Steak Salad Sandwich Recipes

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STEAK SALAD SANDWICHES WITH CAPERS

Categories     Salad     Sandwich     No-Cook     Steak     Capers     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9



Steak Salad Sandwiches with Capers image

Steps:

  • Combine cooked steak, capers, cornichons, red onion, Dijon mustard, and 2 tablespoons mayonnaise in medium bowl; toss to blend. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Arrange bread on work surface. Spread slices with remaining 3 tablespoons mayonnaise. Divide steak salad among 4 bread slices. Top salad on each with 2 tomato slices and 1/4 of arugula. Press second bread slice, mayonnaise side down, onto each sandwich. Cut sandwiches diagonally in half and serve.

2 cups 1/2-inch cubes cooked steak (about 1 pound)
2 tablespoons drained capers
2 tablespoons chopped cornichons or gherkin pickles
2 tablespoons minced red onion
1 tablespoon Dijon mustard
5 tablespoons mayonnaise
8 1/2-inch-thick slices olive or rosemary country-style bread (each about 3x5 inches)
8 large tomato slices
2 small bunches arugula, trimmed

EASY STEAK SANDWICH

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



Easy Steak Sandwich image

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

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

STEAK SALAD SANDWICH

The other night we had some beautiful New York Steaks for dinner but they were just two big to finish. So that meant leftovers that I needed to do something with. I decided to make a couple of Steak Salad Sandwiches and this is what I came up with. They were very tasty and satisfying. Enjoy

Provided by Jeanne Gliddon

Categories     Sandwiches

Time 15m

Number Of Ingredients 8



Steak Salad Sandwich image

Steps:

  • 1. Chop steak, veggies and pickles. Add slivered almonds to mix.
  • 2. Place first 5 ingredients in bowl.
  • 3. Add mayonnaise.
  • 4. Blend all ingredients. Add spices of your choice, eg. Salt, pepper, garlic salt, Pappy's Seasoning.
  • 5. Place mixture between two slices of Sour Dough French Bread or a bread of your choice.
  • 6. Cut, serve and enjoy!
  • 7. Hints/Suggestions: The amount of ingredients you use will totally depend on the amount of steak you have leftover. If you want a light meal, this would be delicious served on top of some fresh crisp lettuce greens! Also, if I had raisins then I would have put a small handful in for sweetness. This recipe can also be made using roast beef, pork, chicken or turkey. But, leave out the pickles in the chicken and/or turkey and add the raisins.

leftover steak, any kind, cut in small pieces
2 small sweet pickles, chopped
1 medium scallion, chopped
1 stalk(s) celery, chopped
2-3 Tbsp slivered almonds, optional
I/4 c mayonnaise, add more if needed
seasoning of your choice to taste (i added pappy's)
sliced sour dough french bread

ULTIMATE STEAK SANDWICH

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



Ultimate Steak Sandwich image

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

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

BEEF SALAD SANDWICH FILLING

Like chicken salad, but with beef! A great way to use leftover roast beef or pulled beef. Even my kids like it, minus the onions. Chopping and mixing all the ingredients together in my manual food processor works really well and saves time. Serve on bread or in pita pockets.

Provided by Sarah Simmons

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8



Beef Salad Sandwich Filling image

Steps:

  • Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 3.4 g, Cholesterol 45.7 mg, Fat 17.8 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 5 g, Sodium 261.3 mg, Sugar 1.6 g

1 cup chopped cooked beef
2 stalks celery, chopped
1 carrot, diced
¼ cup chopped onion
3 tablespoons mayonnaise
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder

STEAK SANDWICH SALAD BOARD

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16



Steak Sandwich Salad Board image

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a grill or grill pan over medium-high heat. Sprinkle the steak and onions with the lemon pepper seasoning and a good pinch of kosher salt.
  • Oil the grill well using half the olive oil, then cook the steaks until desired doneness, 4 to 5 minutes per side for medium-rare. Remove the steaks to a cutting board to rest, tented with foil, about 10 minutes. Add the rest of the olive oil to the grill and cook the onions until nice and charred, 4 to 5 minutes a side. Remove from the grill and set aside.
  • Meanwhile, wrap the bread in foil and place in the oven until hot and crisp, about 10 minutes.
  • Mix together the sour cream, mayo, horseradish, Worcestershire, black pepper and a good pinch of kosher salt in a bowl. Set aside.
  • Slice the steak and shingle it in the middle of a cutting board or serving platter. Break apart the onions and arrange on one corner of the board. Slice the bread and shingle along one side of the board. Use the lettuce, tomatoes and white Cheddar to fill in the holes. Sprinkle the steak with the green onions and sea salt and give the board a drizzle of olive oil. Place the bowl of dressing on the board.
  • Have everyone help themselves and make up a salad or a sandwich with whatever they like from the selection of items on the board.

Two 1-pound, 3/4-inch-thick rib eye steaks
2 large onions, sliced into 1/2-inch rounds
2 tablespoons lemon pepper seasoning
Kosher salt
4 tablespoons olive oil, plus more for drizzling
1 loaf crusty bread
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 head green or red leaf lettuce, leaves separated
2 tomatoes, sliced
6 ounces white Cheddar, sliced
2 scallions, greens only, sliced thinly
Sea salt, for sprinkling

ITALIAN STEAK SANDWICHES

My sister came up with these quick sandwiches that use minced garlic and other seasonings to bring pizzazz to deli roast beef. Add some carrot sticks or a tomato salad for a fantastic lunch in no time. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 13



Italian Steak Sandwiches image

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through. Place beef slices on rolls; drizzle with broth mixture. Top with cheese. Freeze option: Freeze cooled meat mixture and juices in freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 440 calories, Fat 20g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 1261mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

2 tablespoons olive oil
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/2 pound sliced deli roast beef
1/2 cup beef broth
2 tablespoons red wine or additional beef broth
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
4 sandwich rolls, split
4 slices provolone cheese

STEAK SALAD SANDWICHES

With just the steak to cook, this is a great tasty, flavorful recipe that can feed the family in a hurry. With honey dijon mustard, dried cranberries, and seasonings, this is one appetizing meal.

Provided by weekend cooker

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



Steak Salad Sandwiches image

Steps:

  • In a large bowl, combine mayonnaise, mustard, pepper, and chili powder.
  • Stir in cubed steak, havarti cheese, celery, cranberries, walnuts, parsley flakes, and basil.
  • Place lettuce on 4 slices of bread, and top each with 1/2 cup steak salad, and remaining bread.

Nutrition Facts : Calories 297.5, Fat 13, SaturatedFat 3.6, Cholesterol 18.3, Sodium 654.3, Carbohydrate 36.4, Fiber 5.2, Sugar 1.9, Protein 10.2

1/4 cup mayonnaise
1 tablespoon honey dijon mustard
1/8 teaspoon pepper
1 cup cubed sirloin steak (cooked)
2 ounces havarti cheese, shredded
1/4 cup celery, chopped
1/4 cup dried cranberries
1/8 cup chopped walnuts
1/4 teaspoon dried parsley flakes
1/4 teaspoon fresh basil
4 lettuce leaves
1/8 teaspoon chili powder
8 slices pumpernickel bread

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