As you read in a previous post, my oldest son was home from college for a couple of days. I had to adjust my menu plans from fish to steak. This recipe is making something good from leftovers and that would satisfy a 22 year old. I had soft rolls out and I happened on to a very interesting learning because of this fact. I wanted to keep the steak reasonably medium rare, so I planned to melt the cheese in the microwave. By doing so with the steak on it as well, the juice from the steak oozed into the roll making this much like a Philadelphia cheesesteak. The sandwich had the steak with the previous night’s steak rub, the richness of the cheese and the softness of the roll. All and all, a really good result.
- 2 soft sub rolls
- Approximately 3/4 of a sirloin steak sliced
- 1/4 cup of shredded cheddar and mozzarella cheese
The steak was spiced with salt, pepper and Emeril’s spice rub and then grilled roughly 6 minutes per side on medium high. Slice the steak in long slices and pile on to the sub roll. Spread each cheese evenly over the steak and microwave for approximately 45 seconds on reheat. This should be long enough to melt the cheese, take any chill out of the steak and warm it too. Enjoy!