Ingredients

1 1/4 lbs boneless beef top sirloin steak, well trimmed, cut 1-inch thick
4 French roll, 6-inch and crusty
1/3 cup Italian dressing (I used Paul Newman’s)
3/4 cup shredded mozzarella cheese
1 (2/3 ounce) packet good seasons Italian salad dressing mix
2 cups spinach leaves, thinly sliced, tightly packed
1 large tomato, chopped
1/3 cup fresh basil, thinly sliced, tightly packed

Directions

Lightly brush cut sides of rolls with dressing.Place rolls, cut sides down, on grid over medium-ash covered coals(or use on grill pan on top of stove); grill uncovered 1-2 minutes or until golden brown.Turn rolls and sprinkle with cheese. Grill 1 to 2 minutes or until cheese just begins to melt.

Press dressing mix into both sides of steak; place on grid and grill uncovered 16-20 for medium rare to medium doneness, turning occasionally. Cook longer for desired doneness.Combine spinach, tomato and basil; toss.Place equal amount on each roll half.Carve steak crosswise(against the grain) into thin slices; arrange over spinach mixture.Enjoy with a Zinfandel, Beaujolais or a nice Chianti.