Peppered Steak Sandwiches With Cheddar Horseradish Mayo Recipes

STEAK SANDWICH

Steps:

• Gather the ingredients.
• Pound the flank steak to tenderize . Season it all over with salt, pepper, and Worcestershire sauce. Cover and let marinate for at least 30 minutes, or up to 4 hours.
• In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the steak. Cook for 3 minutes, without moving, then flip and cook for an additional 3 minutes for a rare to medium-rare steak. If you like it more well done, you can cook it longer. Remove the steak from the heat and set aside. Tent with foil to keep warm.
• Add butter to the same pan and melt over medium-low heat. Add the onions and sauté for 20 minutes or until the onions are softened and starting to caramelize.
• While the onions cook, prepare the horseradish mayo.
• Preheat the broiler to high. Whisk together the mayonnaise, horseradish, garlic, and sour cream.
• Brush the rolls with oil and toast directly on the oven rack under the broiler or in a pan until golden brown. Watch closely as the bread can burn easily.
• Slice the steak against the grain .
• Slather the horseradish mayo over the cut sides of each roll. Divide steak between the rolls, then add the cheese, half of the onions, and arugula. Serve immediately and enjoy.

PEPPER STEAK SANDWICHES

Steps:

• In a large skillet, saute the green peppers, onion and half of the garlic in oil until vegetables are tender. Add steak, salt if desired and pepper; heat through. , Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops.

PEPPERED STEAK SANDWICHES WITH CHEDDAR & HORSERADISH MAYO

Steps:

• HORSERADISH MAYONNAISE:.
• Whisk together all ingredients in a small bowl.
• Season, to taste, with salt.
• Cover and refrigerate for at least 30 minutes before using.
• PREPARE MEAT AND SANDWICH FIXINGS:.
• Heat grill to high.
• Rub meat with oil and season with salt and black pepper.
• Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side.
• Remove from the grill and let rest 5 minutes.
• Slice into 1/4" thick slices.
• Lay toasted croissant halves on a flat surface and top each half with a slice of cheddar.
• Divide the steak among the four slices and combine halves, making 4 sandwiches.
• Wrap each sandwich in foil, place on the grill and grill for 1 minute on each side.
• Remove from the grill and foil, lift 1 slice of the bread from each sandwich, and spread with a few tablespoons of Horseradish Mayonnaise.
• Top with a few sprigs of watercress and serve.

STEAK SANDWICH WITH PEPPERS

Steps:

• Preheat broiler with rack 6 inches from heat. In a large skillet, heat oil over medium-high. Add onion and peppers; cook, stirring often, until softened and beginning to char, 10 minutes. Season with salt and pepper. Remove from heat; stir in vinegar and steak.
• Place bottom halves of rolls on a large rimmed baking sheet; dividing evenly, top each with meat mixture, then cheese slices. Broil until cheese has melted, about 2 minutes. Remove from oven; transfer to a cutting board.