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.
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.
Remove husk from corn and rinse again.
Pat steaks dry.
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.
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.
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.
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!