South Of The Border Steak Sandwiches Recipe 465

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

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.

Steps:

• In a large skillet, heat oil over medium-high heat. Add the onion and saute 3 minutes, stirring frequently. Add steak and cook 4 to 5 minutes, or until steak is no longer pink. Add picante sauce, cumin, and garlic powder. Increase heat to high and cook, stirring constantly, for 2 more minutes, or until most of the liquid has evaporated. Preheat the broiler. Place the rolls cut side up on a baking sheet and broil just until golden. Spoon meat mixture evenly over rolls and top with cheese. Broil 3 to 5 minutes, or just until cheese has melted. Cut sandwiches in half and serve with additional picante sauce, if desired.

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.

Steps:

• Trim fat from meat. Place in a 3-1/2 or 4 quart crockpot. In a bowl, stir together undrained tomatoes, onion, garlic, oregano, chili powder, cumin, salt and pepper. Pour over meat. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 1/2 to 4 1/2 hours. If using low heat setting, after allotted time, turn to HIGH and add pepper strips, pinto beans and cilantro. Cover and cook 30 minutes more. Remove meat. Cool slightly. Shred or thinly slice meat across the grain. To serve, spoon hot rice into soup bowls. Arrange meat on top of rice. Spoon bean mixture over meat. If desired, sprinkle with crumbled cheese. Serve with cut limes, cilantro and chopped avocado.

Steps:

• Score each side of meat 1/8 inch deep in diamond shaped pattern.
• Prepare marinade as directed on envelope, and stir in catsup, Worcestershire sauce and red pepper sauce.
• Marinate meat as directed on envelope, remove meat and reserve marinade.
• Heat beans in foilware pan 15-20 minutes on side of grill. About 5 minutes before serving, sprinkle with cheese.
• Place meat on grill, about 2 inches from hot coals. Cook about 5 minutes on each side, or to desired doneness, brushing with reserved marinade.
• Cut beef into serving sizes, and serve with spoonfuls of beans, chili peppers and potato chips.
• Note: You can use your choice of steak.

Steps:

• I slow cooked my chicken in a small electric roaster but you could boil it. I added the smashed garlic closes and 1/2 sweet onion cut into 3 quarters, salt and pepper.
• Once chicken was done and cooled I cut it into 1/2 inch pieces and shredded it. I added garlic salt to taste.
• Then I added the bacon which I had cooked, cooled and chopped up. The best way I've ever found to cook bacon and the ONLY way I ever cook it is on a baking sheet in the oven at 375º for 22 to 25 minutes, comes out picture perfect every time and I personally don't have a splatter issue.
• Also dice up 1 large bell pepper and one small sweet onion to the size you like, I prefer a very small dice. Add that to the rest of the goodies.
• Toss together until well incorporated. Add salt and pepper if desired to taste. Set aside. At this point you could add chipotle mayo, but this makes a BIG bowl so I waited to add it to the sandwiches. With the chipotle mayo mixed in it would make a great "chicken salad" mix.
• Toast sub buns and add cheese, I use an electric griddle to toast mine and place a lid on top to help melt the cheese. I used Steak buns, I like the softness of the crust but it toasts up great.
• Place generous amount of chicken on very cheesy buns and add plenty of chipotle mayo. It will be messy but it is worth every napkin you use!!!
• Chipotle Sauce: https://www.feastingathome.com/chipotle-mayo/#tasty-recipes-14910-jump-target

Steps:

• Trim away and discard the long piece of fat running down the side of the steaks. Cut each steak in half and put on a baking tray, then transfer to the freezer and freeze for 40 mins.
• Heat the oil in a heavy-based pan or casserole dish set over a medium heat. Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to taste.
• Using a sharp knife, slice the steak as thinly as possible and pile the slices into four portions. Heat a skillet over a high heat until almost smoking. Put one portion of the steak slices in the pan in a pile that's roughly the length of your rolls. Fry for 3 mins over a high heat until some of the steak is cooked through, with pink bits remaining. Pile a quarter of the onion mixture on top, as well as a quarter each of the cheese slices and the mozzarella. Continue to cook undisturbed over a medium heat for 5-10 mins until the meat is brown and crisp around the edge and the cheeses have melted. Split one of the rolls open and carefully scoop the meat and cheese mixture into it. Repeat with the remaining meat, onions, cheese and rolls.