Ingredients

1 well-trimmed boneless beef top sirloin steak or 4 tenderloin steaks, cut 1-inch thick (approx. 1 1/4 pounds)
4 crusty rolls (each 6 inches long), split
1/3 cup prepared Italian dressing
3/4 cup shredded mozzarella cheese
1 envelope (0.7-ounce) Italian salad dressing mix
2 cups thinly sliced spinach leaves, lightly packed
1 large tomato, chopped
1/3 cup thinly sliced fresh basil, lightly packed

Directions

Lightly brush cut sides of rolls with prepared dressing. Place rolls (cut sides down) on grid over medium ash-covered coals; grill, uncovered, 1 to 2 minutes or until crisp and golden brown. Turn rolls; sprinkle with cheese. Grill an additional 1 to 2 minutes or until cheese just begins to melt. Press dressing mix into both sides of beef steak. Place steak on grid over medium ash-covered coals; grill top sirloin, uncovered, 16 to 20 minutes (tenderloin 13 to 16 minutes) for medium rare to medium doneness, turning occasionally. Meanwhile, in large bowl, combine spinach, tomato and basil; toss lightly. Place an equal amount of spinach mixture on each roll half. Carve steak crosswise into thin slices; arrange over spinach mixture. Garnish as desired. Makes 4 servings.

Each serving using beef top sirloin steaks contains 547 calories, 22g fat, 42 g carb, 1368mg sodium, 101mg cholesterol.

Each serving using beef tenderloin steaks contains 533 calories, 24g fat, 42g carb, 1356mg sodium, 85mg cholesterol. From Kelly Schmitz-Mapes, Colorado, $2,500 Honorable mention, 1995 National Beef Cook-Off.