Rib Eye Steak Panini Recipes

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VICKI'S LEFTOVER STEAK PANINI



Vicki's Leftover Steak Panini image

When we have steak night at our house, there is so much to eat that we usually have leftover steak (ribeye or porterhouse). A couple of days later Vicki makes her cheese steak panini. Yummo ! Dinner for two:

Provided by Chef Roly-Poly

Categories     Lunch/Snacks

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

2 asiago cheese rolls (or your favorite sandwich rolls)
1/2 large yellow onion
4 ounces sliced mushrooms, drained
1/2 red bell pepper, sliced in 2 inch strips
1 tablespoon butter, plus more for grilling
1 tablespoon vegetable oil
8 ounces leftover steak or 8 ounces deli steak, sliced thin
4 slices havarti cheese (or a combination) or 4 slices monterey jack pepper cheese (or a combination)
salt
pepper
garlic powder

Steps:

  • Heat panini grill or regular grill to medium heat.
  • Slice open the rolls lengthwise and set aside.
  • In a nonstick skillet, melt the butter with the oil and saute the vegetables while seasoning to taste until tender and set aside. Place 2 slices of cheese on one half of each roll followed by 4 oz. of the sliced steak. Place half of the vegetables on top of the meat followed by two more slices of cheese. Top with other half of roll.
  • Butter both sides of your sandwiches and grill until browned and cheese is starting to melt. Great with crispy fries.
  • Cooking time includes sauteing vegetables.

Nutrition Facts : Calories 543, Fat 34.3, SaturatedFat 16.6, Cholesterol 162.9, Sodium 553.2, Carbohydrate 8.2, Fiber 1.8, Sugar 4, Protein 49.8

CHEESE STEAK PANINI



Cheese Steak Panini image

Thinly sliced rib eye, sauteed onions and bell peppers, loads of cheese, sourdough bread toasted on a hot panini press. I don't what to say this sandwich was so good & I make it all the time.

Provided by s s

Categories     Steaks and Chops

Time 15m

Number Of Ingredients 11

1 lb rib eye, thinly sliced
1 large onion, sliced
1 yellow or orange bell pepper (i used orange)
1 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp cayenne pepper
1 Tbsp black pepper
salt (to taste)
1 Tbsp cream cheese
3/4 c sharp cheddar or provolone cheese, shredded
french rolls or sourdough bread

Steps:

  • 1. Heat about a tablespoon of grape seed or other oil along with a tablespoon of butter in a medium cast iron skillet on medium high heat. Start sauteeing onions, once they have soften add bell peppers. Salt. Add spices and stir. Cook until brown and nearly caramelized. Remove vegetables into a bowl. Next, brown the meat by placing a few (about 4-5) slices on the skillet and flipping over after a few seconds and salting slightly along the way. Don't crowd or allow the slices of meat to overlap. Keep removing browned meat, adding fresh slices and repeating. Once all the meat is cooked, add one tablespoon of butter to pan and dump meat, onions and peppers back into pan. Add cream cheese and allow to melt. Turn off stove, add shredded cheese and stir. Either toast up a sub and add filling, or place between two slices of sourdough and toast up on a panini press (adding more cheese if desired). ENJOY!!

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