Make Ahead

Grilled Steak Sandwich with Blue Cheese Coleslaw

by:
June 21, 2011
6 Ratings
Photo by Rocky Luten
Author Notes

This recipe takes a spin on the classic beef and blue cheese combo and the pulled pork and coleslaw sandwich. The crunch of the slaw, soft but toasty bread, and savory steak satisfy all my picnic needs. The blue cheese provides that much-needed sharpness to go with a slightly sweet slaw. The beef and coleslaw can be made ahead and the sandwich assembled on-site, otherwise the coleslaw will make the bread soggy. —meganvt01

Watch This Recipe
Grilled Steak Sandwich with Blue Cheese Coleslaw
  • Prep time 45 minutes
  • Cook time 20 minutes
  • Serves 6
Ingredients
  • For the steak sandwich
  • 1 flank steak, preferably grass-fed (about 2 1/2 pounds)
  • Salt and pepper
  • 6 ciabatta rolls
  • For the blue cheese coleslaw
  • 5 cups mixed shredded cabbage (green, red, Napa)
  • 4 large carrots, peeled and shredded
  • 1/2 cup minced sweet onion
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sugar
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1/2 cup crumbled blue cheese
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon celery salt
  • Salt and pepper, to taste
In This Recipe
Directions
  1. Generously season the flank steak with salt and freshly ground black pepper. Let rest for 30 minutes.
  2. Over a preheated medium-high grill, grill the flank steak for about 6 minutes on each side for medium rare. Let the steak rest for 15 minutes. Slice steak into 1/4-inch slices against the grain. Pack the steak for the picnic and keep chilled.
  3. Cut the ciabatta rolls in half. Grill lightly until toasted. Let cool and pack for the picnic.
  4. Mix together the dijon, vinegar, sugar, mayo, buttermilk, blue cheese, celery salt, and celery seeds in a bowl.
  5. Mix together the cabbage, onions, and carrots in a large bowl. Pour the blue cheese dressing on top. Season with salt and pepper. Pack the slaw for the picnic and keep chilled.
  6. Layer slices of steak on each roll and top with 1/2 cup of coleslaw. Top with other half of roll.

See what other Food52ers are saying.

  • Samae Claspill
    Samae Claspill
  • EmilyC
    EmilyC
  • ChefJune
    ChefJune
  • inpatskitchen
    inpatskitchen
  • louisez
    louisez
meganvt01

Recipe by: meganvt01

Attorney

8 Reviews

Samae C. July 22, 2020
I made this earlier this week and it was super tasty. I did halve the recipe since it was just for two people. The next time we make this I will make even less of the cabbage/carrot slaw, but keep the dressing ratios the same. There was a TON of slaw for just 3-4 sandwiches. Great flavor! Thanks for sharing!
 
EmilyC July 20, 2018
Congrats Megan! Always love your recipes! : )
 
Author Comment
meganvt01 July 20, 2018
Aww thanks! Tonight I made your grilled cole slaw. We are recipe spirit animals lol. I suspect it is all about the acid balance ;)
 
ChefJune July 13, 2018
Congratulations on the win! This sandwich sounds so great. Can hardly believe I didn't see it until this contest.
 
inpatskitchen July 13, 2018
Congrats on the win!!!!
 
louisez July 9, 2018
Congratulations on winning the contest!
 
Judy P. August 3, 2011
I like the idea of the blue cheese slaw, will be saving that one!
 
MakeThatMakeThis June 21, 2011
That blue cheese slaw sounds amazing!