Stretch Steak Sandwiches Recipes

PHILLY STEAK SANDWICH

Steps:

• Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
• Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
• Preheat oven on broiler setting.
• Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

EASY STEAK SANDWICH

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.

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.

STEAK SANDWICHES

Steps:

• Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
• Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.

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

STRIP STEAK SANDWICHES

Steps:

• For the strip steak sandwiches: Heat 2 grill pans over high heat.
• Brush the onion slices on one side with oil and place them oiled-side down on the grill pans. Cook until grill marked, 3 to 4 minutes, then brush the tops with more oil, flip the slices and cook until grill marked on the other side, another 3 to 4 minutes. Set aside.
• Season the strip steaks on both sides with the lemon pepper, salt and black pepper. Grill for 2 minutes, flip and grill an additional 2 minutes for rare.
• Grill the rolls cut-side down until toasted, about 2 minutes.
• For the eggs: Heat a large nonstick skillet over medium heat and add the butter. Add all the eggs (or cook in batches if needed), sprinkle with salt and pepper and fry for 2 minutes. Flip the eggs and cook for 45 seconds.
• For the ancho mayo: Mix together the mayonnaise and chile powder in a small bowl
• Slather both sides of the rolls with some ancho mayo and top with a steak, some onions and an egg.

SHREDDED STEAK SANDWICHES

Steps:

• Place meat in a 5-qt. slow cooker. Add onions and celery. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chili powder, pepper and hot pepper sauce. Pour over meat. , Cover and cook on high for 6-8 hours. Remove meat; cool slightly. Shred meat with 2 forks. Return to the slow cooker and heat through. Serve on rolls.

SENSATIONAL STEAK SANDWICH

Steps:

• Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
• In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
• Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.
• Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.

TEXAS-STYLE STEAK SANDWICHES

Steps:

• Pound steak to 1/4-in. thickness. In a shallow dish, combine the onion, oil, lime juice, vinegar, garlic, chili powder, salt and cumin; add beef and turn to coat. Cover; refrigerate for 8 hours or overnight. , Drain and discard marinade. Grill steak, uncovered, over medium heat or broil 4 in. from heat for 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Slice meat across the grain. Serve on rolls. Top with salsa or guacamole if desired.

STRETCH PHILLY SANDWICH

Steps:

• Preheat the oven to 375 degrees.
• Toss the onions, peppers and mushrooms in a bowl with 1 tablespoon of the oil and some salt and pepper.
• Heat a large cast-iron griddle over medium heat. Spread the butter onto the griddle and place the rolls cut side down. Lightly toast the buns on the griddle, about 2 minutes. Put the buns on a baking sheet until ready to fill.
• Add 1 to 2 tablespoons more oil to the griddle. Using long metal tongs, spread the onions, peppers and mushrooms across the hot griddle. Cook the vegetables until they start to blister and soften, about 4 minutes. Push the vegetables to one side of the griddle and put the steak down in a single layer on the other side. Sprinkle the steak with a large pinch of salt and pepper. Add a little more oil if needed. Cook the steak until it is no longer pink, about 4 minutes. Then put the pastrami on top. Cook all together until the steak edges are crispy and caramelized and the pastrami is warmed through.
• Turn off the heat and pile the cooked vegetables onto the bottom of the rolls. Separate the meat into two piles and place on top of the vegetables. Top each sandwich with 3 slices of cheese per bun. Put the baking sheet in the oven until the cheese is melted and bubbling, about 2 minutes. Serve immediately.

ROUND 2 RECIPE - CRISPY STEAK SANDWICHES

Steps:

• In a small pot over medium heat, add the reserved cooking liquid and cook until it is hot.
• Add the canola oil to a saute pan over medium heat. Add the onions and cook 20 minutes on medium-low to caramelize.
• Butter 1 side of each slice of bread. Layer the beef, onions, and cheese evenly over the plain side of 4 bread slices. Top each with the other 4 slices of bread, buttered-side up.
• Heat a grill pan over medium-high heat and grill the sandwiches until golden brown on both sides and the cheese is melted, 4 to 5 minutes per side.
• Serve the sandwiches with the hot beef jus for dipping.

