GRILLED STEAK SANDWICH WITH MUSHROOMS AND CARAMELIZED ONIONS
this tasty grilled steak sandwich can be made during bbqs or using a home griller or toaster oven. left over bbq steaks can also be used while just topping it with the grilled mushrooms and caramelized onions.
Provided by Pneuma
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- for the onions, heat oil, add onions and cook for 15 mins or until soft.
- add water, brown sugar, vinegar and simmer until water has nearly evaporated adding the butter last,turning off the heat and stirring it.
- for the steak, brush both sides with oil and add a bit of steak seasoning, grilling it for 2-3 mins on each side.
- grill the mushrooms too for 2 minutes and cut into slices.
- then, toast the bread adding the grilled steak and top with caramelized onions and mushrooms.
- repeat with others and serve with french fries or chips.
- best served warm.
Nutrition Facts : Calories 538.3, Fat 35.6, SaturatedFat 15.1, Cholesterol 70.3, Sodium 566.9, Carbohydrate 39.9, Fiber 4.8, Sugar 8.4, Protein 15.8
GAME-DAY STEAK SANDWICHES WITH MUSHROOMS, ONIONS AND GRUYERE
Steps:
- If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and refrigerate for a few hours or overnight.
- When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes.
- While the steak cooks and rests, slice the onions thinly into half moons. Slice the mushrooms very thinly. Heat a large skillet over high heat. Add 1/2 cup of oil. Once the oil is hot, add the onions and cook, stirring frequently, until lightly caramelized. Add the mushrooms. Turn the heat down to medium and continue to cook until the liquid from the mushrooms has evaporated, about 10 minutes. Season with salt and pepper.
- Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
- Stir the mayonnaise and mustard together in a small bowl. Set aside.
- To assemble the sandwiches, thinly slice the steak against the grain. Place a dollop of the mayonnaise mixture on both halves of the toasted ciabatta loaf or rolls and spread evenly. Layer the sliced Gruyere on the top half of the ciabatta. (If you want melted cheese, place the Gruyere-topped ciabatta under a preheated broiler for a minute or two.) Layer the sliced steak on the bottom half of bread. Next, top the steak with the mushrooms and onions. Close the sandwich with the top half of ciabatta, slice and serve.
- Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.
LEFTOVER STEAK SANDWICH WITH ONIONS AND MUSHROOMS
This is a delicious sandwich and a great way to use up leftover steak --- I really don't even bother measuring out the exact amounts, the amounts I have listed I think are pretty close to what I use when I make this sandwich, you may adjust the ingredient amounts to suit taste, and to save some time you can fry the onions and mushroom/garlic mixture well in advance --- it's not really necessary to brown the bread, I like to do so as I find it makes a difference to the taste of the sandwich, serving size is only estimated --- this is delicious!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Butter each large half of the bread then, the place under the broiler for a couple of minutes to brown lightly or until slightly crisp.
- In a large skillet cook the onions in the butter and oil over medium heat, stirring occasionally until the onions are crisp and golden, season with salt and black pepper; transfer to a paper towel using a slotted spoon.
- Add in more butter and/or oil to the skillet if desired and add in the sliced mushrooms and garlic; sauté until the mushrooms loose their moisture and are lightly browned; transfer mushroom/garlic mixture to a bowl.
- To the same skillet add in the beef broth, Worcestershire sauce and black pepper, stirring with a wooden spoon to deglaze the skillet, scraping up any browned bits from bottom of the skillet.
- Add in whipping cream, ketchup and mustard; simmer over low heat for about 2-3 minutes.
- Add in the beef slices and mushroom/garlic mixture, stirring until heated through, simmer over low heat for about 3 minutes (or more if desired) stirring occasionally.
- On the bottom half of the browned bread place sliced cheese, then green pepper rings, then steak/gravy mixture.
- Season with black pepper and then top with browned onions.
- Top with the remaining bread, the cut into serving size pieces.
