Steak Sandwiches

1. Several hours before serving, remove steak from the refrigerator and trim any excess fat. I love to use skirt steak, but I buy whatever is on sale.

2. Rub the steak generously with olive oil.

3. Sprinkle with Monterey Steak Seasoning.

4. Place in a plastic bag and put back into the refrigerator.

5. Approximately 1/2 hour before serving, remove steak from the refrigerator and heat your grill to high.

6. Once grill is heated, I turn it down to medium and cook for 6-8 minutes a side or until done according to your liking. I personally think the tougher steaks like flank and skirt steak should be cooked to no more than medium.

7. Put a piece of foil over the steak and let rest.

8. Make the au jus sauce according to package instructions.

9. Slice rolls in half. Brush one side of the roll with olive oil or butter and sprinkle generously with Parmesan cheese.

Lay a slice of Swiss cheese on the other side of the roll. Place under the broiler and cook until the bread starts to turn golden and the cheese melts. Don’t walk away (like I did, and burn the bread the first time! I hate wasting food!)

10. Slice the meat. This is the most important part if you want tender meat on your sandwiches. Slice very thin, on the bias against the grain. What does against the grain mean? Study your steak; you will see the direction of the grain. Now you want to slice across or through that grain. That makes for tender meat. See the picture on my blog by clicking on the related link above if you are still confused.

11. Pile the meat on your roll, dip in the au jus and enjoy! Tell your kids “no” when they ask if you can have this every night for dinner.

You can also put horseradish sauce on your sandwich if you like.