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
GRILLED STEAK AND ONION SANDWICHES
Satisfy even the hungriest bunch with these two-hand hoagies, stuffed full of juicy grilled meat and slabs of sweet onions.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Cut 18-inch square sheet of heavy-duty foil. Brush onion wedges with oil. In small bowl, combine 1 teaspoon of the garlic-pepper blend and the dry mustard; mix well. Sprinkle both sides of steak with mustard mixture.
- When grill is heated, place steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Place onion wedges on sheet of foil next to steak. Cook 8 to 12 minutes or until steak is of desired doneness and onion is crisp-tender, turning steak once and stirring onion occasionally.
- Meanwhile, in small bowl, combine butter and remaining 1/2 teaspoon garlic-pepper blend; blend well. Spread on cut sides of buns. To toast buns, place cut sides down on grill during last 1 to 2 minutes of cooking time.
- To serve, spread cut sides of each bun with about 1 teaspoon steak sauce. Cut steak crosswise into thin slices. Layer steak slices, onion wedges and tomato slices on bottom halves of buns. Cover with top halves of buns.
Nutrition Facts : Calories 485, Carbohydrate 56 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 830 mg, Sugar 11 g
GRILLED STEAK SANDWICH WITH MUSHROOMS AND CARAMELIZED ONIONS
this tasty grilled steak sandwich can be made during bbqs or using a home griller or toaster oven. left over bbq steaks can also be used while just topping it with the grilled mushrooms and caramelized onions.
Provided by Pneuma
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- for the onions, heat oil, add onions and cook for 15 mins or until soft.
- add water, brown sugar, vinegar and simmer until water has nearly evaporated adding the butter last,turning off the heat and stirring it.
- for the steak, brush both sides with oil and add a bit of steak seasoning, grilling it for 2-3 mins on each side.
- grill the mushrooms too for 2 minutes and cut into slices.
- then, toast the bread adding the grilled steak and top with caramelized onions and mushrooms.
- repeat with others and serve with french fries or chips.
- best served warm.
Nutrition Facts : Calories 538.3, Fat 35.6, SaturatedFat 15.1, Cholesterol 70.3, Sodium 566.9, Carbohydrate 39.9, Fiber 4.8, Sugar 8.4, Protein 15.8
GRILLED STEAK AND ONION SANDWICH
Our version of the classic sandwich becomes a hearty meal perfect for lunch or a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- In a large baking dish, whisk together mustard, 1 tablespoon vinegar, and 2 tablespoons oil. Season with salt and pepper. Add steak and turn to coat; let sit 15 minutes at room temperature. Heat a grill pan or cast-iron skillet over medium-high. Drizzle onion with 1 teaspoon oil and season with salt and pepper. Grill steak and onions until steak is medium-rare and onions are tender,5 to 7 minutes, flipping once. Let steak rest 5 minutes before thinly slicing against the grain. Meanwhile, in a food processor, process onions until finely chopped, then mix with 1/2 teaspoon vinegar. Season to taste with salt and pepper. Spread onion mixture on 4 slices bread. Top with steak, arugula, Parmesan, and 4 more slices bread.
Nutrition Facts : Calories 475 g, Fat 25 g, Fiber 3 g, Protein 37 g
GRILLED STEAK SANDWICH
Provided by Patrick and Gina Neely : Food Network
Time 2h35m
Yield 5 servings
Number Of Ingredients 18
Steps:
- Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag. Add the steak and turn to make sure it is completely covered by the marinade. Refrigerate for at least 2 hours and up to 12, turning the bag occasionally.
- Melt the butter in a heavy bottomed saucepan over medium heat. Once melted add the flour and stir until it becomes a light blonde color. Slowly whisk in milk. Bring the milk up to a simmer while stirring. Once at a simmer, stir in the cheese, a handful at a time. Season with salt and pepper, to taste. Keep warm until ready to use.
- Preheat the grill to medium-high heat.
- Toss green onions in a bowl with olive oil, and salt and pepper, to taste.
- Remove the steak from the marinade and let the excess drain off. Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing.
- While the steak rests, put the green onions and baguettes on the grill. Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden.
- To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain. Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce. Cover with the top of the roll and serve.
HANGER-STEAK AND ONION SANDWICHES
Forget the usual roast beef sandwich and really indulge -- in thick, juicy steak for lunch.
Provided by Martha Stewart
Categories Beef Recipes
Yield Makes 4
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Alternatively, heat a grill pan over medium-high heat until hot.
