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Reunion Steak Sandwiches Recipe
Reunion Steak Sandwiches Recipe photo by Taste of Home

Reunion Steak Sandwiches Recipe

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Every year, my grandma hosts a family reunion where these flank steak subs steal the show. They're topped with a "special sauce" that requires only three ingredients. For a quick dinner, serve them with coleslaw and macaroni salad from the deli.
TOTAL TIME: Prep: 20 min. Grill: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Grill: 20 min.
MAKES: 6 servings

Ingredients

  • 1 beef flank steak (1-1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, softened
  • 6 sesame submarine sandwich buns, split
  • 2 medium tomatoes, thinly sliced
  • 1 medium onion, thinly sliced
  • 6 slices process American cheese
  • MUSTARD SAUCE:
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 4-1/2 teaspoons Worcestershire sauce

Nutritional Facts

1 serving (1 each) equals 814 calories, 39 g fat (13 g saturated fat), 85 mg cholesterol, 1,487 mg sodium, 76 g carbohydrate, 5 g fiber, 38 g protein.

Directions

  1. Sprinkle steak with salt and pepper. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before thinly slicing.
  2. Spread butter over inside of buns. Place the tomatoes, onion, sliced steak and cheese on bun bottoms. Broil 5-6 in. from the heat for 2-3 minutes or until cheese is melted. In a small bowl, whisk the mayonnaise, mustard and Worcestershire sauce until blended; spoon over cheese. Replace bun tops. Yield: 6 servings.
Originally published as Reunion Steak Sandwiches in Quick Cooking September/October 2003, p30

Nutritional Facts

1 serving (1 each) equals 814 calories, 39 g fat (13 g saturated fat), 85 mg cholesterol, 1,487 mg sodium, 76 g carbohydrate, 5 g fiber, 38 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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MY REVIEW
Reviewed Dec. 21, 2011

"Serve with plenty of napkins. They're 'finger-licking good'!"

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