BLUE CHEESE STEAK SANDWICH WITH THE WORKS
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Mix the Worcestershire, olive oil, hot sauce, and 5 cloves of chopped garlic in a large glass baking dish. Add the steak and swish around, turning until evenly coated. Marinate at room temperature for 15 to 30 minutes, or cover and refrigerate for up to 4 hours, flipping the steak once or twice.
- Meanwhile, heat a large skillet over medium-high heat, add the olive oil and when shimmering add the onions. Cook, stirring occasionally; until the onions are brown, about 8 minutes, then stir in the garlic, salt, thyme, and hot sauce, cook until onions are tender, about 4 minutes more. Add the broth and scrape up any browned bits from the bottom of the pan. Cook until all the chicken broth is gone, and then season with pepper. Set aside.
- Preheat an outdoor grill or grill pan with a medium to medium-high heat.
- Remove the steak from the marinade and season 1 side with salt and pepper. Place seasoned side of the meat down on the grill. Cook the steak undisturbed for 5 minutes. Then rotate the meat about 90 degrees (don¿t turn it over) on the grill to make clear cross marks and grill another 2 minutes. Season the other side of the steak with salt and pepper and flip. Continue to grill until an instant-read thermometer registers 140 degrees F for medium, about 8 to 10 minutes. Transfer to a cutting board to rest for 15 minutes.
- Meanwhile, mash the blue cheese in a bowl with the mayonnaise or sour cream, lemon zest, and pepper, to taste. Set aside.
- Cut the rolls in half horizontally and brush the insides with olive oil. Grill until warm on each side, about 1 minute. Rub the toasted bread with the remaining clove of garlic.
- Thinly slice the meat across the grain and assemble the sandwiches. Spread a few tablespoons of the blue cheese sauce on each sandwich, top with some of the steak, onions, roasted tomatoes and watercress. Serve warm or at room temperature.
- Preheat the oven to 425 degrees F.
- Toss the tomatoes in a large bowl with the olive oil, thyme, garlic, salt and pepper. Transfer to a baking sheet cut side up and roast until soft and juicy, about 20 minutes. Serve.
BACON & CHEESE SANDWICHES
This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.
Nutrition Facts : Calories 743 calories, Fat 51g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 1263mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.
EASY STEAK SANDWICH
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
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
BLUE CHEESESTEAK SANDWICHES
Blue cheese provides a simple addition to a hearty grilled steak sandwich that's ready in 45 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add onions; cook, stirring occasionally, 10 to 12 minutes or until deep golden brown. Add vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 1 minute longer or until liquid has evaporated. Remove from heat; set aside.
- In small bowl, mix cheese, mayonnaise and remaining 1/4 teaspoon pepper. Set aside.
- Heat gas or charcoal grill. Sprinkle steak with remaining 1/2 teaspoon of the salt and remaining 1/2 teaspoon of the pepper. Place steak on grill over medium-high heat. Cover grill; cook for 8- 10 minutes turning once for medium rare or until of desired doneness. Transfer steak to cutting board; let rest 10 minutes.
- Lightly brush cut sides of rolls with remaining 2 tablespoons of the oil. Place rolls, cut side down, on grill rack. Cook 1 to 2 minutes or until golden.
- Thinly slice steak across grain on the diagonal. Divide steak among bottom halves of rolls; top each with one-fourth of the onions. Spread cut sides of baguette tops with cheese mixture; place on top of onions. Serve immediately.
Nutrition Facts : Calories 850, Carbohydrate 64 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 4 g, Protein 51 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1750 mg, Sugar 12 g, TransFat 1 g
STEAK SANDWICHES WITH BLUE CHEESE AND PEPPADEW MAYO
Provided by Food Network Kitchen
Time 35m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 day ahead; cover and refrigerate.)
- Preheat a grill to medium high and brush with vegetable oil. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper. Grill until a thermometer inserted into the meat registers 135 degrees F for medium rare, about 4 minutes per side. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute.
- Spread 3 tablespoons of the Peppadew mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half. Slice the steak against the grain and divide among the rolls.
STEAK SANDWICHES WITH BLUE CHEESE AND ROASTED SHALLOTS
Provided by Food Network Kitchen
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Spread the rolls out on a pan and toast on both sides.
- Slather the bottom 1/2 of each roll with some of the mustard and top with slices of the steak, overlapping the slices slightly. Season, to taste, with salt and pepper. Cover each portion of meat with 2 slices of cheese. Broil until the cheese is lightly browned and melted, about 1 minute.
- Transfer the open-faced sandwiches to the work surface. Top each sandwich with some of the roasted shallots and watercress. Slather the tops of the rolls with the remaining mustard and cover the sandwiches. Slice in 1/2 and serve.
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the shallots with olive oil, 1 tablespoon salt, and pepper, to taste. Spread out on an aluminum foil-lined baking sheet. Bake until the shallots are very tender, about 40 minutes. Set aside to cool.
- Slice off the tips of the shallots and discard. Gently squeeze the shallots from their skins and season with additional salt and pepper, to taste.
