Steak Sandwich On Toasted Garlic Bread With Tomato Black Olive Relish With Skillet Fries Recipes

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
• Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
• Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
• Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

Steps:

• Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes. Preheat broiler. Brush both sides of the bread with the garlic oil, place on a baking sheet and broil for 1 to 2 minutes on each side, or until lightly golden brown. Heat grill pan over high heat until smoking. Brush steak on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes until golden brown on 1 side; turn over, reduce heat to medium and continue cooking to medium-rare doneness, 5 to 6 minutes. Remove from heat, let rest 10 minutes and slice into 1/4-inch thick slices. Combine all ingredients for the Tomato-Olive Relish in a bowl. To assemble, place arugula leaves on 4 slices of toast. Top with several slices of steak and a large spoonful of relish. Top with remaining bread slices. For Skillet Fries, heat olive oil in a medium cast iron skillet over medium heat. Add onions and cook until soft. Add peppers and garlic and cook for 3 to 4 minutes. Add potatoes and cook until golden brown. Season with salt and pepper and parsley.

Steps:

• Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
• Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
• Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
• Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
• Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
• Mix together ingredients in a small bowl. Season with salt and pepper, to taste.

Steps:

• Preheat the oven to 400 degrees F.
• Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
• While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
• Sprinkle with course salt, then cut into 4 pieces.

Steps:

• Preheat broiler. In a large skillet, heat oil over medium heat. Add beef; cook and stir 3-5 minutes or until browned; drain. Stir in salt and pepper., Spread cut sides of bagels with cream cheese. Transfer to an ungreased baking sheet; spoon beef over bagels. Top with tomato and mozzarella cheese. Broil 4-6 in. from heat 3-5 minutes or until cheese is melted and lightly browned.

Steps:

• FOR THE STEAK:.
• Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes.
• Preheat broiler.
• Brush both sides of the bread with the garlic oil, place on a baking sheet and broil for 1 to 2 minutes on each side, until lightly golden brown.
• Heat grill pan over high heat until smoking.
• Brush steak on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper to taste.
• Grill for 4 to 5 minutes until golden brown on 1 side, turn over, reduce heat to medium and continue cooking to medium-rare doneness, 5 to 6 minutes.
• Remove from heat, let rest 10 minutes and slice into 1/4-inch thick slices.
• FOR THE TOMATO-BLACK OLIVE RELISH:.
• Combine all ingredients in a bowl.
• TO ASSEMBLE:.
• Place arugula on 4 slices of toast.
• Top with several slices of steak and a large spoonful of relish.
• Top with the remaining bread slices.
• SKILLET FRIES:.
• Heat olive oil in a medium cast iron skillet over medium heat.
• Add onions and cook until soft.
• Add peppers and garlic and cook for 3 to 4 minutes.
• Add potatoes and cook until golden brown, season with salt and pepper.