Grilled Steak Sandwich with Melted Cheese & Basil Aioli Recipe & Get Grillin’ Entrees

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Grilled Steak Sandwich with Melted Cheese & Basil Aioli Recipe, Plus Get Grillin' Entrees

Scroll all the way to the bottom to enter your entree recipes. Click on the button that says, “Add your link”. Be sure to read the rules halfway down. It’s okay to use a post that’s already on your blog – no need to re-invent the wheel.

Thanks so much to all of you who shared your wonderful recipes during the appetizer and side dish rounds of our Get Grillin’ event. Marla of Family Fresh Cooking and I are excited to see what you have in store for us during entree week. My recipe is a grilled steak sandwich, topped with soft, creamy Saint Andre cheese. I whipped up an easy basil aioli and topped it all off with roasted red peppers and spinach. The entree round is limitless – burgers, ribs, chicken, seafood, vegetarian options…the list goes on. Whatever you choose to share, your entry will make you eligible to win an amazing selection of cheeses from Ile de France Cheese.

Next week’s theme will be vegetarian dishes (any type of savory dish), so put on your thinking caps.

Thanks to our sponsors, Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans, we have some fabulous prizes to give away each week . Scroll down to find out more about this week’s giveaway. Remember, you have to enter a recipe to be eligible for the giveaway.

The recipe:

The steak:
In a large shallow dish, whisk together oil, vinegar, garlic, salt and pepper. Add flank steak and turn to coat. Let rest for 30 minutes at room temperature.

SteakSandwichStAndre1

Preheat grill to medium-high heat. Cook steak until medium-rare, 5 to 7 minutes per side. Let rest for 10 minutes before slicing into thin strips. Serve the steak warm so that the heat of the meat will melt the cheese.

The Aioli:
In a medium bowl, stir together mayonnaise, lemon juice and basil.

SteakSandwichStAndre2

The rest:
Divide aioli evenly amongst ciabatta rolls, spreading on both cut sides of each roll.

SteakSandwichStAndre3

Top bottom half of each roll with steak, cheese, roasted red bell peppers (see How to: Roast a Bell Pepper) and spinach. Top each with remaining ciabatta halves. Serve.

SteakSandwichSaintAndreLS

Entering Get Grillin’:

This week’s theme is entrees. Remember, your recipes do not have to be made on the grill. Any backyard barbecue-appropriate recipe will do. Here’s what you need to do:

1) Get busy cooking and post your recipe on your blog. For each week’s theme, you can enter up to 3 recipes. Each recipe post is counted as a separate entry for a chance to win a great prize from one of our sponsors. It is fine to use recipes that are previously posted on your blog, as long as you add the info in 3).

If you don’t have a blog, that’s okay. Just leave your recipe in the comments section of our themed post (i.e., on the first day of the theme week). Just do so on either Marla’s or my blog, not both.

2) During the theme week, add the link to your grilling post to the widget on either Family Fresh Cooking or Cookin’ Canuck. You only need to add it on one site, but it will show up on both. Cool, huh? Scroll to the bottom of this post to find the widget.

3) Somewhere in your post, please include the following “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.” This must be included for a chance to win the prize of the week.

The giveaway:

Ile de France Cheese is providing a giveaway of their fantastic cheeses (value $100 plus USD). They have an amazing array of high-quality cheeses, ranging from Brie and Camembert to goat cheese and Saint Andre. Whatever selection they send, I can bet you will not be disappointed.

For a chance to win the Ile de France Cheese giveaway, enter your recipe using the recipe link widget. If you don’t have a blog, then enter your recipe in the comments section. Read below for instructions on earning extra entries.

This giveaway is open to U.S. residents and will be open until Sunday, June 26 at 5pm PST.

The winner will be chosen using a random number generator and will be notified via email, so please make sure your email address is correct. You will have 48 hours to respond to me, or a new winner will be chosen.

To earn additional entries (you can only do so if you have entered a recipe), leave separate comments for each of the steps listed below. If you don’t leave separate comments for each step, the number generator will not count them as separate entries.

1. Tweet the following:

#GetGrillin w/ @MarlaMeridith & @cookincanuck. Share your entree recipes for a chance to win a gift from @IDFCheese. http://bit.ly/j5Cwg9

2. Follow Ile de France Cheese on Twitter.

2. Follow @cookincanuck on Twitter.

3. Follow @MarlaMeridith on Twitter.

4. Copy and paste our Get Grillin’ Badge into your sidebar or blog post.

You can stay in touch with Ile de France Cheese on Facebook too.

We can’t wait to see your recipes!


