THE ULTIMATE STEAK SANDWICH
Provided by Tyler Florence
Time 40m
Yield 2 large foot long sandwiches
Number Of Ingredients 24
Steps:
- Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
- Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.
- Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.
- Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.
- Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.
- To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.
- Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper.
- Yield: 4 servings
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
SMOKY STEAK WITH CAJUN POTATOES & SPICY SLAW
Steak and Cajun potatoes make a tasty meal for two - perfect for special occasions like Valentine's
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil, add the potatoes and cook for 5 mins. Drain and leave to steam-dry in the colander for a few minutes. Toss the potatoes with the Cajun seasoning, half the oil and a good pinch of salt. Tip onto a baking tray and roast for 25-30 mins or until golden and crisp, tossing halfway through.
- To make the slaw, combine the cabbage, onion, mayonnaise, soured cream and chipotle paste in a bowl until the cabbage and onion are well coated. Set aside.
- Rub the steak with the remaining oil and season both sides. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Add the steak to the pan, cook for 2 mins on one side, then 3 mins on the other. Remove, put on a chopping board, cover with foil and leave to rest for 5 mins. Slice into strips.
- Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.
Nutrition Facts : Calories 802 calories, Fat 50 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 47 grams protein, Sodium 0.9 milligram of sodium
STEAK SANDWICHES WITH FENNEL SLAW
Making extra steak tonight means a stress-free dinner tomorrow, a little strategy we call nextovers.
Provided by David Tamarkin
Yield Makes 2 open-face sandwiches
Number Of Ingredients 8
Steps:
- Slice steak against the grain into as-thin-as-you-can-get-them strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. If you have time, slice the steak before you start cooking; an hour is ideal to completely take off the chill.
- Toss sliced fennel, red onion, salsa verde, 1/2 tsp. salt, and 1 Tbsp. fennel fronds in a large bowl to combine. Season slaw with a few grinds of pepper and toss again.
- Spread cut sides of focaccia with 2 Tbsp. mayonnaise each; transfer to plates. Divide steak between bread and crown each sandwich with a big handful of slaw. (You may have a small amount left-nibble on it or serve on the side.) Top sandwiches with more fennel fronds and sprinkle with salt.
CHICKEN SANDWICHES WITH CARROT-GINGER SLAW
This recipe actually called for corned beef, but since we don't eat much beef, I am going to try this with chicken or turkey or even fish fillets.
Provided by Geema
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the mayonnaise, oil, vinegar, ginger, salt and pepper.
- Stir in the carrots, mixing well.
- Sandwich the chicken (or corned beef, or fish) slaw and lettuce between the slices of bread or rolls.
Nutrition Facts : Calories 437.8, Fat 22.7, SaturatedFat 4.9, Cholesterol 57.5, Sodium 572.2, Carbohydrate 41.4, Fiber 7, Sugar 8.9, Protein 20.1
SHREDDED BEEF 'N' SLAW SANDWICHES
"I have served these tangy, hearty sandwiches for family gatherings and to many a work crew. They have always gone over quite well.
Provided by Taste of Home
Categories Lunch
Time 3h5m
Yield 30 sandwiches.
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring beef and water to a boil. Reduce heat; cover and simmer for 2 hours or until tender. , Remove beef with a slotted spoon; shred with two forks and set aside. Skim fat from cooking liquid. Stir in the ketchup, Worcestershire sauce, lemon juice, horseradish, mustard and salt. Add shredded beef and cabbage. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until cabbage is tender. , Spoon 1/3 cup onto each sandwich bun.
Nutrition Facts : Calories 322 calories, Fat 9g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 831mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 1g fiber), Protein 20g protein.
CARROT CAKE SANDWICH
Everything you love about carrot cake - the spices, the sweet and nutty flavors, the cream cheese frosting, and of course, the carrots! - is in this fast and simple lunch. I came up with this recipe while brainstorming new ways to use peanut butter (one of the staples of my vegetarian diet.) This grown-up alternative to the standard PBJ is a sandwich that thinks it's dessert!
Provided by Amanda
Categories Main Dish Recipes Sandwich Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Lightly toast both halves of English muffin.
- Place shredded carrots in a small bowl and sprinkle with nutmeg.
- Spread peanut butter on one side of English muffin.
- Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 33.6 g, Cholesterol 15.9 mg, Fat 14.6 g, Fiber 2.7 g, Protein 10.3 g, SaturatedFat 4.9 g, Sodium 339.7 mg, Sugar 3.8 g
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