South Of The Border Steak Sandwiches Recipe 465

THE ULTIMATE STEAK SANDWICH

Steps:

• Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
• Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.
• Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.
• Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.
• Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.
• To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.
• Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper.
• Yield: 4 servings

STRIP STEAK SANDWICHES

Steps:

• For the strip steak sandwiches: Heat 2 grill pans over high heat.
• Brush the onion slices on one side with oil and place them oiled-side down on the grill pans. Cook until grill marked, 3 to 4 minutes, then brush the tops with more oil, flip the slices and cook until grill marked on the other side, another 3 to 4 minutes. Set aside.
• Season the strip steaks on both sides with the lemon pepper, salt and black pepper. Grill for 2 minutes, flip and grill an additional 2 minutes for rare.
• Grill the rolls cut-side down until toasted, about 2 minutes.
• For the eggs: Heat a large nonstick skillet over medium heat and add the butter. Add all the eggs (or cook in batches if needed), sprinkle with salt and pepper and fry for 2 minutes. Flip the eggs and cook for 45 seconds.
• For the ancho mayo: Mix together the mayonnaise and chile powder in a small bowl
• Slather both sides of the rolls with some ancho mayo and top with a steak, some onions and an egg.

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.

SOUTH OF THE BORDER STEAK

Steps:

• Score each side of meat 1/8 inch deep in diamond shaped pattern.
• Prepare marinade as directed on envelope, and stir in catsup, Worcestershire sauce and red pepper sauce.
• Marinate meat as directed on envelope, remove meat and reserve marinade.
• Heat beans in foilware pan 15-20 minutes on side of grill. About 5 minutes before serving, sprinkle with cheese.
• Place meat on grill, about 2 inches from hot coals. Cook about 5 minutes on each side, or to desired doneness, brushing with reserved marinade.
• Cut beef into serving sizes, and serve with spoonfuls of beans, chili peppers and potato chips.
• Note: You can use your choice of steak.

SOUTH OF THE BORDER STEAK SANDWICHES RECIPE - (4.6/5)

Steps:

• In a large skillet, heat oil over medium-high heat. Add the onion and saute 3 minutes, stirring frequently. Add steak and cook 4 to 5 minutes, or until steak is no longer pink. Add picante sauce, cumin, and garlic powder. Increase heat to high and cook, stirring constantly, for 2 more minutes, or until most of the liquid has evaporated. Preheat the broiler. Place the rolls cut side up on a baking sheet and broil just until golden. Spoon meat mixture evenly over rolls and top with cheese. Broil 3 to 5 minutes, or just until cheese has melted. Cut sandwiches in half and serve with additional picante sauce, if desired.

SOUTH OF THE BORDER CHICKEN SANDWICH

Steps:

• Pound chicken to 1/4-inch thickness.
• Combine oil and juice in a resealable ziplock bag.
• Add chicken and marinate 4-6 hours.
• Combine ingredients for Spicy Mayo (mayonnaise, chili powder, cumin, cayenne pepper, salt, tomato paste, lime juice, and orange juice) until smooth.
• Chill for several 2-3 hours before making sandwiches to blend flavors.
• Remove chicken from marinade and discard marinade.
• Grill or broil chicken 8-10 minutes, or until cooked through, turning once while cooking.
• Remove chicken from heat and place cheese on chicken while it is very hot.
• Butter cut sides of rolls and grill or toast until lightly golden and crisp.
• Place chicken (with cheese), lettuce, tomato, red onion, a dallop of southwest mayo, and sprinkle about a tablespoon of chopped cilantro on each sandwich and top with upper portion of each roll.
• Serve hot.

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.