CHEF JOHN'S ULTIMATE STEAK SANDWICH

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cut steak into 6 thick strips. Season generously with salt and pepper.
• Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.
• Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.
• Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes.
• Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.
• Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.

STEAK-LOVERS' LEFTOVERS (SANDWICHES)

Steps:

• Heat 2 tablespoons butter and olive oil in large skillet over medium heat; add onions and cook, stirring occasionally, until golden.
• (Note: The original recipe says to cook until"golden and crispy". I've never managed to get them crispy, but they're delicious just caramelized.) Using a slotted spoon to allow excess oil to drip back into the skillet, remove onion slices to paper towels to drain.
• Reduce heat to moderately low and add mushrooms and garlic to skillet.
• Cook in remaining oil, stirring occasionally, until mushrooms begin to turn brown; transfer mixture to a small bowl.
• Pour broth into skillet and deglaze, using a wooden spoon to scrape up all the brown bits on the bottom of the pan.
• Add cream, catsup, worcestershire and mustard.
• (The recipe doesn't say to, but at this point I let it simmer a little while to reduce sauce and thicken a bit.) Cut bread loaf in half horizontally and butter each half lightly.
• Cut each half into 4 equal pieces and toast in oven, buttered side up.
• Stir sliced beef and mushroom mixture into sauce and heat thoroughly.
• Place beef slices on bottom slices of bread, spooning desired amount of sauce over each slice.
• Sprinkle caramelized onions over each sandwich and place other half of bread slices on top.

ITALIAN STEAK SANDWICHES

Steps:

• With a small amount of olive oil heated on medium high, saute mushrooms and onions until soft. Stir in peppers. Place in a bowl and keep warm.
• Divide shaved beef into two portions and shape generally into same shape as grinder roll.
• Meanwhile toast grinder rolls.
• In same skillet as mushrooms were cooked heat a little more olive oil. Place two meat portions in hot skillet and brown. Flip over and immediately place cheese on each meat portion. Heat until cheese is melted.
• Using spatula remove meat from skillet and place cheese side down in grinder rolls. Top with mushroom, onion, and pepper mixture.
• Can top sandwich with lettuce, tomato, mayo, etc.

HASSELBACK CHEESESTEAK SANDWICHES RECIPE BY TASTY

Steps:

• Place the loaf of bread on a cutting board with a chopstick on either long side of the loaf. Make 9 equal slices crosswise through the loaf, using the chopsticks to keep from cutting all the way through.
• Cut around the sides of the bell peppers, discarding the centers with the ribs and seeds, then thinly slice.
• Season the flank steak all over with salt and pepper.
• Thinly slice the steak at a 45-degree angle into ½-inch (1 ¼ cm) thick pieces.
• Heat the oil in a large cast-iron skillet over high heat. Cook the steak for 4 minutes on each side, or until a nice brown crust forms. Remove the steak from the pan and set aside.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Add the onion to the pan and cook for 5 minutes until it starts to soften and brown on the edges.
• Move the onions to one side of the pan and add the peppers to the other side. Season with salt and pepper to taste. Cook the peppers and onion for another 5 minutes, or until caramelized. Remove the pan from the heat.
• Set the sliced loaf of bread on the prepared baking sheet.
• Fold 9 provolone slices in half and place in between the slices of bread. Place 2 pieces of flank steak in every other slit. Place peppers and onion in the slits with the steak. Place the remaining 4 slices of provolone over the loaf of bread.
• Bake for 20 minutes, or until the cheese is browned.
• Pull apart the sandwich at the slits with just cheese.
• Enjoy!

