CHEESESTEAK PANINI
Provided by Ree Drummond : Food Network
Time 40m
Yield 2 sandwiches
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the peppers and onion, season with the salt and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
- Throw the roast beef into the same skillet, breaking it up a little as you go. Add a few dashes of Worcestershire and warm for about a minute or so. Remove from the heat.
- To build: Heat a panini maker (or set a grill pan or skillet over medium-low heat).
- Spread half of the mustard onto a slice of bread and top with 2 slices of provolone. Add half of the beef and veggie mix. Top with half of the Homemade Cheese Sauce and another slice of bread. Spread the top side of the bread with 1 tablespoon of butter. Repeat and build the second sandwich.
- Invert the sandwiches butter-side down on the hot panini maker (or grill pan or skillet). Spread another tablespoon of butter on each of the tops.
- Close the panini maker and grill until the bread is crusty and golden and the cheese is melted, 4 to 5 minutes. (If using a grill pan or skillet, carefully flip the sandwiches halfway through.) Slice in half and enjoy!
- Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.
RIB EYE STEAK PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a panini maker.
- For the vegetables: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, onions, peppers, herbes de Provence, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes. Remove the vegetables and set aside.
- For the steak: In the same skillet, heat the oil over high heat. Add the steak and sprinkle with the salt and pepper. Cook, stirring constantly, until the steak is cooked through to desired doneness, 2 to 3 minutes.
- For the panini: Spoon 2 tablespoons of marinara sauce onto the bottom of each roll. Add the arugula and top with the cooked vegetables. Arrange the steak on the vegetables and place a slice of cheese on top. Place the tops on the rolls and cook in a panini maker until the cheese has melted, about 5 minutes.
Nutrition Facts : Calories 521, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 77 milligrams, Sodium 939 milligrams, Carbohydrate 46 grams, Fiber 2 grams, Protein 36 grams, Sugar 10 grams
GARLICKY BLUE CHEESE STEAK
Deliciously grilled steak topped with both garlic and blue cheese butter! This recipe was made in a Panasonic CIO.
Provided by Arizona Desert Flower
Categories Trusted Brands: Recipes and Tips Panasonic
Time 24m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
- Mix butter and blue cheese together in a mixing bowl. Refrigerate until ready to use.
- Season steak pieces on one side with salt and pepper. Flip and add 3 drops liquid smoke, salt, and pepper to each piece of steak.
- Place steak pieces on the grill pan. Close oven and set timer for 6 minutes. Flip steak pieces after 3 minutes and spread minced garlic evenly on top. Press "Start" again to continue cooking.
- Allow steaks to rest for a few minutes before transferring to a serving plate. Garnish with blue cheese butter mixture.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 1.7 g, Cholesterol 154.6 mg, Fat 37.4 g, Fiber 0.1 g, Protein 42.9 g, SaturatedFat 19.1 g, Sodium 441.9 mg, Sugar 0.1 g
CHEESESTEAK PANINI
Make and share this Cheesesteak Panini recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Saute the vegetables in half the butter on a stove top griddle until soft, then top with the thinly sliced steaks, cooking until cooked through, seasoning to taste with salt and pepper.
- Place cheese on bread with steak and veggie mix and top with peppers or pickles if you like.
- Place bread slices together, butter each outer side and place on a panini maker, George Foreman grill, or griddle with bacon press.
- Grill sandwich until outside is crisp and golden, turning if you make it on the stove top griddle.
Nutrition Facts : Calories 1312.6, Fat 88, SaturatedFat 44.7, Cholesterol 221, Sodium 1557.9, Carbohydrate 75.8, Fiber 5, Sugar 4.1, Protein 54.8
SOFT STEAK (MARINATED SKIRT STEAK WITH BLEU CHEESE)
Skirt steak marinated in hoisin sauce.
Provided by Nesto
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time P1DT25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger together in a bowl until marinade is smooth; pour into a resealable plastic bag. Add skirt steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours.
- Remove steak from the marinade and shake off excess. Discard remaining marinade.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook steak until it starts to firm and is reddish-pink and juicy in the center, 6 to 8 minutes per side. Sprinkle blue cheese over the steak and cook until cheese just starts to melt, 2 to 3 minutes. An instant-read thermometer inserted into the center of the steak should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 384.3 calories, Carbohydrate 30.4 g, Cholesterol 68.2 mg, Fat 14.2 g, Fiber 1.1 g, Protein 32.4 g, SaturatedFat 6.8 g, Sodium 850.3 mg, Sugar 23.4 g
BLUE CHEESE STEAK
S-i-m-p-l-e beyond words! Two ingredients and about ten minutes to Tastebud Heaven. Serve with oven-roasted spuds (tossed with olive oil) and a broccoli salad.
Provided by Debber
Categories One Dish Meal
Time 11m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 5
Steps:
- Fire up your frying pan to high heat, or get the grill ready.
- Sprinkle steaks with salt and pepper to taste.
- Toss a dab of butter in the pan (or a spritz of oil).
- Place steaks on the hot pan; grill 3 minutes; turn.
- Scatter bleu cheese crumbles over steak while grilling for another 3 minutes.
- Remove meat from heat, let stand a few minutes.
- Serve with oven-roasted potato wedges or whole baked potatoes.
- OPTIONAL: Serve with MORE bleu cheese or bleu cheese salad dressing.
BEEF STEAKS WITH BLUE CHEESE
My guests often ask for this winning recipe and are surprised at how simple it is to prepare.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.
Nutrition Facts : Calories 686 calories, Fat 42g fat (20g saturated fat), Cholesterol 155mg cholesterol, Sodium 649mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 58g protein.
DOUBLE-CHEESE BEEF PANINI
Nothing beats a piping hot panini when it comes to a speedy, satisfying lunch or supper. Blue cheese and horseradish give my family-approved sandwich zip.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the mayonnaise, blue cheese, horseradish and pepper; set aside. In a large skillet, saute onion in oil until tender., Spread mayonnaise mixture over one side of each slice of bread. On four slices, layer one piece of cheese, two slices of roast beef, sauteed onion and another piece of cheese; top with remaining bread., Spread butter over both sides of sandwiches. Cook on a panini maker or indoor grill for 2-3 minutes or until bread is browned and cheese is melted.
Nutrition Facts : Calories 639 calories, Fat 44g fat (18g saturated fat), Cholesterol 91mg cholesterol, Sodium 1340mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.
RIB EYE STEAK WITH BLUE CHEESE COMPOUND BUTTER AND CRISPY ONION STRINGS RECIPE BY TASTY
Elevate your thick, juicy steaks with a creamy blue cheese compound butter and fried onion strings. Basting your steaks with butter and herbs in the final minutes of cooking gives them that eye-catching color and crispy exterior you can't wait to cut into it. These small and easy additions will add so much flavor to your dish. You'll score extra points with that special someone with the pretty presentation, too.
Provided by Betsy Carter
Categories Dinner
Yield 2 servings
Number Of Ingredients 18
Steps:
- Make the compound butter: In a medium bowl, mix together the butter, blue cheese, chives, salt, and pepper until well combined.
- Transfer the butter to a piece of plastic wrap and roll into a log. Refrigerate for at least 1 hour, or until ready to use.
- Make the fried onions: In a shallow bowl, combine the onions and buttermilk and let sit at room temperature for 1 hour.
- In a medium bowl, whisk together the flour, paprika, salt, and pepper. Dip the buttermilk-coated onions into the flour mixture, shaking off any excess.
- Fill a large skillet with high sides with the canola oil. Heat the oil over medium-high heat until it reaches 375˚F (190˚C). Once the oil is hot, add the onions in batches and fry for 3 minutes, until golden brown. Transfer the onions to a wire rack to drain and season with salt.
- Generously season the steaks all over with salt and pepper.
- Add the olive oil to a large cast-iron or stainless-steel pan over high heat. Once the oil begins to shimmer, add the steaks and cook, without disturbing, until a brown crust forms, about 7 minutes. Flip the steaks and continue to cook for 7 minutes more, until the steak is browned on both sides. Sear the sides of the steak to render any fat. Add the butter and thyme to the pan. Tilt the pan toward you and baste the steaks with the melted butter for 2 minutes, until the internal temperature reaches 135°F (60°C) for medium rare.
- Serve the steak with the crispy onions and blue cheese compound butter.
- Enjoy!
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