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Steak Sandwich Kabobs

Skewers with seasoned steak, bread and veggies are grilled and topped with provolone cheese for a fantastic meal. Coleslaw, spruced up with chopped walnuts, is a great side for the kabobs. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 pound beef top sirloin steak, cut into 1-inch cubes
  • 1 teaspoon steak seasoning
  • 1 medium sweet red pepper, cut into 1-inch chunks
  • 6 ounces focaccia bread, cut into 1-inch cubes
  • 1 medium onion, cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 3 slices provolone cheese, cut into strips
  • 2 cups deli coleslaw
  • 1/2 cup chopped walnuts

Directions

  • Sprinkle beef with steak seasoning. Alternately thread the beef, red pepper, bread cubes and onion onto 4 metal or soaked wooden skewers; brush with oil.
  • Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. For medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°. Top with cheese; grill 1-2 minutes longer or until cheese is melted.
  • In a small bowl, combine coleslaw and walnuts. Serve with kabobs.
Nutrition Facts
1 kabob with 1/2 cup coleslaw: 597 calories, 33g fat (6g saturated fat), 83mg cholesterol, 729mg sodium, 45g carbohydrate (17g sugars, 5g fiber), 32g protein.

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Reviews

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Average Rating:
  • maangers
    Nov 26, 2014

    My favorite go to meal!

  • jinefer
    Jun 2, 2013

    No comment left

  • DSoetenga
    Aug 19, 2010

    I have made this recipe a number of times and my husband and I love it. The only change I made is to brush the entire cube of focaccia bread with olive oil before putting it on the skewer (this prevents the bread from burning).

  • justmbeth
    Jul 10, 2009

    No comment left

  • jkpingrey
    Jun 18, 2009

    Easy to adjust to preferences, no veggies, no cheese, etc. I also added button mushrooms to the kabobs - good addition. A definite keeper.Skipped the coleslaw and walnuts.

  • hes433
    Jun 18, 2007

    No comment left