STEAK SANDWICH
Steps:
- Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
- Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
- To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
- Mustard Mayo:
- Whisk the ingredients together in a small bowl. Serve at room temperature.
- Yield: 1 cup
GOURMET STEAK SANDWICH W/ CHIPS
A very easy meal, good for nights when you don't feel like cooking. I made this for dinner last week and it was delicious! For the chips, you can use any seasoning you like. I use Masterfoods Morrocan seasoning, but any mixed spice will do.
Provided by Cassi_H
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 200°c.
- Cut potatoes into sticks. Place in a plastic freezer bag with the moroccan seasoning and shake until coated. Spread out in a single layer on a baking tray and cook in oven for 20 minutes, turning once.
- While chips are cooking, mix sour cream, lemon juice and basil in a small bowl. Set aside.
- In a seperate bowl, mix mayonnaise, paprika, garlic and lemon juice. Set aside.
- Heat some olive oil in pan. Add onions, honey and balsamic vinegar and cook until caramelised. While onions are cooking, grill steak until just cooked through.
- Place minute steak, onion, a few slices of semi-dried tomato, a spoonful of the sour cream mixture and the cos lettuce between two halves of the turkish bread.
- Serve with some chips and a dollop of the seasoned mayonaisse!
Nutrition Facts : Calories 844.9, Fat 41.6, SaturatedFat 14.7, Cholesterol 70.2, Sodium 701.5, Carbohydrate 98.2, Fiber 7.7, Sugar 12.7, Protein 22.4
STEAK SANDWICH
Friday night delight....I like this with an ice cold, Grey Goose martini. From Firefly, a bistro-type restaurant in Chicago.
Provided by Hey Jude
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat one tablespoon of the butter and one tablespoon of the oil over medium and add both types of onion and a little salt and freshly ground black pepper; cook, stirring, until crispy and brown, about 15 minutes, then set aside.
- Mash together the remaining 2 tablespoons butter, the cheese and mustard and set aside.
- Rub the steaks with salt and pepper; heat the remaining 1 teaspoon olive oil in a medium cast-iron skillet over high heat; when very hot, add both the steaks and cook without disturbing for 2 minutes; flip and brown the other side for 2 more minutes- this will give you medium doneness but still pink meat.
- Place the steaks onto the roll bottoms, top each with half the butter mixture and then smother with onions; top with the roll tops and eat with ice cold, alcoholic beverages on a Friday evening.
Nutrition Facts : Calories 504.1, Fat 46.3, SaturatedFat 20.6, Cholesterol 106.8, Sodium 124.7, Carbohydrate 5.8, Fiber 0.8, Sugar 2.4, Protein 16.5
STEAK SANDWICHES
These wonderful sandwiches are very satisfying. I like to serve them with raw veggies and fresh fruit. Onion plus the red and green pepper give the sandwich zip.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Butter rolls and place buttered side up on a baking sheet. Bake at 375° for 3-4 minutes or until lightly toasted., Meanwhile, in a skillet, combine the green pepper, red pepper and onion. Sprinkle with salt and pepper. Saute in oil until vegetables are crisp-tender. Remove and keep warm., To the skillet, add the steak. Cook and stir until steak reaches desired doneness. Return peppers to pan; heat through. Spoon beef mixture onto rolls. Sprinkle with cheese. Replace roll tops.
Nutrition Facts :
GOURMET CHICKEN SANDWICH
Sauteed chicken breasts topped with a mayonnaise/mustard/rosemary spread and graced by 2 slices of garlic rosemary focaccia bread. These sandwiches are great when you want a quick supper, but not something from the freezer. They remind me of an expensive sandwich from an upscale deli. The spread and the chicken can be made in advance, and the chicken can be eaten hot or cold.
Provided by LCLARKE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
- In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.
Nutrition Facts : Calories 522.5 calories, Carbohydrate 58 g, Cholesterol 69.8 mg, Fat 15.7 g, Fiber 3.1 g, Protein 34.6 g, SaturatedFat 3.1 g, Sodium 826.1 mg, Sugar 1 g
CHEF JOHN'S ULTIMATE STEAK SANDWICH
In this non-traditional steak sandwich, the steak is cut into thick strips, so we're able to get a nice sear on the outside without having to worry about the inside overcooking.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes Beef
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Cut steak into 6 thick strips. Season generously with salt and pepper.
- Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.
- Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.
- Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes.
- Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.
- Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.
Nutrition Facts : Calories 634.9 calories, Carbohydrate 27.2 g, Cholesterol 105.2 mg, Fat 42.4 g, Fiber 1.6 g, Protein 34.4 g, SaturatedFat 10.3 g, Sodium 566.3 mg, Sugar 5.6 g
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