Grilled Beef Kabob Sandwiches with Mushrooms and Onions

By Kent Whitaker

If you are looking to shake things up on the grill, then why not consider a beef filled sandwich served up on a toasted hoagie roll? This recipe combines some easy ways to add flavor with the savory taste of grilled beef. Another plus is that the cut of beef that you choose is entirely up to you.

For me, I lean towards beef stew meat. I know that some may find this selection to be a bit on the tough side – depending on what your stew meat is cut from. Generally, stew meat can be cut from remaining pieces of round or chuck steak or even the remains of a brisket. Choose stew meat, or the cut-up steaks of your choice. Now to the recipe and method for making a tasty Grilled Beef Kabob Sandwich with Mushrooms and Onions.

The Beef Kabobs – with or without a Kabob Stick

You can cook the steak chunks on a kabob or not. The kabobs work perfectly when grilling at a tailgate for NASCAR or football. You grill the beef on a kabob. Then your guests place the finished “portioned” beef on a toasted hotdog bun with some grilled onions and mushrooms, and simply slide the kabob stick out.

Here’s how you get the beef going, amounts depend on you. One pound of beef chunks will make 4 small sandwiches, two pounds will make 4 AWESOME sized sandwiches.

Beef cut into large stew or kabob sized pieces

Olive oil

Salt and pepper

2 parts Zesty Italian dressing and 1 part Steak sauce

Brush your steaks with olive oil, sprinkle on your salt and pepper and allow the steak to absorb the salt. Next, place in a bowl and cover with a mix of Zesty Italian dressing and steak sauce. Cover and marinate overnight or at least for an hour or so. Grill over medium heat until you have your desired doneness. If using a tougher cut, grill over lower heat instead of a crazy hot bed of coals.

For the Onions and Mushrooms

This is a great way to grill onions and mushrooms for any dish. The use of a foil packet makes things simple and allows the onions and mushrooms to simmer and steam while cooking on the grill. The amounts will vary depending on how many sandwiches you are making. But two cups of sliced onions, and mushroom slices, can cook down dramatically. So, cook more than you think you will need. If you have extra, then the omelet you cook in the morning will have some added flavor.

Sliced sweet or white onions

Sliced mushrooms

Olive oil

Garlic, minced

Worcestershire sauce

Dashes of pepper

Crushed red pepper flakes

Place your slices of onion and mushrooms in a bowl and drizzle lightly with olive oil. Next add in your desired taste of minced garlic, several dashes of Worcestershire sauce, a few dashes of black pepper, and some red pepper flakes. Stir to mix until evenly coated.

Next, spoon the mix onto a sheet of foil, top with a second piece of foil and fold edges to seal. Grill over medium high heat along with your beef chunks. Turn often.

The Extras!

This recipe is based on a tailgate dish from my Tennessee Hometown Cookbook and the extras can change every time I grill these up! But here are the standards.

Swiss or Provolone cheese slices

Hoagie roll, brushed with butter, and lightly toasted on the grill. Or sometimes hotdog buns.

Sometimes sliced green and red peppers make it into the onion and mushroom mix

Thin shredded iceberg lettuce

Any kind of condiment you like – try including a horseradish mayo if you can. That’s some mayonnaise with a spoonful of horseradish mixed in.

Now all you have to do is grill the steak chunks, grill the onions and mushrooms – sometimes with green peppers, and toast your buns. Place some beef on the bun, add some of your grilled veggies, drizzle with your chosen condiments, top with cheese and additional desired toppings and enjoy.

Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He has also penned Young Reader, NASCAR, and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, leatherwork, and bass fishing. Kent and his wife live in East Tennessee.