Summer Steak Subs Recipes

Steps:

• Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
• Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.

Steps:

• Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

Steps:

• In a large skillet, saute the steak, onion and Worcestershire sauce for 4-6 minutes or until onion is tender. Spoon onto roll bottoms; sprinkle with cheese. , Place on a baking sheet. Broil 3-4 in. from the heat for 5-8 minutes or until cheese is melted. Drizzle with ketchup. Replace roll tops.

Steps:

• Mix first 6 ingredients; rub onto steak. Refrigerate 30 min.
• Heat grill to medium-high heat. Grill steak 4 to 6 min. on each side or until medium doneness (160ºF). Remove from grill; cover. Let stand 5 min.
• Cut steak across grain into thin slices. Serve with steak sauce.

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

Steps:

• Preheat BBQ to medium-high.
• Mix mayonnaise and horseradish in a small bowl and set aside.
• Toss peppers in oil and grill for about 4 minutes, turning occasionally. Slice into 1/2 inch strips, set aside and keep warm.
• Season steak with salt and pepper and grill until desired doneness is reached. Allow to rest for 5 minutes.
• Turn BBQ down to low and grill the Dempster's Thinfuls 2-2 minutes.
• Cut steaks into slices and assemble the sandwich with all the ingredients. Enjoy!