Grilled Italiano Steak Sandwiches Food

ITALIAN STEAK SANDWICH

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.

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.

ITALIAN STEAK SANDWICHES

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through. Place beef slices on rolls; drizzle with broth mixture. Top with cheese. Freeze option: Freeze cooled meat mixture and juices in freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

GRILLED ITALIAN SANDWICHES

Steps:

• In a large skillet, saute peppers in oil just until tender. Sprinkle with salt and pepper. Meanwhile, in a small bowl, combine the butter, mustard, chives, garlic and pepper flakes., Cut bread into 1/2-in. slices, leaving slices attached at the bottom. Cut loaf through the two center slices, separating loaf into two halves. Cut off and discard end slices. Place each loaf on heavy-duty foil coated with cooking spray. Spread butter mixture between every other slice. Alongside buttered slices, insert cheese, meat and peppers, using provolone cheese and salami in one loaf and cheddar cheese and roast beef in the other., Wrap each loaf tightly in foil; place on grill rack. Grill, covered, over indirect medium heat for 8-10 minutes or until cheese is melted. Using a serrated knife, separate sandwiches.

GRILLED ITALIANO STEAK SANDWICHES

Steps:

• In a large self closing bag, combine vinegar, vegetable oil and Club House Italiano Signature Blend. Add flank steak and marinate for 2 hours or overnight in refrigerator.
• Remove steak from marinade; discard marinade. Grill to desired doneness. Slice thinly and place on bread. Garnish with sliced tomatoes, onions, olives and lettuce if desired.
• Test Kitchen Tip: For the best result use flank steak or sirloin steak.

ITALIAN STEAK SANDWICHES

Steps:

• With a small amount of olive oil heated on medium high, saute mushrooms and onions until soft. Stir in peppers. Place in a bowl and keep warm.
• Divide shaved beef into two portions and shape generally into same shape as grinder roll.
• Meanwhile toast grinder rolls.
• In same skillet as mushrooms were cooked heat a little more olive oil. Place two meat portions in hot skillet and brown. Flip over and immediately place cheese on each meat portion. Heat until cheese is melted.
• Using spatula remove meat from skillet and place cheese side down in grinder rolls. Top with mushroom, onion, and pepper mixture.
• Can top sandwich with lettuce, tomato, mayo, etc.

ITALIAN STEAK SANDWICHES

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

ITALIAN STEAK SANDWICH

Steps:

• Melt the butter in a skillet.
• Saute the green pepper, onion, and mushrooms in the melted butter.
• Add spaghetti sauce until the mixture is well coated and warm.
• In separate skillet, fry the Steak Ums.
• Be sure to drain the grease.
• Mix the Steak Ums and Sauce mixture together.
• Spoon onto a hoagie roll and top with mozarella cheese.
• Microwave to melt the cheese, if necessary.

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.

GRILLED THAI STEAK SANDWICHES

Steps:

• Drain pineapple slices; reserve 1/2 cup juice.
• Combine reserved juice, soy sauce, garlic, ginger and pepper in a large, shallow, non-metallic dish. Add steak, turning to coat all sides. Cover and marinate 15 minutes in refrigerator.
• Grill or broil steak, brushing occasionally with reserved marinade, 9 to 10 minutes on each side or until meat is desired doneness. Add pineapple slices the last 10 to 15 minutes of grilling, or until golden brown. Discard any remaining marinade. Cut steak into thin slices.
• Spread mayonnaise evenly over rolls. Evenly layer bottom halves of rolls with steak, cucumber, pineapple slices and cilantro. Place top halves over layer halves.