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 herbed 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.
Everything about this meal was excellent! The steak sandwich was so tender, the barbeque sauce had just the right amount of tang...just so darn good. Then with the grilled corn on the cob, it was the perfect summer night meal!
Perfect portions, excellent cuts of meat and DELISH dry rub. Fresh herbs for AMAZING quick meal!!
Amazing! I want to make this again and again! The grilled ciabatta bread and the onions made this sandwich very tasty. Spot on! Will attempt to cook this recipe again someday for sure!
This is probably one of my favorite meals we've had! It was delicious and turned out better than I could've imagined.
Another winning dish! My husband and I loved it. He calls it his Man Cave dish! :)..Love It!
Halve rolls lengthwise. Peel onion and slice into ¼" rounds. Shuck corn and rinse. Pat steaks dry.
Spray hot grill pan or outdoor grill with cooking spray. 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. Halve cheddar cheese slices and place two halves on bottom half of each roll to melt.
Cook the Steaks
Season steaks on both sides with ¼ tsp. salt, and a pinch of pepper. Place on grill and cook until steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Remove steaks from grill, rest 5 minutes, and slice into ¼" pieces on an angle.
Char the Onion
Rub onion rounds with ½ tsp. olive oil and season with a pinch of salt and pepper. Place on grill and cook until slightly charred, 2-3 minutes per side. Remove from grill.
Grill the Corn
Lightly brush corn with ½ tsp. olive oil. Place on grill and turn occasionally until corn is slightly charred, 6-8 minutes.
Finish the Dish
Top bottom half of rolls with onion rounds, sliced steak, and BBQ sauce. Cover with top half. Brush corn with remaining butter.