STEAK SANDWICH
Steps:
- Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
- Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
- To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
- Mustard Mayo:
- Whisk the ingredients together in a small bowl. Serve at room temperature.
- Yield: 1 cup
ULTIMATE STEAK SANDWICH
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
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
STEAK SANDWICHES
These wonderful sandwiches are very satisfying. I like to serve them with raw veggies and fresh fruit. Onion plus the red and green pepper give the sandwich zip.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Butter rolls and place buttered side up on a baking sheet. Bake at 375° for 3-4 minutes or until lightly toasted., Meanwhile, in a skillet, combine the green pepper, red pepper and onion. Sprinkle with salt and pepper. Saute in oil until vegetables are crisp-tender. Remove and keep warm., To the skillet, add the steak. Cook and stir until steak reaches desired doneness. Return peppers to pan; heat through. Spoon beef mixture onto rolls. Sprinkle with cheese. Replace roll tops.
Nutrition Facts :
ROASTED GARLIC AIOLI
Creamy roasted garlic aioli can be made quickly with leftover roasted garlic. We love roasted garlic and tend to bake more than one at a time for convenience and to be energy efficient.
Provided by NB Roy
Categories Side Dish Sauces and Condiments Recipes
Time 2h45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
- Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
- Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
- Refrigerate until flavors combine, at least 1 hour.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.8 g, Cholesterol 10.4 mg, Fat 24.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.6 g, Sodium 204.4 mg, Sugar 0.5 g
STEAK SANDWICHES ON GARLIC BAGUETTES WITH ARUGULA AND TOMATOES
Categories Sandwich Garlic Tomato Broil Picnic Backyard BBQ Lunch Steak Arugula Grill Chill Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Mix 1 1/2 teaspoons oil and herbes de Provence in small bowl to blend. Rub oil mixture over both sides of steaks. Sprinkle with salt and pepper. Grill steaks to desired doneness, about 8 minutes per side for medium-rare. Cool completely. Wrap steaks tightly with plastic and chill. (Can be made 1 day ahead. Keep chilled.)
- Preheat broiler. Place bread, cut side up, on baking sheet. Lightly brush cut sides of bread with 1/4 cup oil. Broil until bread is golden, about 1 minute. Rub garlic halves over toasted sides of bread.
- Cut meat into 1/8-inch-thick slices. Place arugula over bottoms of bread. Top with meat, then with tomatoes. Season with salt and pepper. Cover with bread tops. Cut sandwiches in half. Serve warm, or wrap with foil and chill if packing for picnic. (Can be made 2 hours ahead.)
BUDGET STEAK SANDWICH WITH ROASTED TOMATOES & ARUGULA AIOLI
This is truly gourmet and amazing ... grilled individual rolls, flavorful steak in a "you can't believe how easy" marinade. Gooey cheese, roasted tomatoes, arugula aioli and wonderful carmelized onions. All on a budget but worth serving for a dinner party. Just a little planning and a little thinking ahead makes this very easy to put together. Now I get the small chibatta rolls just from my grocer but any small hoagie or individual good roll, just not the round dinner rolls, something more substantial. But don't think you have to get a specific roll. Get what you enjoy eating. Get what you can afford and what is available at the time. Serve with some oven potato fries, a spicy ketchup and maybe a simple cucumber salad or a simple coleslaw. Make this easy and quick. Add some apple and nuts to store bought coleslaw with a twist on the sauce and you can have a new slaw which is just a little different a fun. Also add walnuts, blue cheese and pears for a great simple twist to a classic slaw as well. NOTE: Get skirt steak when on sale ... mayo, store brand is ok but not Miracle whip, arugula you can get a small amount from the local market if available...tomatoes I like heirlooms, but a good beefsteak or good ripe tomato is just fine, don't stress over that, and ... cheese, rather than buying a package or block, just go to your deli and ask for 16 slices of swiss. So much cheaper and none to waste or just sit in your fridge. Asking your meat, seafood, deli and vegetable department is a great use of their services. My stores are always willing to help, And it saves a "bunch" of money in the long run. Just ask.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 42m
Yield 4-6 Sandwiches, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Marinade the steak -- add the package of good seasonings mix to a large baggie with the olive oil and vinegar and shake to combine. Add the steak and seal and refrigerate at least 4 hours up to 8. I don't like packaged mixes much, but -- this is an exception. I really like it and it is easy and works great. Remember this is all about a easy dinner on a budget.
- Toppings -- when you get home roast or grill (which is my preference) the tomatoes and onions. Just toss with olive oil, red pepper, salt and pepper and grill or roast in the oven at 425 on a cookie sheet lined with foil or you can also use a grill pan. Either one works. Just grill until the tomatoes or brown or lightly soft and the same with the onions. Just set to the side. They do not have to be served hot.
- Make the aioli -- Add the arugula, mayo and lemon to a food processor and mix until well combined. Done, just chill. This can be done a day ahead.
- Steak -- Steak is done marinating, just grill or pan fry or any method you prefer. I like this grilled. Just 4-5 minutes per side on high heat to get a nice crust and then flip. Another 3-4 minutes and remove. Should be medium rare. Remove and set to the side and cover with foil to let rest.
- Rolls -- Just cut in half and toast in the oven or on the grill until slightly brown on the cut side. No oil needed. Just toast until golden.
- Put the sandwiches together. Layer each side of the roll with the mayo, then one side with cheese, then sliced steak. Cut the steak on the bias always, then some of the onions, a couple of tomato slices, another slice of cheese and the top roll also smathered with the aioli mixture.
- Wrap in foil and bake 10 minutes at 400. Enjoy! The absolute steak sandwich.
Nutrition Facts : Calories 677.4, Fat 51.6, SaturatedFat 9.8, Cholesterol 82.1, Sodium 1168.1, Carbohydrate 22.3, Fiber 1.9, Sugar 8, Protein 32.4
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