- Season steaks with the salt and pepper. Grill, turning once, 7 minutes total for medium-rare. Transfer steaks to a cutting board, and let rest 5 minutes.
- Meanwhile, grill tomato slices, turning once, until soft, about 4 minutes total.
- Heat oil and butter in a large skillet over medium-high heat until hot but not smoking. Add onions; cook, stirring occasionally, until golden, about 8 minutes.
- Cut steaks against the grain into 1/4-inch-thick slices. Spread each of the 4 baguette bottoms with 2 1/4 teaspoons hot mustard. Top with steak slices, tomatoes, onions, and the 4 baguette tops. Wrap sandwiches in waxed paper; refrigerate until ready to serve.
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.
GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES
Categories Sandwich Onion Steak Bell Pepper Summer Grill/Barbecue Bon Appétit
Yield Serves 12
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
- Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.
GRILLED STEAK & ONION SANDWICHES
Here's a hearty sandwich for the steak lovers in the house: Perfectly grilled steak topped with sweet onions and peppers on a crusty round roll.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Grill steak, onions and peppers 8 to 10 min. or until steak is medium doneness (160ºF), turning steak and vegetables after 4 min. Let steak stand 5 min.; thinly slice.
- Spread cut sides of rolls with dressing.
- Fill rolls with meat, onions, peppers and cheese dip.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
MARINATED STEAK WITH GRILLED ONIONS
This marinade is magic -it will make even economy cuts of beef tender and delicious. -Gail Garcelon, Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 12 servings (1 cup cooked onions).
Number Of Ingredients 6
Steps:
- Whisk together vinaigrette, mustard, Worcestershire sauce and garlic. Pour 1/4 cup into a shallow dish. Add beef and turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade from dish. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-7 minutes per side. Drizzle reserved marinade over onions. Cut steak into thin slices; serve with onions.
Nutrition Facts : Calories 209 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 294mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
GRILLED STEAK SANDWICH WITH PORTOBELLOS, GRILLED ONIONS, AND FONTINA
The key to success with this sandwich is knowing which way to slice the flank steak: against the grain of the muscle fibers. Hey, Philly never had it so good.
Yield serves 4; makes 2 cups mayonnaise
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F. Roasting garlic and shallots brings out their incredible sweetness and only adds one quick cooking step. Peel off the outer layer of the garlic and shallot skins. Smash them open with the flat side of a knife to break up the cloves. Rip off a large piece of heavy-duty aluminum foil and put the garlic and shallots in the center. Toss in the rosemary and bay leaf and moisten with 2 tablespoons of the oil and 1 tablespoon of water. Wrap up the aluminum pouch, making sure it is sealed tightly so none of the liquid seeps out. Put the pouch in the oven for 20 minutes to steam and soften the garlic and shallots. Unwrap the aluminum and carefully pour any juices into a food processor. Peel the garlic cloves and shallots and toss them into the food processor along with the remaining 1 cup of oil. Season with salt and pepper and pulse until the mixture is well blended. Lay the steak in a shallow platter and pour the flavored oil on top. Cover and refrigerate for at least 2 hours or up to overnight, turning the steak over occasionally so both sides feel the love of the oil.
- To make the arugula mayonnaise, combine the mayo, lemon juice, horseradish, and arugula in a food processor. Turn the machine on for 1 minute to combine all the ingredients; the mayo will have a bright green color. Season with salt and pepper, cover, and pop it in the refrigerator.
- Lay the mushrooms and onion slices in a shallow platter, drizzle with the vinegar and oil, and season with salt and pepper. Try not to break up the onion slices into rings, they are easier to grill as slices. Take the steak, mushrooms, and onions outside because we're about to make some magic.
- Preheat your grill until it's very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and then carefully and quickly wipe the hot grates of the grill. This will create a nonstick grilling surface. Grill the steak for 7 minutes per side for medium-rare. Remove the steak to a cutting board and let it rest for 10 minutes. While the steak rests, grill the mushrooms and onions for about 5 minutes per side so they have a nice char. Brush the cut sides of the ciabatta bread with a little bit of oil and grill for a minute to toast. Slice the mushrooms, separate the onion slices into rings, and slice the steak, paper-thin, against the grain.
- Now you are ready to put this awesome sandwich together. To assemble, spread both sides of the bread with the arugula mayonnaise. Lay several slices of flank steak on the bottom bread half and mound with mushrooms and onions. Cover with a couple of slices of fontina cheese and cap it all with the top half of bread. Slice the loaf into 4 sandwiches. Garnish with arugula and serve. It's a beautiful thing.
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