'STEAKHOUSE' GRINDER
Get your family's favorite steakhouse sandwich on your menu with the 'Steakhouse' Grinder recipe. The 'Steakhouse' Grinder is piled high with sliced roast beef, mushroom, onions and cheddar cheese for a distinct flavor. Try our 'Steakhouse' Grinder recipe as soon as possible.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Cook sauce and vegetables in skillet on medium heat 5 min., stirring occasionally.
- Meanwhile, stack meat on microwaveable plate; top with cheese. Microwave on HIGH 30 sec. or until cheese is melted.
- Spread roll with dressing; fill with meat and vegetable mixture.
Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 890 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 8 g, Protein 19 g
MICHAEL'S FAMOUS PHILLY CHEESE STEAK SANDWICH
The secrets of a great cheese steak are the quality of the ingredients and the thinness of the raw beef. The beef is best cut into paper-thin slices on an electric slicer. If an electric slicer is out of the question (many home kitchen stores sell these small machines inexpensively), try our method below to achieve similar results.
Provided by Michael Lomonaco
Categories Beef Cheese Onion Pepper Sauté
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- 1. Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.
- 2. Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.
- 3. Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.
- 4. Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.
- 5. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.
- 6. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.
ROAST BEEF AND CHEDDAR GRINDER
For this megahit of a sandwich, we created a cheese sauce with caramelized onions, mustard, and beer, then heaped it on the bottom of a rustic ciabatta roll. We followed it up with thinly-sliced roast beef and giardiniera-which are Italian-style pickled veggies-for a bright and briny crunch.
Provided by Sarah Carey
Time 25m
Yield Makes 4
Number Of Ingredients 10
Steps:
- In a medium skillet, melt butter over medium-high heat until foamy. Add onion and thyme, season with salt and pepper, and cook, stirring, until onion is translucent, 5 to 6 minutes. Stir in mustard, then beer. Bring to a boil and cook until liquid has mostly evaporated, about 30 seconds. Divide onion mixture into 4 piles; top each evenly with cheese. Reduce heat to low, cover, and cook until cheese has melted, 1 to 2 minutes.
- Meanwhile, scoop out some of top of each roll to make room for filling. Using a spatula, transfer cheese-onion piles to bottom halves of rolls. Top with roast beef and giardiniera. Sandwich with scooped-out roll tops and serve immediately.
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