Steak Sandwiches With Blue Cheese And Roasted Shallots Recipes

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BLUE CHEESE STEAK SANDWICH WITH THE WORKS



Blue Cheese Steak Sandwich with the Works image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 28

1/4 cup Worcestershire sauce
1/4 cup extra-virgin olive oil, plus for rolls
1 tablespoon hot sauce
6 cloves garlic
1 flank steak (about 3 pounds)
Freshly ground black pepper
Kosher salt
6 hero sandwich rolls
Roasted Tomatoes, recipe follows
Watercress
2 tablespoons extra-virgin olive oil
3 medium red onions, sliced 1/3-inch thick
3 cloves garlic, smashed
1 1/2 teaspoons kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon hot sauce
1/2 cup low sodium-canned chicken broth
Blue Cheese Sauce:
4 ounces blue cheese, crumbled (about 1/2 cup)
1 cup mayonnaise or sour cream, or combination
1 lemon, zest finely grated
Freshly ground black pepper
8 ripe plum tomatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
4 to 5 fresh thyme sprigs
4 cloves garlic, chopped
1 tablespoon kosher salt
Freshly ground black pepper

Steps:

  • Mix the Worcestershire, olive oil, hot sauce, and 5 cloves of chopped garlic in a large glass baking dish. Add the steak and swish around, turning until evenly coated. Marinate at room temperature for 15 to 30 minutes, or cover and refrigerate for up to 4 hours, flipping the steak once or twice.
  • Meanwhile, heat a large skillet over medium-high heat, add the olive oil and when shimmering add the onions. Cook, stirring occasionally; until the onions are brown, about 8 minutes, then stir in the garlic, salt, thyme, and hot sauce, cook until onions are tender, about 4 minutes more. Add the broth and scrape up any browned bits from the bottom of the pan. Cook until all the chicken broth is gone, and then season with pepper. Set aside.
  • Preheat an outdoor grill or grill pan with a medium to medium-high heat.
  • Remove the steak from the marinade and season 1 side with salt and pepper. Place seasoned side of the meat down on the grill. Cook the steak undisturbed for 5 minutes. Then rotate the meat about 90 degrees (don¿t turn it over) on the grill to make clear cross marks and grill another 2 minutes. Season the other side of the steak with salt and pepper and flip. Continue to grill until an instant-read thermometer registers 140 degrees F for medium, about 8 to 10 minutes. Transfer to a cutting board to rest for 15 minutes.
  • Meanwhile, mash the blue cheese in a bowl with the mayonnaise or sour cream, lemon zest, and pepper, to taste. Set aside.
  • Cut the rolls in half horizontally and brush the insides with olive oil. Grill until warm on each side, about 1 minute. Rub the toasted bread with the remaining clove of garlic.
  • Thinly slice the meat across the grain and assemble the sandwiches. Spread a few tablespoons of the blue cheese sauce on each sandwich, top with some of the steak, onions, roasted tomatoes and watercress. Serve warm or at room temperature.
  • Preheat the oven to 425 degrees F.
  • Toss the tomatoes in a large bowl with the olive oil, thyme, garlic, salt and pepper. Transfer to a baking sheet cut side up and roast until soft and juicy, about 20 minutes. Serve.

BLUE CHEESESTEAK SANDWICHES



Blue Cheesesteak Sandwiches image

Blue cheese provides a simple addition to a hearty grilled steak sandwich that's ready in 45 minutes - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 9

4 tablespoons vegetable oil
2 large onions, thinly sliced (2 cups)
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon freshly ground pepper
4 oz blue cheese, crumbled (1 cup)
1/3 cup mayonnaise or salad dressing
1 beef flank steak, 3/4 to 1 inch thick (1 lb)
4 demi French baguette rolls (5 to 6 inches), cut in half horizontally

Steps:

  • In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add onions; cook, stirring occasionally, 10 to 12 minutes or until deep golden brown. Add vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 1 minute longer or until liquid has evaporated. Remove from heat; set aside.
  • In small bowl, mix cheese, mayonnaise and remaining 1/4 teaspoon pepper. Set aside.
  • Heat gas or charcoal grill. Sprinkle steak with remaining 1/2 teaspoon of the salt and remaining 1/2 teaspoon of the pepper. Place steak on grill over medium-high heat. Cover grill; cook for 8- 10 minutes turning once for medium rare or until of desired doneness. Transfer steak to cutting board; let rest 10 minutes.
  • Lightly brush cut sides of rolls with remaining 2 tablespoons of the oil. Place rolls, cut side down, on grill rack. Cook 1 to 2 minutes or until golden.
  • Thinly slice steak across grain on the diagonal. Divide steak among bottom halves of rolls; top each with one-fourth of the onions. Spread cut sides of baguette tops with cheese mixture; place on top of onions. Serve immediately.

