Steak Egg Panini Recipe 445

RIB EYE STEAK PANINI

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.

STEAK & EGG PANINI RECIPE - (4.4/5)

Steps:

• Preheat an electric panini press to high (400°F) according to the manufacturer's instructions. Season the steaks with salt and pepper. Place the steaks on the panini press. Close the lid and cook for 3 to 5 minutes for medium-rare, or until done to your liking. Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steaks into strips 1/4 inch wide. In a bowl, whisk together the eggs, milk, parsley, chives, salt and pepper. In a nonstick fry pan over medium heat, warm 2 tablespoons of the melted butter. Add the egg mixture and, using a silicone spatula, stir frequently until soft curds form, 3 to 4 minutes. Remove the scrambled eggs from the heat. Reduce the heat on the panini press to medium (350°F). Brush one side of each bread slice with the remaining 4 tablespoons melted butter. Lay 6 slices, buttered side down, on a work surface, and arrange 3 or 4 steak slices on each one. Top each with 1/4 cup scrambled eggs and 1 cheese slice. Top with another bread slice, buttered side up. Place 2 sandwiches on the panini press and close the lid. Cook until the sandwiches are nicely grill-marked and the cheese has melted, about 3 minutes. Repeat with the remaining sandwiches. Serve with hot sauce.

CHEESESTEAK PANINI

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.

BREAKFAST SCRAMBLED EGG PANINI

Steps:

• Scramble up the eggs loosely and set aside.
• Warm panini maker.
• Spread avocado on two pieces of bread.
• Add one piece of cheese to each.
• Add ham to each.
• Add one-half of the eggs to each piece of bread.
• Place a slice of cheddar on each.
• Cover with second slice of bread and place them on panini maker.
• Cook around three minutes and serve.

CHEESESTEAK PANINI

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.