STEAK SANDWICH WITH PEPPERS
Repurpose leftover steak in this cheesesteak-inspired sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 6 inches from heat. In a large skillet, heat oil over medium-high. Add onion and peppers; cook, stirring often, until softened and beginning to char, 10 minutes. Season with salt and pepper. Remove from heat; stir in vinegar and steak.
- Place bottom halves of rolls on a large rimmed baking sheet; dividing evenly, top each with meat mixture, then cheese slices. Broil until cheese has melted, about 2 minutes. Remove from oven; transfer to a cutting board.
Nutrition Facts : Calories 703 g, Fat 37 g, Protein 40 g, SaturatedFat 14 g
THE BEST PEPPER STEAK
Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
- Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
- Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
- About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
- Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
- Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
- Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
- Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
- Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.
THE BEST PEPPER STEAK SANDWICHES
My mom got this recipe years ago from a restaurant in Sacramento. The flavor of the olive oil really stands out, so use the good stuff.
Provided by Cindy Starke
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the broiler or toaster oven.
- Heat the 3 tablespoons olive oil in a large skillet over medium-high heat. Add beef strips to brown.
- Add onion and pepper to beef. Saute until softened and brown around the edges, about 10 minutes.
- Add garlic. Cook for one minute more.
- Meanwhile, brush hoagie rolls with remaining olive oil and toast under the broiler.
- Pile meat mixture on rolls, and top with chopped tomatoes. Yum!
Nutrition Facts : Calories 323.7, Fat 18.3, SaturatedFat 2.5, Sodium 313.3, Carbohydrate 34, Fiber 2.3, Sugar 3.1, Protein 6.3
PEPPER STEAK SANDWICHES
"You'll want to make plenty of these speedy sandwiches because they're unbelievably delicious," promises Ruby Williams from her home in Bogalusa, Louisiana. Garlic flavors a mixture of leftover steak, green pepper strips and sliced onion heaped on crisp rolls.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the green peppers, onion and half of the garlic in oil until vegetables are tender. Add steak, salt if desired and pepper; heat through. , Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops.
Nutrition Facts : Calories 252 calories, Fat 16g fat, Cholesterol 58mg cholesterol, Sodium 175mg sodium, Carbohydrate 7g carbohydrate, Fiber 21g protein. Diabetic Exchanges, Protein 1 vegetable.
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
TRIPLE PEPPER STEAK
Make and share this Triple Pepper Steak recipe from Food.com.
Provided by Brookelynne26
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
- Combine sauce ingredients in a bowl.
- Place a wok over high heat until hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1-1/2 to 2 minutes. Remove meat from pan.
- Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
- To serve, garnish with chili slices.
Nutrition Facts : Calories 248, Fat 14.1, SaturatedFat 3.8, Cholesterol 34.9, Sodium 844.3, Carbohydrate 8.2, Fiber 1, Sugar 2.2, Protein 19.9
THREE-PEPPER BEEF WRAPS
"This recipe is as versatile as the cook preparing it," says Doreen Muench of Greenwood, Indiana. "Quick, simple-to-fix and good for you, it's a meal all ages seem to love!" -
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute peppers and onion in 1 tablespoon oil until crisp-tender. Remove and keep warm., In the same skillet, cook beef over medium heat until no longer pink; drain. Place the kidney beans, salsa and remaining oil in a food processor; cover and process until chopped. Add to beef. Sprinkle with steak seasoning and pepper; cook and stir until heated through., Spoon about 1/3 cup beef mixture down the center of each tortilla; top each with 1/2 cup pepper mixture. Sprinkle with cheese. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 390 calories, Fat 14g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 637mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges
TRIPLE-DECKER STEAK SANDWICH
The king of sandwiches, this meaty skyscraper is a Ramsay gastro classic, perfect with a glass of peppery Pinotage
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course, Snack
Time 1h10m
Number Of Ingredients 14
Steps:
- Up to 2 days before, place the meat in a dish with the garlic, thyme, 4 tbsp of the olive oil and some freshly ground pepper. Cover and chill until needed. To make the sauce, tip the gherkins, capers, red onion and parsley into a bowl. Add ayonnaise to just bind the ingredients. Season to taste with Worcestershire sauce and Tabasco. Set aside.
