Steak Sandwiches

Directions

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   1.
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   Several hours before serving, remove steak from the refrigerator and trim any excess fat.
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   I love to use skirt steak, but I buy whatever is on sale.
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   2.
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   Rub the steak generously with olive oil.
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   3.
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   Sprinkle with Monterey Steak Seasoning.
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   4.
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   Place in a plastic bag and put back into the refrigerator.
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    5.
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    Approximately 1/2 hour before serving, remove steak from the refrigerator and heat your grill to high.
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    6.
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    Once grill is heated, I turn it down to medium and cook for 6-8 minutes a side or until done according to your liking.
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    I personally think the tougher steaks like flank and skirt steak should be cooked to no more than medium.
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    7.
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    Put a piece of foil over the steak and let rest.
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    8.
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    Make the au jus sauce according to package instructions.
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    9.
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    Slice rolls in half.
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    Brush one side of the roll with olive oil or butter and sprinkle generously with Parmesan cheese.
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    Lay a slice of Swiss cheese on the other side of the roll.
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    Place under the broiler and cook until the bread starts to turn golden and the cheese melts.
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    Dont walk away (like I did, and burn the bread the first time!
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    I hate wasting food!)
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    10.
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    Slice the meat.
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    This is the most important part if you want tender meat on your sandwiches.
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    Slice very thin, on the bias against the grain.
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    What does against the grain mean?
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    Study your steak; you will see the direction of the grain.
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    Now you want to slice across or through that grain.
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    That makes for tender meat.
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    See the picture on my blog by clicking on the related link above if you are still confused.
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    11.
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    Pile the meat on your roll, dip in the au jus and enjoy!
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    Tell your kids no when they ask if you can have this every night for dinner.
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    You can also put horseradish sauce on your sandwich if you like.