Name: Super Steak Sandwich
Yield: 4 servings
Cuisine: Sandwiches
Ingredients: 1/3 cup vegetable oil; 1 cup beer; 4 cloves garlic, chopped; 1/2 teaspoon freshly ground black pepper; 1 teaspoon salt; 2 tablespoons Dijon-style mustard; 2 beef flank steaks (1 pound each); 3 tablespoons butter; 2 cups onions, sliced into thin rings; 2 cups sliced mushrooms; 1/2 teaspoon paprika; 1 large loaf French bread; cheese (your preference), optional

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This Super Steak Sandwich is very easy to prepare and makes for a wonderful summer lunch or dinner. For the marinade, we recommend a pale lager, and make sure to marinate overnight. Serve with a fresh green salad or chips!

Try the “Ten Great Sandwiches” recipes page for more ideas!

Sam Jones/Quinn Brein

Ingredients

1/3 cup vegetable oil

1 cup beer

4 cloves garlic, chopped

1/2 teaspoon freshly ground black pepper

1 teaspoon salt

2 tablespoons Dijon-style mustard

2 beef flank steaks (1 pound each)

3 tablespoons butter

2 cups onions, sliced into thin rings

2 cups sliced mushrooms

1/2 teaspoon paprika

1 large loaf French bread

cheese (your preference), optional

Instructions

In a medium bowl, combine the oil, beer, garlic, pepper, salt, and mustard. Marinate the steaks overnight in the refrigerator.

In a large skillet, melt the butter and sauté the onions and mushrooms with the paprika until tender and lightly browned; keep warm while cooking the steaks. Remove the steaks from the marinade and broil or grill for about 4 to 5 minutes per side, or to desired doneness. Slice the meat diagonally into ¼-inch pieces. Cut the French bread into four equal pieces, then cut each piece in half horizontally. Divide the onion-mushroom mixture evenly among four pieces of the bread, top with meat, and cover with the remaining bread.