- Heat a pan until very hot and starting to smoke. Remove the meat from the marinade and sear the meat in the pan for about 20 mins until it's really browned and cooked to medium-rare. If the pan isn't big enough, you may need to do one piece at a time. Set the meat aside to rest.
- Trim the loaf to a rough rectangle that will fit both steaks side-by-side, then cut the loaf lengthways into three.
- Give the pan a wipe with kitchen paper, then place back onto a low-ish heat with the rest of the olive oil. Fry each slice of bread on both sides until crisp and browned, adding a drop more oil to the pan if necessary.
- When ready to assemble the sandwich, carve the steak into thin slices. Starting with the bottom of the loaf, build up with half the lettuce leaves, then a generous spreading of the sauce, half the tomato, then a layer of sliced steak. Top with the middle piece of bread and repeat the layers, finishing with the top of the loaf.
- Press down lightly on the sandwich and secure four times along the loaf with long wooden skewers. Using a very sharp bread knife, carefully cut between the skewers to give you 4 tall sandwiches. Serve the sandwiches with chips and any remaining sauce in a side dish.
Nutrition Facts : Calories 723 calories, Fat 42 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 2 milligram of sodium
STEAK SANDWICH
From Dundee, Ohio, Hosanna Miller relates, "My family loves these warm sandwiches that dress up deli roast beef with sauteed peppers, cheese and Italian salad dressing. Include a salad or soup and your meal is set."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the onion and peppers in 2 tablespoons of mayonnaise until crisp-tender. Remove vegetables and keep warm. , In the same skillet, add the roast beef, Italian dressing and remaining mayonnaise. Cook and stir for 4-5 minutes or until heated through. Place beef and vegetables on rolls; sprinkle with mozzarella cheese.
Nutrition Facts : Calories 601 calories, Fat 32g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 1728mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 3g fiber), Protein 31g protein.
More about "triple pepper steak sandwiches recipes"
STEAK & PEPPER SANDWICHES - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
Reviews 22Servings 2Cuisine AmericanEstimated Reading Time 3 mins
STEAK SANDWICHES WITH PEPPERS AND ONIONS RECIPES
From yummly.com
HOW TO MAKE A MOZZARELLA, TOMATO AND BASIL PANINI …
From tasteofhome.com
TRIPLE PEPPER STEAK SANDWICHES - VISUALIZATION WOMAN
From vizw.org
PRESSURE-COOKER PHILLY CHEESESTEAK SANDWICHES - TASTE OF HOME
From stage.tasteofhome.com
TRIPLE PEPPER STEAK SANDWICHES | RECIPE - PINTEREST
From pinterest.com
PEPPER STEAK RECIPE | PBS FOOD
From pbs.org
PEPPER STEAK RECIPE - NYT COOKING
From cooking.nytimes.com
TRIPLE PEPPER STEAK SANDWICHES | PUNCHFORK
From punchfork.com
PEPPER STEAK SANDWICH I TASTIEST PEPPER STEAK RECIPE - YOUTUBE
From youtube.com
STEAK SANDWICH | RECIPETIN EATS
From recipetineats.com
THE MOST POPULAR SANDWICH FROM EVERY DECADE | TASTE OF HOME
From tasteofhome.com
TRIPLE PEPPER STEAK SANDWICHES | RECIPE | LEFTOVER STEAK ... - PINTEREST
From pinterest.com
STEAK SANDWICH RECIPE - THE SPRUCE EATS
From thespruceeats.com
TRIPLE PEPPER STEAK SANDWICHES RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
You'll also love