Grilled Rosemary Steak Sandwiches Recipe

Cooking Directions

• STEP 1.In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and pepper. Add the steak and marinate for at least 1 hour.
• STEP 2.Preheat the grill to medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare.
• STEP 3.Remove the steak from the grill and let it rest for a few minutes. Slice the steak thinly against the grain.
• STEP 4.In a skillet, heat some olive oil over medium heat. Add sliced onions and cook until caramelized.
• STEP 5.Slice the baguette into sandwich-sized pieces and spread horseradish mayo on one side of each piece.
• STEP 6.Layer the sliced steak, caramelized onions, and provolone cheese on one side of the baguette. Top with the other side of the baguette.
• STEP 7.Heat a panini press or grill pan over medium heat. Place the sandwiches on the press or pan and cook until the cheese is melted and the bread is toasted.
• STEP 8.Remove the sandwiches from the press or pan and serve hot. Enjoy!

Cooking Tips

• Make sure to let the steak rest after grilling to allow the juices to redistribute and keep it tender.
• You can adjust the amount of horseradish in the mayo to suit your taste preferences.
• If you don't have a panini press or grill pan, you can use a regular skillet and press the sandwiches down with a spatula while cooking.

Storage and Serving

• These sandwiches are best served immediately while the bread is still crispy and the cheese is melted.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can place the sandwiches in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.