STEAK SANDWICH WITH CARAMELIZED ONIONS AND BRIE
Tender and juicy steak sandwich with caramelized onions, creamy Brie cheese, and fig jam. An incredible flavor combination that's both easy and elegant!
Provided by Erin Clarke / Well Plated
Categories Appetizer Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Remove steak from the refrigerator and place on a plate. Season liberally with salt and pepper on both sides. Let come to room temperature while you caramelize the onions.
- Prepare the Dijon onions: Heat 1 tablespoon olive oil in a large sautee pan over medium high. Add the sliced red onions and 1/4 teaspoon kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes. Remove from heat and stir in the Dijon to evenly coat. Remove the onions to a plate or bowl, then gently wipe the skillet clean with a paper towel.
- Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium high. Once the oil is very hot and almost smoking, add the seasoned steaks. Do not crowd them-if your skillet is not large enough to easily accommodate both, cook them in batches. Sear the steaks for 1 minute on each side, then reduce the heat to low and cook the steak for about 6-8 minutes, turning once, until rare and a thermometer inserted in the center reaches 125 degrees F. Transfer to a plate and cover with foil. Let rest for 10 minutes, then slice into strips.
- Spread the melted butter onto the bottom of a 9x13-inch baking dish, using just enough to coat the pan. Lay the bottom of the buns in a single layer in the baking dish, then top with the arugula, steak slices, Brie, and the caramelized onions. Spread the inside of the top buns with about 2 teaspoons jam, then lay the buns on top to complete the sandwiches. Brush the bun tops with the remaining melted butter, then cover the pan with foil. Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and enjoy warm.
Nutrition Facts : ServingSize 1 (of 8), Calories 292 kcal, Carbohydrate 13 g, Protein 14 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 64 mg, Fiber 1 g, Sugar 8 g
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.
FRENCH ONION SANDWICHES
I love french onion soup, my DH&DS's love meat, so this is a recipe we all enjoy. This is an open-sandwich. Better Homes and gardens recipe. I double the sauce so the toasted bread will be saturated
Provided by lets.eat
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter or oleo. Add steaks and cook over medium high heat for 2-3 minutes on each side or till done. Remove from skillet, reserving the drippings. Cook the onion in the drippings until tender. Combine the broth, cornstarch, Worcestershire sauce, garlic powder, and a dash of pepper. Add to skillet. Cook until bubbly. Cook and stir 2 minutes more. Place on toasted bread top with swiss and onion mixture.
Nutrition Facts : Calories 450.6, Fat 18.5, SaturatedFat 8.2, Cholesterol 84.6, Sodium 659.4, Carbohydrate 38.5, Fiber 2.3, Sugar 1.6, Protein 30.8
STEAK SANDWICHES WITH CRISPY ONIONS
I created this steak sandwich recipe for my husband. Fried onions are a family favorite, and I thought it would be amazing to put them on a sandwich. The chimichurri-inspired mayo gives fabulous freshness and flavor. -Renee Seaman, Green Township, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut onion into 1/4-in. slices; separate into rings. Place in a large bowl or shallow dish. Add buttermilk; turn to coat. Refrigerate at least 4 hours or overnight., In a small bowl, combine cilantro, parsley, garlic, 1/2 teaspoon salt and pepper. Remove 2 tablespoons herb mixture; stir into mayonnaise. Refrigerate until serving. Stir 1/2 cup olive oil into remaining herb mixture. Reserve 2 tablespoons oil mixture for serving. Place remaining oil mixture in a large bowl or shallow dish. Add beef; turn to coat. Refrigerate at least 4 hours or overnight., Drain beef, discarding marinade. Grill beef, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness, 7-9 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain onion rings, discarding marinade. In a shallow dish, combine flour, taco seasoning and remaining 2 teaspoons salt. Roll onion rings in flour mixture. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels; keep warm., Remove steak to a cutting board; brush with reserved 2 tablespoons oil mixture. Brush bread with remaining 3 tablespoons olive oil. Grill bread over medium heat until toasted, 30-60 seconds on each side., Spread mayonnaise mixture over 1 side of each toast. Thinly slice steak. Top 6 slices of toast with steak, fried onions and, if desired, arugula and tomato slices. Top with remaining toast.
Nutrition Facts : Calories 930 calories, Fat 58g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1719mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 4g fiber), Protein 32g protein.
FRENCH ONION SLICED STEAK CROISSANT SANDWICH
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
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
STEAK AND ONION SANDWICHES
Minute steaks with caramelized onions are delicious on a toasted baguette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Slice onions into 1/2-inch thick rings. Heat 2 tablespoons olive oil in a large skillet over medium-high heat; cook onions until browned, tossing occasionally, 10 to 15 minutes. Season with salt and pepper; remove.
- Heat remaining tablespoon oil in same skillet over high heat. Season steaks with salt and pepper. Cook 30 seconds on each side; remove. Add Worcestershire sauce and 2 tablespoons water to skillet, scraping up browned bits with a wooden spoon. Return onions to skillet; toss.
