SENSATIONAL STEAK SANDWICH
If you are looking for an outstanding, easy to make sandwich, then this is the recipe for you.
Provided by SEEASTAR
Categories Main Dish Recipes Sandwich Recipes Beef
Time 4h50m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
- In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
- Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.
- Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.
Nutrition Facts : Calories 908.1 calories, Carbohydrate 78.8 g, Cholesterol 109.2 mg, Fat 40.6 g, Fiber 5.4 g, Protein 55.7 g, SaturatedFat 18.2 g, Sodium 2586.4 mg, Sugar 9.5 g
SENSATIONAL STEAK SANDWICH
Make and share this Sensational Steak Sandwich recipe from Food.com.
Provided by Abby2495
Categories Lunch/Snacks
Time 4h48m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
- In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine.
- Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
- Preheat the oven to 425 degrees F (220 degrees C).
- Drain the liquid from the slow cooker, and save for dipping.
- Slice the French bread loaf lengthwise like a submarine sandwich.
- Mix together the horseradish and mustard; spread onto the inside of the loaf.
- Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables.
- Close the loaf, and wrap the entire sandwich with aluminum foil.
- Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil.
- Slice into servings, and serve with the juices from the slow cooker for dipping.
Nutrition Facts : Calories 1054.5, Fat 56, SaturatedFat 23.8, Cholesterol 160.4, Sodium 2531.8, Carbohydrate 69, Fiber 5, Sugar 4.6, Protein 64.8
STEAK SANDWICH SALAD BOARD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Heat a grill or grill pan over medium-high heat. Sprinkle the steak and onions with the lemon pepper seasoning and a good pinch of kosher salt.
- Oil the grill well using half the olive oil, then cook the steaks until desired doneness, 4 to 5 minutes per side for medium-rare. Remove the steaks to a cutting board to rest, tented with foil, about 10 minutes. Add the rest of the olive oil to the grill and cook the onions until nice and charred, 4 to 5 minutes a side. Remove from the grill and set aside.
- Meanwhile, wrap the bread in foil and place in the oven until hot and crisp, about 10 minutes.
- Mix together the sour cream, mayo, horseradish, Worcestershire, black pepper and a good pinch of kosher salt in a bowl. Set aside.
- Slice the steak and shingle it in the middle of a cutting board or serving platter. Break apart the onions and arrange on one corner of the board. Slice the bread and shingle along one side of the board. Use the lettuce, tomatoes and white Cheddar to fill in the holes. Sprinkle the steak with the green onions and sea salt and give the board a drizzle of olive oil. Place the bowl of dressing on the board.
- Have everyone help themselves and make up a salad or a sandwich with whatever they like from the selection of items on the board.
STEAK SANDWICH
Friday night delight....I like this with an ice cold, Grey Goose martini. From Firefly, a bistro-type restaurant in Chicago.
Provided by Hey Jude
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat one tablespoon of the butter and one tablespoon of the oil over medium and add both types of onion and a little salt and freshly ground black pepper; cook, stirring, until crispy and brown, about 15 minutes, then set aside.
- Mash together the remaining 2 tablespoons butter, the cheese and mustard and set aside.
- Rub the steaks with salt and pepper; heat the remaining 1 teaspoon olive oil in a medium cast-iron skillet over high heat; when very hot, add both the steaks and cook without disturbing for 2 minutes; flip and brown the other side for 2 more minutes- this will give you medium doneness but still pink meat.
- Place the steaks onto the roll bottoms, top each with half the butter mixture and then smother with onions; top with the roll tops and eat with ice cold, alcoholic beverages on a Friday evening.
Nutrition Facts : Calories 504.1, Fat 46.3, SaturatedFat 20.6, Cholesterol 106.8, Sodium 124.7, Carbohydrate 5.8, Fiber 0.8, Sugar 2.4, Protein 16.5
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