French Onion Sliced Steak Croissant Sandwich Recipes

Steps:

• Heat a grill pan or outdoor grill to high; preheat broiler.
• In a bowl, mix together the garlic, grill seasoning, hot sauce, Worcestershire, and vinegar.
• Whisk in 3 tablespoons olive oil.
• Put the flank steak in a shallow dish; pour the marinade over the steak.
• Toss to coat thoroughly and marinate for 5-10 minutes.
• While the steak is marinating, heat a large skillet over med-high heat; add in the remaining olive oil.
• Add in the onions, thyme, salt, and pepper; cook, stirring often, for 7-8 minutes or until the onions are deep golden brown.
• Add in the chicken stock; continue to cook for 2-3 more minutes or until the chicken stock has almost completely cooked away but the onions are still a little wet with the stock; remove from heat and set aside.
• Remove the flank steak from the marinade and pat dry.
• Grill the flank steak for 6-7 minutes on each side; remove steak from the grill to a cutting board; cover loosely with foil and let rest 5 minutes.
• Thinly slice the steak on an angle, against the grain.
• Split the croissants in half and place on a cookie sheet, cut sides up.
• Pile some of the onions on the bottoms of each croissant.
• Arrange a pile of the sliced steak on top of the onions and then follow that with some more onions.
• Place slices of cheese on top and transfer both the croissant bottoms and tops to the broiler.
• Melt the cheese and toast the cut sides of the tops 1-2 minutes.
• Place the croissant tops on the melted cheese; serve immediately.

Steps:

• Mix mayonnaise and horseradish in small bowl to blend.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to work surface.
• Melt 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until dark brown, about 25 minutes. Add mushrooms; sauté until tender, about 5 minutes. Add broth; boil until juices are reduced to glaze, stirring occasionally, about 1 minute. Season onion mixture to taste with salt and pepper.
• Place 1 croissant bottom, cut side up, on each of 4 plates. Spread each with horseradish mayonnaise and top with 1/2 cup arugula. Thinly slice steaks and divide among croissants. Top with onion mixture. Spread remaining mayonnaise on cut side of croissant tops. Place tops on sandwiches.

Steps:

• Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices.
• Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves. Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately.

Steps:

• Preheat the broiler. Generously season the steak with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the steak and cook until browned, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest.
• Pour off any excess fat from the skillet and reduce the heat to medium. Melt the butter in the skillet, then add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions start caramelizing, about 10 minutes. Stir in the chicken broth and cook until slightly reduced, about 5 minutes.
• Meanwhile, trim off any excess fat from the steak; thinly slice against the grain. Put the rolls cut-sides up on a baking sheet and broil until toasted, about 2 minutes.
• Remove the roll tops to a plate. Divide the onion mixture among the roll bottoms, top with the steak and sprinkle with the gruyere. Return to the broiler until the cheese is melted but not browned, 3 to 5 minutes. Top with the toasted roll tops and serve with the pickled vegetables.

Steps:

• In a large skillet, melt butter or oleo. Add steaks and cook over medium high heat for 2-3 minutes on each side or till done. Remove from skillet, reserving the drippings. Cook the onion in the drippings until tender. Combine the broth, cornstarch, Worcestershire sauce, garlic powder, and a dash of pepper. Add to skillet. Cook until bubbly. Cook and stir 2 minutes more. Place on toasted bread top with swiss and onion mixture.