Wisconsin Cheese Steak Sandwiches
Steak and marinade:
- ¾ cup red wine vinegar
- 6 tablespoons vegetable oil
- 1 teaspoon dry mustard
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 2¼ pounds beef flank steak
- ¼ pound (1 stick) butter, softened
- 2 garlic cloves, minced
- 1 loaf French bread, split lengthwise
- 2 cups (8 ounces) shredded Muenster cheese
Instructions:
You will surely love these Wisconsin Cheese Steak Sandwiches for lunch or dinner.
- For the steak and marinade, in a small bowl, combine the vinegar, oil, mustard, garlic, and oregano. Place the steak in a nonmetal baking dish. Pour the marinade over the steak. Cover and marinate overnight in the refrigerator, turning the steak occasionally.
- For the cheese bread, the next day, combine the butter and the garlic; spread on the cut bread. Sprinkle each half with 1 cup of cheese. Wrap the halves, side by side, in foil, 2 halves per packet.
- Grease a grill rack, and grill the steak for 8 to 10 minutes on each side (medium). Remove the steak from the grill, put the wrapped bread on the grill, and cover the bread. Cook for 8 to 10 minutes. or until the cheese melts.
- To complete the sandwiches, while the cheese bread is cooking, thinly slice the steak across the grain. Remove the bread from the grill. Cut each loaf into 6 pieces. Top the grilled bread with the sliced beef.