Steakhouse Grinder

Put it between two slices of bread and I’ll eat it. That’s why we have sandwich night (and day) here often. Sometimes that means a little work. I was a little rushed for time one evening, so I made this version of a steakhouse grinder Kraft. I was relatively skeptical how it would work out. Would the A-1 steak sauce be too overwhelming?

Well, no, is the answer! The A-1 complimented the vegetables perfectly, giving the sandwich a nice little twang that really, really worked for me. Melted cheese, sauteed onions and mushrooms to boot… you just can’t go wrong.

Steakhouse Grinder

I have made this sandwich several times, changing up the meats and cheeses. Each time it was just what I was hankerin’ for! Interested in the awesome southwestern quinoa salad we had on the side? Click here for the recipe.

Also try my ham and cheese grinder.

“Steakhouse” Grinder

I have made this sandwich several times, changing up the meats and cheeses. Each time it was just what I was hankerin’ for! 
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 213kcal

Ingredients

  • 1 tablespoon A-1 Original Steak Sauce or more
  • 1 medium onion cut into slices
  • 1 cup mushrooms sliced thin
  • deli meat
  • deli cheese sliced
  • 2 sub rolls
  • mayonnaise

Instructions

  • Preheat oven to 400 F.
  • Heat a skillet over medium heat and add the steak sauce, onion, and mushrooms. Stir well. Saute until vegetables start to soften.
  • Lightly toast the bread in the oven.
  • Place meat and cheese on bottom buns and return to oven under broiler until cheese melts. Keep an eye on them or they’ll burn.
  • Spread bun tops with mayonnaise. Top bottoms with meat and cheese mixture and serve.

Nutrition

Calories: 213kcal | Carbohydrates: 41g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 421mg | Potassium: 256mg | Fiber: 3g | Sugar: 8g | Vitamin A: 23IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 11mg

Nutritional values are approximate.

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