Nutrition Facts : Calories 699.2, Fat 27.4, SaturatedFat 10.5, Cholesterol 120.3, Sodium 1063.5, Carbohydrate 66.9, Fiber 5.4, Sugar 12.9, Protein 47
STEAK SANDWICHES WITH CRISPY ONIONS
This is a great way to use up leftover beef. I've never been able to get the onions crispy, they turn out more like caramelized onions. But still very good. From Gourmet magazine.
Provided by lazyme
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet cook the onions in the butter and the oil over moderate heat, stirring occasionally, until they are crisp and golden and transfer them with a slotted spoon to paper towels to drain.
- In the fat remaining in the skillet cook the mushrooms and the garlic over moderately low heat, stirring occasionally, until the mushrooms begin to turn brown and transfer the mixture to a plate.
- Add the broth to the skillet and deglaze the skillet, scraping up the brown bits.
- Add the cream, the ketchup, the Worcestershire sauce, and the mustard and stir in the mushroom mixture and the steak slices.
- Divide the steak mixture among the bottom bread pieces, sprinkle it with some of the onions, and top the onions with the remaining bread pieces.
Nutrition Facts : Calories 626.2, Fat 35.8, SaturatedFat 14.6, Cholesterol 100.2, Sodium 812.3, Carbohydrate 46.5, Fiber 2.8, Sugar 5.8, Protein 28.8
SENSATIONAL STEAK SANDWICH
If you are looking for an outstanding, easy to make sandwich, then this is the recipe for you.
Provided by SEEASTAR
Categories Main Dish Recipes Sandwich Recipes Beef
Time 4h50m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
- In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
- Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.
- Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.
Nutrition Facts : Calories 908.1 calories, Carbohydrate 78.8 g, Cholesterol 109.2 mg, Fat 40.6 g, Fiber 5.4 g, Protein 55.7 g, SaturatedFat 18.2 g, Sodium 2586.4 mg, Sugar 9.5 g
STEAK-LOVERS' LEFTOVERS (SANDWICHES)
Amazingly enough, there was a little bit of beef tenderloin left after Christmas dinner last year. Looking for a way to stretch less than a pound to make a full meal for 4, I found this recipe from the Feb., 1990, issue of Gourmet Magazine. Everyone just lapped it up! While the quality of meat is obviously a big factor, you can use anything from tenderloin to grilled flank steak to deli roast beef with acceptable results.
Provided by highcotton
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons butter and olive oil in large skillet over medium heat; add onions and cook, stirring occasionally, until golden.
- (Note: The original recipe says to cook until"golden and crispy". I've never managed to get them crispy, but they're delicious just caramelized.) Using a slotted spoon to allow excess oil to drip back into the skillet, remove onion slices to paper towels to drain.
- Reduce heat to moderately low and add mushrooms and garlic to skillet.
- Cook in remaining oil, stirring occasionally, until mushrooms begin to turn brown; transfer mixture to a small bowl.
- Pour broth into skillet and deglaze, using a wooden spoon to scrape up all the brown bits on the bottom of the pan.
- Add cream, catsup, worcestershire and mustard.
- (The recipe doesn't say to, but at this point I let it simmer a little while to reduce sauce and thicken a bit.) Cut bread loaf in half horizontally and butter each half lightly.
- Cut each half into 4 equal pieces and toast in oven, buttered side up.
- Stir sliced beef and mushroom mixture into sauce and heat thoroughly.
- Place beef slices on bottom slices of bread, spooning desired amount of sauce over each slice.
- Sprinkle caramelized onions over each sandwich and place other half of bread slices on top.
CROISSANT STEAK SANDWICHES WITH CARAMELIZED ONIONS AND HORSERADI
My family loves these sandwiches. We also make them with leftover flank steak, or any other leftover meat.
Provided by lazyme
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix mayonnaise and horseradish in small bowl to blend.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to work surface.
- Melt 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until dark brown, about 25 minutes. Add mushrooms; sauté until tender, about 5 minutes. Add broth; boil until juices are reduced to glaze, stirring occasionally, about 1 minute. Season onion mixture to taste with salt and pepper.
