Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you need to shave time off this recipe, it's better to let the steak rest 10 minutes after it's grilled, but omit the resting time beforehand. This allows time for the juices to redistribute throughout the steak.

Elizabeth Taliaferro
Recipe by Cooking Light May 2006

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

    Advertisement
  • Combine first 7 ingredients in a small bowl. Rub spice mixture over one side of steak; let stand 10 minutes.

  • Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let steak stand 10 minutes. Cut steak diagonally across grain into thin slices.

  • Cut bell peppers in half lengthwise; discard seeds and membranes. Flatten peppers with hand. Place peppers skin-side down on grill rack; grill 12 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut each half into quarters.

  • Combine mayonnaise, cheese, juice, and 1 garlic clove in a small bowl, stirring well. Spread about 1/4 cup mayonnaise mixture onto cut side of each bread half. Arrange beef evenly over bottom half; top with peppers. Cover with top bread half, pressing gently. Cut sandwich into 4 wedges.

Nutrition Facts

427 calories; calories from fat 29%; fat 13.9g; saturated fat 4.6g; mono fat 5.9g; poly fat 2.4g; protein 31g; carbohydrates 45.3g; fiber 2.8g; cholesterol 47.9mg; iron 4.2mg; sodium 719mg; calcium 69mg.
Advertisement