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
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
BREADED STEAKS
This homespun, stick-to-your-ribs steak supper was always a favorite with us kids. Mom coated tender steaks with lightly seasoned bread crumbs and fried them in oil until golden brown. -Gina Mueller, Converse, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.
Nutrition Facts : Calories 478 calories, Fat 18g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 968mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.
ULTIMATE STEAK AND MUSHROOM SHOOTER SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 7h35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 225 degrees F. Fit a baking sheet with a wire rack.
- Season the tenderloin with the granulated garlic and plenty of salt and pepper. Transfer to the wire-racked baking sheet and place on the middle rack in the oven. Roast low and slow until the internal temperature registers 120 degrees F, 2 to 2 1/2 hours.
- Remove the tenderloin from the oven, cut off the butcher's twine and coat in the softened butter. Set the oven to broil. Broil each side until crusty and golden, about 30 seconds a side. Set aside to cool, reserving any juices for later.
- Slice the tenderloin as thinly as possible. We are looking for a smooth bite down here, so thin slices are key. Pour the accumulated juices over the slices and hit with more salt and pepper.
- Cut off the top crust of the boule about 1 inch down to create a lid. Hollow out the rest of the bread into a bread bowl. Smear the mustard over the bottom of the bread bowl. Next, spread with the Mushroom Duxelles. Then, add the sliced tenderloin; we are looking for a lot of height here, so ribbon those slices! Next comes a layer of baby spinach. Close with the top of the bread bowl and completely wrap in 3 layers of foil.
- Place a heavy wooden cutting board on top and use books, weights, giant cans, etc. to press down on the sandwich evenly. We are looking for maximum compression here, so 50 pounds is the goal. Just make sure the weight is distributed evenly. Press for a minimum of 4 hours at room temperature.
- Unwrap, slice into wedges and serve.
- Add the mushrooms, garlic and shallot to a food processor and pulse a few times until coarsely chopped.
- Heat the butter in a 12-inch skillet over medium-high heat until melted. Add the mushroom mixture and stir. Cook, stirring every couple of minutes, until the mushrooms begin to brown. Season with salt and pepper, deglaze with the sherry, then add the fresh thyme. Set aside to cool.
CHICAGO STEAKHOUSE SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the steak: Heat a cast-iron skillet over high heat until very hot. Sprinkle both sides of the steak with salt and pepper. Place the steak in the hot skillet, reduce the heat to medium and sear until well browned, about 4 minutes. Flip the steak and cook until medium/medium-rare, about 6 more minutes. Set aside, loosely covered with foil, and let rest before slicing.
- For the sauteed garlicky spinach: Heat the oil and sliced garlic in a Dutch oven over medium heat, stirring occasionally until the garlic is golden brown and crispy. Remove the garlic and set aside on a paper towel to drain. Add the crushed red pepper and cook until fragrant, about 30 seconds. Add the spinach and stir to combine with the oil. Cover and let cook over medium-high heat until the spinach is wilted but still bright in color, about 4 minutes. Season with salt and pepper and toss with the garlic chips.
- For the buttermilk blue cheese dressing: Mix the mayonnaise, buttermilk, blue cheese, dill, mustard and pepper together in a bowl and set aside. Adjust the seasoning if necessary.
- For the sandwich build: Slice the rested steak against the grain into 1/4-inch slices, removing any non-rendered fat. Place the steak slices on the bottom bun, top with the spinach and schmear the top bun with buttermilk blue cheese dressing.
"THE BIG GAME IS AT STEAK" SANDWICH
Steps:
- Preheat a grill and smoker to medium.
- Grind the coffee and dried mushrooms in a spice grinder, then rub it into the elk tenderloin. Grill the tenderloin over medium heat until medium-rare, and an instant-read thermometer registers 130 to 140 degrees F in the center, about 10 minutes. Set aside in a warming oven.
- While the tenderloin is cooking, put the tomatoes on a sizzler or metal plate in a smoker for 10 minutes. Set aside.
- Chutney: Put a saucepan over medium-low heat, and add the canola oil, onions, cherries, wine, stock, nutmeg, allspice and sugar. Cook for 30 minutes.
- Grill the pancetta for about 5 minutes per side, brushing with garlic butter.
- To assemble: Put an onion roll on each serving plate. Spread enough goat cheese on both halves to cover slightly. Slice the elk and put some on each roll bottom. Top each with a slice of pancetta, some arugula and heirloom tomato slices. Top with a dollop of chutney and cover with the top halves of the roll.
ALL-AMERICAN DOWN-HOME PATRIOTIC MEATLOAF SANDWICH
The key to my meatloaf, and even my meatballs: always use 1 egg for every pound of meat you have...you'll thank me later.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h45m
Yield 4 sandwiches, plus lots of extra meatloaf
Number Of Ingredients 22
Steps:
- For the meatloaf: Preheat the oven to 350 degrees F. Heat a small skillet over medium heat. Add the oil and onions, season with some salt and saute until translucent, 3 to 5 minutes. Add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool.
- In a large bowl, add the crackers, milk, mustard, Worcestershire, hot sauce and eggs. Whisk together, and then sprinkle with salt and pepper. Add the meat, parsley and cooled onions. Mix with your hands until evenly combined. Bake a tester meatloaf patty to taste and test the seasoning, adjusting as necessary. Using your hands, gently form the meatloaf into a loaf about 9-by-5-inches. Place on a baking sheet.
- For the glaze: In a small bowl, combine the ketchup, brown sugar and apple cider vinegar. Slather half of the glaze over the meatloaf. Make sure not to touch the meatloaf with the spoon and then put that spoon back into the glaze; don't cross contaminate, people! Bake until the meat registers 160 degrees F on an instant-read thermometer, about 1 hour. Let rest for 20 minutes before slicing for sandwiches.
- For the sandwich build: Place a slice of cheese on the bottom griddled bun, then a slice of meatloaf, spoon some extra glaze on the loaf, pop on a few pickles and top with crispy onions. Repeat to make 3 more sandwiches.
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
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
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