Empty My Fridge
Steak Sandwich Kebabs
Ingredients
- Olive oil2 tbsp
- Garlic · minced, roasted2 cloves + 1 ½ tbsp
- White wine¼ cups
- Dijon mustard2 tbsp
- Heavy cream¼ cups
- Black pepper · coarsely ground1 ½ tbsp
- Lemon1 tbsp
- Butter2 tbsp
- Beef1 ½ lb
- Bell pepper · seeded1 ½
- Red onion½
- Mushroom1 ½ cups
- Cheddar cheese · shredded⅓ cups
Instructions
- Soak the skewers in a shallow dish of water for 20 minutes.
- In a medium saucepan over medium heat, heat the olive oil. Add the garlic and cook until fragrant and tender, about 1 minute.
- Deglaze the pan with the white wine, then whisk in the mustard, heavy cream, black pepper, lemon juice and butter until smooth.
- Cook for 3–5 minutes, until the sauce coats the back of a spoon. Cover to keep warm.
- Preheat the grill to 350°F (180°C).
- In a medium bowl, toss the steak with the seasoning until well coated.
- Thread the steak onto the skewers, alternating with the vegetables, leaving 2–3 inches of bare skewer at the bottom of each. Drizzle the olive oil over the kabobs.
- Grill the kabobs for 3 minutes per side, until the vegetables are slightly tender and blistered and the steak is cooked through.
- Move the kabobs to foil or a baking sheet, sprinkle with the cheese and let it melt from the residual heat, about 1 minute.
- Arrange on a platter and serve warm with the mustard sauce.
Summarized from Tasty's video. Watch it for the details.
More recipes with
GarlicOnionCheeseLemonCreamBell pepperMushroomRed onion
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