These grilled steak sandwiches are topped with champagne mustard vinaigrette, making them a dinner great for guests.

Source: Better Homes and Gardens
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Tenderloin-Spinach Sandwich

Ingredients

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Directions

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  • For vinaigrette, in a small bowl whisk together vinegar and mustard until smooth. Add shallots, sugar, olive oil, salt, and pepper. Whisk to combine. Set aside.

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  • Season steaks lightly with additional salt and pepper. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals for 11 to 15 minutes for medium-rare (145 degrees F) or 14 to 18 minutes for medium (160 degrees F), turning once. Add the hoagie buns to the grill rack, cut side down; grill about 1 minute or until toasted.

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  • Slice steaks into strips. On bottom half of grilled buns place spinach, steak, and cheese. Drizzle with vinaigrette. Garnish with red pepper strips. Makes 6 servings.

Nutrition Facts (Tenderloin-Spinach Sandwich)

487 calories; 20 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 9 g monounsaturated fat; 42 mg cholesterol; 739 mg sodium. 328 mg potassium; 51 g carbohydrates; 2 g fiber; 7 g sugar; 26 g protein; 1361 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 113 mcg folate; 2 mcg vitamin b12; 121 mg calcium; 5 mg iron;

Roasted Red Pepper Strips

Ingredients

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Directions

Instructions Checklist
  • Quarter a medium red sweet pepper; remove stems, seeds, and membranes. Place pepper quarters, skin side down, on grill rack directly over medium coals. Grill for 10 to 12 minutes or until skin is charred. Wrap in foil and let stand 5 minutes while slicing steak. Use a sharp knife to loosen the edges of the skins from the pepper quarters; gently and slowly pull the skin from the pepper quarters. Discard skin. Cut pepper quarters into strips or 3/4-inch pieces.

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