Steak Dip Sandwiches Recipes

FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE

French Dip Steak Sandwiches with Horseradish Sauce image

Provided by Food Network

Time 40m

Yield 2 sandwiches

Number Of Ingredients 15

Ingredients

1/2 cup sour cream
3/4 teaspoon prepared horseradish
1 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 1/2 cups French onion soup
1 1/2 cups beef broth
1/2 teaspoon granulated sugar
2 teaspoons Worcestershire sauce, plus more to taste
1/8 teaspoon salt, plus more to taste
Freshly cracked black pepper
Olive oil, for the grill pan
1 boneless rib-eye steak (about 8 ounces, 1-inch thick)
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 small baguettes, split in half lengthwise

Steps:

For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors.
For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat.
Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm.
For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice.
Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.

PHILLY CHEESE STEAK DIP

Philly Cheese Steak Dip image

This easy-to-make hot dip would make a handsome addition to your snack table for the Big Game. Like all great party foods, it's wonderful hot, warm, room temp, and, I've heard from a reliable source, even delicious cold. Serve alongside sliced baguette. Keep it hot and fresh for guests by baking it in 2 batches, or feel free to do this all at once in a 9x13-inch baking dish.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 1h23m

Yield 24

Number Of Ingredients 14

Ingredients

1 pound beef top sirloin steaks
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon butter
1 red bell pepper
1 green bell pepper
½ cup pepperoncini peppers
7 pickled red peppers (such as Peppadew®)
3 jalapeno peppers
2 (8 ounce) packages cream cheese, softened
½ pound provolone cheese
½ teaspoon Worcestershire sauce
1 pinch cayenne pepper

Steps:

Slice steak into thick pieces. Season generously on both sides with salt and pepper.
Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.
Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.
Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.
Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.
Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 3.3 g, Cholesterol 36.5 mg, Fat 11.2 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 6.5 g, Sodium 266.6 mg, Sugar 1.8 g

SHAVED STEAK FRENCH DIP WITH SWISS

Shaved Steak French Dip with Swiss image

Did you know... The French Dip sandwich is an American invention, with the name simply referring to the style of bread, rather than any French origin.

Provided by Amy H.

Categories Sandwiches

Time 25m

Number Of Ingredients 12

Ingredients

FOR THE AUJUS
1 pkg onion soup mix
2 c beef stock
1/2 tsp sugar
1 tsp worcestershire sauce
fresh ground pepper to taste
FOR THE STEAK
1 lb shaved steak (tip: kroger sells packages of already shaved steak in 1 lb. packages for $5.99!)
2 Tbsp olive oil
salt & pepper to taste
4 slice swiss cheese
4 small sub or hoagie buns, toasted

Steps:

1. In a small sauce pan, combine the onion soup mix, beef broth, sugar, and Worcestershire sauce and bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes.
2. Meanwhile, heat 2 Tbsp. olive oil in nonstick skillet. Season the steak with salt and ground pepper. Saute until meat is fully cooked.
3. Set oven to broil: Divide meat between 4 buns. Add a slice of cheese to the top and broil just until cheese is melted and begining to brown slightly.
4. Serve with a side of Aujus!

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