ITALIAN STEAK SANDWICH
My husband created these sandwiches years ago, when we had just begun dating. He fixed them for my family, and we were hooked.-Julie Tullos, Clinton, Mississippi
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the steaks in 2 teaspoons oil in batches over medium heat for 3-4 minutes or until no longer pink. Meanwhile, in another skillet, saute the sweet onion and green pepper in remaining oil until tender; sprinkle with salt and pepper. , In a small bowl, combine the pickles, salad dressing, tomato and red onion; set aside., Place the roll tops, cut side up, on a baking sheet. Sprinkle with cheese. Broil 4 in. from the heat for 2 minutes or until cheese is melted. Place a steak on each roll bottom; top with onion mixture and pickle mixture. Replace roll tops.
Nutrition Facts : Calories 721 calories, Fat 49g fat (18g saturated fat), Cholesterol 100mg cholesterol, Sodium 1433mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 3g fiber), Protein 30g protein.
ITALIAN STEAK SANDWICHES
Embellish steak sandwiches Italian style, with pesto, sliced tomatoes and mozzarella.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion in butter 3 to 4 minutes, stirring frequently, until tender; push to side of skillet.
- Add beef steaks to skillet; sprinkle with salt and pepper. Cook 5 to 8 minutes, turning once, for medium doneness (160°F).
- Spread pesto on cut sides of buns. Layer steaks, cheese, onion and tomato in buns.
Nutrition Facts : Calories 580, Carbohydrate 32 g, Cholesterol 120 mg, Fiber 3 g, Protein 49 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 930 mg, Sugar 3 g, TransFat 1 1/2 g
ITALIAN GRILLED STEAK SANDWICH
Steps:
- Place first 4 ingredients in a large bowl or shallow dish. Add steak and turn to coat. Refrigerate, covered, 8 hours or overnight., Remove steak, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Cool completely., Cut bread loaf horizontally in half. Hollow out both halves, leaving a 1/2-in. shell (save removed bread for another use). Cut steak across the grain into thin slices. In a bowl, toss tomatoes with green onions, olives, pepperoni, basil and 2 tablespoons dressing. In another bowl, toss arugula with remaining dressing. , Place half the arugula in bread bottom. Layer with steak, tomato mixture and remaining arugula; replace top. Wrap in foil; refrigerate at least 1 hour. Cut into wedges to serve.
Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
ITALIAN STEAK SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring occasionally, until soft, about 3 more minutes. Season with salt and pepper, transfer to a large bowl and set aside.
- Lightly pound the steak between 2 sheets of plastic wrap until about 1/8 inch thick. Heat the remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add the steak in batches and cook until browned, about 30 seconds per side; season with salt and pepper. Transfer the steak to the bowl with the onion and garlic. Add the parsley and giardiniera brine and toss to coat. Drizzle the cut sides of the rolls with olive oil. Pile the steak and onion mixture on the roll bottoms and top with the giardiniera and provolone. Cover with the roll tops. Serve with hot sauce, if desired.
- Photograph by Antonis Achilleos
Nutrition Facts : Calories 891, Fat 66 grams, SaturatedFat 24 grams, Cholesterol 137 milligrams, Sodium 699 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 38 grams
ITALIAN BEEF SANDWICHES
Giardiniera is an Italian relish of pickled vegetables; in the US, it is very popular in Chicago. Ree's recipe here is a quick version which she serves on sandwiches.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
- For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
- Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
- Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.
WIMPIES
The best "sloppy joe's" I've ever tasted. The original recipe I got from another website, but made some changes.
Provided by Mary in OR
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef and drain.
- Combine remaining ingredients bring to boil, add beef, reduce heat and simmer for 30 minutes.
- Serve over toasted hamburger buns, open face style.
Nutrition Facts : Calories 427.5, Fat 24.2, SaturatedFat 7.6, Cholesterol 77.1, Sodium 901, Carbohydrate 31.5, Fiber 1.7, Sugar 24.8, Protein 23
WHIMPIES
This is my Mom's recipe and she's the best cook in the world. This is a family favorite and freezes well too!
Provided by Cheryl Butchko
Categories Main Dish Recipes Sandwich Recipes Beef
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Heat the oil in a large pot over medium heat. Stir in the celery, onion, green bell pepper, and garlic. Cook and stir until the vegetables have softened, about 5 minutes. Add the ground beef, increase the heat to medium-high, and stir until crumbly and browned, about 10 minutes.
- Stir in the ketchup, chili sauce, water, parsley, vinegar, brown sugar, salt, pepper, mustard powder, chili powder, paprika, and Worcestershire sauce. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 21.7 g, Cholesterol 68.8 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 1177.8 mg, Sugar 14 g
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