Shooters Steak Sandwich Recipes

SHOOTER'S SANDWICH

Steps:

• The steak should be about 2 inches thick, cut from some fine animal. Cut one end off the bread and remove as much center crumb as necessary to allow the steak and mushrooms to fit in snugly when cooked. Quickly sear the meat in a very hot pan, keeping the meat rare. Take from the fire and season well on both sides, then insert it into the hollowed loaf. Grill enough mushrooms to cover the meat and place them over the steak. Replace the removed crust end of the loaf.
• Wrap the whole thing in a double sheet of white blotting paper and secure with string. Then secure again with parchment paper and more string. (Or use foil and film). Place under a weighted board for 6 hours. When eating this sandwich just cut off a slice as required.

SHOOTER'S SANDWICH

Steps:

• Cut the end off the loaf and remove as much of the center so that you can fit in the steak and the mushrooms. Save the crumb, in case.
• Season the steak with your favourite spices - I like mine spicy - but don't use salt (it'll draw all the liquid out of the steak).
• Sear the steak on a hot pan, leave the meat rare, otherwise you end up with a shoe sole. After you take it out of the pan, season with salt quite liberally.
• Fry the mushrooms in the same pan so that it'll soak up the juices.
• Stuff the loaf with the steak and the mushrooms, steak in the middle and mushrooms on the sides, if there's empty space left soak the left out crumbs briefly in the juices on the pan and stuff them in too.
• Replace the removed crust end of the loaf.
• Wrap the whole thing in a double sheet of foil paper and secure with string. Then secure again with parchment paper (or film) and more string. Place under a weighted board for 6 hours.
• When eating this sandwich just cut off a slice as required.

ULTIMATE STEAK SANDWICH

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
• Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
• Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
• Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

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.

STEAK SANDWICHES

Steps:

• Peel, and cut onions into 1/2-inch-thick rings. Heat 2 tablespoons of oil in a large skillet over medium-high heat; add onions, cook until brown and tender, 10 to 15 minutes. Season with salt and pepper; remove onions to a plate.
• Heat another tablespoon oil in same skillet over high heat. Season steaks with salt and pepper; cook 30 seconds on each side; remove steaks to plate. Add Worcestershire sauce and 2 tablespoons water to skillet, scraping up browned bits; return onions to skillet and toss to coat.
• Cut up steaks; sandwich steak and onions between bread.