Grilled Beef And Onion Sandwich Recipes

CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES

Steps:

• In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.

GRILLED BEEF & ONION SANDWICH

Steps:

• Place red onion, white onion, honey, mustard and vinegar in 2-quart saucepan. Cook over medium heat, stirring occasionally, 6-8 minutes or until onions are crisply tender.
• Butter 1 side of each bread slice; top unbuttered-side of 4 bread slices with 1/4 roast beef, 2 slices cheese and 1/4 onion mixture. Top with remaining bread slices, buttered-sides up.
• Heat 10-inch skillet or griddle on medium heat.
• Place sandwiches into skillet. Cook, turning once, 2-3 minutes or until cheese is melted and bread is toasted.

GRILLED BEEF AND ONION SANDWICH

Steps:

• In a large saucepan, add red and white onions, honey, mustard, and vinegar.
• Over medium heat, stir and saute, until onions are crisp-tender, about 6 to 8 minutes.
• Butter 1 side of each slice of bread; top unbuttered side of each bread slice with 1/4 of the roast beef, 1 slice of cheese and 1/4 of the onion mixture.
• Top with remaining bread slices, buttered sides up.
• Heat a large skillet or griddle over medium heat.
• Place sandwiches in skillet.
• Cook, turning once, until cheese is melted and bread is toasted, about 2 to 3 minutes.

FRENCH ONION & ROAST BEEF GRILLED CHEESE SANDWICH RECIPE - (4.4/5)

Steps:

• Heat olive oil in a medium skillet over medium heat. Add onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, about 5 - 7 minutes. Reduce the heat to medium-low, stir in thyme leaves and cook, uncovered, stirring occasionally, until the onions are golden brown, (add 1 tablespoon water to the skillet if the onions start sticking). Brush one side of each slice of bread with butter or oil. Form sandwiches with the bread, whole-grain mustard, Gruyère cheese, roast beef, and the onion mixture. Cook the sandwiches, covered, until the bread is golden brown and crisp and the cheese has melted, 4 to 5 minutes per side.

GRILLED BEEF SANDWICH WITH CARAMELIZED ONIONS AND BLUE CHEESE HO

Steps:

• In a small bowl, mix together the sour cream, mustard, horseradish, salt and pepper.
• Stir in blue cheese. Set aside.
• Meanwhile, heat a medium skillet over medium high heat.
• Add the oil, then the onions.
• Season lightly with salt and pepper.
• Saute until very tender and golden, stirring often.
• To make the sandwiches, split the rolls in half.
• Place beef slices on bottom half.
• Top with some onions, then some sauce.
• Top with the other half of the roll.
• Wrap in paper towels and heat in microwave 45 seconds or until meat is warm.
• If desired, remove the top roll and garnish with greens and/or additional blue cheese. Serve immediately.
• Note: If using freshly grilled steak, omit microwave heating and just heat the rolls.

GRILLED BEEF TENDERLOIN SANDWICHES

Steps:

• Combine the first 4 ingredients; rub over meat. Refrigerate for 2 hours. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic. Brush with oil. , Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze garlic into food processor; add mayonnaise and yogurt. Process until smooth; chill., In a large nonstick skillet, heat olive oil and saute onion for 5 minutes. Reduce heat; cook and stir for 10-12 minutes or until onion is golden. Add mushrooms; cook and stir until tender. Add next 4 ingredients; cook until reduced slightly, Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before cutting into 4 slices., Serve warm on bread with garlic mayonnaise, arugula and onion mixture.