Black ‘n Bleu Steak Sandwiches

Black ‘n Bleu Steak Sandwiches

1/3 cup white or red wine vinegar
2 tablespoons olive oil
2 teaspoons dried Italian seasoning
3 cloves garlic, minced
1 flank steak (approx. 1-1/2 pounds)
1 tablespoon Montreal steak seasoning
3 to 4 tablespoons butter
1 large onion, thinly sliced
8 ounces sliced mushrooms
Salt and pepper
1 cup crumbled bleu cheese
4 French baguette, ciabatta or submarine rolls, split and toasted

Whisk first 4 ingredients together to make marinade. Place flank steak in a glass or plastic dish or in a Ziploc bag. Pour marinade over the steak. Cover dish or seal bag and refrigerate for at least 8 hours up to 24 hours. Remove steak from marinade. Pat dry. Season both sides with steak seasoning. Grill steak to your liking. Let rest 10 minutes on a cutting board and then slice into thin strips against the grain. While steak is grilling heat butter in a skillet. Cook onions and mushrooms in butter until soft. Season with a little salt and pepper. Serve steak slices in warm rolls, with the onion and mushrooms on top. Top each sandwich with crumbled bleu cheese.

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