful. And yes, flexible. I only had three quarters of a pound of eye of round steak, so I used half the dressing to marinate. I used two demi-loaves of asiago cheese bread, Monteray Jack instead of blue cheese, and added some leafy lettuce. The steak only took 8 minutes to cook. After resting I sliced thin on the diagonal as for flank steak. It served four of us heartily and was absolutely delicious. I will make this often. Thank you.
This is a winning sandwich in more ways than one! First of all, it's flexible. I didn't have any flank steak so I used a large sirloin that was about 3/4" thick instead. Followed your directions exactly for marinating and grilling the steak. We used hoagie buns which we toastd on the grill. After adding the blue cheese on top of the warm steak strips & carmalized onions, it melted nicely inside the toasted bun. Last but not least, this sandwich is full of flavor and mighty tasty. Thanks Judy! This one stays on my keeper list.