A couple of weekends ago Kyle and I had such a great time grilling out steaks with some friends. Everything about the evening was fun- the food, the conversation, the company and the game night that ended the evening! Then, it was a bonus because the following Monday we had pretty much everything we needed for these incredibly delicious and incredibly easy steak sandwiches! I don’t know about you guys but we just can’t let good steak go to waste. Actually, I really don’t like letting any food go to waste. However, I don’t want to eat it the exact same way on round two. I have learned that everyone has a leftover preference. I’ve learned that my husband’s family loves turning steak from the night before into steak & potato burritos the next morning. I know of other friends who love steak and eggs. Me? I love a warm and savory steak sandwich. I’ve made this a couple of ways over the years, but I have to say that this one is the best! I was seriously loving every. single. bite. of this sandwich! The flavors all combine perfectly and the spread that I whipped up pretty much seals the deal. I knew that my husband even liked it when he dipped the spoon back in the bowl to slather on a little more of that creamy spread (he is somewhat of a purist, especially when it comes to meat, and so sauces are something with which he is a bit hesitant).
This sandwich is so simple to make. I think I started pulling out the ingredients and cooking the other parts of the sandwich around 6:15 and we were sitting at the table by about 7. I pulled the steak out of the fridge to take some of the chill off. Then I broiled / roasted my red bell pepper just like I always do. You can find quick instructions on that here (or you can buy jarred roasted red bell pepper, of course). Then I heated some olive oil in the skillet and started to saute my mushrooms on medium heat, which probably took about 10 minutes or so. While those cooked on the skillet I was able to quickly whisk together the spread. I have been experimenting with garlic infused olive oil recently and so far am LOVING it! You can use fresh garlic in the sauce if you want, but, I think a tiny bit of the garlic-infused olive oil in the sauce is absolutely delectable and really makes the sauce what it is! After the mushrooms are done I removed them onto a plate and covered to keep warm. I then sauteed some white onions so Kyle could put them on his sandwich. You can definitely do that too if you want!
The next time you decide to grill out steaks, make sure to grill a little extra so that you can enjoy these sandwiches for one of your dinners to follow. It has carbohydrate, veggies, and protein all in one bite. It’s filling, it’s satisfying, it’s nutritious, it’s delicious and I hope you find the time to give it a try!
THE BEST GRILLED STEAK SANDWICHES
Makes 2 sandwiches
For the Sandwiches:
4 slices of sourdough bread
Already grilled steak (about a couple of ounces per sandwich, or however much you want!)
1 large Portobello mushroom, sliced into about 1/4 inch-thick slices
1 medium red bell pepper, roasted & skin removed (see easy instructions here. Or you can buy jarred already roasted bell peppers at the store)
1/2 cup of packed spinach
For the Dill Aioli:
1/4 cup nonfat Greek yogurt
1 tablespoon mayonnaise
1/4 to 1/2 teaspoon garlic-infused EVOO
1 1/2 teaspoons chopped fresh dill
2 teaspoons of lemon juice
sprinkle of salt (1/8 teaspoon or less)
Follow the directions here to slice and roast your red bell pepper.
While your bell peppers roast, heat about 2 teaspoons of olive or canola oil in a medium skillet on medium heat.
Add mushrooms to the skillet and cook for about 10 minutes until the mushrooms begin to sweat and become fork-tender.
Transfer the cooked mushrooms to a plate and cover with foil to keep warm.
Your peppers should also be done at this point. Once peeled, keep sealed in foil or covered on same plate as the mushrooms to keep warm.
Reheat the steak in the oven or in the microwave (about 1 minute in microwave)
Whisk together all of the ingredients for your Dill Aioli
Toast the sourdough bread.
Now it’s time to assemble the sandwiches! To assemble each sandwich:
On one slice of bread spread about 2 to 3 teaspoons of the aioli.
On the other slice add your spinach, followed by slices of your steak, followed by about half of the sliced roasted red peppers followed by about 4 mushroom slices.
Press your sandwich together and enjoy!