- Sandwich steak and onions between toasted bread.
FRENCH DIP SANDWICH WITH ONIONS
When I want to impress company, these satisfying sandwiches are my first pick for the menu. I serve them with the cooking juices in individual bowls for easy use. -Florence Robinson, Lenox, Iowa
Provided by Taste of Home
Categories Lunch
Time 7h30m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions in butter until tender. Transfer to a 5-qt. slow cooker. Cut roast in half; place over onions., In a large bowl, combine the water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low until meat is tender, 7-9 hours., Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on roll bottoms; sprinkle with Swiss cheese. Place on an ungreased baking sheet., Broil 3-4 in. from the heat until cheese is melted, about 1 minute. Replace tops. Skim fat from cooking juices; strain and serve as a dipping sauce if desired.
Nutrition Facts : Calories 399 calories, Fat 15g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 1099mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
ALL-AMERICAN STEAK AND ONION SANDWICHES
Quick touches are the key to good steak sandwiches: In 15 minutes, the beef absorbs the flavors of the marinade, and sliced onions become a sweet-tart component.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Pierce steak all over with a fork. Place in a shallow dish, and rub with Worcestershire; season with salt and pepper. Let stand at least 15 minutes. In a small bowl, combine onion, 4 tablespoons vinegar, and sugar; season with salt and pepper. Let stand at least 15 minutes.
- In a large skillet, heat 1 tablespoon oil over medium-high. Cook steak 6 minutes. Turn, and cover; reduce heat to medium. Cook until medium-rare, 6 to 8 minutes (if steak is browning too quickly, reduce heat to medium-low). Transfer to a plate; let rest 10 minutes. Thinly slice against the grain.
- While steak rests, stir together 2 tablespoons vinegar and 1 tablespoon oil in a serving bowl; season with salt and pepper. Add lettuce, and toss.
- Spread 4 slices of bread with Dijon; top with steak and onion. Close sandwiches; serve with salad.
Nutrition Facts : Calories 427 g, Fat 18 g, Fiber 4 g, Protein 33 g
SENSATIONAL STEAK SANDWICH
If you are looking for an outstanding, easy to make sandwich, then this is the recipe for you.
Provided by SEEASTAR
Categories Main Dish Recipes Sandwich Recipes Beef
Time 4h50m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
- In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
- Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.
- Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.
Nutrition Facts : Calories 908.1 calories, Carbohydrate 78.8 g, Cholesterol 109.2 mg, Fat 40.6 g, Fiber 5.4 g, Protein 55.7 g, SaturatedFat 18.2 g, Sodium 2586.4 mg, Sugar 9.5 g
SLOW-COOKER FRENCH ONION SHREDDED BEEF SANDWICHES
Get all the bold, rich flavors of French onion soup (and a beef roast) on a cheesy bun with this delicious slow-cooker supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h50m
Yield 12
Number Of Ingredients 15
Steps:
- Spray 5-quart slow cooker with cooking spray. Trim excess fat from beef. Rub beef with steak seasoning and salt. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil 2 to 3 minutes on two sides, until browned. Transfer to slow cooker.
- In large bowl, beat melted butter, tomato paste and mustard with whisk. Stir in brown sugar. Stir in onion and garlic; pour over beef. Cover and cook on Low heat setting 8 to 10 hours or until beef is tender.
- Remove beef to cutting board; let stand 5 to 10 minutes or until cool enough to handle. Meanwhile, in small bowl, mix cornstarch and vinegar. Stir into liquid in slow cooker; cover and cook on High heat setting 5 to 10 minutes or until mixture thickens. Shred beef; return to cooker.
- Position oven rack 4 inches from broiling element. Set oven control to broil. Place buns, split sides up, on large cookie sheet. Divide cheese evenly among bun tops. Broil 1 to 3 minutes or until buns are toasted and cheese melts. Divide beef mixture evenly among bun bottoms. Sprinkle with parsley, then top with bun tops.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 670 mg, Sugar 9 g, TransFat 1 1/2 g
FRENCH ONION DIP SANDWICHES (SLOW COOKER)
This combines the greatness that is French onion soup with French dips. It is not supposed to be an 'authentic' French dip recipe, because authentic is often boring. These are yummy sandwiches for those that like roast beef and French onion soup. It is mainly on the slow cooker, but it requires a bit of prep on the stove, too.
Provided by TheElusivePastry
Categories Main Dish Recipes Sandwich Recipes Beef
Time 7h51m
Yield 8
Number Of Ingredients 18
Steps:
- Heat 3 tablespoons olive oil over medium heat in a large, deep pot. Add onions and toss to coat with oil. Cook, stirring often, until softened, about 15 minutes. Add 1 tablespoon butter. Cook and stir until onions start to brown, about 15 minutes more.
- Stir sugar and 1/2 teaspoon salt into the onions in the pot. Continue to cook, stirring once halfway through, until onions are well-browned, 10 to 15 minutes more. Mix in garlic and cook for 1 minute more.
