THE BEST STEAK SANDWICH YOU'LL EVER EAT
Steps:
- Combine the softened butter, thyme, and garlic, and set aside.
- Slice the bread and the tomatoes, set aside
- Prep the steaks - season with salt and pepper.
- Heat a grill over medium-high heat, and cook your ribeyes (or New York Strip) to desired doneness (we like ours at medium rare - so remove steak from grill at 140°F and rest, for a final temp of 145°F)
- When you flip the steak, add the bread and tomatoes to the grill and cook until the tomatoes are softened and the break has lovely grill marks.
Nutrition Facts : Calories 424 kcal, Carbohydrate 6 g, Protein 28 g, Fat 33 g, SaturatedFat 18 g, Cholesterol 112 mg, Sodium 403 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
GAME-DAY STEAK SANDWICHES WITH SUN-DRIED TOMATO AND HORSERADISH CREAM
Steps:
- If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and marinate for a few hours or overnight.
- When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes.
- Meanwhile, slice the onions thinly into half moons. Heat a large skillet over high heat. Add 1/2 cup of olive oil. Once the oil is hot, add the onions and cook, stirring, until softened. Turn the heat down to medium and continue to cook the onions until they begin to caramelize, 5 to 8 minutes. Season with salt and pepper.
- Combine the sun-dried tomatoes and prepared horseradish in a food processor and pulse to combine. In a large mixing bowl, stir together the fresh horseradish, mayonnaise and sour cream. Add the sun-dried tomato mixture and mix well. Season with salt and pepper. Set aside. (Can be made a day or 2 ahead.)
- Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
- To assemble the sandwiches, toss the arugula in a small bowl with a little olive oil and salt. Thinly slice the steak against the grain. Place a dollop of the sun-dried tomato mixture on both halves of the toasted ciabatta loaf or rolls. Layer the steak over the tomato. Next, top the steak with the caramelized onions and some arugula. Close the sandwich with the top half of ciabatta, slice and serve.
- Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.
STEAK SANDWICHES
Provided by Giada De Laurentiis
Time 1h12m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.
- Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
- Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.
GRILLED STEAK SANDWICHES WITH GOAT CHEESE AND ARUGULA
This summer sandwich is bursting with flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat grill to high; lightly oil grates. Season steaks with salt and pepper; grill 4 to 5 minutes per side for medium-rare. Transfer to a plate; let rest 10 minutes.
- Meanwhile, grill onion until tender and charred, 4 to 5 minutes per side. Transfer to a plate; separate into rings. (To store, refrigerate steaks and onion, up to 1 day.)
- Assemble sandwiches: Thinly slice steaks against the grain. Dividing evenly, spread top halves of bread with cheese, and bottom halves with mustard. Pile steak, onion, and arugula on bottom halves; close sandwiches. Cut each sandwich into quarters, and serve.
Nutrition Facts : Calories 613 g, Fat 32 g, Fiber 2 g, Protein 38 g
BUDGET STEAK SANDWICH WITH ROASTED TOMATOES & ARUGULA AIOLI
This is truly gourmet and amazing ... grilled individual rolls, flavorful steak in a "you can't believe how easy" marinade. Gooey cheese, roasted tomatoes, arugula aioli and wonderful carmelized onions. All on a budget but worth serving for a dinner party. Just a little planning and a little thinking ahead makes this very easy to put together. Now I get the small chibatta rolls just from my grocer but any small hoagie or individual good roll, just not the round dinner rolls, something more substantial. But don't think you have to get a specific roll. Get what you enjoy eating. Get what you can afford and what is available at the time. Serve with some oven potato fries, a spicy ketchup and maybe a simple cucumber salad or a simple coleslaw. Make this easy and quick. Add some apple and nuts to store bought coleslaw with a twist on the sauce and you can have a new slaw which is just a little different a fun. Also add walnuts, blue cheese and pears for a great simple twist to a classic slaw as well. NOTE: Get skirt steak when on sale ... mayo, store brand is ok but not Miracle whip, arugula you can get a small amount from the local market if available...tomatoes I like heirlooms, but a good beefsteak or good ripe tomato is just fine, don't stress over that, and ... cheese, rather than buying a package or block, just go to your deli and ask for 16 slices of swiss. So much cheaper and none to waste or just sit in your fridge. Asking your meat, seafood, deli and vegetable department is a great use of their services. My stores are always willing to help, And it saves a "bunch" of money in the long run. Just ask.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 42m
Yield 4-6 Sandwiches, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Marinade the steak -- add the package of good seasonings mix to a large baggie with the olive oil and vinegar and shake to combine. Add the steak and seal and refrigerate at least 4 hours up to 8. I don't like packaged mixes much, but -- this is an exception. I really like it and it is easy and works great. Remember this is all about a easy dinner on a budget.
- Toppings -- when you get home roast or grill (which is my preference) the tomatoes and onions. Just toss with olive oil, red pepper, salt and pepper and grill or roast in the oven at 425 on a cookie sheet lined with foil or you can also use a grill pan. Either one works. Just grill until the tomatoes or brown or lightly soft and the same with the onions. Just set to the side. They do not have to be served hot.
- Make the aioli -- Add the arugula, mayo and lemon to a food processor and mix until well combined. Done, just chill. This can be done a day ahead.
- Steak -- Steak is done marinating, just grill or pan fry or any method you prefer. I like this grilled. Just 4-5 minutes per side on high heat to get a nice crust and then flip. Another 3-4 minutes and remove. Should be medium rare. Remove and set to the side and cover with foil to let rest.
- Rolls -- Just cut in half and toast in the oven or on the grill until slightly brown on the cut side. No oil needed. Just toast until golden.
- Put the sandwiches together. Layer each side of the roll with the mayo, then one side with cheese, then sliced steak. Cut the steak on the bias always, then some of the onions, a couple of tomato slices, another slice of cheese and the top roll also smathered with the aioli mixture.
- Wrap in foil and bake 10 minutes at 400. Enjoy! The absolute steak sandwich.
Nutrition Facts : Calories 677.4, Fat 51.6, SaturatedFat 9.8, Cholesterol 82.1, Sodium 1168.1, Carbohydrate 22.3, Fiber 1.9, Sugar 8, Protein 32.4
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