AuthorMike EgrieCategoryDifficultyIntermediate
Grilled Sliced Steak Sandwiches
Yields10 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 1 top round London broil (about 2 pounds)
 1 ½ tsp olive oil
 6 oz sliced organic portobello mushrooms
 ½ (16-ounce) package peppers and onions
 10 mini naan
 10 slices provolone cheese
 Chipotle mayo, hot sauce, yellow mustard and/or bagged salad kit for serving (optional)
1

Prepare outdoor grill for direct grilling over medium-high heat. Rub steak with oil and place on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness, turning once. Transfer steak to cutting board and tent loosely with foil; let stand 10 minutes.

2

On rimmed baking pan, stir mushrooms and peppers and onions; spray with cooking spray. Place pan on hot grill rack; cover and cook 8 minutes or until vegetables are browned, stirring occasionally.

3

Place naan on hot grill rack; cover and cook 1 minute or until grill marks appear. Turn naan and top with cheese; cover and cook 1 minute, or until cheese melts.

4

Slice steak across the grain; top half of naan with steak and vegetables; fold naan over to enclose filling and secure with toothpicks. Serve sandwiches drizzled with chipotle mayo, hot sauce or mustard along with salad kit, if desired.

Ingredients

 1 top round London broil (about 2 pounds)
 1 ½ tsp olive oil
 6 oz sliced organic portobello mushrooms
 ½ (16-ounce) package peppers and onions
 10 mini naan
 10 slices provolone cheese
 Chipotle mayo, hot sauce, yellow mustard and/or bagged salad kit for serving (optional)

Directions

1

Prepare outdoor grill for direct grilling over medium-high heat. Rub steak with oil and place on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 145° for medium-rare or to desired doneness, turning once. Transfer steak to cutting board and tent loosely with foil; let stand 10 minutes.

2

On rimmed baking pan, stir mushrooms and peppers and onions; spray with cooking spray. Place pan on hot grill rack; cover and cook 8 minutes or until vegetables are browned, stirring occasionally.

3

Place naan on hot grill rack; cover and cook 1 minute or until grill marks appear. Turn naan and top with cheese; cover and cook 1 minute, or until cheese melts.

4

Slice steak across the grain; top half of naan with steak and vegetables; fold naan over to enclose filling and secure with toothpicks. Serve sandwiches drizzled with chipotle mayo, hot sauce or mustard along with salad kit, if desired.

Grilled Sliced Steak Sandwiches
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