STEAK AND HAVARTI PANINI WITH MY "SECRET SAUCE"
I was making myself a steak panini with the leftovers of my steak that I had had for dinner the night before, added havarti cheese, and wanted a nice sauce to go on it. So I just looked in the fridge and came up with this crazy concoction! It was SO GOOD, I decided to not keep it a secret! What's the fun of it if you don't share? Hope you enjoy it as much as I did!
Provided by Wildflour
Categories Lunch/Snacks
Time 17m
Yield 1 panini, 1 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl add steak sauce. (Both amounts). Whisk in mayo til smooth and no longer lumpy, then whisk in horseradish. Taste, adjust to your own preferance, set aside.
- In small saute pan, saute mushrooms and onion in ONE of the Tbls. of olive oil til crisp-tender or soft. Your own personal preferance. Set aside.
- Get (lightly oiled) cast iron griddle (or panini maker) heating til medium-hot.
- Lay out 2 pieces of bread.
- Drizzle 1 Tbl. sauce onto each slice, then spread with back of spoon til evenly coated.
- Pour rest of sauce into tiny bowl for dipping later.
- Top one slice with 1 slice of cheese.
- Top cheese with steak, piling on. As much or little as you like.
- Top with sauted mushrooms and onions.
- Top onions and mushrooms with second slice of cheese.
- Place other slice of bread on top, sauce-side down.
- Brush top of bread lightly with olive oil.
- Place olive oil-side down onto heated griddle.
- Brush new top with a little olive oil.
- Press lightly, once, with spatula.
- Brown bottom. Depending on how hot your pan is, this will take about 30 seconds to 1 minute. Check now and then to prevent burning. You will want this lightly toasted with nice grill marks.
- When bottom is to likeness, carefully turn over with a spatula and brown other side. (*I lift a corner with my spatula, then carefully hold it up with my fingers, then get under it with my spatula so you don't wreck the bread.) Do the same way when the second side is done.
- When done, carefully remove and place on a cutting surface and cut in half diagonally.
- Serve hot with extra sauce for dipping. (Sauce can be used to dip your sandwich in, or great for dipping french fries, too!).
- *Whatever steak you have on hand works just fine. Whether it be cooked at the moment, or leftover. I used leftover prime rib, but any good steak or tenderloin can be used.
Nutrition Facts : Calories 905.4, Fat 60.1, SaturatedFat 17.6, Cholesterol 155.3, Sodium 969.8, Carbohydrate 37.9, Fiber 2.3, Sugar 6.4, Protein 53.4
RIB EYE STEAK PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a panini maker.
- For the vegetables: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, onions, peppers, herbes de Provence, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes. Remove the vegetables and set aside.
- For the steak: In the same skillet, heat the oil over high heat. Add the steak and sprinkle with the salt and pepper. Cook, stirring constantly, until the steak is cooked through to desired doneness, 2 to 3 minutes.
- For the panini: Spoon 2 tablespoons of marinara sauce onto the bottom of each roll. Add the arugula and top with the cooked vegetables. Arrange the steak on the vegetables and place a slice of cheese on top. Place the tops on the rolls and cook in a panini maker until the cheese has melted, about 5 minutes.
Nutrition Facts : Calories 521, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 77 milligrams, Sodium 939 milligrams, Carbohydrate 46 grams, Fiber 2 grams, Protein 36 grams, Sugar 10 grams
CAST IRON SKILLET STEAK - DEE DEE'S
I wish I could take credit for this recipe! Oh how I love my cast iron and I never even thought about doing this! This steak combined with a crusty seasoning is as good as any steak I've ever had in a restaurant. Word of caution, crack a window, open the doors, it will smoke up some because you are cooking at such a hot heat and so fast. I used 1-inch New Strips and cooked less time and even though I had some smoke, it wasn't much. The pan searing with the wonderful blend of seasoning makes a delicious crust that will keep the juices in! Hope you enjoy!!!
Provided by Diane Atherton @DeeDee2011
Categories Beef
Number Of Ingredients 5
Steps:
- Bring steak(s) to room temperature.
- Place cast iron skillet in oven and heat oven to 500 degrees. Yes, that's right 500 degrees!
- Season both sides with salt, pepper, garlic powder, and cayenne pepper. When oven reaches temperature, remove pan and place on range over high heat.
- Immediately place steaks in the middle of the hot, dry skillet. Cook 30 seconds without moving. Flip steaks and cook another 30 seconds, then place skillet back into not oven for 2 minutes. Flip steaks and cook an additional 2 minutes. (The timing is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
- Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
- NOTE 1: Today I had 1-inch New York Strips. I heated my skillet and my cast iron panini press to 500 degrees. When I removed the skillet and press from oven and added my steaks to the skillet over a high heat on the range, I placed the panini press on top of the steaks. After 30 seconds, I returned to the oven to complete the searing. I cooked them 1 minute on each side, replacing the panini press on top of the steaks when I put them in the oven and when I flipped them. I also added a slice of https://www.justapinch.com/recipe/diane-smith/chive-butter-sauce-dee-dees/quick-easy-spread?k=chive+butter+sauce&p=1&o=r to my steak. Yummy!
BUTTERED FRIED PARSNIPS
Parsnips are one of the vegetables I think I ought to like; they are a locally grown vegetable, available all winter after all. But I never managed to be terribly enthusiastic about them until this recipe came along.
Provided by Jenny Sanders
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash, trim and scrape the parsnips.
- Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender.
- Drain well, and let dry.
- Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. It is best if you have a large enough pan that they can be cooked in a single layer.
- Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.
BUTTER FRIED PARSNIPS
Parsnips lightly seasoned and pan fried in butter.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables
Time 30m
Yield 5
Number Of Ingredients 4
Steps:
- In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
- In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
- Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 33.5 g, Cholesterol 48.8 mg, Fat 19 g, Fiber 6.2 g, Protein 3.1 g, SaturatedFat 11.8 g, Sodium 239.4 mg, Sugar 8.1 g
GLAZED CARROTS AND PARSNIPS WITH CHIVES
Good recipe for holiday celebrations. Turnips can be used instead of parsnips.
Provided by Taddo1965
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat.
- Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
- Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
- Season with more salt and black pepper if needed; sprinkle with chives.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 26.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 6.6 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 141.6 mg, Sugar 9.2 g
MASHED PARSNIPS
I was tricked into trying mashed parsnips (I was told they were mashed potatoes) and fell instantly in love. I haven't made mashed potatoes since. Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. And they are much healthier!
Provided by Amy Westerman
Categories Side Dish Vegetables
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
- Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 392.7 mg, Sugar 6.9 g
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