Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Wednesday, July 21, 2010

Steak and Cheese Hoagies

So the other day when I watched the Food Network Sandra Lee did this recipe. I'm not a huge steak fan (have I mentioned that?) but I had a top round steak in the freezer I needed to use. This turned out great! Seriously.

I didn't have any shredded cheese, though, and couldn't go to the store so I tried to use cheese from a shaker. Just so you know, that "cheese" WILL NOT melt. Ever. In fact, I'm convinced it could withstand a nuclear attack and am in the process of building a fall out shelter with it.

1 1/2 pound top round steak
Kosher salt and freshly ground black pepper
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon spicy brown mustard
1 teaspoon chopped rosemary leaves
1/2 teaspoon red pepper flakes
4 hoagie rolls, sliced down the middle
1 cup shredded Monterey jack cheese

1/2 cup mayonnaise
1 tablespoon hot sauce

Heat an outdoor grill or grill pan over medium-high heat. Preheat the broiler.

Season the steak with salt and pepper, to taste. Grill the meat until it is medium-rare, about 3 to 4 minutes per side.

In a large bowl, whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside.

Remove the steak from the grill to a cutting board, cover it with foil, and allow it to rest for 5 minutes. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture.

Spread the rolls open and arrange on a baking sheet. Sprinkle each roll with a 1/4 cup of the cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes.

In a small bowl, whisk together the mayonnaise and hot sauce. Spread the mayonnaise onto the bottom of each roll. Put a quarter of the beef into each of the rolls. (Reserve 4 pieces of beef for the Round 2 Recipe Couscous Stuffed Tomatoes). Cover with the roll tops, cut in half and serve.