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Stuffed Steak Sandwiches

Chef.at.Home's picture
Ingredients
  Beef flank steaks 2 Pound
  Prepared horseradish 2 Tablespoon
  Chopped onions 1⁄3 Cup (5.33 tbs)
  Celery 1⁄3 Cup (5.33 tbs), chopped
  Butter/Margarine 2 Tablespoon, melted
  Seasoned salt 1⁄2 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
  French bread slices 12 , buttered and toasted
Directions

Score steaks diagonally on both sides.
Use tenderizer according to directions.
Spread one side of steaks with horseradish.
Combine onion, celery, butter, and seasoned salt; spread on steaks.
Roll up as for jelly roll.
Fasten with skewers and tie with string.
Insert spit rod through center of meat rolls.
Adjust holding forks; test balance.
Place medium coals on both sides of drip pan.
Attach spit; position drip pan under meat.
Turn on motor.
Grill over medium coals till done, about 45 minutes.
Let stand a few minutes; remove strings and skewers.
In small saucepan heat sour cream over low heat; do not boil.
Carefully carve meat rolls into thin slices and place on bread.
Spoon warm sour cream atop meat.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Grilling
Dish: 
Sandwich
Ingredient: 
Beef

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