GRILLED BEEF & BLUE CHEESE SANDWICHES
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
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.
CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES
This fast favorite hits the spot when we're short on time. Roast beef, cheese, and sauteed onion, green pepper and mushrooms are sandwiched between slices of sourdough bread, then toasted on a griddle to buttery perfection. &Mdash; Jolie Goddard, Elko, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.
Nutrition Facts : Calories 825 calories, Fat 60g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 1540mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.
GRILLED PORTOBELLO, BLUE CHEESE AND CARAMELIZED ONION HOAGIE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
- For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
- For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
- Heat a grill pan over medium-high heat.
- Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
- For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.
GRILLED BEEF SANDWICH WITH CARAMELIZED ONIONS AND BLUE CHEESE HO
Make and share this Grilled Beef Sandwich With Caramelized Onions and Blue Cheese Ho recipe from Food.com.
Provided by EmilysMommy
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the sour cream, mustard, horseradish, salt and pepper.
- Stir in blue cheese. Set aside.
- Meanwhile, heat a medium skillet over medium high heat.
- Add the oil, then the onions.
- Season lightly with salt and pepper.
- Saute until very tender and golden, stirring often.
- To make the sandwiches, split the rolls in half.
- Place beef slices on bottom half.
- Top with some onions, then some sauce.
- Top with the other half of the roll.
- Wrap in paper towels and heat in microwave 45 seconds or until meat is warm.
- If desired, remove the top roll and garnish with greens and/or additional blue cheese. Serve immediately.
- Note: If using freshly grilled steak, omit microwave heating and just heat the rolls.
Nutrition Facts : Calories 421.7, Fat 23.5, SaturatedFat 10.3, Cholesterol 33.9, Sodium 748, Carbohydrate 39.9, Fiber 2.4, Sugar 4.6, Protein 13.4
TOASTED BLUE CHEESE AND CARAMELIZED ONION SANDWICHES
Categories Sandwich Cheese Onion Appetizer Sauté Blue Cheese Raisin Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 24 wedges
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Add onions; cook until just beginning to color, stirring often, about 20 minutes. Add sugar and cook until onions are deep golden brown and very soft, stirring occasionally, about 25 minutes. Remove from heat. Mix in vinegar and raisins. Season caramelized onions to taste with salt and pepper. Cool. (Can be made 3 days ahead. Cover and refrigerate.)
- Arrange 4 bread slices on work surface. Top with cheese, dividing equally. Top each with 1/4 cup caramelized onions. Top with remaining bread slices to form 4 sandwiches. Spread half of butter over tops of sandwiches. Heat heavy large skillet over medium heat. Add sandwiches, buttered side down. Spread remaining butter over tops of bread. Partially cover and cook until bottoms are brown, about 3 minutes. Turn sandwiches over. Cook until second sides brown, about 3 minutes. Transfer to cutting board. Cut each sandwich into 6 wedges.
GRILLED ROAST BEEF SANDWICHES
"I first tasted a memorable combination of roast beef and green chilies at a local cafe," writes Karen Ledbetter from Fort Collins, Colorado. "In this recipe, the chilies give the quick grilled sandwich a little bite. It's simple and delicious."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a small bowl,combine the chilies, mayonnaise and mustard; spread about 1 tablespoon on one side of each slice of bread. Top one side of each of five slices of bread with 1 slice of cheese and 2 slices of beef. Cover with remaining bread. , Butter the outsides of bread. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted. Serve with salsa if desired.
Nutrition Facts :
PASTA WITH CARAMELIZED ONIONS & BLUE CHEESE (MOOSEWOOD)
Make and share this Pasta With Caramelized Onions & Blue Cheese (Moosewood) recipe from Food.com.
Provided by Cherry Tart
Categories Pasta Shells
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta until al dente.
- Heat oil in a 12-14 inch skillet at medium heat.
- Add onions, salt and pepper.
- Cook until lightly caramelized (golden brown color).
- Add wine, broth or water.
- Cook on low heat, stirring occasionally. Remove from heat when pasta is done.
- Dip out a cup of the pasta cooking water, then drain pasta.
- Place pasta in your serving dish.
- Toss in onion mixture and blue cheese, until the pasta is coated.
- Use a bit of the cooking water that you saved to "wash" the remaining onion mixture from your pan. Add the mixture to the pasta. Add more cooking water to the pasta if it seems dry.
- Serve hot.
Nutrition Facts : Calories 692.4, Fat 15, SaturatedFat 7.2, Cholesterol 25.3, Sodium 1070.2, Carbohydrate 109.2, Fiber 7.8, Sugar 13.7, Protein 24.8
A.1. ROAST BEEF, CHEDDAR, AND CARAMELIZED ONION GRILLED CHEESE
Here's a grilled cheese sandwich the way a good steakhouse might make it: with caramelized onions, roast beef and extra sharp cheddar cheese.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- Butter outside of bread slices, spread inside of each slice of bread with 2 tbsp A1 Sauce. Top one slice with ¼ lb of the roast beef, followed by 4 tbsp caramelized onions, and then finally ½ cup of shredded cheddar cheese. Top with other slice of bread, and repeat to make four sandwiches.
- Spray a large skillet with cooking spray and heat over medium heat. Carefully place one sandwich (or two if you can fit them) in the hot skillet, brown on one side (about 60 seconds), flip, press slightly, and brown on other side (another 30-60 seconds). Repeat with rest of sandwiches. Cut on diagonal. Dig in!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRILLED BEEF TENDERLOIN SANDWICHES
My daughter shared these hearty sandwiches with me, and I think they're a savory melt-in-your-mouth treat. The sweet-sour onions and mushrooms are perfect over the tender beef and lip-smacking garlic mayonnaise. -Ruth Lee of Troy, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Combine the first 4 ingredients; rub over meat. Refrigerate for 2 hours. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic. Brush with oil. , Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze garlic into food processor; add mayonnaise and yogurt. Process until smooth; chill., In a large nonstick skillet, heat olive oil and saute onion for 5 minutes. Reduce heat; cook and stir for 10-12 minutes or until onion is golden. Add mushrooms; cook and stir until tender. Add next 4 ingredients; cook until reduced slightly, Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before cutting into 4 slices., Serve warm on bread with garlic mayonnaise, arugula and onion mixture.
Nutrition Facts : Calories 418 calories, Fat 15g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 702mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
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- In a large Dutch oven or heavy-bottomed skillet over medium-low heat, add the oil and butter and heat until melted. Add the onions, breaking up the rings and toss to coat the onions completely. Allow the onions to cook, without a lid, stirring every 2-3 minutes. Allow the onions to cook for about 10 minutes until you see some browning. Sprinkle the onions with the brown sugar and toss to combine. Continue to cook the onions another 15 minutes or so, stirring occasionally, allowing them to get very brown, you may need to reduce the heat to prevent burning.
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