Ultimate Steak And Mushroom Shooter Sandwich Recipes

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MUSHROOM STEAK SANDWICHES



Mushroom Steak Sandwiches image

Quick to make, everyone loves it, stretches a 12 oz. steak to feed four. This is excellent for soup and sandwich night or with a tall ice cold drink while watching your favorite sport.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 beef top sirloin steak (12 ounces)
2 teaspoons canola oil
2 tablespoons soy sauce, divided
1/4 teaspoon salt
1/4 teaspoon pepper
3 large portobello mushrooms, thinly sliced
1 large onion, thinly sliced
1 medium sweet yellow pepper, thinly sliced
1 tablespoon olive oil
1 large tomato, seeded and chopped
1/4 cup Dijon mustard
4 kaiser rolls, split

Steps:

  • In a large skillet, cook steak in canola oil over medium-high heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Add 1 tablespoon soy sauce, salt and pepper; cook 1 minute longer. Remove from the pan and keep warm., In the same skillet, saute the mushrooms, onion and pepper in olive oil until tender. Stir in remaining soy sauce. Remove from the heat; add tomato. Spread mustard over rolls. Slice steak; place on rolls. Add mushroom mixture; replace tops.

Nutrition Facts : Calories 398 calories, Fat 12g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 1324mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.

ULTIMATE STEAK SANDWICH



Ultimate Steak Sandwich image

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

4 hard rolls, split
½ cup mayonnaise
3 cloves garlic, minced
1 tablespoon Parmesan cheese
3 tablespoons olive oil
2 pounds round steak, thinly sliced
1 large onion, sliced and quartered
1 pinch coarse sea salt
½ teaspoon Worcestershire sauce
⅛ teaspoon liquid smoke
8 (1 ounce) slices provolone cheese
½ teaspoon Italian seasoning

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

SHOOTER'S SANDWICH



Shooter's Sandwich image

Provided by Food Network

Time 6h30m

Yield 12 servings

Number Of Ingredients 5

A very thick rump steak the size of a loaf
1 sandwich loaf
Some big fat field mushrooms
Salt
Black pepper, freshly ground

Steps:

  • The steak should be about 2 inches thick, cut from some fine animal. Cut one end off the bread and remove as much center crumb as necessary to allow the steak and mushrooms to fit in snugly when cooked. Quickly sear the meat in a very hot pan, keeping the meat rare. Take from the fire and season well on both sides, then insert it into the hollowed loaf. Grill enough mushrooms to cover the meat and place them over the steak. Replace the removed crust end of the loaf.
  • Wrap the whole thing in a double sheet of white blotting paper and secure with string. Then secure again with parchment paper and more string. (Or use foil and film). Place under a weighted board for 6 hours. When eating this sandwich just cut off a slice as required.

CHEF JOHN'S ULTIMATE STEAK SANDWICH



Chef John's Ultimate Steak Sandwich image

In this non-traditional steak sandwich, the steak is cut into thick strips, so we're able to get a nice sear on the outside without having to worry about the inside overcooking.

Provided by Chef John

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 35m

Yield 6

Number Of Ingredients 13

1 (2 pound) fully-trimmed flat iron steak
salt and pepper
8 ounces brown clamshell mushrooms, grilled, separated
salt and pepper to taste
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
3 tablespoons barbeque sauce
2 tablespoons vegetable oil
1 tablespoon cider vinegar
6 hot dog buns
½ cup mayonnaise, or as needed
1 cup arugula leaves, or as needed
1 cup quartered cherry tomatoes

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.

Nutrition Facts : Calories 634.9 calories, Carbohydrate 27.2 g, Cholesterol 105.2 mg, Fat 42.4 g, Fiber 1.6 g, Protein 34.4 g, SaturatedFat 10.3 g, Sodium 566.3 mg, Sugar 5.6 g

THE ULTIMATE STEAK SANDWICH--WATCH OUT



The Ultimate Steak Sandwich--Watch Out image

These are the best steak sandwiches I adopted when I was homesick for Montreal...perhaps better than my memory!! Enjoy.

Provided by Sues Kitchen

Categories     Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 11

2 minute steaks or 2 cube steaks
McCormick's Montreal Brand steak seasoning
1/2 green pepper, sliced
8 button mushrooms, sliced
1 small onion, sliced
butter or margarine
salt and pepper
3 garlic cloves
parsley
2 kaiser rolls (or any hardy roll, sometimes french bread does the trick)
2 slices mozzarella cheese or 2 slices swiss cheese

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!

Nutrition Facts : Calories 462.2, Fat 24.3, SaturatedFat 10.7, Cholesterol 62.6, Sodium 534.4, Carbohydrate 38.1, Fiber 2.9, Sugar 4.3, Protein 23.4

GRILLED STEAK SANDWICH WITH MUSHROOMS AND CARAMELIZED ONIONS



Grilled Steak Sandwich With Mushrooms and Caramelized Onions image

this tasty grilled steak sandwich can be made during bbqs or using a home griller or toaster oven. left over bbq steaks can also be used while just topping it with the grilled mushrooms and caramelized onions.

Provided by Pneuma

Categories     Lunch/Snacks

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 12

4 sandwich steaks (thin slices)
olive oil, as needed
steak seasoning, as needed
3/4 cup mushroom, champignon
8 slices rye bread
French fries (optional) or chips (optional)
2 tablespoons olive oil
2 onions, sliced into thin rings
1/2 cup water
1 tablespoon brown sugar
1 -2 tablespoon red wine vinegar
1/4 cup butter

Steps:

  • for the onions, heat oil, add onions and cook for 15 mins or until soft.
  • add water, brown sugar, vinegar and simmer until water has nearly evaporated adding the butter last,turning off the heat and stirring it.
  • for the steak, brush both sides with oil and add a bit of steak seasoning, grilling it for 2-3 mins on each side.
  • grill the mushrooms too for 2 minutes and cut into slices.
  • then, toast the bread adding the grilled steak and top with caramelized onions and mushrooms.
  • repeat with others and serve with french fries or chips.
  • best served warm.

Nutrition Facts : Calories 538.3, Fat 35.6, SaturatedFat 15.1, Cholesterol 70.3, Sodium 566.9, Carbohydrate 39.9, Fiber 4.8, Sugar 8.4, Protein 15.8

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