1 Video | Photo: Grilled Steak Sandwich Recipe
Ingredients
Marinade:
- 6 large garlic cloves, smashed
- 1/4 cup canola oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pound top-round London broil
Provolone Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup grated aged Provolone
- Kosher salt and freshly ground black pepper
- 1 bunch green onions, cleaned well
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 5 (6-inch long) French roll baguettes, halved lengthwise
Directions
Marinade:
Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag. Add the steak and turn to make sure it is completely covered by the marinade. Refrigerate for at least 2 hours and up to 12, turning the bag occasionally.
Sauce:
Melt the butter in a heavy bottomed saucepan over medium heat. Once melted add the flour and stir until it becomes a light blonde color. Slowly whisk in milk. Bring the milk up to a simmer while stirring. Once at a simmer, stir in the cheese, a handful at a time. Season with salt and pepper, to taste. Keep warm until ready to use.
Preheat the grill to medium-high heat.
Sandwich:
Toss green onions in a bowl with olive oil, and salt and pepper, to taste.
Remove the steak from the marinade and let the excess drain off. Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing.
While the steak rests, put the green onions and baguettes on the grill. Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden.
To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain. Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce. Cover with the top of the roll and serve.
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By mommyto6sosbys
Walhalla SC
on June 14, 2012
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This was so good! The cheese sauce is to die for! I look threw a lot of recipes on food network before i found this one. I had to cook it in the oven i did not know the grill was outta gas. I seared it in a pan first. I put the green onions and a few of the garlic pieces on the sheet pan and let it cook with the meat. This was Delicious and the meat was very juicy and tender. I very please with myself and will defiantly make this again. Thanks Gena and Pat :
By samovila
USA
on September 05, 2011
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Made this yesterday on the grill and the flavor was fantastic!! We didn't have it as a sandwich so I skipped the cheese sauce, sliced it against the grain, and just ate it as is with some potato salad and other sides. I will definitely make this again, either by itself or as a sandwich!
As for the "controversy" over the name "London Broil." Yes, initially that is what it meant (a style of cooking a lean and less tender steak after marinating in the earlier part of the century. These days, almost any supermarket or butcher shop will carry a cut that they have labeled as a London Broil, so don't be afraid or confused about purchasing that cut. Happy eating!!
By 1tinsoldier
on June 08, 2011
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Absolutely fantastic. I've made it four times since seeing this recipe and it is good both in the oven and on the grill. The oil helps to seal in flavors when grilling, but does not take away from the flavors in the oven. I did not use green onions the first time (forgot to get them..oops!, but it was still great. Even mom loved it. I plan to make this many, many more times!
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