- Place 1 croissant bottom, cut side up, on each of 4 plates. Spread each with horseradish mayonnaise and top with 1/2 cup arugula. Thinly slice steaks and divide among croissants. Top with onion mixture. Spread remaining mayonnaise on cut side of croissant tops. Place tops on sandwiches.
Nutrition Facts : Calories 858.5, Fat 58.4, SaturatedFat 25.7, Cholesterol 187.6, Sodium 886.6, Carbohydrate 51.4, Fiber 5.2, Sugar 15.7, Protein 33.3
STEAK SANDWICHES WITH CRISPY ONIONS
Categories Sandwich Beef Onion Appetizer Quick & Easy Poker/Game Night Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a skillet cook the onions in the butter and the oil over moderate heat, stirring occasionally, until they are crisp and golden and transfer them with a slotted spoon to paper towels to drain. In the fat remaining in the skillet cook the mushrooms and the garlic over moderately low heat, stirring occasionally, until the mushrooms begin to turn brown and transfer the mixture to a plate. Add the broth to the skillet and deglaze the skillet, scraping up the brown bits. Add the cream, the ketchup, the Worcestershire sauce, and the mustard and stir in the mushroom mixture and the steak slices. Divide the steak mixture among the bottom bread pieces, sprinkle it with some of the onions, and top the onions with the remaining bread pieces.
MUSHROOM STEAK SANDWICHES
Quick to make, everyone loves it, stretches a 12 oz. steak to feed four. This is excellent for soup and sandwich night or with a tall ice cold drink while watching your favorite sport.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook steak in canola oil over medium-high heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Add 1 tablespoon soy sauce, salt and pepper; cook 1 minute longer. Remove from the pan and keep warm., In the same skillet, saute the mushrooms, onion and pepper in olive oil until tender. Stir in remaining soy sauce. Remove from the heat; add tomato. Spread mustard over rolls. Slice steak; place on rolls. Add mushroom mixture; replace tops.
Nutrition Facts : Calories 398 calories, Fat 12g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 1324mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.
ULTIMATE STEAK SANDWICH
Make the ultimate steak sandwich with tender and juicy steak and sauteed onions served on a toasted hard roll with garlic-Parmesan mayonnaise, provolone cheese and Italian seasoning. Don't forget to roll up your sleeves!
Provided by fotoe!78
Categories Main Dish Recipes Sandwich Recipes Beef
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 948.7 calories, Carbohydrate 27.7 g, Cholesterol 171.5 mg, Fat 62.9 g, Fiber 1.7 g, Protein 65.9 g, SaturatedFat 19.9 g, Sodium 1038.9 mg, Sugar 3 g
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- Steak ... Remove the steak from the refrigerator to take the chill off; and, season with the Montreal spice on both sides, rubbing it in. You can easily use a store bought brand, or make your own. Let the steak marinate as it comes to room temperature. Rather than slicing the steak first; I prefer to grill it whole, and then slice after it rests. Obviously, if using leftovers; simply slice, and toss with the onions and mushrooms the last minute to heat up.
- Steak ... You want to cook your steak first; as the mushrooms and onions don't take very long. An outside grill or grill pan is really the best way to cook this. Lightly brush the grill or pan with oil, and bring to medium high to high heat. Add the steak and cook on each side until you get nice char marks; flip and cook until you get the desired doneness. I prefer medium rare. Remove the steak to a cutting board to let it rest. Note: Different cuts will have different cooking times.
- Once the steak has rested cut in thin bite size pieces. I prefer this over long thin slices; just my preference. I find the sandwich easier to eat.
- Mushrooms and Onions ... Add the olive oil and butter to a saute pan and bring to medium heat. Add the mushrooms, onions, and garlic to a small pan, and saute until tender, stirring often (about 7 minutes). After 3-4 minutes of cooking, add 1 teaspoon of the worcestershire sauce (you can always add more), 2/3 of the broth, and a pinch of both salt and pepper. Continue to simmer on medium heat. If the pan gets a bit dry, add more of the broth. Re-season at the end of cooking with a bit more worcestershire sauce or salt and pepper, if needed.
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