STEAK SANDWICHES WITH BLUE CHEESE AND ROASTED SHALLOTS
Provided by Food Network Kitchen
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Spread the rolls out on a pan and toast on both sides.
- Slather the bottom 1/2 of each roll with some of the mustard and top with slices of the steak, overlapping the slices slightly. Season, to taste, with salt and pepper. Cover each portion of meat with 2 slices of cheese. Broil until the cheese is lightly browned and melted, about 1 minute.
- Transfer the open-faced sandwiches to the work surface. Top each sandwich with some of the roasted shallots and watercress. Slather the tops of the rolls with the remaining mustard and cover the sandwiches. Slice in 1/2 and serve.
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the shallots with olive oil, 1 tablespoon salt, and pepper, to taste. Spread out on an aluminum foil-lined baking sheet. Bake until the shallots are very tender, about 40 minutes. Set aside to cool.
- Slice off the tips of the shallots and discard. Gently squeeze the shallots from their skins and season with additional salt and pepper, to taste.
PHILLY STEAK SANDWICH
These sandwiches are delicious. I purchase steak that has been sliced for making stir-fry, which takes a little less time, but achieves the same results.
Provided by SWIZZLESTICKS
Categories Main Dish Recipes Sandwich Recipes Beef
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
- Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
- Preheat oven on broiler setting.
- Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.
Nutrition Facts : Calories 640.9 calories, Carbohydrate 39.5 g, Cholesterol 95.5 mg, Fat 38.4 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 13.7 g, Sodium 717.3 mg, Sugar 5.5 g
STEAK SANDWICHES WITH BLUE CHEESE AND PEPPADEW MAYO
Provided by Food Network Kitchen
Time 35m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 day ahead; cover and refrigerate.)
- Preheat a grill to medium high and brush with vegetable oil. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper. Grill until a thermometer inserted into the meat registers 135 degrees F for medium rare, about 4 minutes per side. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute.
- Spread 3 tablespoons of the Peppadew mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half. Slice the steak against the grain and divide among the rolls.
BLUE CHEESE ROAST BEEF SANDWICHES
This recipe is a great way to dress up a roast beef sandwich. The blue cheese spread is simply scrumptious. --Janet Briggs
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mash the blue cheese with a fork. Whisk in sour cream and mayonnaise; season with salt and pepper. Spread over one side of each slice of bread., On four slices, layer roast beef, red peppers and lettuce; top with remaining bread.
Nutrition Facts :
CHEESE STEAK SANDWICHES
My daughter's favorite meal and one we all look forward to. The meat can be fried up a head of time and refrigerated until needed. Then just assemble and broil as directed.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 658.4, Fat 43.6, SaturatedFat 20.2, Cholesterol 107.9, Sodium 768.7, Carbohydrate 31.8, Fiber 1.3, Sugar 1.2, Protein 34.1
GRILLED BEEF & BLUE CHEESE SANDWICHES
Roast beef, red onion and blue cheese really amp up this deluxe grilled sandwich. If you like a little heat, mix some horseradish into the spread. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices., Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.
Nutrition Facts : Calories 471 calories, Fat 27g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 1021mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
BLUE CHEESE STRIP STEAK SANDWICH
Steps:
- Pat steak dry and sprinkle all over with a scant ½ tsp salt and ¼ tsp pepper. Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook steak, turning once, until well browned, 6 to 8 minutes total for medium-rare. Transfer to a cutting board and let stand, uncovered, 10 minutes. Add garlic to skillet and sauté over medium-high heat 30 seconds. Stir in vinegar, scraping up brown bits, then add greens and sauté, turning with tongs, until wilted, about 1 minute. Spread cheese onto bread, then sandwich with greens and thin slices of steak.
FLANK STEAK SANDWICHES WITH ONIONS AND BLUE CHEESE
These sandwiches are so quick and easy and VERY delicious. I serve these with cole slaw and potato chips for a quick after work meal. Recipe from the Chicago Tribune. Prep time includes marinating time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the steak in a large baking dish; pour dressing over, marinate 20 minutes.
- Heat a broiler or grill, broil or grill steak, turning once, until browned on the outside but still pink in the middle, about 10 minutes; let rest on a cutting board 5 minutes.
- Meanwhile, heat oil in a skillet over medium-low heat; add onions, cook, stirring occasionally, until very browned and soft, about 15 minutes; season with salt and pepper.
- Cut steak across the grain into very thin slices; place on roll bottoms; top with cooked onions, blue cheese and roll tops.
Nutrition Facts : Calories 503.4, Fat 28.1, SaturatedFat 9.3, Cholesterol 59.1, Sodium 1130.1, Carbohydrate 29.4, Fiber 1.6, Sugar 7.1, Protein 32.3
CHEESE STEAK SANDWICH
Make your own Philly-style cheese steak sandwich at home. Thinly sliced rib-eye and onion are cooked, then topped with provolone to melt before being placed in a hoagie roll.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 1
Number Of Ingredients 6
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.
Nutrition Facts : Calories 468 g, Fat 19 g, Fiber 3 g, Protein 27 g
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