Steak Salad Sandwiches Recipes

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

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.

Steps:

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

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.

Steps:

• Butter rolls and place buttered side up on a baking sheet. Bake at 375° for 3-4 minutes or until lightly toasted., Meanwhile, in a skillet, combine the green pepper, red pepper and onion. Sprinkle with salt and pepper. Saute in oil until vegetables are crisp-tender. Remove and keep warm., To the skillet, add the steak. Cook and stir until steak reaches desired doneness. Return peppers to pan; heat through. Spoon beef mixture onto rolls. Sprinkle with cheese. Replace roll tops.

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.

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.

Steps:

• Heat a dry large skillet, preferably cast iron, over medium-high. Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.
• Meanwhile, place onion in a small bowl; cover with cold water. Set aside.
• Blend mustard and lemon juice in a blender to combine. With motor running, stream in 1/2 cup olive oil, then gradually add Parmesan. Stream in 1 Tbsp. cold water and blend until dressing is smooth and thick. Season with salt and pepper.
• Heat reserved skillet over medium. Drizzle cut sides of ciabatta with olive oil. Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.
• Place bread, cut side up, on a platter and drizzle with one-third of dressing. Top with arugula; drain reserved onion and scatter over arugula. Season with salt and pepper and drizzle with half of remaining dressing. Thinly slice steak and arrange over dressed arugula. Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces.