Steakhouse Grinder Recipes

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'STEAKHOUSE' GRINDER



'Steakhouse' Grinder image

Get your family's favorite steakhouse sandwich on your menu with the 'Steakhouse' Grinder recipe. The 'Steakhouse' Grinder is piled high with sliced roast beef, mushroom, onions and cheddar cheese for a distinct flavor. Try our 'Steakhouse' Grinder recipe as soon as possible.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 1 serving

Number Of Ingredients 7

2 tsp. A.1. Original Sauce
1/3 cup thin onion slices
1/3 cup thin fresh mushroom slices
4 slices OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
1 KRAFT Big Slice Sharp Cheddar Cheese Slice
1 submarine roll (6 inch), partially split
2 tsp. MIRACLE WHIP Dressing

Steps:

  • Cook sauce and vegetables in skillet on medium heat 5 min., stirring occasionally.
  • Meanwhile, stack meat on microwaveable plate; top with cheese. Microwave on HIGH 30 sec. or until cheese is melted.
  • Spread roll with dressing; fill with meat and vegetable mixture.

Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 890 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 8 g, Protein 19 g

BEEF BRISKET GRINDER WITH 3 PEPPERCORN GLAZE, STEAK SAUCE MAYO, AND CHEDDAR-SCRAMBLED EGGS



Beef Brisket Grinder with 3 Peppercorn Glaze, Steak Sauce Mayo, and Cheddar-Scrambled Eggs image

Provided by Bobby Flay

Time 4h35m

Yield 8 to 10 servings

Number Of Ingredients 32

3 tablespoons canola oil
3 1/2 to 4 pound brisket, trimmed of excess fat
Kosher salt and freshly ground black pepper
2 Spanish onions, halved and thinly sliced
2 large carrots, cut into 1-inch pieces
4 cloves garlic, thinly sliced
2 bottles porter beer
4 to 6 cups chicken stock
2 fresh bay leaves
3 fresh thyme sprigs
3 fresh parsley sprigs
2 cups aged sherry vinegar
1 1/2 cups granulated sugar
1 teaspoon crushed black peppercorns
1 teaspoon crushed green peppercorns
1 teaspoon crushed pink peppercorns
Cheddar Scrambled Eggs, recipe follows
Steak Sauce Mayonnaise, recipe follows
Kettle BBQ chips, crushed
8 to 10 soft hoagie rolls
3/4 cup mayonnaise
6 tablespoons molasses
3 tablespoons ketchup
3 tablespoons prepared horseradish, drained
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
12 large eggs, whisked until smooth
4 ounces grated aged cheddar (a really good aged cheddar)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil in a large Dutch oven over high heat until it begins to shimmer. Pat the meat dry on both sides with paper towels and season with salt and pepper. Sear in the oil until golden brown on both sides. Remove to a baking sheet.
  • Add the onions and carrots to the pot and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the beer and cook until reduced by half. Return the brisket to the pot and add enough chicken stock to come halfway up the sides. Add the bay, thyme, and parsley and season with salt and pepper. Bring to a boil, cover, and transfer to the oven. Cook until fork tender, about 3 hours. Remove to a baking sheet.
  • While the brisket is cooking, combine the sugar and vinegar in a medium saucepan, bring to a boil, and cook until thickened and reduced to about 3/4 cup. Let cool slightly.
  • Preheat the broiler. Brush the top of the brisket with some of the glaze, top with the crushed peppercorns, and broil until the glaze bubbles a bit.
  • To assemble the sandwiches: Slice the brisket across the grain. Spread some Steak Sauce Mayonnaise on the insides of the hoagie rolls. Pile some brisket on the rolls; if desired, drizzle some extra glaze on top. Top with some scrambled eggs and crushed potato chips.
  • Whisk together all the ingredients and season with salt and pepper, to taste. Cover and let sit in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
  • Melt the butter in a large nonstick saute pan over medium heat. Add the eggs and cook until soft peaks form. Fold in the cheese, remove from the heat, and season with salt and pepper.

EASY STEAK SANDWICH



Easy Steak Sandwich image

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

2 tablespoons butter
¼ medium onion, sliced
4 large fresh mushrooms, sliced
¼ green bell pepper, sliced into long strips
1 (1/2 pound) well-marbled beef steak of any type, sliced as thinly as possible
3 tablespoons chopped pickled hot peppers
1 teaspoon hot pepper sauce
2 slices sharp Cheddar cheese
salt and pepper to taste
⅓ French baguette, cut in half lengthwise

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

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