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'Steakhouse' Grinder
"Steakhouse" Grinder

'Steakhouse' Grinder

4 Review(s)
Cook Minutes 10 Min
Prep : 10 Min
Our Steakhouse Grinder sandwich is the real deal - saucy onions and mushrooms, sliced roast beef and Cheddar cheese on a fresh submarine roll. Treat yourself to something other than your ordinary sandwich.
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What do I need ?
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1 serving
Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. Bull's-Eye Bold Original Barbecue Sauce
3 Tbsp. water
1/3 cup thin onion slices
1/3 cup thin fresh mushroom slices
40 g thinly sliced deli roast beef
1 Cracker Barrel Medium Cheddar Cheese Slice
1 submarine roll (6 inch), partially split
1 Tbsp. Miracle Whip Original Spread
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How do I make it ?
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Step 1
Cook sauce, water and vegetables in skillet on medium heat 5 min., stirring occasionally.
Step 2
Meanwhile, stack meat on microwaveable plate; top with cheese. Microwave on HIGH 30 sec. or until cheese is melted.
Step 3
Spread 1 side of roll with Miracle Whip; fill with meat and vegetable mixture.
Kraft Kitchen Tips!
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Special Extra
For extra flavour, mix 1/4 tsp. garlic powder with the Miracle Whip before spreading onto roll. Broil, cut-sides up, until golden brown. Fill with remaining ingredients as directed.
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Substitute
Prepare using a Kraft Singles Process Cheese Product Slice.
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Nutrition
Calories
380
Calories From Fat
0
% Daily Value
Total fat 15 g
23 %
Saturated fat 7 g
35 %
Cholesterol 50 mg
Sodium 1070 mg
45 %
Total carbohydrate 44 g
15 %
Dietary fibre 4 g
16 %
Sugars 11 g
Protein 20 g
Vitamin A
4 %
Vitamin C
15 %
Calcium
20 %
Iron
30 %
Servings
Makes 1 serving, 1 sandwich (172 g).
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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