Patio BBQ Steak Sandwich

with grilled corn

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

A note about serious food allergies

Burgers and dogs are de rigeur for summertime cookouts, but think of this sandwich as the crave-worthy French cousin. Steak dials up the refinement, while the bread, slathered with butter and grilled, makes a beautiful platform for juicy beef slices, cheddar cheese, charred onions, and BBQ sauce. Paired with savory grilled corn, this is a dish that’s just elegant enough to belie its very simple preparation.

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • Info
    2 French Rolls
  • 1 Red Onion
  • 2 Ears of Corn
  • 2 Sirloin Steaks
  • Info
    2 Cheddar Cheese Slices
  • 1½ oz. BBQ Sauce
  • Nutrition (per serving)

  • Calories
    721
  • Carbohydrates
    70g
  • Fat
    29g
  • Protein
    52g
  • Sodium
    1650mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Grill Pan or Outdoor Grill

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve rolls lengthwise. Peel onion and slice into ¼" rounds. Remove husk from corn and rinse again. Pat steaks dry.

  • Step 2 - Char the Onion
    2

    Char the Onion

    Spray hot grill pan or outdoor grill with cooking spray. Drizzle onion rounds with 1 tsp. olive oil and season with a pinch of salt and pepper. Massage oil into rounds. Place onion rounds on grill and cook until slightly charred, 2-3 minutes per side. Remove onion from grill. Keep grill over medium-high heat.

  • Step 3 - Grill the Corn
    3

    Grill the Corn

    Lightly brush corn with 1 tsp. olive oil and season with ¼ tsp. salt. Place on grill and turn occasionally until corn is slightly charred, 6-8 minutes. Remove corn from grill.

  • Step 4 - Cook the Steaks
    4

    Cook the Steaks

    Season steaks on both sides with ¼ tsp. salt and a pinch of pepper. Place steaks on grill and cook until steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Remove steaks from grill, keeping grill over medium-high heat. Rest steaks 5 minutes, then thinly slice on an angle and tent with foil.

  • Step 5 - Grill the Bread
    5

    Grill the Bread

    On cut side of rolls, spread half the butter (reserve remaining for corn). Place rolls on grill, cut side down, and grill until lightly browned, 1-2 minutes. Remove rolls to a plate. Keep grill over medium-high heat. Halve cheddar cheese slices and place two halves on bottom half of each roll to melt. Plate dish as pictured on front of card, topping bottom half of rolls with onion rounds, sliced steak, and BBQ sauce. Brush corn with remaining butter. Bon appétit!