STEAK AND ONION SANDWICHES
Minute steaks with caramelized onions are delicious on a toasted baguette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Slice onions into 1/2-inch thick rings. Heat 2 tablespoons olive oil in a large skillet over medium-high heat; cook onions until browned, tossing occasionally, 10 to 15 minutes. Season with salt and pepper; remove.
- Heat remaining tablespoon oil in same skillet over high heat. Season steaks with salt and pepper. Cook 30 seconds on each side; remove. Add Worcestershire sauce and 2 tablespoons water to skillet, scraping up browned bits with a wooden spoon. Return onions to skillet; toss.
- Sandwich steak and onions between toasted bread.
FRENCH ONION STEAK SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Generously season the steak with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the steak and cook until browned, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest.
- Pour off any excess fat from the skillet and reduce the heat to medium. Melt the butter in the skillet, then add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions start caramelizing, about 10 minutes. Stir in the chicken broth and cook until slightly reduced, about 5 minutes.
- Meanwhile, trim off any excess fat from the steak; thinly slice against the grain. Put the rolls cut-sides up on a baking sheet and broil until toasted, about 2 minutes.
- Remove the roll tops to a plate. Divide the onion mixture among the roll bottoms, top with the steak and sprinkle with the gruyere. Return to the broiler until the cheese is melted but not browned, 3 to 5 minutes. Top with the toasted roll tops and serve with the pickled vegetables.
Nutrition Facts : Calories 930, Fat 48 grams, SaturatedFat 22 grams, Cholesterol 180 milligrams, Sodium 1207 milligrams, Carbohydrate 60 grams, Fiber 5 grams, Protein 59 grams, Sugar 13 grams
OPEN-FACE STEAK AND ONION SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large pot over medium heat. Add the onions, 2 tablespoons water and a big pinch of salt. Cook, stirring occasionally and adding 1 more tablespoon water if needed, until the onions are caramelized, 15 to 20 minutes. Stir in 2 more tablespoons water and 1 tablespoon Worcestershire sauce. Slowly add the cheese, stirring to melt. Cover and keep warm.
- Meanwhile, combine the ketchup, mustard, steak sauce, mayonnaise, remaining 2 teaspoons Worcestershire sauce and a few grinds of pepper in a small bowl.
- Heat a large cast-iron skillet over high heat. Season the steak generously with salt and pepper. Add to the skillet and cook until well browned, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
- Toast the bread and spread with the remaining 1 tablespoon butter; divide among plates. Thinly slice the steak and pile on top of the bread. Drizzle with all but 2 tablespoons of the ketchup mixture and scatter the onions on top.
- Toss the reserved ketchup mixture with the watercress; season with salt and pepper. Serve with the sandwiches.
Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 17 grams, Cholesterol 162 milligrams, Sodium 1029 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 46 grams, Sugar 7 grams
NEXT-LEVEL STEAK & ONION SANDWICH
Focusing on awesome, sweet onions seriously takes the joy of a steak sandwich up a notch.
Provided by Jamie Oliver
Categories Mains Jamie's Comfort Food Beef Father's day St. George's Day British Bread
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness.
- Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds.
- Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes.
- Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
- Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through.
- Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking.
- Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.
- Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress.
- Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.
Nutrition Facts : Calories 553 calories, Fat 22.3 g fat, SaturatedFat 7.5 g saturated fat, Protein 31 g protein, Carbohydrate 60 g carbohydrate, Sugar 24.9 g sugar, Sodium 1.6 g salt, Fiber 3.6 g fibre
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
CARAMELIZED ONION STEAK SANDWICH
Make and share this Caramelized Onion Steak Sandwich recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Slice onion into very thin slices, separate rings; set aside.
- Slice steak, across the grain, into very thin slices, place in a zip lock bag, add cayenne pepper, Worcestershire sauce, oyster sauce and balsamic vinegar to zip lock bag.
- Squeeze out air and massage bag to distribute sauces and vinegar through steak; set aside.
- Meanwhile, in a large nonstick fry pan, heat oil over medium heat; cook onion, and garlic, stirring occasionally, until medium to dark brown caramelized; 10 to 15 minutes.
- Add steak strips with sauces, saute' til medium rare.
- Add beef stock or wine and deglaze pan.
- Simmer 5 minutes.
- Meanwhile, toast bread slices dark brown.
- Place 2 slices of toast on warm plate and cover with half the onion and meat mixture.
- Repeat on second plate.
STEAK SANDWICHES WITH CRISPY ONIONS
I created this steak sandwich recipe for my husband. Fried onions are a family favorite, and I thought it would be amazing to put them on a sandwich. The chimichurri-inspired mayo gives fabulous freshness and flavor. -Renee Seaman, Green Township, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut onion into 1/4-in. slices; separate into rings. Place in a large bowl or shallow dish. Add buttermilk; turn to coat. Refrigerate at least 4 hours or overnight., In a small bowl, combine cilantro, parsley, garlic, 1/2 teaspoon salt and pepper. Remove 2 tablespoons herb mixture; stir into mayonnaise. Refrigerate until serving. Stir 1/2 cup olive oil into remaining herb mixture. Reserve 2 tablespoons oil mixture for serving. Place remaining oil mixture in a large bowl or shallow dish. Add beef; turn to coat. Refrigerate at least 4 hours or overnight., Drain beef, discarding marinade. Grill beef, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness, 7-9 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain onion rings, discarding marinade. In a shallow dish, combine flour, taco seasoning and remaining 2 teaspoons salt. Roll onion rings in flour mixture. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry onion rings, a few at a time, until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels; keep warm., Remove steak to a cutting board; brush with reserved 2 tablespoons oil mixture. Brush bread with remaining 3 tablespoons olive oil. Grill bread over medium heat until toasted, 30-60 seconds on each side., Spread mayonnaise mixture over 1 side of each toast. Thinly slice steak. Top 6 slices of toast with steak, fried onions and, if desired, arugula and tomato slices. Top with remaining toast.
