GRILLED RIB-EYE STEAK SANDWICH
Provided by Aaron McCargo Jr.
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the grill to 375 degrees F.
- In a small bowl, mix together the smoked paprika and 2 to 3 tablespoons olive oil. Set aside.
- Season the steaks with salt and pepper on both sides and drizzle with olive oil. Put the steaks on hot grill and sear on each side until desired doneness, about 4 minutes. Top with the peppers and provolone and cook until the cheese is melted. Brush the steak rolls with the smoked paprika oil and grill until slightly charred. Cut the steaks in half, lengthwise and put them on top of each other on the bottom half of the roll. Top with the herb salad and cover with the top half of the roll. Serve.
- Add all the ingredients to a small bowl and toss to combine.
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
BROILED FLANK-STEAK SANDWICHES
These hearty steak sandwiches are served with roasted red peppers and a horseradish sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Make horseradish sauce: In a small bowl, whisk together sour cream, mayonnaise, horseradish, and mustard. Season with salt and pepper. Cover with plastic wrap; refrigerate while preparing steak.
- Heat broiler, with rack 6 inches from heat. Season steak well on both sides with salt and pepper; rub with 2 tablespoons oil. Place on a roasting pan fitted with a rack. Broil 6 minutes on each side for medium-rare. Let rest 5 minutes before slicing 1/4 inch thick.
- Place watercress in a bowl; toss with remaining tablespoon oil and the lemon juice. Season with salt and pepper. Serve on toasted bread, topped with steak, horseradish sauce, and roasted peppers.
TRIPLE PEPPER STEAK SANDWICHES
Make parts of this steak sandwich recipe ahead of time and you can assemble the sandwich quickly for a weeknight meal. This fork-and-knife sandwich works very well with leftover fajita meat and peppers, or as a way to use leftover grilled steak or chicken. The chipotle cream sauce can be made up to three days in advance.-Robert Taylor, Shawnee, Kansas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Sprinkle steaks with salt and pepper. Grill, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing., Meanwhile, in a large skillet, saute sliced onion, mushrooms and poblano pepper in 2 tablespoons butter until tender. Remove from the heat; stir in sliced steak., In a small saucepan, saute chopped onion in remaining butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, chipotle, cumin and bouillon; cook and stir until thickened., Cut ciabatta in half horizontally, then cut into four equal portions. Place cheese on bottom bread slices; top with steak mixture, chipotle cream sauce and remaining bread. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
Nutrition Facts : Calories 768 calories, Fat 37g fat (20g saturated fat), Cholesterol 145mg cholesterol, Sodium 1013mg sodium, Carbohydrate 71g carbohydrate (9g sugars, Fiber 4g fiber), Protein 43g protein.
GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS
Categories Sandwich Beef Herb Pepper Backyard BBQ Meat Steak Bell Pepper Summer Tailgating Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.
- Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
- Recipe Remix:
- Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.
PEPPERED STEAK SANDWICHES
You can use a less expensive steak than we've suggested, such as London broil-just marinate it overnight in a mixture of oil and vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Trim excess fat from steaks. Dry them well, coat all sides with cracked pepper, and refrigerate until needed.
- Split baguette in half lengthwise. Toast in the oven until golden brown. Drizzle with olive oil, and rub lightly with garlic clove.
- Heat a cast-iron skillet over high heat, and sear the steaks on both sides. Turn heat down to medium, and cook to desired doneness, about 3 to 4 minutes per side for medium rare. Sprinkle with salt, and let steaks sit for 5 minutes.
- Cut toasted baguette into 4 equal pieces. Make 4 sandwiches, placing thinly sliced steak atop slices of Roquefort, then sprinkling with caramelized onions and rosemary. Serve immediately.
BROILED STEAK AND BANANA PEPPER SANDWICHES
Sure, you could make steak sandwiches. Or you could let bolillos, steak and banana peppers into your life. Your choice.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Hollow out insides of rolls. Discard removed bread. Spread mayo evenly onto insides of rolls; set aside. Cut steak into thin slices; place evenly in bottom halves of rolls. Cover meat in each sandwich with 1/4 cup of the cooked vegetable mixture and 1 Singles. Cover with tops of rolls.
- Preheat large skillet on medium-high heat. Add sandwiches; cover with lid. Cook 5 min. or until sandwiches are heated through and Singles are melted.
- Remove tops of rolls. Add tomato slice to each sandwich; replace top of roll.
Nutrition Facts : Calories 480, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
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
GRILLED BANANA BREAD HAM STEAK SANDWICHES
These are wonderful for breakfast, lunch or dinner! I came up with this when I made an over abundance of banana bread! I had forgotten that my recipe made 2 loaves, and I had DOUBLED the recipe. I ended up with 4 loaves! Had to get creative! And these were wonderful!
Provided by Wildflour
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In frying pan, melt butter. Fry ham steak for a few minutes on each side til lightly browned.
- Remove from pan and drizzle each side with a little maple syrup to lightly coat.
- Cut into 4 equal portions.
- Place pieces on 4 slices banana bread.
- Top with slices of bananas.
- *If bananas start to brown, just sprinkle them with a little lemon juice as needed. Top each with another slice of banana bread.
- Butter tops with very soft butter and place buttered side down back into heated frying pan. Butter top sides.
- Cook over medium-low heat.
- When golden on bottoms, carefully flip over and lightly brown other side.
