Steak Egg Panini Recipe 445

Steps:

• Preheat a panini maker.
• For the vegetables: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, onions, peppers, herbes de Provence, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes. Remove the vegetables and set aside.
• For the steak: In the same skillet, heat the oil over high heat. Add the steak and sprinkle with the salt and pepper. Cook, stirring constantly, until the steak is cooked through to desired doneness, 2 to 3 minutes.
• For the panini: Spoon 2 tablespoons of marinara sauce onto the bottom of each roll. Add the arugula and top with the cooked vegetables. Arrange the steak on the vegetables and place a slice of cheese on top. Place the tops on the rolls and cook in a panini maker until the cheese has melted, about 5 minutes.

Steps:

• Heat 2 tablespoons of butter in a large skillet over medium heat. Add the peppers and onion, season with the salt and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
• Throw the roast beef into the same skillet, breaking it up a little as you go. Add a few dashes of Worcestershire and warm for about a minute or so. Remove from the heat.
• To build: Heat a panini maker (or set a grill pan or skillet over medium-low heat).
• Spread half of the mustard onto a slice of bread and top with 2 slices of provolone. Add half of the beef and veggie mix. Top with half of the Homemade Cheese Sauce and another slice of bread. Spread the top side of the bread with 1 tablespoon of butter. Repeat and build the second sandwich.
• Invert the sandwiches butter-side down on the hot panini maker (or grill pan or skillet). Spread another tablespoon of butter on each of the tops.
• Close the panini maker and grill until the bread is crusty and golden and the cheese is melted, 4 to 5 minutes. (If using a grill pan or skillet, carefully flip the sandwiches halfway through.) Slice in half and enjoy!
• Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.

Steps:

• Preheat an electric panini press to high (400°F) according to the manufacturer's instructions. Season the steaks with salt and pepper. Place the steaks on the panini press. Close the lid and cook for 3 to 5 minutes for medium-rare, or until done to your liking. Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steaks into strips 1/4 inch wide. In a bowl, whisk together the eggs, milk, parsley, chives, salt and pepper. In a nonstick fry pan over medium heat, warm 2 tablespoons of the melted butter. Add the egg mixture and, using a silicone spatula, stir frequently until soft curds form, 3 to 4 minutes. Remove the scrambled eggs from the heat. Reduce the heat on the panini press to medium (350°F). Brush one side of each bread slice with the remaining 4 tablespoons melted butter. Lay 6 slices, buttered side down, on a work surface, and arrange 3 or 4 steak slices on each one. Top each with 1/4 cup scrambled eggs and 1 cheese slice. Top with another bread slice, buttered side up. Place 2 sandwiches on the panini press and close the lid. Cook until the sandwiches are nicely grill-marked and the cheese has melted, about 3 minutes. Repeat with the remaining sandwiches. Serve with hot sauce.

Steps:

• For the chimichurri:
• Combine the parsley, oregano, cilantro and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, oil and salt and pepper, to taste, and process until smooth. Scrape into a bowl and let sit at room temperature for 30 minutes before serving.
• The sauce can be made 8 hours in advance tightly covered and refrigerated. Bring to room temperature before serving.
• For the steak and sausages:
• Heat the grill to high. Brush the steak and sausages with oil and season with salt and pepper, to taste. Grill the steak until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 4 minutes per side. Grill the sausages until golden brown on both sides and just cooked though, about 15 minutes. Remove the steak and sausages from the grill to a cutting board and let rest for 10 minutes. Slice and reserve.
• For the eggs:
• Heat a large cast iron pan on top of the grill. Once the pan is hot add the butter and eggs and either fry or scramble. Remove the eggs to a serving platter and top with the chimichurri and sliced sausages. Arrange the steak around the eggs and serve with Garlic Toast.
• For the garlic toast:
• Heat the grill to high. Toast bread on both sides until lightly golden brown, about 20 seconds per side. Remove from grill, rub with the cut side of garlic and drizzle with olive oil.

Steps:

• Heat panini grill or regular grill to medium heat.
• Slice open the rolls lengthwise and set aside.
• In a nonstick skillet, melt the butter with the oil and saute the vegetables while seasoning to taste until tender and set aside. Place 2 slices of cheese on one half of each roll followed by 4 oz. of the sliced steak. Place half of the vegetables on top of the meat followed by two more slices of cheese. Top with other half of roll.
• Butter both sides of your sandwiches and grill until browned and cheese is starting to melt. Great with crispy fries.
• Cooking time includes sauteing vegetables.

Steps:

• Preheat an electric panini press to high (400°F) according to the manufacturer's instructions. Season the steaks with salt and pepper. Place the steaks on the panini press. Close the lid and cook for 3 to 5 minutes for medium-rare, or until done to your liking. Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steaks into strips 1/4 inch wide. In a bowl, whisk together the eggs, milk, parsley, chives, salt and pepper. In a nonstick fry pan over medium heat, warm 2 Tbs. of the melted butter. Add the egg mixture and, using a silicone spatula, stir frequently until soft curds form, 3 to 4 minutes. Remove the scrambled eggs from the heat. Reduce the heat on the panini press to medium (350°F). Brush one side of each bread slice with the remaining 4 Tbs. melted butter. Lay 6 slices, buttered side down, on a work surface, and arrange 3 or 4 steak slices on each one. Top each with 1/4 cup scrambled eggs and 1 cheese slice. Top with another bread slice, buttered side up. Place 2 sandwiches on the panini press and close the lid. Cook until the sandwiches are nicely grill-marked and the cheese has melted, about 3 minutes. Repeat with the remaining sandwiches. Serve with hot sauce. Serves 6.

Steps:

• Season steaks with salt and pepper. Cook in panini pan for 3 to 5 minutes per side for medium rare. Transfer steaks to cutting board, cover loosely with aluminum foil for 5 min. Cut steaks into 1/4 inch strips. In a bowl, whisk together the eggs, milk, parsley, chives, salt, and pepper. In a nonstick fry pan over medium heat, warm 2 Tbs of the melted butter. Add the egg mixture and stip frequently until done, 3 - 4 monutes. Brush one side of bread with melted butter. Arrange steak slices on bread. Top with scrambled eggs and cheese. Top with another slice buttered bread. Cook in panini pan until cheese melts, about 3 minutes per side. Serve with hot sauce.

Steps:

• In a small bowl, whisk the eggs, egg whites, milk and onion. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture; cook and stir over medium heat until completely set., Combine mustard and syrup; spread over 4 bread slices. Layer with scrambled eggs, prosciutto and cheese; top with remaining bread. Butter outsides of sandwiches., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Cut each panini in half to serve.