Stroganoff Steak Sandwiches Recipes

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BEEF STROGANOFF SANDWICH



Beef Stroganoff Sandwich image

This filling sandwich was a winner in our local beef cook-off several years ago. It's always been one of my favorites.-Julie Terstriep, Industry, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 11

2 pounds ground beef
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 loaf (1 pound) French bread
1/4 cup butter, softened
2 cups sour cream
2 tomatoes, seeded and diced
1 large green pepper, diced
3 cups shredded cheddar cheese

Steps:

  • In a skillet, brown ground beef and onion. Drain. Add salt, garlic powder and pepper. , Cut bread lengthwise in half; butter both halves and place on baking sheets. Remove meat mixture from heat; stir in sour cream. Spoon onto the bread. Sprinkle with tomatoes, green pepper and cheese. , Bake at 350° for 20 minutes or until the cheese is melted (bake longer for crispier bread).

Nutrition Facts : Calories 573 calories, Fat 37g fat (19g saturated fat), Cholesterol 113mg cholesterol, Sodium 835mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.

BEEF STROGANOFF SANDWICH



Beef Stroganoff Sandwich image

Beef stroganoff on the grill? We take all the elements of this comfort food classic and spin them into a hearty, fresh open-faced sandwich that's perfect for summer grilling and warm-weather eating.

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 13

1/2 cup sour cream
2 tablespoons whole-grain mustard
Freshly ground black pepper
1 pound flank steak
1 tablespoon Worcestershire sauce
Kosher salt
3 portobello mushrooms, stems removed
2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates and drizzling
1 large yellow onion, sliced into 1/4-inch-thick rounds
Four 1/2-inch-thick slices rustic country bread
1 clove garlic, halved
1/2 cup fresh parsley leaves
Juice of 1/2 lemon

Steps:

  • Prepare a grill or grill pan for medium-high heat. Cut a 30-by-12-inch piece of aluminum foil.
  • Mix together the sour cream, mustard and a few grinds of pepper in a small bowl. Cover and set aside.
  • Rub the flank steak all over with the Worcestershire sauce, 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle the mushroom caps with 1 tablespoon of the oil.
  • Place the onions in a single layer in the middle of the foil. Drizzle with the remaining tablespoon oil, and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Fold over the foil; crimp all the open sides tightly while keeping the packet flat.
  • Lightly oil the grill grates. Grill the steak 7 to 8 minutes per side for medium-rare. Let it rest 10 minutes, covered loosely with foil, then slice thinly across the grain.
  • Meanwhile, place the onion foil packet and the mushrooms on the grill. Cook the foil packet for 4 minutes per side; remove from the grill, and keep sealed for 5 minutes so the onions continue to soften as they cool. Grill the mushrooms until tender, about 3 minutes per side; slice thinly, and season with 1/4 teaspoon salt and some pepper.
  • Grill the bread slices until you see grill marks and some char, 30 seconds to 1 minute per side. Rub each grilled slice with the cut side of a garlic clove. Drizzle with oil.
  • Assemble the open-faced sandwiches: On each slice of bread, spread 1 tablespoon of the sour cream sauce. Top with the steak, mushrooms, onions, another tablespoon of sauce and parsley. Finish with a squeeze of lemon juice and some salt and pepper.

STROGANOFF SANDWICHES



Stroganoff Sandwiches image

This recipe is great for a game day, either at a tailgate party or at home. I often make up the meat mixture ahead of time and add the sour cream when I reheat it just before serving. -Susan Graham, Cherokee, Iowa

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 pounds ground beef
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
6 to 8 bacon strips, cooked and crumbled
2 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground nutmeg
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
8 hamburger buns, split

Steps:

  • In a large cast-iron or other heavy skillet, cook beef, onion and mushrooms over medium heat until meat is no longer pink; drain. Add bacon and garlic. Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended., Stir in soup (mixture will be thick) and heat through. Add sour cream. Cook until heated through, stirring occasionally (do not boil), 3-4 minutes longer. Serve on buns., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Serve on buns.

Nutrition Facts : Calories 392 calories, Fat 19g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 845mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.

BEEF STROGANOFF SANDWICH



Beef Stroganoff Sandwich image

Make and share this Beef Stroganoff Sandwich recipe from Food.com.

Provided by Martini Guy

Categories     Lunch/Snacks

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 lbs ground beef
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 loaf French bread, cut in half lengthwise
2 cups sour cream
2 tomatoes, seeded and diced
1 large green pepper, diced
3 cups shredded cheddar cheese
butter or margarine, softened

Steps:

  • In a skillet brown ground beef and onion, drain.
  • Add salt, garlic powder and pepper.
  • Butter both halves of the bread and place on a baking sheet.
  • Remove meat mixture from heat and stir in sour cream.
  • Spoon on to the bread.
  • Sprinkle with tomatoes, green pepper and cheese.
  • Bake in a pre-heated oven at 350 degrees for 20 minutes or until cheese is melted.
  • Longer for crispier bread.
  • Slice into squares and serve.

STROGANOFF SANDWICHES



Stroganoff Sandwiches image

Make and share this Stroganoff Sandwiches recipe from Food.com.

Provided by Mika G.

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground beef
1 medium onion, chopped
6 -8 slices bacon, cooked and crumbled
2 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground nutmeg
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup fresh mushrooms, sliced
1 cup sour cream
8 hamburger buns, split

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add bacon and garlic.
  • Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended.
  • Stir in soup and mushrooms(mixture will be thick). Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Stir in sour cream. Cook 3-4 minutes longer or until heated through; stirring occasionally(do not boil). Serve on buns.

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

STROGANOFF STEAKS



Stroganoff steaks image

Perk up your steak with this updated classic recipe - on the table in about 25 minutes

Provided by Good Food team

Categories     Dinner, Supper

Time 25m

Number Of Ingredients 11

1 onion , sliced
25g butter
1 garlic clove , chopped
200g chestnut mushroom , sliced
½ tsp paprika
1 tbsp vegetable oil
2 x 175-200g/6-8oz sirloin steak
150ml beef stock
142ml carton soured cream
a handful of chopped parsley
tagliatelle , to serve

Steps:

  • Fry the onion in the butter in a large frying pan until soft. Stir in the garlic and mushrooms and fry over high heat until browned. Add the paprika, fry for 30 seconds, then tip into a bowl. Heat the vegetable oil in the same pan, and cook the steaks for 2-3 minutes each side; keep warm. Return mushrooms to pan, pour in the beef stock and bubble fiercely to reduce by two-thirds.
  • Take off the heat and stir in a the soured cream, parsley and salt and pepper. Serve with tagliatelle.

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