Steak Sandwich Kabobs

End of February. Signs of spring trying.

Drove Tuesday-Wednesday, Des Moines.

Book two revision at 58%.

Gayle was stable. She laughed at a joke Justin made at dinner Saturday night. He made a joke. Justin rarely makes jokes. It was a dry quiet one about Tyler's hair. Gayle cracked up. The whole table cracked up. A full five minutes of Gayle laughing at her grandson's dry humor. I will remember it.

Dave's back has been steady for two weeks.

Sunday: beef stew.

That Sunday had a particular kind of weight to it — the good kind. Gayle laughed. Dave’s back held. I’d driven a long stretch and come home to a table that felt whole. When a weekend tips toward grace like that, I want dinner to match it: something with a little effort behind it, something that smells good while it cooks and lands heavy on the plate in the best way. These steak sandwich kabobs were what I reached for — beef and peppers and onion, threaded onto skewers and finished on crusty rolls, the kind of meal that makes a Sunday feel like it meant something.

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min (plus 1 hr marinating) | Servings: 4

Ingredients

1 1/2 lbs beef sirloin or strip steak, cut into 1 1/2-inch cubes
1 large green bell pepper, cut into 1 1/2-inch pieces
1 large red bell pepper, cut into 1 1/2-inch pieces
1 medium yellow onion, cut into wedges
8 oz whole cremini mushrooms, stems trimmed
3 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
4 hoagie or sub rolls, split and lightly toasted
Horseradish sauce or mayonnaise, for serving (optional)

Instructions

Marinate the beef. In a bowl or zip-top bag, whisk together the olive oil, Worcestershire sauce, garlic, soy sauce, Dijon mustard, salt, and pepper. Add the steak cubes, toss to coat, and refrigerate for at least 1 hour or up to 8 hours.
Prepare the skewers. If using wooden skewers, soak them in water for 30 minutes. Thread the marinated steak cubes, bell pepper pieces, onion wedges, and mushrooms onto skewers, alternating for even cooking. Reserve the marinade.
Heat the grill. Preheat a gas or charcoal grill to medium-high heat (about 400°F). Brush the grates lightly with oil.
Grill the kabobs. Grill skewers for 10 to 14 minutes total, turning every 3 to 4 minutes and brushing with reserved marinade, until the beef reaches your desired doneness (135°F for medium-rare, 145°F for medium) and vegetables are lightly charred at the edges.
Rest and assemble. Remove kabobs from the grill and let rest for 3 to 5 minutes. Slide the beef and vegetables off the skewers directly onto the toasted rolls. Add horseradish sauce or mayonnaise if desired, and serve immediately.

Nutrition (per serving)

Steak Sandwich Kabobs — The Sunday That Felt Like a Win