ULTIMATE STEAK AND MUSHROOM SHOOTER SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 7h35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 225 degrees F. Fit a baking sheet with a wire rack.
- Season the tenderloin with the granulated garlic and plenty of salt and pepper. Transfer to the wire-racked baking sheet and place on the middle rack in the oven. Roast low and slow until the internal temperature registers 120 degrees F, 2 to 2 1/2 hours.
- Remove the tenderloin from the oven, cut off the butcher's twine and coat in the softened butter. Set the oven to broil. Broil each side until crusty and golden, about 30 seconds a side. Set aside to cool, reserving any juices for later.
- Slice the tenderloin as thinly as possible. We are looking for a smooth bite down here, so thin slices are key. Pour the accumulated juices over the slices and hit with more salt and pepper.
- Cut off the top crust of the boule about 1 inch down to create a lid. Hollow out the rest of the bread into a bread bowl. Smear the mustard over the bottom of the bread bowl. Next, spread with the Mushroom Duxelles. Then, add the sliced tenderloin; we are looking for a lot of height here, so ribbon those slices! Next comes a layer of baby spinach. Close with the top of the bread bowl and completely wrap in 3 layers of foil.
- Place a heavy wooden cutting board on top and use books, weights, giant cans, etc. to press down on the sandwich evenly. We are looking for maximum compression here, so 50 pounds is the goal. Just make sure the weight is distributed evenly. Press for a minimum of 4 hours at room temperature.
- Unwrap, slice into wedges and serve.
- Add the mushrooms, garlic and shallot to a food processor and pulse a few times until coarsely chopped.
- Heat the butter in a 12-inch skillet over medium-high heat until melted. Add the mushroom mixture and stir. Cook, stirring every couple of minutes, until the mushrooms begin to brown. Season with salt and pepper, deglaze with the sherry, then add the fresh thyme. Set aside to cool.
MUSHROOM STEAK SANDWICHES
Quick to make, everyone loves it, stretches a 12 oz. steak to feed four. This is excellent for soup and sandwich night or with a tall ice cold drink while watching your favorite sport.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook steak in canola oil over medium-high heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Add 1 tablespoon soy sauce, salt and pepper; cook 1 minute longer. Remove from the pan and keep warm., In the same skillet, saute the mushrooms, onion and pepper in olive oil until tender. Stir in remaining soy sauce. Remove from the heat; add tomato. Spread mustard over rolls. Slice steak; place on rolls. Add mushroom mixture; replace tops.
Nutrition Facts : Calories 398 calories, Fat 12g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 1324mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.
CHOPPED STEAK AND MUSHROOM ONION GRAVY
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Combine the ground beef, egg, Worcestershire, shallots, garlic, parsley, ground mustard, bread crumbs, flour, and salt and pepper, to taste, in a large bowl. Shape the mixture into 6 equal-sized oval patties and set aside on a plate.
- Heat a large frying pan over medium heat and add the canola oil and butter. When the butter foams add the patties and brown, about 3 to 4 minutes per side. Transfer the patties to a 13 by 9-inch baking dish. Drain all of the fat from the pan but leave any browned bits.
- Return the pan to medium heat and melt the butter for the gravy. Add the mushrooms, onion, and thyme and season with salt and freshly ground black pepper, to taste. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 4 minutes. Sprinkle in the flour and mix until fully incorporated. Stir occasionally, until the flour is lightly toasted, about 3 minutes. Add the brandy and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in the stock and stir until smooth. Let the mixture come to a boil and cook until sauce is reduced and thickened, about 8 minutes.
- Taste and add salt and freshly ground black pepper, if needed. Lots of pepper is good in this dish! Pour the sauce over the patties in the baking dish and cover with aluminum foil. Bake until the meat is tender and slightly pink in the middle, about 20 minutes. Remove the dish from the oven and serve.
LEFTOVER STEAK SANDWICH WITH ONIONS AND MUSHROOMS
This is a delicious sandwich and a great way to use up leftover steak --- I really don't even bother measuring out the exact amounts, the amounts I have listed I think are pretty close to what I use when I make this sandwich, you may adjust the ingredient amounts to suit taste, and to save some time you can fry the onions and mushroom/garlic mixture well in advance --- it's not really necessary to brown the bread, I like to do so as I find it makes a difference to the taste of the sandwich, serving size is only estimated --- this is delicious!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Butter each large half of the bread then, the place under the broiler for a couple of minutes to brown lightly or until slightly crisp.
- In a large skillet cook the onions in the butter and oil over medium heat, stirring occasionally until the onions are crisp and golden, season with salt and black pepper; transfer to a paper towel using a slotted spoon.
- Add in more butter and/or oil to the skillet if desired and add in the sliced mushrooms and garlic; sauté until the mushrooms loose their moisture and are lightly browned; transfer mushroom/garlic mixture to a bowl.
- To the same skillet add in the beef broth, Worcestershire sauce and black pepper, stirring with a wooden spoon to deglaze the skillet, scraping up any browned bits from bottom of the skillet.
- Add in whipping cream, ketchup and mustard; simmer over low heat for about 2-3 minutes.
- Add in the beef slices and mushroom/garlic mixture, stirring until heated through, simmer over low heat for about 3 minutes (or more if desired) stirring occasionally.
- On the bottom half of the browned bread place sliced cheese, then green pepper rings, then steak/gravy mixture.
- Season with black pepper and then top with browned onions.
- Top with the remaining bread, the cut into serving size pieces.
Nutrition Facts : Calories 699.2, Fat 27.4, SaturatedFat 10.5, Cholesterol 120.3, Sodium 1063.5, Carbohydrate 66.9, Fiber 5.4, Sugar 12.9, Protein 47
CHOPPED STEAK SANDWICHES
Make and share this Chopped Steak Sandwiches recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the ketchup, mustard, cherry pepper and vinegar in a small bowl and set aside.
