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“This is my first recipe on here. I just made it with my wife and it turned out really well. Let me know if there are any changes you would like to make. Preparation time and cooking time will vary. This recipe came courtesy of a book I have call "A Man, a Can, and a Grill," written by David Joachim.”
READY IN:
55mins
SERVES:
4
YIELD:
4 Rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. In a plastic bag, mix together the tomato sauce, beef broth, Worcestershire sauce, hot-pepper sauce, and 1 Tbsp on the grilling blend.
  2. Marinade the steaks in the marinade for about 30 minutes.
  3. Take the steaks out of the marinade and press the rest of the grilling blend into either side of the steak.
  4. Cut the peppers in quarters lengthwise and remove the seeds and core. Peel the onion and cut it in half from root to tip.
  5. On your grill, grill the vegetables for 5-7 minutes, rub them with the marinade about half way through. They need to be tender, but make sure they are still crunchy.
  6. Grill the steaks, turning and basting once with marinade, for 2-3 minutes per side, just until no longer pink on the outside.
  7. On a cutting board, slice them into thin strips. Also, slice the vegetables into strips.
  8. In a pot, boil the remaining marinade over high heat for 2 minutes.
  9. For each sandwich, put some meat, vegetables, and sauce onto a roll.

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