Grilled Southwest Steak and Salsa Sandwiches

 

1

boneless beef sirloin steak, 1 inch thick (1 lb)

1/2

teaspoon seasoned salt

1/2

teaspoon garlic-pepper blend

1/2

teaspoon chili powder

1/2

teaspoon dried oregano leaves

6

hoagie buns, split

3/4

cup Old El Paso® Thick 'n Chunky salsa

1

medium avocado, pitted, peeled and thinly sliced

6

slices (1 oz each) Colby-Monterey Jack cheese blend

• 1 Heat gas or charcoal grill. Sprinkle both sides of beef with seasoned salt, garlic-pepper blend, chili powder and oregano.
• 2 Place beef on grill over medium heat. Cover grill; cook 8 to 9 minutes, turning once or twice, until desired doneness. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
• 3 Cut beef crosswise into thin slices. Spread about 2 tablespoons salsa on bottom of each bun. Top with beef, avocado, cheese and tops of buns.