Everyone loves a juicy steak sandwich, topped with flavorful ingredients and encased in a nice sturdy bread. Grill the ingredients and serve in anything from a pita to tortillas, or pile ingredients in a bun or roll and grill until the bread is crispy.
1/4 cup honey mustard
1 tablespoon horseradish
1/3 cup sour cream
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
4 hoagie buns, sliced
1/4 cup butter, softened
2 leftover grilled ribeye steaks
1 jar (7-ounces) roasted red peppers
2 cups shredded provolone cheese
2 cups baby spinach or arugula leaves
Combine mustard, horseradish, sour cream, oregano, basil and pepper. Spread sides of hoagie rolls with butter cut; grill until golden brown. Place on the work surface.
Slice the steak against the grain. Drain peppers on a paper towel, cut into thin strips. Spread buns with mustard mixture, layer on the steak, cheese, peppers, spinach.
Top hoagie bun above. Wrap in foil. Sandwiches Grill over medium heat, turning several times direct and pressing with a spatula for 9-12 minutes.
Look buns carefully when you broil on the grill before adding the ingredients of the sandwich. They can burn quickly. Use heavy paper or two layers of plain paper to wrap sandwiches.