Steak Sandwich With Cheese On Garlic Bread Recipes

GARLIC BREAD STEAK SANDWICH

Steps:

• Cook onions in large nonstick skillet on medium heat 10 min. or until caramelized. Remove from skillet; cover to keep warm.
• Add meat to skillet in batches; cook 2 to 3 min. or until done, turning occasionally and adding chiles to skillet with the last batch of meat. Combine all meat, onions and cilantro in bowl; cover to keep warm.
• Mix mayo and garlic powder; spread onto cut sides of bolillos. Cook in skillet 2 min. on each side or until golden brown on both sides. Fill with meat mixture and Singles.

MINI OPEN FACED STEAK SANDWICHES ON GARLIC BREAD WITH AGED PROVOLONE AND PARSLEY OIL

Steps:

• Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
• Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
• Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
• Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
• Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
• Mix together ingredients in a small bowl. Season with salt and pepper, to taste.

STEAK SANDWICH ON TOASTED GARLIC BREAD WITH TOMATO-BLACK OLIVE RELISH WITH SKILLET FRIES

Steps:

• Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes. Preheat broiler. Brush both sides of the bread with the garlic oil, place on a baking sheet and broil for 1 to 2 minutes on each side, until lightly golden brown. Heat grill pan over high heat until smoking. Brush steak on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes until golden brown on 1 side, turn over, reduce heat to medium and continue cooking to medium-rare doneness, 5 to 6 minutes. Remove from heat, let rest 10 minutes and slice into 1/4-inch thick slices.
• Combine all ingredients in a bowl.
• Assemble: Arugula Toasted Italian bread Sliced steak Tomato-Olive Relish
• Place arugula on 4 slices of toast. Top with several slices of steak and a large spoonful of relish. Top with the remaining bread slices.
• Heat olive oil in a medium cast iron skillet over medium heat. Add onions and cook until soft. Add peppers and garlic and cook for 3 to 4 minutes. Add potatoes and cook until golden brown, season with salt and pepper.

CROCK POT ITALIAN BEEF PHILLY CHEESE STEAK GARLIC BREAD SANDWICH

Steps:

• Put the beef in the crock pot and sprinkle with garlic salt and pepper.
• Add the remaining ingredients (including pepperoncini juice) EXCEPT the last five, stir, and cook on high for three hours.
• Coarsely shred beef with a fork and cook an additional hour.
• While beef is finishing up, toast bread.
• Cut garlic clove in half and rub on 4 slices of bread and then spread butter on them.
• Spread mayonnaise on the remaining 4 slices, top with cheese.
• Broil all the slices of bread until cheese is melted.
• Spoon meat and peppers with juices on to garlic-buttered bread slices. Top with cheese-mayo bread slices.