Ingredients Jump to Instructions ↓

  1. 1 1/2 pound top round steak Kosher salt and freshly ground black pepper

  2. 2 tablespoons Worcestershire sauce

  3. 1 tablespoon soy sauce

  4. 1 tablespoon spicy brown mustard

  5. 1 teaspoon chopped rosemary leaves

  6. 1/2 teaspoon red pepper flakes

  7. 4 hoagie rolls, sliced down the middle

  8. 1 cup shredded Monterey jack cheese

  9. 1/2 cup mayonnaise

  10. 1 tablespoon hot sauce

Instructions Jump to Ingredients ↑

  1. 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.


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