GAME-DAY STEAK SANDWICHES WITH SUN-DRIED TOMATO AND HORSERADISH CREAM
Steps:
- If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and marinate for a few hours or overnight.
- When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes.
- Meanwhile, slice the onions thinly into half moons. Heat a large skillet over high heat. Add 1/2 cup of olive oil. Once the oil is hot, add the onions and cook, stirring, until softened. Turn the heat down to medium and continue to cook the onions until they begin to caramelize, 5 to 8 minutes. Season with salt and pepper.
- Combine the sun-dried tomatoes and prepared horseradish in a food processor and pulse to combine. In a large mixing bowl, stir together the fresh horseradish, mayonnaise and sour cream. Add the sun-dried tomato mixture and mix well. Season with salt and pepper. Set aside. (Can be made a day or 2 ahead.)
- Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
- To assemble the sandwiches, toss the arugula in a small bowl with a little olive oil and salt. Thinly slice the steak against the grain. Place a dollop of the sun-dried tomato mixture on both halves of the toasted ciabatta loaf or rolls. Layer the steak over the tomato. Next, top the steak with the caramelized onions and some arugula. Close the sandwich with the top half of ciabatta, slice and serve.
- Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.
STEAK SANDWICH
Steps:
- Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
- Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
- To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
- Mustard Mayo:
- Whisk the ingredients together in a small bowl. Serve at room temperature.
- Yield: 1 cup
TOMATO STEAK SANDWICHES
My husband and I came up with these open-faced sandwiches when we didn't have much in the refrigerator. They've been a favorite ever since, particularly when we need a quick dinner. You can easily double the recipe when company drops by. -Tessa Edwards, Provo, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 381 calories, Fat 15g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 544mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.
ULTIMATE STEAK SANDWICH
Make the ultimate steak sandwich with tender and juicy steak and sauteed onions served on a toasted hard roll with garlic-Parmesan mayonnaise, provolone cheese and Italian seasoning. Don't forget to roll up your sleeves!
Provided by fotoe!78
Categories Main Dish Recipes Sandwich Recipes Beef
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 948.7 calories, Carbohydrate 27.7 g, Cholesterol 171.5 mg, Fat 62.9 g, Fiber 1.7 g, Protein 65.9 g, SaturatedFat 19.9 g, Sodium 1038.9 mg, Sugar 3 g
STEAK SANDWICHES WITH HEIRLOOM TOMATOES AND SOUR CREAM HORSERADISH SAUCE
Steps:
- In a bowl, combine the olive oil, balsamic vinegar, garlic, worcestershire sauce, chipotle hot sauce, dijon mustard, and 1/2 teaspoon salt, stirring well. Pour the mixture over the steak slices, making sure that each slice gets fully coated on all sides, and marinate them for at least half an hour. While the steaks are marinating, slice the tomato into 1/2" cubes, and combine in a bowl with the chopped basil. Add salt and pepper to taste, then cover and chill. Just before cooking the steaks, melt the butter in a large frying pan over medium heat, then add the onion and cook until it becomes translucent and starts to brown lightly, about 5-7 minutes, stirring occasionally. While the onion cooks, combine the horseradish and sour cream in a separate small bowl, stirring to blend together well. Cut the bread into eight 3/4" thick slices, lay them out on a cookie sheet, and toast them under the broiler on high heat for approximately a minute, removing once to flip the slices, then toasting the other sides for another minute. Once the onions have been cooked through, remove them from the skillet and set them aside. In the same skillet, pan-fry each steak slice individually, approximately 15-20 seconds per side, until each slice is fully browned. Take care not to overcook the steak slices. Set the cooked slices aside. Once all the slices are cooked, divide them in four and pile them onto four of the toasted bread slices on the cookie sheet. Divide the onions and the cheese and top the steak slices with them. Leaving the sandwiches open faced, slide them back under the broiler on high for approximately one minute, until the cheese melts and browns slightly on top. Serve the sandwiches open-faced with the sour cream horseradish sauce on the side, so that the sauce can be spooned on to taste before the top slice of bread goes on. Serve the chilled tomatoes on the side in a separate bowl, so the juices from the tomatoes don't seep into the sandwich bread.
BACON, HORSERADISH, AND TOMATO SANDWICHES
I love these sandwiches for a great change. I often make as a regular sandwich just for me. Works great with many types of bread, too. Adapted from 'The Holidays' by John Hadamuscin. Enjoy!!!
Provided by Mrs.Jack
Categories Lunch/Snacks
Time 25m
Yield 12 finger sandwiches
Number Of Ingredients 5
Steps:
- Saute bacon in small skillet until brown and crisp. Drain and cool on paper towels; crumble.
- Combine bacon, cream cheese, and horseradish in small mixing bowl; blend thoroughly with a fork.
- Spread mixture in a thin layer onto 6 slices of bread.
- Top 3 slices of bread with single slices of tomato; with other 3 slices of bread, make sandwich with cream cheese-side down. Press gently to adhere.
- Cut each sandwich into fourths lengthwise with a sharp knife-each sandwich makes 4 long finger sandwiches.
- Stack on a serving tray, cover tightly with plastic wrap or foil and refrigerate until serving time.
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
SOUR CREAM & HORSERADISH SAUCE
A great little dipping sauce for grilled steak, ham or even potato puffs. Works with anything--really. Hope you enjoy it!
Provided by Gator Lady
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together, chill for 30 minutes so flavors blend.
- Great with grilled steak, ham or even potato puffs.
Nutrition Facts : Calories 124.8, Fat 12.1, SaturatedFat 7.5, Cholesterol 25.3, Sodium 42.2, Carbohydrate 2.9, Fiber 0.1, Sugar 0.4, Protein 1.9
CREAMY HORSERADISH STEAK SAUCE
This is wonderful served with a prime rib roast or used as a sandwich spread, you may adjust the prepared horseradish to taste.
Provided by Kittencalrecipezazz
Categories Sauces
Time 3m
Yield 1 cup (approx)
Number Of Ingredients 6
Steps:
- In a bowl whisk all ingredients together until blended and smooth.
- Cover and chill for a minumum of 2 or more hours before using.
Nutrition Facts : Calories 428.8, Fat 38.5, SaturatedFat 15.5, Cholesterol 71.3, Sodium 547.9, Carbohydrate 19.6, Fiber 1.7, Sugar 10.6, Protein 3.8
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