Italian Steak Sandwich Food

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ITALIAN STEAK SANDWICH



Italian Steak Sandwich image

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

1 pound frozen beef sandwich steaks, thawed
4 teaspoons canola oil, divided
1 medium sweet onion, chopped
3/4 cup julienned green pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped dill pickles
1/2 cup Italian salad dressing
1/2 cup chopped fresh tomato
1/4 cup chopped red onion
5 hard rolls, split
2 cups shredded part-skim mozzarella cheese

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



Italian Steak Sandwiches image

My sister came up with these quick sandwiches that use minced garlic and other seasonings to bring pizzazz to deli roast beef. Add some carrot sticks or a tomato salad for a fantastic lunch in no time. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons olive oil
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/2 pound sliced deli roast beef
1/2 cup beef broth
2 tablespoons red wine or additional beef broth
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
4 sandwich rolls, split
4 slices provolone cheese

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.

Nutrition Facts : Calories 440 calories, Fat 20g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 1261mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

ITALIAN GRILLED STEAK SANDWICH



Italian Grilled Steak Sandwich image

If you need to feed a hungry crowd you can't go wrong with steak sandwiches. They're easy to make and rich with the flavors of Italy. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1/2 cup reduced-sodium teriyaki sauce
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 beef flank steak (1 pound)
1 round loaf Italian bread (about 2 pounds), unsliced
4 plum tomatoes, chopped
4 green onions, thinly sliced
1/4 cup Greek olives, coarsely chopped
1/4 cup sliced pepperoni
1 tablespoon thinly sliced fresh basil leaves
2 tablespoons plus 1/4 cup prepared Italian salad dressing, divided
2 cups fresh arugula

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



Italian Steak Sandwiches image

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

1 tablespoon butter or margarine
1 medium onion, thinly sliced
4 beef cube steaks (6 oz each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup basil pesto
4 kaiser rolls, split (toasted in oven if desired)
4 slices (about 3/4 oz each) mozzarella cheese
1 medium tomato, thinly sliced

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 STEAK SANDWICHES



Italian Steak Sandwiches image

Make and share this Italian Steak Sandwiches recipe from Food.com.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1/2-3/4 lb shaved beef
1/2 lb fresh mushrooms, sliced
1 onion, thinly sliced
1/3 cup hot italian pepper, chopped
1/4 lb provolone cheese, sliced and divided into two portions
olive oil
2 grinder rolls
mayonnaise
lettuce
tomatoes

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.

Nutrition Facts : Calories 1179, Fat 98.5, SaturatedFat 43.6, Cholesterol 151.7, Sodium 846.6, Carbohydrate 40.1, Fiber 3.4, Sugar 5.9, Protein 33.7

ITALIAN BEEF SANDWICHES



Italian Beef Sandwiches image

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

1/2 cup shredded carrots
1/2 cup sliced pepperoncini
1/4 cup sliced pickled jalapeños
1/4 cup sliced roasted red peppers
1 tablespoon olive oil
1 tablespoon pepperoncini liquid
1/2 teaspoon garlic powder
Freshly ground black pepper
2 pounds sirloin steak, trimmed of excess fat and frozen for 10 to 15 minutes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 teaspoons Italian seasoning
2 garlic cloves, minced
1 1/2 cups low-sodium beef broth
1 1/2 tablespoons balsamic vinegar
4 hero rolls, split
12 slices provolone

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.

ITALIAN STEAK SANDWICH



Italian Steak Sandwich image

This is an easy and tasty sandwich to make on a cool evening or for entertaining. It's easy to make ahead of time and warm up later.

Provided by LeAnne Conaway

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

12 steak, ums
1 green pepper, cut in slices
1 small onion, cut in slices
1 can mushroom
2 cups spaghetti sauce
1 tablespoon butter
3 cups shredded mozzarella cheese, cheeze
6 hoagie rolls

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.

Nutrition Facts : Calories 426.9, Fat 19, SaturatedFat 9.2, Cholesterol 49.3, Sodium 1077.6, Carbohydrate 43.4, Fiber 2.3, Sugar 10.3, Protein 20.6

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