Grilled Beef Sandwiches

Ingredients

Marinade

• 14 ounces nonfat beef broth (I used one also 50% less in sodium called Health Valley...very good)
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fresh ground black pepper
• 6 beef eye round, steaks cut approximately 3/4 to 1/2 inch thick

Addition but worth making

• 2 tablespoons olive oil (optional)
• 2 whole red bell peppers, sliced lengthwise (optional)
• 1-1 1/2 cup fresh mushrooms, washed, and sliced (optional)
• 4 green onions, sliced (optional)
• 2 garlic cloves, minced (optional)
• 1 sprig Italian parsley, chopped (optional)
• 4 fresh basil leaves, chopped (optional)
• 1 dash Emeril's Original Essence (optional)
• 6 hamburger buns or rolls

Directions

1. 1

   Mix the marinade until well blended, then add the steaks.

2. 2

   Make sure the steaks are well coated.

3. 3

   Put it in a zip lock bag and refrigerate for about 1 hours Every so often turn the steaks.

4. 4

   Remove the steaks from the bag to a hot grill.

5. 5

   Approximately 15 minute for a medium doneness, turning once.

6. 6

   Also marinade often with the marinade during this process.

7. 7

   When almost done, discard the rest of the marinade--do not put any more on after you take it off the grill.

8. 8

   Optional Addition:.

9. 9

   Sauté the peppers in about 2 tablespoons of hot olive oil.

10. 10

    After the peppers have sautéed a few minute begin adding onions, mushrooms, etc.

11. 11

    Towards the end sprinkle with a little Emeril's Essence for a nice taste.

12. 12

    *Serve with tomatoes, and/or this optional addition can be put on top, you can add cheese melted if you like, don't forget to use either a Düsseldorf mustard, or Dijon, or your favorite mustard or topping--these are quick and luscious!

13. 13

    Don't overgrill however.

14. 14

    I am sure once you make it you will think of even more toppings.