Croissant Steak Sandwiches With Caramelized Onions And Horseradi Recipes

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CROISSANT STEAK SANDWICHES WITH CARAMELIZED ONIONS AND HORSERADI



Croissant Steak Sandwiches With Caramelized Onions and Horseradi image

My family loves these sandwiches. We also make them with leftover flank steak, or any other leftover meat.

Provided by lazyme

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup mayonnaise
1/4 cup white horseradish, prepared
4 tablespoons butter (1/2 stick, divided)
3 beef tenderloin steaks, thick
3 medium onions, thinly sliced
8 ounces shiitake mushrooms, stemmed, caps thinly sliced (about 5 cups)
1 cup beef broth
4 large croissants, halved horizontally, lightly toasted
2 cups arugula

Steps:

  • Mix mayonnaise and horseradish in small bowl to blend.
  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to work surface.
  • Melt 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until dark brown, about 25 minutes. Add mushrooms; sauté until tender, about 5 minutes. Add broth; boil until juices are reduced to glaze, stirring occasionally, about 1 minute. Season onion mixture to taste with salt and pepper.
  • Place 1 croissant bottom, cut side up, on each of 4 plates. Spread each with horseradish mayonnaise and top with 1/2 cup arugula. Thinly slice steaks and divide among croissants. Top with onion mixture. Spread remaining mayonnaise on cut side of croissant tops. Place tops on sandwiches.

Nutrition Facts : Calories 858.5, Fat 58.4, SaturatedFat 25.7, Cholesterol 187.6, Sodium 886.6, Carbohydrate 51.4, Fiber 5.2, Sugar 15.7, Protein 33.3

CROISSANT STEAK SANDWICHES WITH CARAMELIZED ONIONS AND HORSERADISH MAYONNAISE



Croissant Steak Sandwiches with Caramelized Onions and Horseradish Mayonnaise image

Provided by Marty Rosencranz

Categories     Sandwich     Beef     Onion     Sauté     Horseradish     Bon Appétit     New Jersey

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup mayonnaise
1/4 cup prepared white horseradish
4 tablespoons (1/2 stick) butter, divided
3 1-inch-thick beef tenderloin steaks
3 medium onions, thinly sliced
8 ounces large shiitake mushrooms, stemmed, caps thinly sliced (about 5 cups)
1 cup beef broth
4 large croissants, halved horizontally, lightly toasted
2 cups arugula

Steps:

  • Mix mayonnaise and horseradish in small bowl to blend.
  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to work surface.
  • Melt 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until dark brown, about 25 minutes. Add mushrooms; sauté until tender, about 5 minutes. Add broth; boil until juices are reduced to glaze, stirring occasionally, about 1 minute. Season onion mixture to taste with salt and pepper.
  • Place 1 croissant bottom, cut side up, on each of 4 plates. Spread each with horseradish mayonnaise and top with 1/2 cup arugula. Thinly slice steaks and divide among croissants. Top with onion mixture. Spread remaining mayonnaise on cut side of croissant tops. Place tops on sandwiches.

PARISIAN STEAK AND CHEESE CROISSANT SANDWICHES



Parisian Steak and Cheese Croissant Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 7

4 (4-ounce) beef fillet steaks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
4 croissants
6 ounces Brie cheese, cut into 1/2-inch slices, at room temperature
2 cups arugula
1 cup (about 4 ounces) jarred roasted red bell peppers, thinly sliced

Steps:

  • Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices.
  • Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves. Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately.

FRENCH ONION SLICED STEAK CROISSANT SANDWICH



French Onion Sliced Steak Croissant Sandwich image

Make and share this French Onion Sliced Steak Croissant Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

2 garlic cloves, minced
2 tablespoons mccormick's McCormick's Montreal Brand steak seasoning
1 teaspoon hot sauce
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
5 tablespoons extra virgin olive oil
2 lbs flank steaks
2 large yellow onions, thinly sliced
1 tablespoon fresh thyme leave, chopped
salt
fresh ground black pepper
1 cup chicken broth
4 large plain croissants
4 slices gruyere or 4 slices emmenthaler cheese

Steps:

  • Heat a grill pan or outdoor grill to high; preheat broiler.
  • In a bowl, mix together the garlic, grill seasoning, hot sauce, Worcestershire, and vinegar.
  • Whisk in 3 tablespoons olive oil.
  • Put the flank steak in a shallow dish; pour the marinade over the steak.
  • Toss to coat thoroughly and marinate for 5-10 minutes.
  • While the steak is marinating, heat a large skillet over med-high heat; add in the remaining olive oil.
  • Add in the onions, thyme, salt, and pepper; cook, stirring often, for 7-8 minutes or until the onions are deep golden brown.
  • Add in the chicken stock; continue to cook for 2-3 more minutes or until the chicken stock has almost completely cooked away but the onions are still a little wet with the stock; remove from heat and set aside.
  • Remove the flank steak from the marinade and pat dry.
  • Grill the flank steak for 6-7 minutes on each side; remove steak from the grill to a cutting board; cover loosely with foil and let rest 5 minutes.
  • Thinly slice the steak on an angle, against the grain.
  • Split the croissants in half and place on a cookie sheet, cut sides up.
  • Pile some of the onions on the bottoms of each croissant.
  • Arrange a pile of the sliced steak on top of the onions and then follow that with some more onions.
  • Place slices of cheese on top and transfer both the croissant bottoms and tops to the broiler.
  • Melt the cheese and toast the cut sides of the tops 1-2 minutes.
  • Place the croissant tops on the melted cheese; serve immediately.

Nutrition Facts : Calories 845.2, Fat 50.2, SaturatedFat 18.1, Cholesterol 137.9, Sodium 929, Carbohydrate 40.8, Fiber 2.9, Sugar 11.8, Protein 55.7

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