BISTRO STEAK
Provided by Bobby Flay
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Brush four 12-ounce boneless rib-eyes with canola oil, season with salt and rub with Chili Spice Rub (recipe below) on one side. Grill rub-side down over high heat, 3 to 4 minutes. Flip, cover and grill 5 to 6 more minutes (for medium-rare). Serve with Bar Americain Steak Sauce (recipe below).
- Whisk all of the ingredients in a bowl.
- Whisk all of the ingredients in a bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving.
ITALIAN BEEF HOAGIES
You'll need just five ingredients to feed a crowd these tender and tangy Italian beef sandwiches. On weekends, I start the roast the night before, so I can shred it in the morning. -Lori Piatt, Danville, Illinois
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 18 servings.
Number Of Ingredients 5
Steps:
- Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. , Remove meat; shred with two forks and return to the slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun.
Nutrition Facts : Calories 346 calories, Fat 9g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 674mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein.
BISTRO-STYLE BEEF STEAK SANDWICH
With summer fast approaching, it's time to dig out the fabulous sandwich recipes! This is just one of my many favorites to make!
Provided by Wildflour
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stack beef steaks; cut lengthwise in half and then crosswise into 1" strips.
- Heat 1 Tbl. olive oil in non-stick skillet over med-high heat til hot.
- Stir-fry beef strips and garlic (1/2 batch at a time), 1-2 minutes or til outside surface is no longer pink.
- Remove from skillet and season with 2 Tbl. soy sauce and pepper.
- Reduce heat to medium.
- Add 2 teaspoons oil to pan (if needed), and stir-fry onion 5 minutes.
- Add mushrooms and continue cooking 2-3 minutes or til veggies are tender.
- Add red pepper, wine and remaining 1 Tbl. soy sauce, bring to a boil.
- Reduce heat and return beef to skillet.
- Heat through.
- Pile beef mixture onto bottoms of rolls.
- Top each with 2 slices cheese.
- Place on cookie sheet with tops next to bottoms cut side up, and broil just til cheese is melted and inside tops are lightly toasted.
Nutrition Facts : Calories 585, Fat 26.8, SaturatedFat 12.1, Cholesterol 53.8, Sodium 1880.3, Carbohydrate 57.9, Fiber 3.4, Sugar 4.4, Protein 25.6
STEAK RANCHOUSE HOAGIES
Quick easy and very good. In and out of the kitchen for gameday!!
Provided by iris mccall @irislynn
Categories Beef
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium high heat. Stir in sirloin strips and cook until they began to brown. add celery, onions, garlic, and ranch dressing mix cook until onions soften. Add chili oil and soy sauce. Stir well. Split meat among hoagie rolls. Add 1/2 can of beef stock. boil hard 5 minutes. Spoon gravy over hoagies and serve
SONNY'S STEAK HOAGIE
Steps:
- For the hoagies:
- Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving.
STEAK AND CHEESE HOAGIES
Provided by Sandra Lee
Time 16m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat an outdoor grill or grill pan over medium-high heat. Preheat the broiler.
- Season the steak with salt and pepper, to taste. Grill the meat until it is medium-rare, about 3 to 4 minutes per side.
- In a large bowl, whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside.
- Remove the steak from the grill to a cutting board, cover it with foil, and allow it to rest for 5 minutes. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture.
- Spread the rolls open and arrange on a baking sheet. Sprinkle each roll with a 1/4 cup of the cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes.
- In a small bowl, whisk together the mayonnaise and hot sauce. Spread the mayonnaise onto the bottom of each roll. Put a quarter of the beef into each of the rolls. (Reserve 4 pieces of beef for the Round 2 Recipe Couscous Stuffed Tomatoes). Cover with the roll tops, cut in half and serve.
FLANK STEAK HOAGIES
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the rolls: Preheat a grill or grill pan to medium-high heat.
- Halve the rolls horizontally and remove some of the bread from the insides of the top halves. Drizzle the rolls evenly with the olive oil and grill until lightly toasted, 2 to 3 minutes. Remove to a tray and rub the toasted sides of the rolls with the garlic. Set aside.
- For the filling: Sprinkle the steak evenly on both sides with 1 teaspoon salt. Drizzle the onion slices with 1 teaspoon olive oil and sprinkle with the remaining 1/2 teaspoon salt, being careful to keep the slices intact so that they are easier to grill. Place the steak and onions on the grill and cook until an instant-read thermometer inserted in the steak reads 135 degrees F and the onions are deep golden, 5 to 6 minutes per side. Allow the steak to rest for 10 minutes before slicing.
- Meanwhile, combine the olives, basil, sun-dried tomatoes, capers, lemon juice, anchovy paste, oregano, roasted peppers and remaining 2 tablespoons olive oil in a large bowl. Mix well to combine. Thinly slice the steak against the grain. Add the sliced steak to the filling, along with the grilled onions and any accumulated juices from the plate. Toss well to combine.
- Place two slices of provolone on each toasted roll. Fill each roll with 1 cup arugula. Divided the steak filling among the rolls. Cut them in half and serve.
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PERFECT FRENCH BISTRO STYLE STEAK - JAMIE GELLER
From jamiegeller.com
Cuisine FrenchCategory Dinner, MainServings 2Total Time 40 mins
- Heat a pan, preferably a cast iron skillet, over high for 5 minutes. Generously season steaks with sea salt and pepper.
- Drizzle a small amount of evoo on steaks and place in the preheated pan. Brown steaks on the first side for 7 minutes. Turn steaks and transfer the pan to 350°F oven. Cook steaks in the oven for 7 to 10 minutes for medium rare. Transfer steaks to prepared baking pan. Lightly cover pan with foil, and let steaks rest for 10 minutes.
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