DIP N' DUNK STEAK SANDWICHES
Something different to do with cube steaks. I'm not a big fan of cube steaks, but these really are very good and great if you are on a budget! If you are feeling really naughty, melt a slice of Swiss cheese on top.
Provided by hollyberry117
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, melt the butter over medium-high heat. Then gently, place all the steaks in the skillet in a single layer.
- Cook until the cubed steaks are golden brown, aprroximately three minutes each side. Season with salt and pepper.
- When the cubed steaks are done, transfer them to the work surface.
- For the gravy, drain the fat from the skillet. Pour water in the skillet and instant beef bouillon.
- Set the oven at 550 degrees Fahrenheit or at broil mode. Place buttered French bread or hamburger bun halves on the baking sheet.
- Sprinkle some garlic salt into the bread. Place the sheet into the broiler rack for about 4 inches from the heat.
- Toast the bread until crispy and golden brown.
- Sandwich the steaks over two toasted bread slices; cut in half.
- Pour the gravy in small bowls.
- The best part, each person can dunk the crispy cubed steak sandwich in the gravy.
Nutrition Facts : Calories 250.9, Fat 10.1, SaturatedFat 4.6, Cholesterol 54.8, Sodium 692.9, Carbohydrate 19.6, Fiber 1.1, Sugar 0.1, Protein 19.1
FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE
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.
STRIP STEAK SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the strip steak sandwiches: Heat 2 grill pans over high heat.
- Brush the onion slices on one side with oil and place them oiled-side down on the grill pans. Cook until grill marked, 3 to 4 minutes, then brush the tops with more oil, flip the slices and cook until grill marked on the other side, another 3 to 4 minutes. Set aside.
- Season the strip steaks on both sides with the lemon pepper, salt and black pepper. Grill for 2 minutes, flip and grill an additional 2 minutes for rare.
- Grill the rolls cut-side down until toasted, about 2 minutes.
- For the eggs: Heat a large nonstick skillet over medium heat and add the butter. Add all the eggs (or cook in batches if needed), sprinkle with salt and pepper and fry for 2 minutes. Flip the eggs and cook for 45 seconds.
- For the ancho mayo: Mix together the mayonnaise and chile powder in a small bowl
- Slather both sides of the rolls with some ancho mayo and top with a steak, some onions and an egg.
FRENCH DIP SANDWICHES
Thinly sliced marinated steak and sauteed onions come together in this classic sandwich perfect for dipping in a savory beefy jus.
Provided by Food Network Kitchen
Time 4h35m
Yield 4
Number Of Ingredients 11
Steps:
- Pierce the steak all over with a fork and place in a resealable plastic bag. Whisk together the tomato paste, balsamic vinegar, 1/2 cup of the beef broth and 2 tablespoons of the Worcestershire in a small bowl until smooth. Pour over the beef and add the thyme sprigs and smashed garlic. Seal the bag and press the meat so it is covered by the marinade. Marinate in the refrigerator for 4 to 6 hours.
- Preheat the broiler. Line the bottom of a broiler pan or rimmed baking sheet with heavy-duty aluminum foil. If using a baking sheet, place a rack over the foil.
- Remove the meat from the bag and discard the marinade. Pat the meat dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the remaining 1 1/2 cups beef broth into the bottom of the prepared pan and place the meat on top of the broiler pan or rack. Broil, turning once, until a thermometer inserted in the center registers about 125 degrees F, about 6 minutes per side for medium-rare. Let the meat rest on the rack for 5 minutes then transfer to a cutting board and let rest an additional 5 minutes. Reserve the juices in the bottom of the broiler pan or baking sheet.
- Meanwhile, heat the butter in a medium skillet over medium heat. Add the onions, chopped thyme and 1/4 teaspoon salt and cook, stirring, until the onions are very soft and lightly browned, about 10 minutes. Spoon into a bowl and set aside.
- Pour the reserved juices from the broiler pan and the remaining 2 tablespoons Worcestershire sauce into a small pot and cook over medium heat until hot.
- Thinly slice the meat against the grain and lightly season the slices with salt. Divide the sliced meat and sauteed onions among the hoagie rolls. Serve with the pan sauce on the side for dipping.
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.
PHILADELPHIA CHEESE STEAK SANDWICHES
Ask Philadelphians what their favorite food from back home is, and the cheese steak sandwich is sure to be mentioned. From Betty Crocker's "Healthy New Choices"
Provided by Messiejessie625
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. cook onions in skillet about 5 minutes, stirring frequently, until tender. Stir in beef; heat through.
- Set oven control to broil. Place rolls cut side up on cookie sheet; brush with dressing. Broil with tops 4 to 5 inches from heat for 2 minutes.
- Divide beef mixture among rolls. Top with cheese. Broil about 1 minutes or until cheese is melted. Serve immediately.
