12 Days of Grilling: Steak Sandwiches

Tracy Robb

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Damon and Lu Holter, owners of Croix Valley Foods, shows us two different versions of a steak sandwich, using two different cuts of meat for 12 Days of Grilling presented by the Minnesota Beef Council and the Minnesota Pork Board.

Horseradish Sirloin Steak Sandwiches

Ingredients:

  • Sirloin Steaks
  • Croix Valley Kansas City Dry Rub or your favorite dry rub or steak seasoning
  • Croix Valley Garlic Barbecue Booster or your favorite garlic seasoning
  • Thick Sliced Bread
  • Arugula
  • Butter
  • Horseradish Mayo
  • Croix Valley Original Steak Sauce or your favorite steak or BBQ sauce

Directions:

  1. Lightly season sirloin steak with dry rub.
  2. Apply a light layer of oil to the meat and grill on high heat of 500°F or higher until reaching a medium rare to medium internal temperature of approximately 125-130°F.
  3. Mix butter with garlic seasoning, brush on slices of bread and toast on the grill.
  4. Mix Mayonnaise and either prepared horseradish or fresh grated horseradish (to your liking) to prepare Horseradish Mayo. Spread on the insides of both slices of bread.
  5. Assemble the sandwich with Arugula on bottom bread, topped with slices of sirloin steak. Add sauce as desired and top with toasted bread.

 

Pepper Jack Steak Fajita Sandwich

Ingredients:

  • Ribeye Steaks
  • Croix Valley Southwest BBQ Booster or your favorite “taco seasoning”
  • Bell Peppers
  • Onions
  • Demi-Baguettes
  • Butter
  • Croix Valley Garlic BBQ Booster or your favorite garlic seasoning
  • Sliced Pepper Jack Cheese
  • Croix Valley Hot ‘n Spicy Sauce & Marinade or “Taco Sauce”

Directions:

  1. Cut onions and peppers into slabs. Lightly oil and grill over medium-high heat until tender. Set aside.
  2. Season ribeye steaks with southwest seasoning. Lightly oil and grill evenly until reaching a medium rare to medium internal temperature of approximately 125-130°F.
  3. Mix butter with garlic seasoning, brush on slices of bread and toast on the grill.
  4. Slice steak into pieces. Chop onions and peppers. Combine. Place in a foil pan in small piles the size of your bread and top with cheese. Place back on the grill until the cheese has melted.
  5. Place steak, pepper, onion, and cheese piles on top of bottom bun. Drizzle with spicy sauce and top with crown of bread.