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Prep Time: 15 Minutes Cook Time: 21 Minutes |
Ready In: 36 Minutes Servings: 4 |
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In only 30 minutes your family could be surrounded by submarines! All you have to do is get out the peppers, the bread and the cheese. Then simply toss the steaks on the grill and, if you'll pardon the pun, open fire. Ingredients:
1 1/2 lbs boneless beef top sirloin steaks, cut 1 inch thick |
1 loaf french bread (thin) |
1 cup lettuce leaf |
1 (7 ounce) jar roasted red peppers, rinsed, drained |
3/4 teaspoon garlic salt |
1/2 cup monterey jack pepper cheese, shredded |
1/2 cup giardiniera, if desired (optional) |
Directions:
1. Place beef steak on grid over ash-covered medium coals; grill 16 to 21 minutes for medium-rare to medium doneness, turning once. Line bottom of bread with lettuce; top evenly with pepper strips. Carve steak into thin slices; season with garlic salt. Arrange over peppers; top with cheese. Close sandwich; cut into 4 to 6 portions. Serve with giardiniera, if desired.
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