Grilled Steak Sandwich with Blue Cheese Coleslaw

June 21, 2011

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

Serves: 6
Prep time: 45 min
Cook time: 20 min


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


  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.

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