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
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
EASY STEAK SANDWICH
I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
Provided by zigmondo
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
- Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
- Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.
Nutrition Facts : Calories 1195.6 calories, Carbohydrate 95.8 g, Cholesterol 222.4 mg, Fat 57.7 g, Fiber 5.8 g, Protein 74.3 g, SaturatedFat 32.2 g, Sodium 1972.1 mg, Sugar 9.5 g
STEAK AND BOURSIN SANDWICHES
Make and share this Steak and Boursin Sandwiches recipe from Food.com.
Provided by kymgerberich
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler. Pat steak dry and sprinkle all over with salt and pepper. Put on rack of a broiler pan and broil 2 to 3 inches from heat, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes.
- While steak broils, cut baguette into 4 sections, then halve each horizontally. Spread boursin over bottom halves of bread.
- While steak stands, cut off and discard core end of romaine, then lay romaine on top of Boursin.
- Cut steak across the grain into thin slices and divide among sandwiches.
Nutrition Facts : Calories 551.7, Fat 13.8, SaturatedFat 4.8, Cholesterol 46.5, Sodium 1213, Carbohydrate 69.3, Fiber 10, Sugar 4, Protein 37.9
STEAK AND BOURSIN SANDWICHES
Categories Beef Cheese Dairy Leafy Green Broil Sauté Quick & Easy Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Pat steak dry and sprinkle all over with salt and pepper. Put on rack of a broiler pan and broil 2 to 3 inches from heat, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes.
- While steak broils, cut baguette into 4 sections, then halve each horizontally. Spread Boursin over bottom halves of bread.
- While steak stands, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté romaine in 2 batches, turning over once, until browned in spots and slightly wilted, about 2 minutes per batch. Add remaining tablespoon oil to skillet between batches. Transfer as sautéed to cutting board with meat. Cut off and discard core end of romaine, then lay romaine on top of Boursin.
- Cut steak across the grain into thin slices and divide among sandwiches.
STEAKHOUSE DINNER ON THE GRILL
Enjoy the classic flavors of a steakhouse dinner at home with this clever all-in-one recipe. We've upgraded grill-friendly London broil steak with a garlicky marinade enriched with Worcestershire sauce. The sides--red creamer potatoes and sauteed spinach--are also done on the grill and served with an herb butter that will please the entire family.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Chop 2 cloves of the garlic and add to a large resealable bag. Add the steak, oil, vinegar, basil, red pepper flakes, 1/4 cup of the Worcestershire sauce and 1/2 teaspoon each salt and pepper. Seal the bag and turn several times to coat the meat. Refrigerate, turning the bag occasionally, at least 4 hours and up to overnight.
- When ready to cook, prepare a grill for high heat.
- Chop 1 clove garlic and add to a medium bowl. Add 6 tablespoons of the butter, the remaining 1 teaspoon Worcestershire sauce, half of the shallots and 3/4 teaspoon salt and stir together until well combined. Fold in the parsley and chives; set aside.
- Stack two 18-inch pieces of foil on a work surface. Pile the potatoes in the middle, dot with 1 tablespoon butter and sprinkle with 1 teaspoon salt. Bring the foil up and over the potatoes and seal tightly. Put the potatoes on the grill, cover the grill and cook for 10 minutes.
- After the potatoes have cooked for 10 minutes, remove the steak from the marinade, letting the excess drip off, and put it on the grill next to the potatoes; leave the other half of the grill empty for the spinach. Grill the steak, flipping every 4 to 5 minutes, until a thermometer inserted into the thickest part registers 130 degrees F, 16 to 20 minutes for medium rare. Transfer the steak to a cutting board and let rest 10 minutes before thinly slicing. Let the potatoes continue to cook until tender throughout, about 25 minutes total. (They should be ready about when the steak is.)
- Meanwhile, put a large cast-iron skillet on the empty side of the grill. Chop the remaining 3 cloves garlic and add to the skillet with the remaining shallots and 1 tablespoon butter. Heat until the butter is melted and the shallots and garlic are softened, about 3 minutes. Add the spinach and cook, tossing with tongs, until wilted and most of the moisture has evaporated, about 8 minutes.
- Push the spinach to one side of the skillet. Being careful of the steam, open the packet of potatoes and dump them into the other side of the skillet. Remove the skillet from the grill. Spread the herb butter over the steak and potatoes before serving.
STEAK SANDWICHES
These wonderful sandwiches are very satisfying. I like to serve them with raw veggies and fresh fruit. Onion plus the red and green pepper give the sandwich zip.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Butter rolls and place buttered side up on a baking sheet. Bake at 375° for 3-4 minutes or until lightly toasted., Meanwhile, in a skillet, combine the green pepper, red pepper and onion. Sprinkle with salt and pepper. Saute in oil until vegetables are crisp-tender. Remove and keep warm., To the skillet, add the steak. Cook and stir until steak reaches desired doneness. Return peppers to pan; heat through. Spoon beef mixture onto rolls. Sprinkle with cheese. Replace roll tops.
Nutrition Facts :
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
STEAK SANDWICHES - PIONEER WOMAN
A simple, decadent steak sandwich. Credit goes to a rancher's wife known as Pioneer Woman. :) Based on comments received, I have reduced the amount of worcestershire sauce from 1/2 cup, to 1/4-1/2 cup. I suggest starting with the lower amount and adding more if you like.
Provided by appleydapply
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt 2 TBSP butter over medium heat in large skillet. Slice onions and cook until soft and light brown (7-8 minutes). Remove and set aside.
- Meanwhile, slice cube steak thinly against the grain. Sprinkle with seasoned salt.
- After onions have been removed from skillet, melt another 2 TBSP butter over high heat.
- Add meat in single layer. Cook one side until brown (at least one minute), then flip and cook until brown, another minute.
- Add 1/2 cup worcestershire sauce, 5 dashes of Tabasco, and 2 more TBSP butter. Add cooked onions. Stir to combine.
- Using last 2 TBSP butter - butter halved French rolls and brown on skillet or griddle.
- Put bottom half of French rolls on plates. Put one fourth of meat mixture on each, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and enjoy!
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