Nutrition Facts : Calories 850, Carbohydrate 64 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 4 g, Protein 51 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1750 mg, Sugar 12 g, TransFat 1 g

WEST 52ND STREET STEAK SANDWICH



West 52nd Street Steak Sandwich image

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 6 sandwiches

Number Of Ingredients 11

1-1/2 pounds grilled medium-rare steak, preferably strip, Porterhouse, or hanger
3/4 pound Saga blue cheese
6 crusty rolls, such as Portuguese or country sourdough, split in half lengthwise
1/3 cup Dijon mustard
Kosher salt and freshly ground black pepper, to taste
ROASTED SHALLOTS (recipe follows), roughly chopped
4-1/2 cups loosely packed watercress, washed and dried
18 shallots (about 1 3/4 pounds), unpeeled
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt, plus more to taste
Freshly ground black pepper

Steps:

  • Preheat a broiler. Slice the steak into 1/4-inch thick slices. Slice the cheese into 12 pieces. Set the rolls, cut side-up on a baking sheet and toast under the broiler. Set the tops of the rolls aside.
  • Slather the bottom halves of the rolls with half the mustard and top with the slices of steak, overlapping them slightly. Season with salt and pepper. Cover with 2 slices of cheese. Broil the open-faced sandwiches until the cheese is lightly browned and melted, about 1 minute.
  • Transfer the sandwiches to the work surface. Top each sandwich with an equal portion of the roasted shallots and about 3/4 cup of the watercress. Slather the tops of the rolls with the remaining mustard and cover the sandwiches. Slice the sandwiches in half crosswise. Serve immediately.
  • Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with the oil and salt, and season generously with pepper. Transfer to an aluminum foil-lined baking sheet and spread out in a single layer. Bake until the shallots? skins are somewhat charred and crispy and the flesh is very tender, about 40 minutes. Remove from the oven and allow to cool slightly.
  • Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve with roasted beef, chicken, or on steak sandwiches.

CAST IRON STEAK FILETS WITH ROASTED SHALLOTS



Cast Iron Steak Filets with Roasted Shallots image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
2 large shallots
2 large cloves garlic
Four 6-ounce beef filets, room temperature
2 tablespoons plus 2 teaspoons Worcestershire sauce
4 tablespoons canola oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Toss the shallots and garlic with 1 tablespoon of the olive oil to coat and wrap in aluminum foil. Roast until the shallots are soft and the garlic is golden, about 30 minutes. Cool and chop.
  • Heat a large cast iron skillet over medium-high heat. While pan is heating, coat the filets on all sides with 2 tablespoons Worcestershire sauce, 2 tablespoons canola oil, salt and pepper. Add the remaining 2 tablespoons canola oil to the pan and tilt to fully coat the bottom. Add the filets and cook until a crust forms on the bottom, 3 minutes. Flip and let cook on the other side for 4 more minutes. Transfer the skillet to the oven and cook until a meat thermometer inserted in the center of the filets reads 130 degrees F for medium-rare, 4 to 5 minutes.
  • Transfer the filets to a serving platter. Put the skillet over medium-low heat, add the remaining 1 tablespoon olive oil, the remaining 2 teaspoons Worcestershire sauce and the chopped shallots and garlic. Cook, stirring occasionally, until warmed through and coated with the liquid in the pan, 1 to 2 minutes. Spoon over the filets and serve.

PARISIAN STEAK AND CHEESE CROISSANT SANDWICHES



Parisian Steak and Cheese Croissant Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 7

4 (4-ounce) beef fillet steaks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
4 croissants
6 ounces Brie cheese, cut into 1/2-inch slices, at room temperature
2 cups arugula
1 cup (about 4 ounces) jarred roasted red bell peppers, thinly sliced

Steps:

  • Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices.
  • Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves. Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately.

WEST 52ND STREET STEAK SANDWICH



West 52nd Street Steak Sandwich image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 6 sandwiches

Number Of Ingredients 11

6 crusty rolls, such as a Portuguese or country sourdough, split in half lengthwise
1/3 cup Dijon mustard
1 1/2 pounds grilled medium-rare steak, preferably from porterhouse, hanger, or ribeye, thinly sliced
Kosher salt and freshly ground black pepper
3/4 pound Saga blue cheese, cut into 12 slices
ROASTED SHALLOTS, roughly chopped, recipe follows
4 cups loosely packed watercress, washed and dried
18 shallots (about 1 3/4 pounds), unpeeled
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt, plus more
Freshly ground black pepper

Steps:

  • Toast the rolls, split side-up, under a broiler.
  • Transfer the rolls to a work surface. Using a knife, slather the bottom half of each roll with some of the mustard and top with slices of the beef, overlapping the meat slightly. Season with salt and pepper to taste. Cover each portion of meat with 2 slices of cheese. Broil until the cheese is lightly browned and melted, about 1 minute.
  • Transfer the open-faced sandwiches to the work surface. Top each sandwich with 1/6 of the roasted shallots and the watercress. Slather the roll tops with the remaining mustard and cover the sandwiches. Slice the sandwiches in half crosswise.
  • Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with oil, and the salt and season with pepper to taste. Transfer to an aluminum foil-lined baking sheet and arrange in a single layer. Bake until the shallot skins are somewhat charred and crispy and the shallots are very tender, about 40 minutes. Remove from the oven and allow to cool slightly.
  • Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve warm or at room temperature.

GRILLED BEEF & BLUE CHEESE SANDWICHES



Grilled Beef & Blue Cheese Sandwiches image

Roast beef, red onion and blue cheese really amp up this deluxe grilled sandwich. If you like a little heat, mix some horseradish into the spread. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 6

2 ounces cream cheese, softened
2 ounces crumbled blue cheese
8 slices sourdough bread
3/4 pound thinly sliced deli roast beef
1/2 small red onion, thinly sliced
1/4 cup olive oil

Steps:

  • In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices., Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.

Nutrition Facts : Calories 471 calories, Fat 27g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 1021mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

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