One bite of Lynn Socko’s grilled steak sandwich and dad will know how much he’s loved! From the jalapeño-cheese bread to the mushrooms, onions and cheese, there’s a flavor punch in every bite. It doesn’t get better than this sandwich.

See step-by-step photos of Lynn’s recipe plus thousands more from home cooks nationwide at www.justapinch.com/steaksandwich

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WHAT YOU NEED
1-2 pounds of thinly sliced sirloin
1 loaf of jalapeño-cheese bread, sliced
8 slices asadero cheese, or your favorite, sliced
1 onion, sliced
1 portabello mushroom, sliced
1 tsp granulated garlic
1 tsp granulated onion
1 tsp cracked black pepper
Pinch of coarse sea salt
Olive oil
Butter
Skewers

Directions
If using wooden skewers, soak in water for about an hour. Sit cheese out to come to room temperature; it will melt more quickly. Slice bread and butter both sides. Combine granulated garlic, onion, black pepper and sea salt. Sprinkle over meat and veggies.

Cut steak into slices and place on skewers. Slice onion and mushrooms. Season and toss with olive oil. Place veggies on foil grill pan and cook until tender.

Grill skewers to medium-rare, or your preference.

When steak and veggies are done, remove steak from skewers, chop into bite size pieces.

Layer sandwiches as follows: bread, cheese, steak, veggies, cheese and bread again. Grill on each side until cheese melts.

You may need to place on foil after grilling both sides so that cheese will melt without burning bread.

© 2011 Just A Pinch Recipe Club. Presented by American Hometown Media. Used with permission.