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Steak Sandwiches with Blue Cheese, Caramelized Onions, and Sundried Tomatoes

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Juicy grilled steak sandwiches layered with caramelized onions, creamy blue cheese, and tangy sundried tomatoes on warm dinner rolls.

Ingredients

  • ¼ cup extra virgin olive oil
  • ¼ cup balsamic
  • 2 tablespoon minced garlic
  • 2 tablespoon whole-grain mustard
  • Black pepper, to taste
  • 16 ounces sirloin or strip steak
  • 4 dinner rolls
  • 1 cup onion, sliced (one medium-large onion)
  • 2 tablespoons extra virgin olive oil
  • ¼ cup creamy blue cheese
  • 7 ounces sundried tomatoes (one jar, drained)

Instructions

  1. Combine ¼ cup olive oil, balsamic, garlic, whole-grain mustard, and black pepper in a sealable bag. Add the steak, seal, and marinate in the refrigerator for 2–12 hours.
  2. About 20 minutes before grilling, remove the steak from the refrigerator and let it sit at room temperature. Meanwhile, bake or warm the dinner rolls if necessary.
  3. Heat 2 tablespoons olive oil in a skillet over medium-low heat. Add the sliced onion and cook until soft and caramelized, reducing the heat to low if necessary.
  4. Heat the grill to high. Remove the steak from the marinade and grill for 4–5 minutes on the first side and 3–4 minutes on the second side for medium-rare, or until desired doneness.
  5. Transfer the steak to a platter, tent loosely with foil, and let rest for 5 minutes. Slice thinly against the grain.
  6. Divide the sliced steak among the dinner rolls and top with creamy blue cheese, caramelized onions, and drained sundried tomatoes. Serve warm.

Notes

  • For the best flavor, marinate the steak for at least 2 hours or up to 12 hours.
  • Cooking time for the steak may vary depending on its thickness and desired doneness.
  • Letting the steak rest for 5 minutes before slicing helps retain its juices.
  • Slice the steak thinly against the grain for more tender sandwiches.

Nutrition

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