Grilled Steak Sandwich with Melted Cheese & Basil Aioli

Steak:
1/4 cup canola oil
1/4 cup white wine vinegar
4 cloves garlic, crushed
1/2 tsp salt
1/2 tsp pepper
1 lb. flank steak

Aioli:
6 tbsp mayonnaise (I used low-fat)
1/2 tsp fresh lemon juice
3 tbsp thinly sliced fresh basil leaves

The rest:
4 ciabatta rolls, cut in half
6 oz. Saint Andre cheese, sliced
2 roasted red bell peppers, cut in half (see How to: Roast a Bell Pepper)
1 cup (packed) fresh spinach leaves

Steak:
In a large shallow dish, whisk together oil, vinegar, garlic, salt and pepper. Add flank steak and turn to coat. Let rest for 30 minutes at room temperature.

Preheat grill to medium-high heat. Cook steak until medium-rare, 5 to 7 minutes per side. Let rest for 10 minutes before slicing into thin strips. Serve the steak warm so that the heat of the meat will melt the cheese.

Aioli:
In a medium bowl, stir together mayonnaise, lemon juice and basil.

The rest:
Divide aioli evenly amongst ciabatta rolls, spreading on both cut sides of each roll. Top bottom half of each roll with steak, cheese, roasted red bell peppers and spinach. Top each with remaining ciabatta halves. Serve.

Makes 4 sandwiches.

Printable recipe

 

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Comments

  1. I love Saint Andre cheese… on anything. Your Grilled Steak Sandwiches have my name on them Hope you like the Pollo Asado Tacos I linked to your “Get Grillin’ Summer Event!”

    Reply

    • Sandy, I am quite happy to eat Saint Andre straight – no accompaniments needed. Thanks so much for sharing your tacos!

      Reply

  2. I’ve loaded your Get Grillin’ Logo on to my sidebar and attached a link to it.
    Please feel free to share it with anyone who wants to display it.
    Just copy it from my site or email me and I will send the html.

    Reply

    • Thanks, Jessica. That basil aioli is going to find its way onto many of our sandwiches this week.

      Reply

  7. very, very nice Dara, always love a good seasoned and dressed steak sandwich and this one would sure do the trick… nice marinade and mayo dressing

    Reply

  8. You had me at steak. This sandwich sounds amazing with the aioli and all the other yummies. Yummy! Happy to be able to participate this week in the giveaway and “Get Grillin'” recipe challenge.

    Reply

  10. Dara, your recipe for this steak sandwich looks amazing! Wonderful combo of flavors. I have not yet tried the IDF Saint André cheese but I must! Can’t wait to see everyone’s entrees this week 🙂

    Reply

    • It would be wonderful toasted or put into a panini press. We decided not to toast ours because the bread was so fresh and soft.

      Reply

    • Well, I can’t claim that this is an aioli made completely from scratch, but it certainly does the trick for this sandwich.

      Reply

  28. Thanks so much for leaving that sweet comment on my site! This is quite a fine looking sandwich…it would be a huge hit in my house!

    I just entered my Cheeseburger Pie in the contest! 🙂

    Reply

  33. I wish I had a grill! All you had to say was “Melted Cheese” and I was sold. Thank you for taking the time to share a moment of your world with me…I was wishing I could take a bite out of your photographs! I hope you are having a wonderful, joyful week. Many blessings and much love!

    Reply

  40. Hi Dara!

    Thank you for visiting my blog and now I’m here and I’m really happy that I found your beautiful site! SO MANY delicious photos and recipes!!!! I’m writing a comment on this post because I recently tried aioli similar to this and I loved it! Now I know how to make the whole sandwich with this recipe. Thank you for sharing this recipe and I’m looking forward to more of your recipes!

    Reply

  44. Great idea to host a grilling link up. Yummy! I added the Greek Chicken and Greek Roasted Potatoes all cooked on the grill. Thank you for the invite, I look forward to finding some new recipes to grill and am totally making you aioli.
    ~Natasha

    Reply

  45. There are so many fantastic entre recipes! Which one do I try first?
    I’ve added my Ultimate Green Chile Bacon Cheeseburger, no Southwest bbq would be complete with out it.

    Reply

  47. Ask and you shall receive! Grilled Tilapia entered….thanks so much for stopping by. I’m also following on Twitter, and quite frankly, was stunned to find I wasn’t already doing so. I know Ethan adores you. And, well, I adore him, so…

    Cheers,
    Amy

    Reply

  51. Hello! This is my 1st comment here so I just wanted to give a quick shout out and tell you I really enjoy reading your posts. Can you suggest any other blogs/websites/forums that go over the same subjects? Thanks for your time!

    Reply

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