Southwest Steak Subs

When you grill steak and vegetables, make a double batch so leftovers can be served in a sandwich. Top the steak with cheese and a sour cream-mayo dressing.

Serves: 4
15 mins Prep time 15 mins Cook time
15 mins Prep time
15 mins Cook time
  • Place steak in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

  • Meanwhile, mix mayonnaise, sour cream and 1 tablespoon of the remaining marinade in small bowl. Cover. Refrigerate until ready to serve. Remove steak from marinade. Discard remaining marinade.

  • Grill steak, peppers and onion over medium-high heat 6 to 8 minutes per side or until steak is desired doneness and vegetables are tender, brushing with remaining marinade. Toast rolls on the grill, open-side down, about 30 seconds. Slice peppers and separate onion into rings. Slice steak into thin slices.

  • To serve, spread rolls with mayonnaise mixture. Top with steak, peppers, onion and cheese.

Nutrition information

Nutritional Information coming soon!