PARISIAN STEAK AND CHEESE CROISSANT 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.
CROISSANT STEAK SANDWICHES WITH CARAMELIZED ONIONS AND HORSERADISH MAYONNAISE
Provided by Marty Rosencranz
Categories Sandwich Beef Onion Sauté Horseradish Bon Appétit New Jersey
Yield Makes 4 servings
Number Of Ingredients 9
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.
PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))
I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a griddle or a large saute pan over medium-high heat.
- When hot, cover bottom with olive oil.
- Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
- Add the garlic, salt and pepper, and cook for about 30 seconds.
- Then, push the mixture off to one side of the griddle.
- Add the meat to the hot part of the griddle.
- Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
- Mix the meat and the carmelized onions and bell pepper together.
- Divide into 2 portions, and top both portions with the cheese to melt.
- If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
- Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
- When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
Nutrition Facts : Calories 965.3, Fat 39.5, SaturatedFat 22, Cholesterol 133.1, Sodium 3143.6, Carbohydrate 86.4, Fiber 5, Sugar 4.2, Protein 63.5
FRENCH ONION SLICED STEAK CROISSANT SANDWICH
Make and share this French Onion Sliced Steak Croissant Sandwich recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 845.2, Fat 50.2, SaturatedFat 18.1, Cholesterol 137.9, Sodium 929, Carbohydrate 40.8, Fiber 2.9, Sugar 11.8, Protein 55.7
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- 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.
- Using a serrated knife, slice the croissants in half lengthwise. Lay the Brie slices over the bottom croissant halves. Place about a small amount 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.
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