7-LAYER STEAK SANDWICH RECIPE BY TASTY

Steps:

• Season each steak generously with salt and pepper, making sure to rub the salt and pepper into the sides of the steak.
• In a cast iron skillet, heat the vegetable over high heat until smoking hot. Lay the steaks in the pan and cook for about 2 minutes. Flip the steaks, then add the butter, swirling it around the pan. Using a large spoon, scoop the melted butter over the tops of the steak, basting them continuously. Cook for about 2 minutes to get medium rare. (Check the steaks with an instant read thermometer if you have one; you want an internal temperature of about 135˚F (55°C).) Set the steaks aside on a cutting board to rest.
• Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium-high heat. Add the onion and mushrooms and sauté, stirring constantly, until caramelized, about 20 minutes.
• Using a serrated knife, slice the top off the bread and scoop out the insides to create a bread bowl. Nestle one steak into the bottom of the bread bowl. Layer the cheddar cheese evenly on top. Add the caramelized onions and mushrooms and use a spoon to spread them evenly over the cheese. Top with the spinach, then the bacon, then the Swiss cheese. Finally, put the second steak on top, tucking it under the lip of the bread bowl. Cover with the bread lid and wrap the entire loaf in foil.
• Place the wrapped sandwich in the fridge and put a cutting board on top of it. Stack books on the cutting board to compress the sandwich. Chill in the fridge for at least 5 hours.
• Preheat the oven to 250˚F (120°C). Remove the foil from the sandwich and place it on a baking sheet. Bake for 20 minutes, until the bread is slightly crisp.
• Enjoy!

STRIP-STEAK SANDWICHES

Steps:

• Preheat a grill.
• In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, rosemary, crushed red pepper, 1 tablespoon of sea salt and 1/2 teaspoon of pepper- Rub the mixture all over the steaks and let stand for 10 minutes.
• Meanwhile, in a small bowl, mix the olives with the parsley, oregano, mint, capers, lemon juice, 1/2 teaspoon of pepper and the remaining 1/2 cup of olive oil.
• Scrape the marinade off the steaks and season them with salt and pepper.
• Grill the steaks over moderately high heat, turning them occasionally, about 10 minutes for medium-rare meat.
• Let the steaks rest on a cutting board for 10 minutes, then thinly slice them crosswise.
• Meanwhile, brush the cut sides of the rolls with olive oil and grill until toasted, about 1 minute.
• Spoon half of the olive relish on the rolls and top with sliced steak and tomatoes.
• Sprinkle lightly with salt and spoon the remaining relish on top.
• Close the sandwiches and serve.

THE ULTIMATE STEAK SANDWICH--WATCH OUT

Steps:

• Season steak with spice and set aside.
• Chop garlic and add 1/4 cup of butter and chopped parsley.Microwave for 1 minute and let rest.
• Add green pepper, onion and mushrooms to frying pan - dot with butter and add some salt and pepper. Cook over med/low heat until soft.
• Halve the kaiser rolls and butter with the garlic mixture on both sides. Add slice of mozzarella/swiss (sometimes I combine) to bottom half of rolls.
• Sprinkle a second frying pan (or grill) with olive oil and when ready, sear the seasoned steaks on both sides. Turn off heat and cover with tin foil tent for at least 5 minutes.
• Preheat oven to 350 degrees.
• Assemble sandwiches by adding steak on top of cheese, add mushroom/green pepper/onion mixture and close sandwich with top of roll.
• Wrap in tin foil and heat in oven for 10 minutes.
• Remove and let then cool a bit -- then enjoy!

STRETCH STEAK SANDWICHES

Steps:

• Note: If you can't eat sugar, use 1 can 8oz tomato sauce and sugar free apricot preserves and 1 tsp vinegar or can diced tomatoes, blended with 2oz splenda and 1 tsp vinegar.
• 1 green bell pepper, course chopped.
• Partially freeze the steaks.
• Then cut paper thin strips across the grain.
• In skillet, add olive oil,steak strips, salt,onions and green peppers.
• Saute until steak is slightly browned and onions translucent and peppers slightly tender.Add barbecue sauce and apricot preserves or the substitute recipe for barbecue sauce.
• Stir until mixed.
• Pile on buns, rolls or tortillas.
• You may cool and pack in a ziplock freezer bag and freeze. Just warm up in microwave to serve.
• Prep time includes time in freezer for meat.