Steak Mushrooms And Bell Pepper Sandwich Recipes

ULTIMATE STEAK AND MUSHROOM SHOOTER SANDWICH

Steps:

• Preheat the oven to 225 degrees F. Fit a baking sheet with a wire rack.
• Season the tenderloin with the granulated garlic and plenty of salt and pepper. Transfer to the wire-racked baking sheet and place on the middle rack in the oven. Roast low and slow until the internal temperature registers 120 degrees F, 2 to 2 1/2 hours.
• Remove the tenderloin from the oven, cut off the butcher's twine and coat in the softened butter. Set the oven to broil. Broil each side until crusty and golden, about 30 seconds a side. Set aside to cool, reserving any juices for later.
• Slice the tenderloin as thinly as possible. We are looking for a smooth bite down here, so thin slices are key. Pour the accumulated juices over the slices and hit with more salt and pepper.
• Cut off the top crust of the boule about 1 inch down to create a lid. Hollow out the rest of the bread into a bread bowl. Smear the mustard over the bottom of the bread bowl. Next, spread with the Mushroom Duxelles. Then, add the sliced tenderloin; we are looking for a lot of height here, so ribbon those slices! Next comes a layer of baby spinach. Close with the top of the bread bowl and completely wrap in 3 layers of foil.
• Place a heavy wooden cutting board on top and use books, weights, giant cans, etc. to press down on the sandwich evenly. We are looking for maximum compression here, so 50 pounds is the goal. Just make sure the weight is distributed evenly. Press for a minimum of 4 hours at room temperature.
• Unwrap, slice into wedges and serve.
• Add the mushrooms, garlic and shallot to a food processor and pulse a few times until coarsely chopped.
• Heat the butter in a 12-inch skillet over medium-high heat until melted. Add the mushroom mixture and stir. Cook, stirring every couple of minutes, until the mushrooms begin to brown. Season with salt and pepper, deglaze with the sherry, then add the fresh thyme. Set aside to cool.

TRI-TIP STEAK WITH MUSHROOMS AND PEPPERS

Steps:

• Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, the juice of 1 lemon, the red pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions. Let cool.
• Using a fork, pierce the meat all over at 2-inch intervals. Add to the marinade, making sure it is completely submerged. (If necessary, weigh down the meat with a plate.) Cover and refrigerate 3 to 8 hours.
• Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade). Put the mushrooms and bell peppers in a large bowl. Tear the remaining 2 sprigs thyme and 1 sprig rosemary into pieces and add to the bowl along with the garlic, the remaining 2 tablespoons olive oil and the juice of 1/2 lemon. Season with salt and pepper and toss.
• Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Remove the meat from the marinade and pat dry, reserving the marinade. Place the meat on the hotter side of the grill (direct heat) and cook, turning often, until charred, 15 to 20 minutes; scatter the herbs from the marinade on the meat as it cooks (it's OK if the herbs fall through the grates; they will flavor the smoke). Move the meat to the cooler side of the grill (indirect heat); cover and cook, turning and basting a few times with the reserved marinade, until a thermometer inserted into the thickest part registers 125 degrees F for medium rare, about 20 more minutes. Transfer to a cutting board and let rest at least 10 minutes.
• Meanwhile, add the mushrooms and peppers to the grill over direct heat; cook, turning a few times, brushing with the juice of the remaining 1/2 lemon and seasoning with salt, until charred and tender, 10 to 15 minutes. Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side. Slice the steak against the grain and serve with the vegetables.

PHILLY CHEESE STEAK-STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet.
• Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet.
• Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more.
• Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese.
• Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.

PEPPER STEAK SANDWICHES

Steps:

• In a large skillet, saute the green peppers, onion and half of the garlic in oil until vegetables are tender. Add steak, salt if desired and pepper; heat through. , Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops.

MUSHROOM PEPPER STEAK

Steps:

• In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside., Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm. , Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.

STEAK, MUSHROOMS AND BELL PEPPER SANDWICH

Steps:

• Saute the mushrooms in butter in a large frypan until browned; set aside.
• In the same skillet saute the onions and peppers in oil with garlic salt and black pepper and salt until well sauteed; set aside to a dish.
• In the same skillet fry the beef slices until browned but not crispy.
• Add in the onions/green pepper mixture back to the pan and toss gently with the beef.
• Place the cheese slices on top of the beef/green pepper mixture in the skillet and let melt.
• Pile the mixture onto each bun top with sauteed mushrooms (if using) then cover with the top slice of bun.
• Wrap each sandwich separately in a large piece of paper towel, and place in the microwave on HIGH for about 22 seconds to warm and soften the bun (this is optional but I always do this!).
• Serve sandwiches while the beef mixture is still warm.

HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS

Steps:

• Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
• Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
• Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
• Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.

GRILLED STEAK SANDWICHES WITH BRIE, ROASTED PEPPERS, AND WATERCRESS

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips. (Can be made 1 day ahead. Cover and refrigerate.)
• Brush beef with oil; sprinkle with herbes de Provence, salt, and pepper. Let stand 30 minutes at room temperature.
• Prepare barbecue (medium-high heat). Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours.
• Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of rolls. Cover with roll tops. (Can be made 1 day ahead. Wrap in foil and refrigerate.)

GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS

Steps:

• Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.
• Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
• Recipe Remix:. Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.