Italianstylecheesesteaksandwiches Recipes

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring occasionally, until soft, about 3 more minutes. Season with salt and pepper, transfer to a large bowl and set aside.
• Lightly pound the steak between 2 sheets of plastic wrap until about 1/8 inch thick. Heat the remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add the steak in batches and cook until browned, about 30 seconds per side; season with salt and pepper. Transfer the steak to the bowl with the onion and garlic. Add the parsley and giardiniera brine and toss to coat. Drizzle the cut sides of the rolls with olive oil. Pile the steak and onion mixture on the roll bottoms and top with the giardiniera and provolone. Cover with the roll tops. Serve with hot sauce, if desired.
• Photograph by Antonis Achilleos

Steps:

• For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
• For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
• Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
• Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.

Steps:

• Marinate steaks in italian dressing for 6-24 hours.
• Stir fry steak until all the pink is gone, but not too long or it will be tough.
• Put onions and peppers into a seperate skillet with brown sugar and vinegar until soft and caramizled.
• spread garlic butter onto rolls and lay cheese over butter bake about ten minutes until cheese is bublbly and then stack them up!

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
• Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
• Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

Steps:

• Cut a 3-inch pocket in each slice of bread.
• Place a slice of cheese in each pocket.
• In a bowl, beat eggs, milk, Italian seasoning and garlic salt.
• Soak bread in mixture for 2 minutes on each side.
• Coat with bread crumbs.
• Cook on a greased hot griddle until golden brown on each side.
• Cooking time depends on the griddle.

Steps:

• In 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion in butter 3 to 4 minutes, stirring frequently, until tender; push to side of skillet.
• Add beef steaks to skillet; sprinkle with salt and pepper. Cook 5 to 8 minutes, turning once, for medium doneness (160°F).
• Spread pesto on cut sides of buns. Layer steaks, cheese, onion and tomato in buns.