PORTUGUESE GARLIC STEAK SANDWICHES (PREGO NO PAO)
These steaks flavored with onions and red wine are called garlic "nailed" steaks because a small meat mallet is typically used to "nail" the garlic slices into the steak. If you like drama, go for it, but I usually just push the garlic in with my finger - it doesn't really stay in too well anyway. Regardless, this is an awesome way to enjoy your next steak sandwich. They're quick, satisfying and totally delicious.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Lay out steaks on a work surface and to be traditional,"nail" the garlic slices into the steak on both sides (about a clove per steak, more if you like).
- If this isn't your style, just push the garlic slices in with your finger.
- In about 1-1/2 tablespoons of butter, fry each steak for 3 to 4 minutes, turning once.
- Remove to a dish and reserve.
- To the skillet add the other 1-1/2 tablespoon butter and the sliced onion.
- Saute until onion is golden, then transfer onions to the same dish as the steaks and reserve.
- Pour the red wine into the skillet used to cook the steaks and onions; scrape up the browned bits and simmer over medium-high heat until liquid is reduced by about half (this doesn't take too long--).
- Return the steaks and onions to this skillet, season with salt and pepper, and cook another minute on both sides of steaks, until warmed through.
- Serve steaks and onions on warmed crusty sandwich rolls.
Nutrition Facts : Calories 694.3, Fat 49.9, SaturatedFat 24.5, Cholesterol 126.4, Sodium 1021.1, Carbohydrate 27.7, Fiber 1.8, Sugar 4.7, Protein 23.7
THE BEST PEPPER STEAK SANDWICHES
My mom got this recipe years ago from a restaurant in Sacramento. The flavor of the olive oil really stands out, so use the good stuff.
Provided by Cindy Starke
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the broiler or toaster oven.
- Heat the 3 tablespoons olive oil in a large skillet over medium-high heat. Add beef strips to brown.
- Add onion and pepper to beef. Saute until softened and brown around the edges, about 10 minutes.
- Add garlic. Cook for one minute more.
- Meanwhile, brush hoagie rolls with remaining olive oil and toast under the broiler.
- Pile meat mixture on rolls, and top with chopped tomatoes. Yum!
Nutrition Facts : Calories 323.7, Fat 18.3, SaturatedFat 2.5, Sodium 313.3, Carbohydrate 34, Fiber 2.3, Sugar 3.1, Protein 6.3
FLANK STEAK SANDWICHES
"My sister and I found this recipe 15 years ago, changed a few ingredients and made it our own," recalls Elizabeth Hiner of Chico, California. "Now, when family and friends hear we're making these sandwiches, they come running! It's a quick, healthy crowd-pleaser that goes great with summer."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the onion, wine, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a shallow dish; add steak, turn to coat and cover. Pour remaining marinade into another shallow dish resealable; add the peppers and onion, turn to coat and cover. Refrigerate both for 3 hours or overnight, turning occasionally., Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Drain and discard marinade from vegetables. Place in a grill basket. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently. , In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown. , Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately.
Nutrition Facts : Calories 479 calories, Fat 23g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 933mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
TOASTED STEAKHOUSE SANDWICH
Bring home the taste of Quiznos Steakhouse Dip Sandwich with my easy recipe. Recipe #128560 is used to make the "secret" sauce which gives the sandwich its satisfying and delicious taste. If you like Quiznos you'll like this!
Provided by Debs Recipes
Categories Lunch/Snacks
Time 10m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the au jus dipping sauce: Melt butter in saucepan; saute onions until tender; add flour and stir; add contents of gravy mix packet then gradually whisk in water; allow to simmer while you make the sandwich.
- Prepare the "secret" sauce: Stir together alfredo sauce, mayonnaise, and your choice of onion salt or garlic salt; slice french bread with one horizontal slice to make a top and a bottom half; spread "secret" sauce evenly over both pieces of sliced bread.
- Place the prepared sandwich halves (open-faced) upon a baking sheet under the oven broiler for about 1 minute until the sauce is bubbly and the edges of the bread barely start to brown; remove from oven.
- Arrange thin sliced roast beef over both sandwich halves then sprinkle evenly with shredded cheeses; broil for another minute (still open-faced) until cheese is bubbly all over and starting to brown; remove from oven.
- Put sandwich halves together and return to oven to lightly toast (very, very briefly only) top and bottom of sandwich; remove from oven and slice sandwich into 5 even servings; provide 1/3 cup au jus with each serving.
- NOTE: I usually make this sandwich using one large loaf of bakery french bread ~ You could go with smaller baguette buns if you want yours to taste AND look like the Quiznos Steakhouse Dip Sandwich.
Nutrition Facts : Calories 803, Fat 15.9, SaturatedFat 5.8, Cholesterol 52, Sodium 2594.8, Carbohydrate 124.8, Fiber 5, Sugar 6.2, Protein 40
EASY STEAK SANDWICH
I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
Provided by zigmondo
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
- Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
- Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.
Nutrition Facts : Calories 1195.6 calories, Carbohydrate 95.8 g, Cholesterol 222.4 mg, Fat 57.7 g, Fiber 5.8 g, Protein 74.3 g, SaturatedFat 32.2 g, Sodium 1972.1 mg, Sugar 9.5 g
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