STEAK SANDWICH WITH ONION RINGS AND CHEESE SAUCE
Steps:
- For the steak: Preheat a grill pan over medium-high heat. Sprinkle the steak on both sides with the garlic powder and salt. Place on the grill pan and cook for 5 to 7 minutes; flip and cook for an additional 3 to 5 minutes, until medium rare. Remove to a cutting board and set aside to rest. Slice the steak on the bias.
- For the onion rings: Fit a heavy-bottomed pot with a deep-frying thermometer and fill with 2 to 3 inches of oil. Heat the oil to 365 degrees F. Meanwhile, prepare one bowl with buttermilk and a second with flour, salt and cayenne. In batches, place the cut onion rings into the buttermilk and then into the flour; repeat one more time. Carefully place the dipped rings into the preheated oil, being sure not to overcrowd the pan. Once golden on one side, flip to the other side and fry until golden brown all around. Remove with a slotted spoon to a paper-towel-lined plate. Season with salt.
- For the mustard cheese sauce: Melt the butter in a medium saucepan. Add the flour and whisk together completely to make a roux. Whisking continuously, gradually add the cold milk until completely combined and the sauce starts to thicken into a bechamel. Add the fontina, Tabasco and Dijon and whole-grain mustards. Season to taste, then remove from the heat.
- To assemble the sandwich: Smear the cheese sauce on each side of the bread, top with sliced fontina, banana peppers, steak and arugula. Serve the onion rings on the side.
CURRIED EGG SANDWICHES
Delicious curried egg salad sandwiches guaranteed to fill you up.
Provided by xIndustrialLovex
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Mix together mayonnaise and curry powder in a bowl. Gently stir in eggs, then season to taste with salt and pepper. Evenly divide between 4 slices of bread, top with remaining 4 slices.
Nutrition Facts : Calories 409.6 calories, Carbohydrate 27 g, Cholesterol 222.4 mg, Fat 28.9 g, Fiber 1.4 g, Protein 10.4 g, SaturatedFat 5.3 g, Sodium 704.3 mg, Sugar 3 g
HANGER STEAK SANDWICH WITH BOURBON CREAMED SPINACH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the glaze: Add the orange peel, bourbon, cherry juice and some black pepper to a small saucepan. Simmer until reduced to 1/4 cup, about 10 minutes. Your pot may flambe from the bourbon, don't worry- just wait until the alcohol burns off. Once reduced, turn off the heat and whisk in the butter.
- Sprinkle the steak liberally with salt and pepper. Heat a cast-iron pan over medium-high heat. Add a light coat of oil and place the steak in the pan. Cook the steak almost to desired doneness, depending on thickness, 3 to 5 minutes per side. Turn off the heat and glaze the steak on all sides in the pan while flipping. Remove the steak from the pan to rest.
- For the sandwich build: Pile some Bourbon Creamed Spinach on the bottom piece of the pretzel roll. Thinly slice the steak against the grain and place on top of the spinach. Top with some red onions and finish with the top of the roll. Repeat for the remaining sandwiches.
- Strain the thawed spinach in a colander and squeeze liquid out with a towel. Melt the butter in a large straight-sided skillet over medium heat. Add the garlic and onions, season with salt and pepper and cook until onions are softened, about 5 minutes. Turn off the heat and add the bourbon. Stir to combine, turn heat back on to medium and simmer 1 minute. Add the cream, and cook until the cream is reduced by half, about 5 minutes. Stir in the cheese and cook until melted, and then mix in the spinach to combine. Cover and cook over low heat until the spinach is tender, 8 to 10 minutes, and then season with salt and pepper.