BLUE CHEESE, BACON AND PEAR BRUNCH SANDWICHES
The original idea for this came from a friend. I varied the type of cheese and bread, and added a finishing step to create these tasty little sandwiches. I used low-sodium bacon, however, I think any bacon would work well. Served with a side salad of mixed greens and fresh berries, this makes a great brunch or light supper sandwich.
Provided by HARLEAGHSGIRL
Categories Breakfast and Brunch Meat and Seafood Bacon
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Place the pear slices in a skillet, and pour in the apple juice. Cook over medium heat until the pears are soft, about 5 minutes. Drain pears and reserve; discard juice.
- Meanwhile, place the bacon in a skillet and cook over medium-high heat until evenly brown. Drain on paper towels. Crumble and set aside.
- Preheat the oven broiler.
- Place the focaccia bread slices on a baking sheet. Divide the pear slices evenly among the bread, and top evenly with the bacon, and then with the blue cheese.
- Broil the sandwiches in the preheated broiler until the cheese melts, about 2 minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 31.7 g, Cholesterol 47.1 mg, Fat 19.2 g, Fiber 1.9 g, Protein 16.9 g, SaturatedFat 10.1 g, Sodium 1083 mg, Sugar 14 g
GRILLED BEEF & BLUE CHEESE SANDWICHES
Roast beef, red onion and blue cheese really amp up this deluxe grilled sandwich. If you like a little heat, mix some horseradish into the spread. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices., Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.
Nutrition Facts : Calories 471 calories, Fat 27g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 1021mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
BACON-BLUE CHEESE SANDWICHES
Onion jam, which is reason enough to try this sandwich, is simple to make (see the recipe for BLAAK Onion Jam at beekman1802.com, which also sells the jam by the jar). Although any blue cheese is delicious here, look for one that's sliceable or crumbly, not gooey. Stilton, Maytag, and Roaring Forties are good choices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Yield Makes 4
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees. Spread each of 4 bread slices with 2 tablespoons onion jam. Top each with a quarter of the cheese, 1 1/2 slices bacon, and 1 slice bread.
- Melt 1 to 2 tablespoons butter on a griddle or in a heavy skillet over medium heat. Add sandwiches in batches, and cook until golden brown on both sides, about 6 minutes total, flipping once and adding more butter as needed. Transfer to a baking sheet, and bake until cheese is melted, about 5 minutes. Cut in halves or quarters, and serve hot.
BEEF TENDERLOIN STEAKS WITH BLEU CHEESE AND BACON
This is another one of those recipes that only looks like a fancy pants dinner. This cannot be easier. The tastes combine to make one great steak. Who could resist tenderloin with bacon AND cheese? Vegetarians, please close your eyes. I am not exactly sure on the grilling times, please let me know how long it took.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub beef steaks with garlic. Season with salt and pepper. Broil or grill to your liking. I prefer medium rare, but it's up to you.
- In a bowl, combine cream cheese, bleu cheese, salt and pepper, and parsley.
- On the plate, top steaks immediately with cheese topping and bacon. Serve.
Nutrition Facts : Calories 242.4, Fat 22.5, SaturatedFat 11.2, Cholesterol 51.5, Sodium 1069.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.2, Protein 8.1
GARLICKY BLUE CHEESE STEAK
Deliciously grilled steak topped with both garlic and blue cheese butter! This recipe was made in a Panasonic CIO.
Provided by Arizona Desert Flower
Categories Trusted Brands: Recipes and Tips Panasonic
Time 24m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
- Mix butter and blue cheese together in a mixing bowl. Refrigerate until ready to use.
- Season steak pieces on one side with salt and pepper. Flip and add 3 drops liquid smoke, salt, and pepper to each piece of steak.
- Place steak pieces on the grill pan. Close oven and set timer for 6 minutes. Flip steak pieces after 3 minutes and spread minced garlic evenly on top. Press "Start" again to continue cooking.
- Allow steaks to rest for a few minutes before transferring to a serving plate. Garnish with blue cheese butter mixture.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 1.7 g, Cholesterol 154.6 mg, Fat 37.4 g, Fiber 0.1 g, Protein 42.9 g, SaturatedFat 19.1 g, Sodium 441.9 mg, Sugar 0.1 g
BEEF STEAKS WITH BLUE CHEESE
My guests often ask for this winning recipe and are surprised at how simple it is to prepare.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.
Nutrition Facts : Calories 686 calories, Fat 42g fat (20g saturated fat), Cholesterol 155mg cholesterol, Sodium 649mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 58g protein.
STEAK WITH BLUE CHEESE BUTTER
Another delicious steak with a butter topping for your next grilling. Use the left over butter on hot cooked vegetables.
Provided by Karen From Colorado
Categories Steak
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl combine butter, blue cheese, parsley, basil and garlic.
- Set aside.
- Grill steaks to desired doneness.
- Top each steak with a generous amount of the butter mixture.
- Chill the remaining butter for another time.
- (Try the butter mixture tossed with hot cooked vegetables).
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