Steak Sandwiches With Bacon Arugula Camembert And Caramelized Onion 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:

• Put the grill on. Heat a little oil in a frying pan. Season both sides of the steaks with salt, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta in half lengthways and grill the cut sides until golden.
• Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and sit the steaks on top. Cover with the watercress and close the sandwich with the other half of the ciabatta. Cut into four sandwiches and serve two per person. Serve hot.

Steps:

• Slice onions into 1/2-inch thick rings. Heat 2 tablespoons olive oil in a large skillet over medium-high heat; cook onions until browned, tossing occasionally, 10 to 15 minutes. Season with salt and pepper; remove.
• Heat remaining tablespoon oil in same skillet over high heat. Season steaks with salt and pepper. Cook 30 seconds on each side; remove. Add Worcestershire sauce and 2 tablespoons water to skillet, scraping up browned bits with a wooden spoon. Return onions to skillet; toss.
• Sandwich steak and onions between toasted bread.

Steps:

• Heat oil in heavy medium skillet over medium heat. Add onion; sauté until soft and beginning to brown, about 8 minutes. Stir in vinegar and brown sugar, reduce heat to low, and cook until onion is brown and sauce is thick, stirring often, about 20 minutes. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill. Bring to room temperature before using. Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels to drain. Pour off all but 2 teaspoons drippings from skillet. Sprinkle steak with salt and pepper. Heat drippings in skillet over medium-high heat. Add steak and sear until browned and cooked to desired doneness, 1 to 2 minutes per side for medium-rare. Divide steak among 4 bread slices. Top each with cheese, bacon, and small handful of arugula; spoon some of onion mixture over. Top with remaining bread slices.