This past weekend I made Steak & Chicken Fajitas for a get together with friends. Sandwiches seemed like a good option for the leftovers.
On the weekend I cooked the following:
1 pound Flank Steak
3 large boneless chicken breasts
2 large onions, cut into thick slices
3 bell peppers, cut in half and seeded
6 tablespoons olive oil, divided
Salt and Pepper
Preheat a grill pan or outdoor grill to medium-high heat. Drizzle the flank steak with 2 tablespoons of the olive oil on either side and season generously with salt and pepper.
Drizzle the chicken with 2 tablespoons of olive oil and season with salt and pepper. Brush the vegetables with the remaining oil.
Grill on the steak 5-6 minutes per side for medium-rare. Set aside to rest.
Cook the chicken on the grill 6-7 minutes each side or until no longer pink in center. Cook the vegetables about 2 minutes on each side..Leftover were refrigerated and later used for sandwiches.
Philly Style Cheesesteak Sandwiches
This sandwich goes well with coleslaw.
1 tablespoon butter
1/2 cup thinly sliced grilled onion
½ cup thinly sliced grilled bell peppers
6 oz grilled beef steak, cut into thin strips
2 slices (1 oz each) provolone cheese, cut in half
2 slices (1 oz each) American cheese, cut in half
2 sub rolls split and lightly toasted
Worcestershire sauce, ketchup or hot sauce
Heat a skillet and melt the butter. Cut the steak into very thin slices and divide into 2 piles in the skillet.
Top each with one slice of provolone and one slice of American cheese to warm through and melt the cheese.
Be sure the peppers and onions are warm.
Divide the peppers and onions between each sub roll, placing them on the bottom half.
Place a steak/cheese mound on top of the peppers on the sub rolls. Top with your favorite condiments.
Mexican Shredded Chicken Sandwich
Serve this sandwich with Guacamole.
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 cups shredded leftover grilled chicken breast
1 cup salsa
Sliced jalapeno peppers, optional
1 cup shredded Mexican cheese blend, divided
2 tablespoons sour cream
2 soft sandwich rolls, cut in half
Heat the oven broiler.
Mix the shredded chicken with the spices, salsa and add sliced jalapenos to taste, if using.
Combine 1/2 cup cheese and sour cream; set aside. Toast the rolls in the broiler on one side until lightly browned.
Spread the four roll halves with the cheese/sour cream mixture and broil until the cheese begins to melt and spread about 2 minutes.