Nutrition Facts : Calories 930 calories, Fat 58g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1719mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 4g fiber), Protein 32g protein.
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.
STEAK SANDWICH WITH CARAMELIZED ONIONS AND BRIE
Tender and juicy steak sandwich with caramelized onions, creamy Brie cheese, and fig jam. An incredible flavor combination that's both easy and elegant!
Provided by Erin Clarke / Well Plated
Categories Appetizer Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Remove steak from the refrigerator and place on a plate. Season liberally with salt and pepper on both sides. Let come to room temperature while you caramelize the onions.
- Prepare the Dijon onions: Heat 1 tablespoon olive oil in a large sautee pan over medium high. Add the sliced red onions and 1/4 teaspoon kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes. Remove from heat and stir in the Dijon to evenly coat. Remove the onions to a plate or bowl, then gently wipe the skillet clean with a paper towel.
- Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium high. Once the oil is very hot and almost smoking, add the seasoned steaks. Do not crowd them-if your skillet is not large enough to easily accommodate both, cook them in batches. Sear the steaks for 1 minute on each side, then reduce the heat to low and cook the steak for about 6-8 minutes, turning once, until rare and a thermometer inserted in the center reaches 125 degrees F. Transfer to a plate and cover with foil. Let rest for 10 minutes, then slice into strips.
- Spread the melted butter onto the bottom of a 9x13-inch baking dish, using just enough to coat the pan. Lay the bottom of the buns in a single layer in the baking dish, then top with the arugula, steak slices, Brie, and the caramelized onions. Spread the inside of the top buns with about 2 teaspoons jam, then lay the buns on top to complete the sandwiches. Brush the bun tops with the remaining melted butter, then cover the pan with foil. Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and enjoy warm.
Nutrition Facts : ServingSize 1 (of 8), Calories 292 kcal, Carbohydrate 13 g, Protein 14 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 64 mg, Fiber 1 g, Sugar 8 g
STEAK & CARAMELISED ONION SANDWICH
The classic snack gets an update - perfect for a Saturday night on, or during barbecue season
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Put the grill on. Heat a little oil in a frying pan. Season both sides of the steaks with salt, then fry for 1-2 minutes on each side. Meanwhile, slice the ciabatta in half lengthways and grill the cut sides until golden.
- Drizzle the toasted ciabatta with olive oil, spread the bottom half with the onions and sit the steaks on top. Cover with the watercress and close the sandwich with the other half of the ciabatta. Cut into four sandwiches and serve two per person. Serve hot.
Nutrition Facts : Calories 525 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 1.85 milligram of sodium
ONION STEAK SANDWICHES
Make and share this Onion Steak Sandwiches recipe from Food.com.
Provided by Barb in WNY
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the first 7 ingredients.
- Bring to a boil.
- Reduce the heat; cover and simmer for 10 minutes.
- Meanwhile in a large skillet, saute onion in butter until tender; add the steak.
- Cook and stir in the tomato sauce mixture until meat reaches desired doneness; drain.
- Stir in the tomato sauce mixture.
- Brush oil over the cut sides of the rolls, fill with steak mixture.
Nutrition Facts : Calories 396.8, Fat 20.4, SaturatedFat 8.5, Cholesterol 84.4, Sodium 630.8, Carbohydrate 24.1, Fiber 2.1, Sugar 2.6, Protein 28.4
ONION 'N PEPPER BEEF STEAK SANDWICHES
This is a nice sandwich where you can also use leftover meat. You can make it as spicy as you choose by varying the amount of the jalapenos. To reduce the heat of the jalapenos remove the membranes and seeds.
Provided by lazyme
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Add onion, jalapeño pepper and garlic; stir-fry 3 to 4 minutes or until lightly browned.
- Remove from skillet; reserve.
- Add beef round tip steaks to same skillet; cook over medium-high heat 1 to 2 minutes, turning once.
- Do not over cook.
- Season with salt, if desired.
- Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and tomato.
- Cover with roll tops.
ALL-AMERICAN STEAK AND ONION SANDWICHES
Quick touches are the key to good steak sandwiches: In 15 minutes, the beef absorbs the flavors of the marinade, and sliced onions become a sweet-tart component.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Pierce steak all over with a fork. Place in a shallow dish, and rub with Worcestershire; season with salt and pepper. Let stand at least 15 minutes. In a small bowl, combine onion, 4 tablespoons vinegar, and sugar; season with salt and pepper. Let stand at least 15 minutes.
- In a large skillet, heat 1 tablespoon oil over medium-high. Cook steak 6 minutes. Turn, and cover; reduce heat to medium. Cook until medium-rare, 6 to 8 minutes (if steak is browning too quickly, reduce heat to medium-low). Transfer to a plate; let rest 10 minutes. Thinly slice against the grain.
- While steak rests, stir together 2 tablespoons vinegar and 1 tablespoon oil in a serving bowl; season with salt and pepper. Add lettuce, and toss.
- Spread 4 slices of bread with Dijon; top with steak and onion. Close sandwiches; serve with salad.
Nutrition Facts : Calories 427 g, Fat 18 g, Fiber 4 g, Protein 33 g
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