Nutrition Facts : Calories 502.6, Fat 18.6, SaturatedFat 6.4, Cholesterol 66.9, Sodium 413.8, Carbohydrate 81.1, Fiber 3.1, Sugar 8.3, Protein 6
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
BBQ STEAK & PEPPERS SANDWICH
This is a great sandwich for summer outdoor grilling but it can be made any time using an indoor grill or your broiler. You might need a bit more BBQ sauce than ask for.
Provided by Annacia
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat greased grill to medium-high heat.
- Grill steak 8 to 10 mins on each side or until medium doneness (160ºF).
- Grill peppers 2 to 3 mins on each side or until crisp-tender, brushing both with barbecue sauce for the last few minutes. Thinly slice steak and peppers.
- Spread baguettes with mayo and fill with lettuce, steak and peppers.
Nutrition Facts : Calories 486.3, Fat 12, SaturatedFat 4.7, Cholesterol 91.8, Sodium 662, Carbohydrate 52.9, Fiber 3.1, Sugar 11.2, Protein 39.9
GRILLED STEAK SANDWICHES WITH BRIE, ROASTED PEPPERS, AND WATERCRESS
Categories Sandwich Beef Egg Brie Bell Pepper Summer Grill/Barbecue Watercress Bon Appétit
Yield Makes 6
Number Of Ingredients 10
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips. (Can be made 1 day ahead. Cover and refrigerate.)
- Brush beef with oil; sprinkle with herbes de Provence, salt, and pepper. Let stand 30 minutes at room temperature.
- Prepare barbecue (medium-high heat). Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours.
- Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of rolls. Cover with roll tops. (Can be made 1 day ahead. Wrap in foil and refrigerate.)
BROILED STEAK WITH CARAMELIZED ONIONS AND BANANA PEPPERS
Sour cream cools the heat of the roasted banana peppers in this soon-to-be new family favorite.
Provided by My Food and Family
Categories Home
Time 1h2m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Place steak in large resealable plastic bag. Add 2 Tbsp. of dressing; seal bag. Turn bag over several times to evenly coat steak with dressing. Refrigerate 30 min. to marinate.
- Preheat broiler. Remove steak from marinade; discard bag and marinade. Place steak on rack of broiler pan. Broil, 6 inches from heat, 20 to 22 min. or until medium doneness (160ºF), turning after 12 min. Meanwhile, add remaining 2 Tbsp. dressing to large skillet along with the onions and brown sugar; stir. Cook on medium heat 18 to 20 min. or until onions are caramelized, stirring occasionally.
- Let steak stand 5 min. before cutting half of the steak into thin slices. Meanwhile, stir peppers into caramelized onions; cook 8 min. or until heated through, stirring occasionally. Place sliced steak on serving platter. Spoon vegetable mixture over sliced steak; top with the sour cream.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
BBQ (OR BROILED) FLANK STEAK SANDWICHES
Delicious peppery watercress, horseradish and steak sandwich, (Marinating time not included in prep time.)
Provided by Derf2440
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Marinade:.
- Whisk together Marinade ingredients in a small bowl, place in a zip top plastic bag; add flank steak. Seal the bag and massage the marinade all over the steak. Refrigerate for at least 3 hours, preferabley overnight.
- Horseradish sauce:.
- In a small bowl, whisk together sour cream , mayonnaise, horseradish and mustard.
- Season with salt and pepper to taste.
- Cover with plastic wrap; refrigerate while preparing steak.
- In a small bowl mix roasted red peppers, garlic and basil leaves, set aside.
- Heat broiler, if using, with rack 6 inches from heat.
- Remove steak from marinade; shake off excess marinade and place on a roasting pan fitted with a rack, if broiling.
- BBQ or broil 6 minutes on each side for medium rare. Let rest 5 minutes before slicing 1/4 inch thick against the grain.
- Place watercress or cilantro in a bowl; toss with oil and the lemon juice. Season with salt and pepper.
- Toast bread slices; place 1/4 watercress mixture on bottom slice of toast; place 1/4 of steak slices over watercress; drizzle horseradish sauce over steak; place 1/4 of roasted red pepper mixture over sauce; top with second slice of toast. Repeat for 4 sandwiches.
- Enjoy!
Nutrition Facts : Calories 550, Fat 33.5, SaturatedFat 10.1, Cholesterol 79.9, Sodium 563.4, Carbohydrate 22.1, Fiber 2.1, Sugar 5, Protein 39.6
GRILLED PEPPER STEAK SANDWICHES
Make and share this Grilled Pepper Steak Sandwiches recipe from Food.com.
Provided by Jan in Lanark
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine Mustard Herb mix.
- Trim fat from steak and spread mustard mix on each side.
- Place peppers, onion, garlic and basil on a large piece of aluminum foil and toss together.
- Sprinkle with oil, salt and pepper and fold up foil to form a package.
- Place steak and and foil package on greased grill over high heat.
- Cook steak, turning once, to medium rare, about 10 minutes.
- Cook vegetables until the package is puffed.
- Remove steak from heat and let stand, tented with foil, for 5 minutes.
- Cut rolls in half without cutting completely through.
- Slice steak and stack onto rolls; top with pepper mixture.
Nutrition Facts : Calories 604.5, Fat 32.1, SaturatedFat 11, Cholesterol 111.1, Sodium 435.3, Carbohydrate 38.6, Fiber 3, Sugar 2.1, Protein 39
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