Flying Steak Sandwich Food

FLYING STEAK SANDWICH

Steps:

• Pigeon gets a bad rap, but good wild country birds (not the mangy kind you see wandering around cities!) produce one of the most delicious and underrated meats in the world (as long as it's cooked medium rare). In the past, I've seared pigeon breast, put it inside some lovely bread and had people tell me it's the best steak sandwich they've ever had! So here's how it's done ... This makes a brilliant casual lunch, dinner or snack with a nice salad.
• Turn the oven to 180°C/350°F/gas 4. Put the onions into a large pan on a medium low heat and add a lug of olive oil, a pinch of sea salt and white pepper, the sugar and the thyme leaves. Put the lid on and cook for 30 minutes, stirring occasionally. After this time, remove the lid, turn the heat up to high and give the onions a good stir, then add the vinegar and stir again. Leave the lid off and continue to cook down until the onions are really sticky and slightly golden. Keep your eye on them.
• Put the ciabatta into the hot oven. Heat a large non-stick pan on a high heat. Finely chop the rosemary leaves and put them into a mixing bowl. Add the pigeon breasts, drizzle over some olive oil, season with salt and pepper and grate over a few scrapings of nutmeg. Toss the pigeon until coated. Once the pan is really hot, add a lug of olive oil and the bay leaves and put in the breasts, skin side down so they crisp up nicely. Cook for around 2½ minutes on the skin side and 1 minute on the other side for tender and blushing medium- rare meat, which trust me is what you want - anything over that and it will be tough and boring. As you remove the pan from the heat, shake in a few good drizzles of Worcestershire sauce, then toss the meat in the juices. Move to a board and slice thinly at an angle.
• Get the warm bread out of the oven, open it out with a serrated knife, put it on a nice board and spread as much mustard as you dare on one side (be confident - you can spread a little butter on if you want, but I don't because the meat juices are enough). Put big pinches of watercress and those sticky onions down one side. Arrange the slices of pigeon around the sandwich, then dollop small amounts of cottage cheese in and around the meat. Push the top of the sandwich down and hold it for a couple of seconds so it sucks up all those juices. You can stab a knife through the sandwich to hold it together when you take it to the table. Serve next to a pint of good British ale.

PHILLY CHEESE STEAK SANDWICH

Steps:

• Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.
• Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

STEAK SANDWICH

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

ULTIMATE STEAK SANDWICH

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
• Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
• Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
• Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

EASY STEAK SANDWICH

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.

GRILLED STEAK SANDWICH

Steps:

• Cut steak into 6 pieces and sprinkle generously with tenderizer, piercing with a fork.
• Grease lightly and preheat griddle to 400 degrees.
• Grill meat 2 to 3 minutes on each side; pepper to taste.
• MAKE SAUCE by combining the butter through the salt and heating.
• Toast the bread.
• TO SERVE; dip one side of the toast, using a fork, quickly into the sauce; top with the steak and spoon the remaining sauce on the steaks.