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Directions

1. Preheat a grill to medium-high heat. Season the steaks with 3/4 teaspoon salt and 1/4 teaspoon pepper and put them on the grill. Cook until a thermometer inserted into the meat registers 135 degrees F to 140 degrees F for medium-rare, about 4 minutes per side. Transfer the steaks to a cutting board and let rest 10 minutes. Meanwhile, brush the insides of the rolls with olive oil and grill cut-side down until marked, about 1 minute.

2. To assemble the sandwiches, spread 2 tablespoons BBQ sauce on each half of the rolls. Thinly slice the steaks across the grain and place on the bottom rolls. Top with cheese and cover with the top halves of the rolls. Cut in half and serve.

Cook's Note: For melted cheese, assemble the sandwiches as directed, but before adding the top half of the bun, pop under the broiler for about 1 minute, or until the cheese is melted.

Directions

Whisk together the ketchup, water, vinegar, sugar, mustard, Worcestershire, cayenne, garlic powder, onion powder and bay leaf in a medium saucepan until smooth. Bring mixture to a simmer and cook, stirring occasionally, until slightly thickened, about 20 minutes. Cool and remove bay leaf.