STEAK SANDWICH WITH BOURBON CREAMED SPINACH
Number Of Ingredients 0
Steps:
- For the glaze: Add the orange peel, bourbon, cherry juice and some black pepper to a small saucepan. Simmer until reduced to 1/4 cup, about 10 minutes. Your pot may flambe from the bourbon, don't worry- just wait until the alcohol burns off. Once reduced, turn off the heat and whisk in the butter.Sprinkle the steak liberally with salt and pepper. Heat a cast-iron pan over medium-high heat. Add a light coat of oil and place the steak in the pan. Cook the steak almost to desired doneness, depending on thickness, 3 to 5 minutes per side. Turn off the heat and glaze the steak on all sides in the pan while flipping. Remove the steak from the pan to rest.For the sandwich build: Pile some Bourbon Creamed Spinach on the bottom piece of the pretzel roll. Thinly slice the steak against the grain and place on top of the spinach. Top with some red onions and finish with the top of the roll. Repeat for the remaining sandwiches.Strain the thawed spinach in a colander and squeeze liquid out with a towel. Melt the butter in a large straight-sided skillet over medium heat. Add the garlic and onions, season with salt and pepper and cook until onions are softened, about 5 minutes. Turn off the heat and add the bourbon. Stir to combine, turn heat back on to medium and simmer 1 minute. Add the cream, and cook until the cream is reduced by half, about 5 minutes. Stir in the cheese and cook until melted, and then mix in the spinach to combine. Cover and cook over low heat until the spinach is tender, 8 to 10 minutes, and then season with salt and pepper.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 510
STEAK SANDWICHES WITH CRISPY ONIONS
I created this steak sandwich recipe for my husband. Fried onions are a family favorite, and I thought it would be amazing to put them on a sandwich. The chimichurri-inspired mayo gives fabulous freshness and flavor. -Renee Seaman, Green Township, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut onion into 1/4-in. slices; separate into rings. Place in a large bowl or shallow dish. Add buttermilk; turn to coat. Refrigerate at least 4 hours or overnight., In a small bowl, combine cilantro, parsley, garlic, 1/2 teaspoon salt and pepper. Remove 2 tablespoons herb mixture; stir into mayonnaise. Refrigerate until serving. Stir 1/2 cup olive oil into remaining herb mixture. Reserve 2 tablespoons oil mixture for serving. Place remaining oil mixture in a large bowl or shallow dish. Add beef; turn to coat. Refrigerate at least 4 hours or overnight., Drain beef, discarding marinade. Grill beef, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness, 7-9 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain onion rings, discarding marinade. In a shallow dish, combine flour, taco seasoning and remaining 2 teaspoons salt. Roll onion rings in flour mixture. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels; keep warm., Remove steak to a cutting board; brush with reserved 2 tablespoons oil mixture. Brush bread with remaining 3 tablespoons olive oil. Grill bread over medium heat until toasted, 30-60 seconds on each side., Spread mayonnaise mixture over 1 side of each toast. Thinly slice steak. Top 6 slices of toast with steak, fried onions and, if desired, arugula and tomato slices. Top with remaining toast.
Nutrition Facts : Calories 930 calories, Fat 58g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1719mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 4g fiber), Protein 32g protein.
STEAK AND EVERYTHING SANDWICH
Make and share this Steak and Everything Sandwich recipe from Food.com.
Provided by TSpoon in UT
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown meat with onion and green pepper.
- Mix in mozzarella and mushrooms until cheese is melted.
- Serve on deli rolls or french bread loaf, topped with tomato.
Nutrition Facts : Calories 269.2, Fat 17.8, SaturatedFat 8.2, Cholesterol 73.5, Sodium 229.3, Carbohydrate 5.3, Fiber 1.2, Sugar 2.6, Protein 21.8
CREAMY ONE-POT SPINACH AND EGG BREAKFAST RECIPE BY TASTY
Hosting a casual brunch with a few friends? Try this one-pot spinach and egg breakfast recipe. It can be whipped up quickly and you'll love the rich taste of cream cheese and spinach paired with the zesty lemon juice and sharp Parmesan cheese.
Provided by Katie Aubin
Categories Breakfast
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6-8 minutes, until the onions are softened and translucent.
- Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
- Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2-3 minutes, until the flour is cooked and beginning to turn light brown in color.
- Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
- Stir in the lemon juice and spinach. Remove the pan from the heat.
- Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
- Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
- Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
- Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
- Remove the pan from the oven and let cool for 10 minutes before serving with toast.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 4 grams, Protein 20 grams, Sugar 8 grams
SCRAMBLED EGG SANDWICH
This savory sub is ideal for brunch, lunch or dinner. It's like eating an omelet sandwich. For variety, I use a different cheese-such as provolone-on the egg sandwich, and French or Italian bread. -Kim Dunbar, Willow Springs, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Bake garlic bread according to package directions. Meanwhile, in a large skillet, saute onion and green pepper in butter until crisp-tender. In a large bowl, whisk the eggs, milk, salt and pepper. Pour into skillet; cook and stir over medium heat until eggs are completely set. Remove from the heat and keep warm. , Arrange cheese slices on bottom half of bread; spoon eggs over cheese. Replace bread top. Slice and serve immediately.
Nutrition Facts : Calories 526 calories, Fat 35g fat (14g saturated fat), Cholesterol 434mg cholesterol, Sodium 720mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
SCRAMBLED EGG SANDWICHES (WITH ONIONS AND RED PEPPERS)
This sandwich is good for breakfast or lunch. The onions and red peppers keep this from being just another egg sandwich. I toast the bread while the onion and pepper is cooking.
Provided by Debbwl
Categories Breakfast
Time 22m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet. Add onion and saute over medium heat until slightly softened, about 2 minutes.
- Add pepper strips and cook stirring occasionally until tender about 8-10 minutes.
- Season with salt and pepper to taste.
- Add egg beaters (or beat eggs and add) to skillet and cook stiring often, until set about 2 minutes.
- Divide the egg mixture between two slices of toast, now top with slice of cheese and remaining toast.
- Cut each sandwich in half and serve.
Nutrition Facts : Calories 529.7, Fat 16.1, SaturatedFat 2.5, Sodium 661.5, Carbohydrate 81, Fiber 5.3, Sugar 8.1, Protein 16.2
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