Hearty Bacon Steak Sandwiches Recipes

HEARTY "BLT" SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• For the greens: Place a large saute pan over medium-high heat. Add the bacon and cook, stirring frequently, until crispy and browned, 8 to 10 minutes. Set the bacon aside on a paper towel-lined plate. Add the kale to the pan and toss in the bacon fat. Add the vinegar, 2 tablespoons of water and a pinch of black pepper. Cook, stirring frequently, until wilted down, about 5 minutes. Remove from the heat and stir in the bacon. Set aside for sandwich assembly.
• For the squash: Line a baking sheet with parchment paper and spray with olive oil spray. Spread out the slices of squash on the baking sheet and spray the squash generously with the olive oil spray. Sprinkle with the garlic salt, black pepper, paprika and cinnamon. Roast until softened, 45 to 55 minutes. Set aside for sandwich assembly.
• For the sandwiches: Lay 2 slices of bread on a work surface. Place a slice of American cheese on a bread slice. Spread 1/4 cup of the greens over the cheese. Place 2 pieces of squash on top. Cover with a piece of pepper jack cheese. Top with a slice of bread. Repeat to assemble 3 more sandwiches.
• Place a large nonstick pan over medium heat and melt the butter. Put the sandwiches in the pan and press down with a spatula. Cook until the cheese begins to melt and the bread turns golden brown, about 2 minutes per side. Slice in half.

STEAK SANDWICHES WITH BACON AND BLUE CHEESE

Steps:

• Put the contents of the salad kit in a medium bowl and toss to coat with the dressing; set aside.
• Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Combine 1 1/2 teaspoons black pepper and the red pepper flakes in a small bowl. Season the steaks with salt on both sides and sprinkle with the pepper mixture, pressing to adhere. Add the steaks to the skillet and cook 2 to 3 minutes per side for medium rare. Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain.
• Divide the steak between the rolls and top with the red onion, tomato and salad mixture.

TEXAS-STYLE STEAK SANDWICHES

Steps:

• Pound steak to 1/4-in. thickness. In a shallow dish, combine the onion, oil, lime juice, vinegar, garlic, chili powder, salt and cumin; add beef and turn to coat. Cover; refrigerate for 8 hours or overnight. , Drain and discard marinade. Grill steak, uncovered, over medium heat or broil 4 in. from heat for 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Slice meat across the grain. Serve on rolls. Top with salsa or guacamole if desired.

EASY STEAK SANDWICH

Steps:

• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
• Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
• Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.

7-LAYER STEAK SANDWICH RECIPE BY TASTY

Steps:

• Season each steak generously with salt and pepper, making sure to rub the salt and pepper into the sides of the steak.
• In a cast iron skillet, heat the vegetable over high heat until smoking hot. Lay the steaks in the pan and cook for about 2 minutes. Flip the steaks, then add the butter, swirling it around the pan. Using a large spoon, scoop the melted butter over the tops of the steak, basting them continuously. Cook for about 2 minutes to get medium rare. (Check the steaks with an instant read thermometer if you have one; you want an internal temperature of about 135˚F (55°C).) Set the steaks aside on a cutting board to rest.
• Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium-high heat. Add the onion and mushrooms and sauté, stirring constantly, until caramelized, about 20 minutes.
• Using a serrated knife, slice the top off the bread and scoop out the insides to create a bread bowl. Nestle one steak into the bottom of the bread bowl. Layer the cheddar cheese evenly on top. Add the caramelized onions and mushrooms and use a spoon to spread them evenly over the cheese. Top with the spinach, then the bacon, then the Swiss cheese. Finally, put the second steak on top, tucking it under the lip of the bread bowl. Cover with the bread lid and wrap the entire loaf in foil.
• Place the wrapped sandwich in the fridge and put a cutting board on top of it. Stack books on the cutting board to compress the sandwich. Chill in the fridge for at least 5 hours.
• Preheat the oven to 250˚F (120°C). Remove the foil from the sandwich and place it on a baking sheet. Bake for 20 minutes, until the bread is slightly crisp.
• Enjoy!

HEARTY BACON-STEAK SANDWICHES

Steps:

• In medium bowl, mash avocado with fork. Stir in tomato, horseradish and mayonnaise until well blended; set aside.
• Set oven control to broil. In both sides of beef, make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern. Sprinkle both sides of beef with grill seasoning. Place beef on broiler pan.
• Broil with top about 4 inches from heat 4 to 5 minutes on each side for medium-rare or until desired doneness. Transfer beef to cutting board; cover with foil and let stand 10 minutes.
• Thinly slice beef diagonally across grain. Divide beef evenly among roll bottoms. Top each with about 1/4 cup avocado mixture, 2 slices bacon and 2 tablespoons onions. Cover with roll tops.