Marsala Steak Sandwich Recipes

Steps:

• Mix wine through coarse pepper in a large, non-reactive shallow pan.
• Add shaved steak and stir to coat. Place in the refrigerator for 8-12 hours. Remove from the marinade and pat dry.
• Strain marinade into a saucepan and bring to a boil. Cook five minutes, set aside.
• In a large, deep skillet over medium-low heat, melt the butter.
• Add the onions and cook, stirring occasionally, until they are a rich golden colour - about 15 minutes. Remove from the pan, reserving the liquid, and set aside.
• Return the pan to the stove, raise the heat to medium-high and add the steak.
• Cook, stirring, until halfway done, then add the onions, baby spinach and ¼ cup of the boiled marinade.
• Stir well, cover and cook until spinach is wilted.
• Add 2 tbsp more marinade, then top with a layer of the sliced Provolone. Cook until cheese is thoroughly melted. Remove from heat.
• Rub each cut side of each toasted bun half with the cut garlic cloves.
• Spoon ¼ of the pan mixture onto one half of each bun and press down well.
• If desired, serve boiled marinade alongside for dipping.

Steps:

• Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
• Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
• Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
• Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.