- Stir 3 tablespoons of water into the pot, scraping bits from the bottom. Let simmer for 3 minutes; repeat with an additional 3 tablespoons water. Simmer for 3 minutes more and repeat. Add vermouth; scrape bits from the bottom and sides of the pot. Cook for 4 minutes more. Add stock, Worcestershire sauce, soy sauce, thyme, and bay leaf. Simmer for 10 minutes; do not boil. Add black pepper. Discard bay leaf. Remove pot from heat and allow soup to cool. Pour into the slow cooker, but don't turn it on.
- Trim any excess fat from the rump roast. Sprinkle all sides with salt and pepper. Heat remaining 2 tablespoons olive oil in the pot over high heat. Cook the meat, holding it down with tongs, until browned on all sides, about 10 minutes. Transfer meat carefully to the slow cooker. Spoon the soup over the meat so that it is topped with a few onions. Cover and cook on Low for 4 hours.
- Remove meat from the slow cooker. Slice it diagonally and return slices to the slow cooker. Continue to cook on Low for 2 hours more.
- Preheat the oven to 350 degrees F (175 degrees C). Spread rolls with remaining 2 tablespoons butter; place face-down on a baking sheet.
- Bake rolls in the preheated oven until beginning to brown, 8 to 10 minutes. Remove from the oven, flip, and sprinkle with Gruyere cheese. Set oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil rolls until cheese is slightly bubbly and lightly browned, 2 to 4 minutes.
- Remove meat from the slow cooker using a slotted spoon. Place on the rolls. Serve soup on the side for dipping.
Nutrition Facts : Calories 614.9 calories, Carbohydrate 34.1 g, Cholesterol 110.1 mg, Fat 33.5 g, Fiber 2 g, Protein 42.2 g, SaturatedFat 12.8 g, Sodium 785.5 mg, Sugar 5.1 g
CHEESY STEAK & ONION SANDWICH
Strips of boneless beef sirloin steak in these cheesy, saucy sandwiches for six help seal your reputation as everyone's favorite sandwich maker.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Mix steak sauce and jalapeno liquid. Chop jalapenos; set aside. Cook onions in large skillet 5 min. or until browned, stirring frequently. Remove from skillet; cover to keep warm.
- Add meat to skillet in batches; cook 2 min. or until evenly browned, stirring occasionally. Return all meat to skillet with onions and steak sauce mixture; cook 2 min. or until meat is done, stirring occasionally. Remove from heat; top with cheese. Cover skillet. Let stand 3 min. or until cheese is melted.
- Spread beans, mayo and mustard onto insides of bolillos; fill with meat and jalapeños.
Nutrition Facts : Calories 500, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
More about "french onion steak sandwiches recipes"
FRENCH ONION STEAK SANDWICHES - RECIPE BOY
From recipeboy.com
Category SandwichesTotal Time 1 hr 40 mins
- Heat the butter in a large skillet set over medium heat. Once the butter has melted, add the onions and cook, stirring occasionally, for 20 minutes, until the onions soften and become golden. Reduce the heat to medium-low, then stir in the onion soup mix. Cook the onions, stirring as needed to prevent burning, until they are dark brown and caramelized, about an additional 30 minutes. If at any point the onions begin to burn, add 2 tablespoons of water to the pan and continue cooking. Set the onions aside.
- Season the steaks with salt and pepper. Coat the bottom of a large skillet set over medium-high heat with olive oil. Once the skillet is hot, add the steaks and cook to your desired doneness. For medium-rare, cook for about 8 minutes, or until they reach an internal temperature of 130 degrees F.
- Preheat the oven to broil. Place the four bottom halves of the sandwich rolls on a baking sheet, then divide the caramelized onions among the rolls. Top the onions with the steak and Gruyere cheese. Place the sandwiches about 4-inches under the broiler and broil until the cheese is melted.
FRENCH ONION STEAK SANDWICHES RECIPE TESTED AND …
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Cuisine AmericanCategory DinnerServings 4Total Time 1 hr 40 mins
- Heat the butter in a large skillet set over medium heat. Once the butter has melted, add the onions and cook, stirring occasionally for 20 minutes. Reduce the heat to medium-low, then stir in the onion soup mix. Cook the onions, stirring as needed to prevent burning, until they are dark brown and caramelized, about an additional 30 minutes. If at any point the onions begin to burn, add 2 tablespoons water to the pan and continue cooking. Set the onions aside.
- Season the steaks with salt and pepper. Coat the bottom of a large skillet set over medium-high heat with olive oil. Once the skillet is hot, add the steaks and cook to your desired doneness. For medium-rare, cook for about 8 minutes, or until they reach an internal temperature of 130°F.
- Transfer the steaks to a cutting board and let them rest for 10 minutes. Slice the steaks as thin as possible against the grain.
- Preheat the oven to broil. Place the four bottom halves of the sandwich rolls on a baking sheet, then divide the onions among the rolls. Top the onions with the steak and Gruyère cheese. Place the sandwiches under the broiler until the cheese is melted.
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