- In a food processor, pulse half of the beef until just coarsely chopped. Don't skip this quick-chop step. Transfer to a bowl. Repeat with the remaining beef. Toss the beef with 1/2 teaspoons salt and 1/2 teaspoons pepper.
- Heat 1-1/2 Tbs. of the oil in a heavy 12-inch skillet over medium-high heat until shimmering hot. Add the beef and cook, stirring occasionally, until it loses most of its raw color, about 3 minutes. Careful not to overcook. Transfer to a plate. Heat the remaining 1-1/2 Tbs. oil in the pan. Add the onion and 1/4 teaspoons salt; cook, stirring often, until beginning to soften and brown, about 4 minutes. Add the mushrooms and 1/4 teaspoons salt; cook, stirring often, until they soften and begin to release their juice, about 2 minutes. Add the ketchup mixture and beef and any accumulated juices. Cook, stirring often, until heated through, about 2 minutes. Stir in the cheese until melted, about 1 minute more.
- Split the rolls almost through lengthwise and pile on the steak and arugula. Cut the sandwiches in half and serve.
Nutrition Facts : Calories 684.4, Fat 41.4, SaturatedFat 16.5, Cholesterol 129.5, Sodium 762.1, Carbohydrate 36.4, Fiber 2.3, Sugar 5, Protein 41
CHOPPED STEAK
You won't need ketchup or mustard! This savory blend of spices will be enough for any person. This may even make you forget you're eating ground beef. Serve with a light gravy, garlic mashed potato and veg of your choice. I like Italian green beans.
Provided by Chris
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Place ground beef into a large bowl and break into smaller pieces. Cover with salt, black pepper, garlic powder, rosemary, mustard, paprika, and dill weed; knead thoroughly. Knead in onion, egg, and Worcestershire sauce. Mix in crackers until thoroughly incorporated.
- Shape beef mixture into 5-ounce, 1/2-inch thick patties.
- Preheat a grill pan over medium heat. Grill patties until an instant-read thermometer into the center reads 165 degrees F (74 degrees C), 5 to 7 minutes per side.
Nutrition Facts : Calories 422.4 calories, Carbohydrate 14.6 g, Cholesterol 157.9 mg, Fat 23.7 g, Fiber 1.5 g, Protein 35.8 g, SaturatedFat 8.9 g, Sodium 2918.6 mg, Sugar 1.7 g
CHOPPED STEAK SANDWICH RECIPE
Provided by á-478
Number Of Ingredients 13
Steps:
- In a food processor, pulse half of the beef until just coarsely chopped. Transfer to a bowl. Repeat with the remaining beef. Toss the beef with 1/2 tsp. salt and 1/2 tsp. pepper. Heat 1-1/2 Tbs. of the oil in a heavy 12-inch skillet over medium-high heat until shimmering hot. Add the beef and cook, stirring occasionally, until it loses most of its raw color, about 3 minutes. Transfer to a plate. Heat the remaining 1-1/2 Tbs. oil in the pan. Add the onion and 1/4 tsp. salt; cook, stirring often, until beginning to soften and brown, about 4 minutes. Add the mushrooms and 1/4 tsp. salt; cook, stirring often, until they soften and begin to release their juice, about 2 minutes. Add the ketchup mixture and beef and any accumulated juices. Cook, stirring often, until heated through, about 2 minutes. Stir in the cheese until melted, about 1 minute more. Split the rolls almost through lengthwise and pile on the steak and arugula. Cut the sandwiches in half, and serve.
MUSHROOM STEAK HOAGIES
My Aunt Diane perfected the recipe for these hearty hoagies. We often double or triple it for family gatherings since they're such a hit. I begin marinating the beef the night before so the sandwiches can be put together in less than 30 minutes on a hectic evening. -Jennifer Walker, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag or shallow glass container, combine water, soy sauce, garlic powder and pepper. Add steak and turn to coat. Seal or cover and refrigerate for 6-8 hours or overnight. , Drain and discard marinade. In a large skillet, brown steak over medium heat. Add the onion, green pepper and mushrooms; stir-fry until tender. Reduce heat. Sprinkle with cheese. , Remove from the heat; stir until cheese is melted and meat is coated. Spoon onto buns; top with tomatoes.
Nutrition Facts :
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- Dice enough onion to yield 1/4 cup. Slice remaining onion to yield 2 cups; separate slices into rings.
- Heat 1 teaspoon oil in a medium saucepan over medium-high heat. Add diced onion, and sauté 3 minutes or until tender. Add garlic, and sauté 1 minute. Add cornstarch mixture, 1/4 teaspoon black pepper, and consommé; bring to a boil. Cook sauce 1 minute or until slightly thick, stirring constantly. Remove from heat; keep warm.
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- Preheat a cast-iron skillet, griddle or grill pan over medium-high heat. In a large skillet, heat a drizzle of EVOO over medium-high heat. Add the butter and melt until foaming. Add the mushrooms and cook until browned, about 10 minutes; season with sea salt and pepper. Stir in the shallots and thyme for 2 minutes. Stir in the marsala (or sherry) and cook until almost evaporated, about 5 minutes. Stir in the beef stock and keep at a low simmer.
- Meanwhile,preheat the broiler and drizzle the steak with EVOO. Cook on the preheated skillet, turning once, for 12 minutes for medium-rare. Season the meat with sea salt and pepper and let rest for a few minutes. Thinly slice the meat against the grain.
- Toast the cut sides of the split rolls under a hot broiler until deep golden. Rub with the halved garlic, then drizzle with EVOO. Layer the meat and mushrooms on the roll bottoms and cover with the roll tops.
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