Pork Steak Sandwiches With Onions Recipes

PORK STEAK

Steps:

• In a small bowl, combine salt, pepper, garlic powder, and onion powder. Pat the pork steaks dry with a paper towel and sprinkle both sides liberally with the seasoning. Set aside until ready to use.
• Add the oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the pork steaks to pan, taking care not to overcrowd the pan and cooking in batches if needed. Cook for 3-4 minutes on the first side, then flip and cook 3-4 minutes more. Remove from the pan and repeat with the remaining pork steaks. Set aside on a plate and make the gravy.
• Reduce the heat to medium heat and add the butter. As soon as the butter has melted, add the onion to the pan and stir. Cook for about 5 minutes, stirring occasionally until softened and cooked through.
• Sprinkle the flour over the onion and stir until evenly coated. Then, one big splash at a time, add the beef broth, whisking well after each addition. Once the mixture starts to resemble pudding, add the remaining broth all at once. Add the Worcestershire sauce and whisk to combine. Allow to simmer, 3-4 minutes, until slightly thickened. Remove from the heat.
• Serve your pork steaks with a ladle full of gravy and enjoy.

ITALIAN PORK SANDWICHES (DINIC'S COPYCAT PHILLY PORK SANDWICH)

Steps:

• Marinate the meat the night before. If needed, trim the skin off of the pork shoulder while you're butterflying it, but don't trim away the fat cap on top. We used a 4-pound piece off of a larger cut, so we also had a small bone to butterfly around.
• Sprinkle evenly all over with salt (to avoid oversalting, sprinkle it from a height above the meat so it spreads evenly without needing to use a ton). Combine 1½ tablespoons ground fennel seeds, 1½ tablespoons dried thyme, 2 tablespoons dried oregano, and 1 tablespoon fresh minced rosemary leaves. Generously rub the meat all over with this seasoning. Next, stir together the 3 tablespoons of minced parsley and the minced garlic. Spread the majority on the inner parts of the butterflied pork shoulder, and distribute the rest on the top.
• Rebundle the pork shoulder so it is in a relatively tight roll. Place in a roasting pan, and surround with the thinly sliced onion. Drizzle a little olive oil over the onions. Refrigerate overnight.
• The next day, take your pork out of the refrigerator early (about 2 hours before you're ready to roast) to come up to room temperature. Preheat the oven to 450 degrees F, and position a rack in the lower third of the oven, and one in the upper third.
• You're going to roast the pork and the peppers simultaneously, so wash the peppers, pat them dry, and cut them all lengthwise and deseed them (If you like your long hots really hot, skip that step!) Toss in olive oil, and sprinkle with salt. Lay out evenly on a baking sheet.
• Place the roast in the lower third of the oven, and the peppers on the rack in the upper third. Roast at 450 degrees F for 35 minutes. (Depending on how hot your oven runs, you may want to check them at the 20-25 minute mark.) Remove the peppers from the oven and set them aside. Later, you can reheat the peppers by stirring them into the hot pulled pork to rewarm them, or by putting them back in the oven in the final stretch of cooking.
• Also take the pork out of the oven at this step, and add the stock, wine, tomatoes, and bay leaves. Stir to combine. Cover the pan tightly with aluminum foil. Cook for another 15 minutes at 450 degrees F, and then reduce the oven temperature to 325 degrees F. Continue roasting the pork for 2 hours.
• Carefully remove the foil (you'll be putting it back on). Using a sharp carving knife, cut the roast into large chunks, laying them flat in the braising liquid. Re-cover with foil and cook for another 2 to 2 ½ hours, until the pork is fork tender.
• A little while before you take your pork out of the oven, it's time to prepare your broccoli rabe. In a skillet over medium-high heat, add ¼ cup of olive oil and 7 cloves chopped garlic. Let the garlic brown lightly, and add the crushed red pepper flakes, followed by the chopped broccoli rabe. Cook until wilted, and then lower the heat if needed to cook until tender--you don't want the stems to be crunchy!
• Remove the pork from the oven. Discard the bay leaves. Pull the pork in the pan with two forks, mixing everything in the juices.
• Stir in your reserved roasted peppers to rewarm them. Alternatively, you could reheat them in the oven in the last 10-15 minutes of roasting.
• To build each sandwich, grab your Italian bread/rolls, and slice them lengthwise. Lay down a healthy bed of sharp provolone slices (we went with sharp provolone from the deli counter, but if you really want to be authentic to the OG sandwich, get a wedge of super sharp provolone and cut it into rough, thick shavings), and toast to melt the cheese. Top with a generous, drippy helping of pulled pork. Spoon over the broccoli rabe, and nestle a few pieces of long green hot pepper and bell pepper inside. Top off with pepperoncini slices if desired, and eat immediately!

PORK STEAK SANDWICHES WITH ONIONS

Steps:

• Heat oil in large fry pan on medium.
• Cook onion for 15 minutes till golden, add balsamic, cook further 5 minutes.
• Cook pork steaks in lightly oiled fry pan on high for 2 - 3 minutes each side.
• Toast bread on both sides.
• Place a pork steak on a slice of toast, top with onions and rocket.
• Top with second slice of toast.
• Yum !

STEAK SANDWICHES WITH CRISPY ONIONS

Steps:

• Cut onion into 1/4-in. slices; separate into rings. Place in a large bowl or shallow dish. Add buttermilk; turn to coat. Refrigerate at least 4 hours or overnight., In a small bowl, combine cilantro, parsley, garlic, 1/2 teaspoon salt and pepper. Remove 2 tablespoons herb mixture; stir into mayonnaise. Refrigerate until serving. Stir 1/2 cup olive oil into remaining herb mixture. Reserve 2 tablespoons oil mixture for serving. Place remaining oil mixture in a large bowl or shallow dish. Add beef; turn to coat. Refrigerate at least 4 hours or overnight., Drain beef, discarding marinade. Grill beef, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness, 7-9 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain onion rings, discarding marinade. In a shallow dish, combine flour, taco seasoning and remaining 2 teaspoons salt. Roll onion rings in flour mixture. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels; keep warm., Remove steak to a cutting board; brush with reserved 2 tablespoons oil mixture. Brush bread with remaining 3 tablespoons olive oil. Grill bread over medium heat until toasted, 30-60 seconds on each side., Spread mayonnaise mixture over 1 side of each toast. Thinly slice steak. Top 6 slices of toast with steak, fried onions and, if desired, arugula and tomato slices. Top with remaining toast.

STEAK & CARAMELISED ONION SANDWICH

Steps:

• Put the grill on. Heat a little oil in a frying pan. Season both sides of the steaks with salt, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta in half lengthways and grill the cut sides until golden.
• Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and sit the steaks on top. Cover with the watercress and close the sandwich with the other half of the ciabatta. Cut into four sandwiches and serve two per person. Serve hot.