Cheese Steak Sandwich with BBQ Mayonnaise


  • 1/2 cup mayonnaise
  • 1-1 1/2 tsps. barbecue spice
  • 1 tsp. lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp. paprika
  • 1/4-1/2 tsp. minced jalapeno pepper
  • 1/8 tsp. cayenne pepper
  • 2 tsps. olive oil
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, cut into 1/4–inch julienne strips
  • 1 green bell pepper, cut into 1/4–inch julienne strips
  • 1 yellow bell pepper, cut into 1/4–inch julienne strips
  • 4 6-to-8–oz. beef loin, strip or boneless steaks, cut 1–inch thick
  • 4 6–inch submarine sandwich rolls, split
  • 1 cup (4 ozs.) shredded sharp cheddar cheese
  • 1 cup (4 ozs.) shredded Monterey Jack cheese


  1. Combine mayonnaise with barbecue spice, lemon juice, garlic, paprika, jalapeno pepper and cayenne pepper; mix well. Cover and refrigerate until ready to use.
  2. Prepare sandwiches:
  3. In a large skillet over medium-high heat, heat oil. Add onions and bell pepper. Saute, stirring occasionally, about 5 minutes or until vegetables are tender.
  4. Remove from heat. Keep hot. Grill steaks to desired doneness, turning once. Slice thinly across grain.
  5. To assemble sandwiches, spread cut sides of roll with barbecue mayonnaise (about 1 tablespoon each). Place rolls on baking sheet, toast lightly under broiler.
  6. Remove from broiler, layer roll bottom with sliced steak, onion and pepper mixture and 1/4 of each cheese. Return to broiler 1-2 minutes or until cheese melts.

Recipe and Photo: WWWCookingInCairo / CC BY-SA

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