Flank Steak Au Jus Sandwiches Recipes

SLOW-COOKER FLANK STEAK AU JUS SANDWICHES

Steps:

• Stir together the olive oil, brown sugar, salt, cumin, paprika, pepper, and garlic, forming a paste; rub the paste into both sides of the steak, using all of the mixture. Place the onion slices in a 5- to 6-quart slow cooker; top with the steak. Pour the beer and soy sauce over the steak. Add the bay leaf and thyme. Cover and cook on LOW until the steak is tender, 7 to 8 hours.
• Transfer the steak and onions to a platter, reserving the cooking liquid in the slow cooker; cover the steak and onions with aluminum foil to keep warm.
• Pour the reserved cooking liquid through a wire-mesh strainer into a medium saucepan, discarding the solids. Bring to a boil over high, and boil until the sauce is reduced to about 1 1/2 cups, about 12 minutes. Stir together the cornstarch and water in a small bowl; drizzle into the sauce, and whisk until blended. Reduce the heat to medium-high, and simmer, stirring often, until thickened, about 1 minute. Shred the steak with 2 forks. Divide the steak and onions among the toasted rolls. Pour the sauce into dipping bowls, and serve with the sandwiches.

FLANK STEAK SANDWICHES

Steps:

• In a small bowl, combine the onion, wine, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a shallow dish; add steak, turn to coat and cover. Pour remaining marinade into another shallow dish resealable; add the peppers and onion, turn to coat and cover. Refrigerate both for 3 hours or overnight, turning occasionally., Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Drain and discard marinade from vegetables. Place in a grill basket. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently. , In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown. , Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately.

FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE

Steps:

• For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors.
• For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm.
• For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice.
• Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.

PHILLY STEAK SANDWICH

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.

BEEF SANDWICHES AU JUS

Steps:

• In a large saucepan, combine the water, bouillon, 1/4 teaspoon pepper, pepper flakes and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, in a large skillet, saute onion and green pepper in 2 tablespoons butter until tender; remove and keep warm. Sprinkle salt and remaining pepper over beef. , In the same skillet, cook beef in remaining butter over medium-high heat until no longer pink. Spoon onto roll bottoms; top with cheese and onion mixture. Replace roll tops. Serve with au jus.

BROILED FLANK-STEAK SANDWICHES

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.

SLOW COOKER PHILLY STEAK SANDWICH MEAT

Steps:

• Spread onion and garlic into the bottom of a slow cooker; layer beef over onion and garlic. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef; top with bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Pour beer over beef mixture and add beef bouillon cubes.
• Cook on Low, stirring every hour or so, for 8 hours (or High for 4 hours).

FLANK STEAK AU JUS SANDWICHES

Steps:

• Heat oil in a large skillet over high heat. Add flank steaks and cook well on both sides until browned and crisp. Reduce heat to medium and cook to desired doneness (10-12 minutes for medium, 8-10 minutes for med rare). Transfer to heated platter and keep warm.
• Combine sake and water in same skillet and cook over medium high heat until reduced to 2 cups (10-15 minutes).
• In a small cup combine soy sauce with water and then add to sake/water mixture along with the Kitchen Bouquet (or brown gravy sacue) and any juice from steak. Blend well and remove from heat but keep warm.
• Slice rolls horontally and spread with butter and sprinkle with cheese. Toast in the broiler until golden brown.
• Slice steak thinly on the diagonal, against the grain and then arrange steak slices on roll halves. Transfer to a large serving platter and serve with warm sauce.

COCOA-RUBBED FLANK STEAK SANDWICHES

Steps:

• In a medium bowl, mix together the mascarpone, horseradish, ketchup and 1/2 teaspoon salt with a rubber spatula. Cover and refrigerate until ready to use.
• Allow the flank steak to come to room temperature for 30 minutes before grilling. Preheat a grill or grill pan to medium high.
• Meanwhile, mix together the cocoa powder, coffee, cumin and paprika in a small bowl. Sprinkle the steak on both sides with 1 1/2 teaspoons salt and rub with the cocoa mixture, followed by the olive oil (to help the spices stick).
• Grill the steak for about 8 minutes per side, until an instant-read thermometer registers 125 degrees F in the thickest part. Remove from the grill and let rest for at least 10 minutes.
• Meanwhile, cut the ciabatta rolls through the equator and grill, cut-side down, until golden brown and nicely marked, about 1 minute. Spread the rolls with the mascarpone mixture.
• Thinly slice the steak against the grain and pile onto the rolls. Slice the sandwiches in half and serve.

BEEF AU JUS SANDWICHES

Steps:

• Place onion slices and broth in a 3 to 4 quart crock pot. Coat beef roast with vinegar. Put beef roast on top of onions in crock pot. Dust with dressing mix, salt, and pepper.
• Cover. Cook on low 8 to 10 hours. Can cook longer if not to your desired doneness.
• Before serving, take beef roast out of pot and cut into thin slices. Return the slices to the crock pot and mix well.
• Serve beef on buns with bell peppers, cheeses, and mayo or other condiments of your choice.
• I put a little cajun seasoning on the beef roast while cooking.

FLANK STEAK SANDWICHES

Steps:

• Trim fat from beef. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern on both sides of beef. Place in shallow glass dish. Mix honey, soy sauce, gingerroot and beer in small bowl; pour over beef. Cover and refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours.
• Brush grill rack with canola or soybean oil. Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef 6 inches from medium heat about 12 minutes for medium doneness, turning after 6 minutes and brushing frequently with marinade. Discard any remaining marinade.
• Cut beef diagonally into thin slices. Serve beef in pita bread halves with tomato and onion.

MARINATED FLANK STEAK SANDWICHES

Steps:

• Combine onion, juices, cumin, and garlic in a shallow dish. Add steak, and let stand, turning once, for 20 minutes.
• Preheat a grill pan to medium-high and oven to 400 degrees. Pat steak dry, and season with salt and pepper. Grill to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest.
• Grill onion for 2 to 3 minutes. Discard marinade.
• Butter bread. Grill, buttered side down, for 2 minutes. Place cheese on bottom halves, and bake in oven until melted.
• Slice steak thinly, against the grain. Top cheese with pickle, steak, onion, and bread. Halve each sandwich, and serve.