Steak Sandwiches With Blue Cheese And Roasted Shallots Recipes

STEAK SANDWICHES WITH BLUE CHEESE AND PEPPADEW MAYO

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.

ULTIMATE STEAK SANDWICH

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.

PAN-FRIED STEAKS WITH SHALLOT-GORGONZOLA BUTTER

Steps:

• Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
• Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Sprinkle steaks with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.

STEAK SANDWICH

Steps:

• Preheat a broiler. Slice the steak into 1/4-inch thick slices. Slice the cheese into 12 pieces. Set the rolls, cut side-up on a baking sheet and toast under the broiler. Set the tops of the rolls aside.Slather the bottom halves of the rolls with half the mustard and top with the slices of steak, overlapping them slightly. Season with salt and pepper. Cover with 2 slices of cheese. Broil the open-faced sandwiches until the cheese is lightly browned and melted, about 1 minute.Transfer the sandwiches to the work surface. Top each sandwich with an equal portion of the roasted shallots and about 3/4 cup of the watercress. Slather the tops of the rolls with the remaining mustard and cover the sandwiches. Slice the sandwiches in half crosswise. Serve immediately.Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with the oil and salt, and season generously with pepper. Transfer to an aluminum foil-lined baking sheet and spread out in a single layer. Bake until the shallots? skins are somewhat charred and crispy and the flesh is very tender, about 40 minutes. Remove from the oven and allow to cool slightly.Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve with roasted beef, chicken, or on steak sandwiches.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.