Threecheesesteaksandwich Recipes

Steps:

• Freeze steak 30 minutes, then slice very thinly against the grain with a serrated knife and season with salt and pepper. In a nonstick skillet, heat oil and cook onion until browned and beginning to soften. Transfer onion to a bowl and wipe skillet clean. Cook steak until cooked through and browned around edges. Gather meat into center of skillet and top with onion and several slices provolone. Cook until cheese melts. Serve on a toasted roll.

Steps:

• In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
• Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
• Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.

Steps:

• Slice the partially frozen meat into very thin slices. Mix together the chili powder, oregano, garlic, salt and pepper in a small bowl. Toss the meat slices in the mixture to coat.
• Heat the oil in heavy saute pan (such as cast iron) over medium heat. Cook the onions and peppers until tender, about 5 minutes. Add the mushrooms and cook until all the vegetables are soft and golden, about 5 minutes longer.
• Preheat the broiler to high.
• Remove the vegetables to a plate and add a splash more oil to the pan. Raise the heat to medium-high. Cook the meat quickly in the hot pan, browning on both sides. Once brown, reduce the heat to low and mix together the vegetables and beef. Add the cream cheese, Worcestershire sauce and American cheese, and stir until creamy and well incorporated. Split open the hoagie rolls and place on a baking sheet. Divide the beef mixture among the rolls and top with the mozzarella cheese. Broil until the cheese begins to bubble, 1 to 2 minutes. Watch carefully for burning. Serve.

Steps:

• Fry sandwich steaks in frying pan, stirring often.
• When no longer pink, move to a plate lined with several paper towels.
• Use more paper towels to press on them to help drain the excess grease.
• On a baking sheet, lay steak or hoagie buns open flat.
• Place sandwich steak strips on both halves.
• Top sandwich steak with white American cheese and then provolone cheese.
• Place under broiler about 5-6 minutes or until cheese has melted and it starting to brown.
• Top with peppers and/or onions, if desired, and mayonnaise.

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:

• Place steak on hot griddle and top with onions.
• When edges begin to brown, flip steak and chop with spatulas until steak is fully cooked (about 60 seconds).
• Top with provolone, swiss, and american cheeses and cook until they are melted.
• Place on fresh Italian bun.
• Add mayo, mustard, lettuce, tomatoe and banana peppers.

Steps:

• Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.
• Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

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.

Steps:

• Heat half the oil in a small frying pan and cook onions for 10 minutes over a medium heat until they are softened.
• Add sugar, vinegar and salt & pepper and cook until liquid evaporates and onions become jam-like.
• Season steaks with salt and pepper and rub with a little of the remaining olive oil.
• Cook on pre-heated frying pan or barbeque flat-plate until cooked as desired for about 2 minutes each side.
• Transfer to plate and cover to keep warm and rest.
• Drizzle each of the slices of bread with the remaining oil and toast on both sides until golden.
• To serve, combine mayonnaise with pepper and capers and spread on one side of each piece of sourdough.
• Top two of the pieces of sourdough with watercress, onions, steak, pear slices and blue cheese. The top with remaining piece of sourdough, mayo side down and serve.

Steps:

• Note: If you can't eat sugar, use 1 can 8oz tomato sauce and sugar free apricot preserves and 1 tsp vinegar or can diced tomatoes, blended with 2oz splenda and 1 tsp vinegar.
• 1 green bell pepper, course chopped.
• Partially freeze the steaks.
• Then cut paper thin strips across the grain.
• In skillet, add olive oil,steak strips, salt,onions and green peppers.
• Saute until steak is slightly browned and onions translucent and peppers slightly tender.Add barbecue sauce and apricot preserves or the substitute recipe for barbecue sauce.
• Stir until mixed.
• Pile on buns, rolls or tortillas.
• You may cool and pack in a ziplock freezer bag and freeze. Just warm up in microwave to serve.
• Prep time includes time in freezer for meat.

Steps:

• Slice steak into thick pieces. Season generously on both sides with salt and pepper.
• Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.
• Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.
• Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.
• Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.
• Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.