Grilled Bistro Steak Submarine Sandwiches
Transform your lunch or snack time into a gourmet experience with these Grilled Bistro Steak Submarine Sandwiches. In just 30 minutes, you can delight your family with juicy, perfectly grilled top sirloin steaks, nestled in soft French bread and layered with roasted red peppers, fresh lettuce, and melted Monterey Jack cheese. This vibrant, flavorful meal is not only satisfying but also customizable: add giardiniera for a tangy kick! Ideal for a weekend lunch or a quick weeknight snack, these subs are sure to impress everyone at the table. Fire up the grill and prepare for a mouthwatering treat!
4
Servings
650
Calories
7
Ingredients
Ingredients
boneless beef top sirloin steaks
1 1/2 lbs (cut into 1 inch thick pieces)
French bread
1 loaf (thin, sliced horizontally)
lettuce leaf
1 cup (washed and dried)
roasted red peppers
1 (7 ounce) jar (rinsed and drained)
garlic salt
3/4 teaspoon (for seasoning)
monterey jack pepper cheese
1/2 cup (shredded)
giardiniera
1/2 cup (optional, served on the side)
Instructions
1
Start by preheating your grill to medium heat, ensuring the coals are ashed over.
2
Season the boneless beef top sirloin steaks generously with garlic salt on both sides.
3
Place the steaks on the grill, cooking for about 16 to 21 minutes for medium-rare to medium doneness, turning them once halfway through the cooking time.
4
Meanwhile, prepare the French bread by slicing it horizontally without cutting all the way through, creating a hinge.
5
Once the steaks are finished, remove them from the grill and let them rest for a few minutes before slicing.
6
While the steaks rest, line the bottom of the bread with fresh lettuce leaves and layer with the roasted red pepper strips.
7
Thinly slice the grilled steaks and arrange them evenly over the peppers.
8
Sprinkle shredded Monterey Jack pepper cheese over the steak slices, allowing the residual heat to melt the cheese slightly.
9
Close the sandwich securely and slice into 4 to 6 individual portions.
10
Serve immediately with giardiniera on the side, if desired, for an extra touch of flavor!
Nutrition Information
30g
Fat
45g
Carbs
55g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used is 1.5 lbs of boneless beef top sirloin steaks.
How many servings does this recipe provide?
This recipe provides 4 servings.
What type of bread is recommended for these sandwiches?
A thin loaf of French bread is recommended for these submarine sandwiches.
How should the steak be seasoned?
The steak should be seasoned generously on both sides with garlic salt.
What is the recommended grill temperature?
The grill should be preheated to medium heat with coals ashed over.
How long should I grill the top sirloin steaks?
Grill the steaks for 16 to 21 minutes for medium-rare to medium doneness.
How many times should I turn the steaks while grilling?
The steaks should be turned once halfway through the cooking time.
Should I let the steak rest after grilling?
Yes, you should let the steaks rest for a few minutes before slicing them.
How do I prepare the French bread?
Slice the bread horizontally without cutting all the way through to create a hinge.
What kind of cheese is used in these subs?
The recipe uses 1/2 cup of shredded Monterey Jack pepper cheese.
What vegetables are layered at the bottom of the sandwich?
The bottom of the bread is lined with fresh lettuce leaves and roasted red pepper strips.
How are the roasted red peppers prepared?
Use one 7-ounce jar of roasted red peppers, rinsed and drained before use.
What can I add for a tangy kick or extra flavor?
You can serve the sandwiches with giardiniera on the side for a tangy kick.
How should the steak be sliced for the sandwich?
The grilled steak should be thinly sliced before being arranged on the bread.
How do I melt the Monterey Jack pepper cheese?
Sprinkle the shredded cheese over the hot steak slices so the residual heat melts it.
How many calories are in one serving?
Each serving contains approximately 650 calories.
What is the protein content per serving?
Each serving contains 55g of protein.
What is the fat content of this sandwich?
The sandwich contains 30g of fat per serving.
How many carbohydrates are in each serving?
There are 45g of carbohydrates per serving.
How thick should the steak pieces be?
The steaks should be cut into 1 inch thick pieces.
How many individual portions can one loaf make?
Once assembled, the sandwich can be sliced into 4 to 6 individual portions.
Is this a quick recipe to prepare?
Yes, the entire meal can be prepared in about 30 minutes.
Is the giardiniera included in the sandwich or served separately?
The recipe suggests serving the giardiniera on the side as an optional addition.
How much garlic salt is required?
You will need 3/4 teaspoon of garlic salt for seasoning.
What is the best way to prepare the lettuce?
The lettuce leaves should be washed and dried before being added to the sandwich.
Can this be served as a snack?
Yes, it is described as a gourmet experience suitable for both lunch and snack time.
What tags are associated with this recipe?
Tags include grilled steak, submarine sandwich, lunch, snack, and bistro-style.
What is the total number of ingredients needed?
There are 7 main ingredients required for this recipe.
Is the French bread toasted on the grill?
The instructions do not specify grilling the bread; the steaks are the main grilled component.
How should I layer the ingredients?
Layer the lettuce first, then the peppers, followed by the sliced steak, and finally the cheese.