Peppered Steak Sandwiches With Cheddar Horseradish Mayo Recipes

Steps:

• HORSERADISH MAYONNAISE:.
• Whisk together all ingredients in a small bowl.
• Season, to taste, with salt.
• Cover and refrigerate for at least 30 minutes before using.
• PREPARE MEAT AND SANDWICH FIXINGS:.
• Heat grill to high.
• Rub meat with oil and season with salt and black pepper.
• Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side.
• Remove from the grill and let rest 5 minutes.
• Slice into 1/4" thick slices.
• Lay toasted croissant halves on a flat surface and top each half with a slice of cheddar.
• Divide the steak among the four slices and combine halves, making 4 sandwiches.
• Wrap each sandwich in foil, place on the grill and grill for 1 minute on each side.
• Remove from the grill and foil, lift 1 slice of the bread from each sandwich, and spread with a few tablespoons of Horseradish Mayonnaise.
• Top with a few sprigs of watercress and serve.

Steps:

• Whisk mayonnaise, horseradish and rosemary in small bowl to blend. Season dressing with salt and pepper.
• Spread bottom piece of bread with half of dressing. Top with roast beef, tomatoes and arugula. Sprinkle with salt and pepper. Spread remaining dressing on top piece of bread. Press bread, dressing side down, onto arugula. Cut into 4 pieces and serve.

Steps:

• Preheat the broiler or toaster oven.
• Heat the 3 tablespoons olive oil in a large skillet over medium-high heat. Add beef strips to brown.
• Add onion and pepper to beef. Saute until softened and brown around the edges, about 10 minutes.
• Add garlic. Cook for one minute more.
• Meanwhile, brush hoagie rolls with remaining olive oil and toast under the broiler.
• Pile meat mixture on rolls, and top with chopped tomatoes. Yum!

Steps:

• Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add onion; sauté until soft and lightly browned, about 5 minutes. Transfer to plate.
• Add remaining 1 tablespoon butter to skillet and increase heat to medium-high. Season steak on both sides with salt and pepper. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; cover and let stand 5 minutes.
• Meanwhile, mix mayonnaise and horseradish in small bowl. Spread mixture over cut sides of rolls. Thinly slice steak. Place steak slices on roll bottoms. Top with onions and arugula, then roll tops, and serve.

Steps:

• Preheat broiler with rack 6 inches from heat. In a large skillet, heat oil over medium-high. Add onion and peppers; cook, stirring often, until softened and beginning to char, 10 minutes. Season with salt and pepper. Remove from heat; stir in vinegar and steak.
• Place bottom halves of rolls on a large rimmed baking sheet; dividing evenly, top each with meat mixture, then cheese slices. Broil until cheese has melted, about 2 minutes. Remove from oven; transfer to a cutting board.

Steps:

• In a large skillet, saute the green peppers, onion and half of the garlic in oil until vegetables are tender. Add steak, salt if desired and pepper; heat through. , Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops.