Steak And Boursin Sandwiches Recipes

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STEAK AND BOURSIN SANDWICHES



Steak and Boursin Sandwiches image

Make and share this Steak and Boursin Sandwiches recipe from Food.com.

Provided by kymgerberich

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 (1 lb) flank steak
3/4 teaspoon salt
1/2 teaspoon black pepper
1 French baguettes or 4 ciabatta rolls
1 (5 ounce) package boursin cheese (herb or pepper)
2 romaine lettuce hearts, halved lengthwise

Steps:

  • Preheat broiler. Pat steak dry and sprinkle all over with salt and pepper. Put on rack of a broiler pan and broil 2 to 3 inches from heat, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes.
  • While steak broils, cut baguette into 4 sections, then halve each horizontally. Spread boursin over bottom halves of bread.
  • While steak stands, cut off and discard core end of romaine, then lay romaine on top of Boursin.
  • Cut steak across the grain into thin slices and divide among sandwiches.

Nutrition Facts : Calories 551.7, Fat 13.8, SaturatedFat 4.8, Cholesterol 46.5, Sodium 1213, Carbohydrate 69.3, Fiber 10, Sugar 4, Protein 37.9

STEAK AND BOURSIN SANDWICHES



Steak and Boursin Sandwiches image

Categories     Beef     Cheese     Dairy     Leafy Green     Broil     Sauté     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1 (1-lb) piece flank steak
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (24-inch-long) baguette or 4 (6-inch-long) ciabatta rolls
1 (5-oz) package Boursin cheese (herb or pepper)
2 tablespoons olive oil
2 hearts of romaine, halved lengthwise

Steps:

  • Preheat broiler.
  • Pat steak dry and sprinkle all over with salt and pepper. Put on rack of a broiler pan and broil 2 to 3 inches from heat, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes.
  • While steak broils, cut baguette into 4 sections, then halve each horizontally. Spread Boursin over bottom halves of bread.
  • While steak stands, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté romaine in 2 batches, turning over once, until browned in spots and slightly wilted, about 2 minutes per batch. Add remaining tablespoon oil to skillet between batches. Transfer as sautéed to cutting board with meat. Cut off and discard core end of romaine, then lay romaine on top of Boursin.
  • Cut steak across the grain into thin slices and divide among sandwiches.

NEW YORK STEAKS WITH BOURSIN AND MERLOT SAUCE



New York Steaks with Boursin and Merlot Sauce image

Provided by Jill Silverman Hough

Categories     Cheese     Sauté     Quick & Easy     Steak     Red Wine     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons olive oil, divided
6 9- to 10-ounce New York steaks, trimmed (about 1 inch thick)
1/2 of 5.2-ounce package Boursin or other French garlic-and-herb cheese, cut into 6 wedges
1 1/2 cups Merlot or other fruity red wine
1/4 cup ( 1/2 stick) chilled butter, cut into small pieces
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh chives plus whole chives for garnish

Steps:

  • Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
  • Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.

PHILLY STEAK SANDWICH



Philly Steak Sandwich image

These sandwiches are delicious. I purchase steak that has been sliced for making stir-fry, which takes a little less time, but achieves the same results.

Provided by SWIZZLESTICKS

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 40m

Yield 4

Number Of Ingredients 15

1 pound beef sirloin, cut into thin 2 inch strips
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon dried basil
3 tablespoons vegetable oil
1 onion, sliced
1 green bell pepper, julienned
3 ounces Swiss cheese, thinly sliced
4 hoagie rolls, split lengthwise

Steps:

  • Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
  • Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
  • Preheat oven on broiler setting.
  • Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

Nutrition Facts : Calories 640.9 calories, Carbohydrate 39.5 g, Cholesterol 95.5 mg, Fat 38.4 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 13.7 g, Sodium 717.3 mg, Sugar 5.5 g

EASY STEAK SANDWICH



Easy Steak Sandwich image

I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.

Provided by zigmondo

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 25m

Yield 1

Number Of Ingredients 10

2 tablespoons butter
¼ medium onion, sliced
4 large fresh mushrooms, sliced
¼ green bell pepper, sliced into long strips
1 (1/2 pound) well-marbled beef steak of any type, sliced as thinly as possible
3 tablespoons chopped pickled hot peppers
1 teaspoon hot pepper sauce
2 slices sharp Cheddar cheese
salt and pepper to taste
⅓ French baguette, cut in half lengthwise

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.

Nutrition Facts : Calories 1195.6 calories, Carbohydrate 95.8 g, Cholesterol 222.4 mg, Fat 57.7 g, Fiber 5.8 g, Protein 74.3 g, SaturatedFat 32.2 g, Sodium 1972.1 mg, Sugar 9.5 g

ULTIMATE STEAK SANDWICH



Ultimate Steak Sandwich image

Make the ultimate steak sandwich with tender and juicy steak and sauteed onions served on a toasted hard roll with garlic-Parmesan mayonnaise, provolone cheese and Italian seasoning. Don't forget to roll up your sleeves!

Provided by fotoe!78

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 30m

Yield 4

Number Of Ingredients 12

4 hard rolls, split
½ cup mayonnaise
3 cloves garlic, minced
1 tablespoon Parmesan cheese
3 tablespoons olive oil
2 pounds round steak, thinly sliced
1 large onion, sliced and quartered
1 pinch coarse sea salt
½ teaspoon Worcestershire sauce
⅛ teaspoon liquid smoke
8 (1 ounce) slices provolone cheese
½ teaspoon Italian seasoning

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.

Nutrition Facts : Calories 948.7 calories, Carbohydrate 27.7 g, Cholesterol 171.5 mg, Fat 62.9 g, Fiber 1.7 g, Protein 65.9 g, SaturatedFat 19.9 g, Sodium 1038.9 mg, Sugar 3 g

BOURBON STEAK AND ONION SANDWICHES



Bourbon Steak and Onion Sandwiches image

Bourbon-simmered onions and pan-grilled skirt steak make this hearty entrée into a memorable meal on a bun.

Provided by Inspired Taste

Categories     Entree

Time 20m

Yield 8

Number Of Ingredients 9

1 lb beef skirt steak
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large red onion, sliced
2 cloves garlic, finely chopped
1 cup halved cherry tomatoes
1/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
3 tablespoons bourbon
8 potato rolls, split

Steps:

  • Season steak on both sides with salt and pepper. In 10- to 12-inch skillet, heat oil over medium heat. Add steak; cook 3 to 5 minutes on each side or until browned. Transfer steak to cutting board.
  • Add onion to skillet; cook 3 to 5 minutes or until softened. Add garlic and tomatoes; cook 2 to 3 minutes or until tomatoes begin to brown. Remove skillet from heat. Add broth and bourbon to skillet. Stir; return skillet to heat. Cook 1 minute longer or until broth is reduced by half. Season with salt and pepper.
  • Cut steak across grain into slices. Fill rolls with steak; top steak with onion-tomato mixture.

Nutrition Facts : ServingSize 1 Serving

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