Steak And Havarti Panini With My Secret Sauce Food

CHEESESTEAK PANINI

Steps:

• Heat 2 tablespoons of butter in a large skillet over medium heat. Add the peppers and onion, season with the salt and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
• Throw the roast beef into the same skillet, breaking it up a little as you go. Add a few dashes of Worcestershire and warm for about a minute or so. Remove from the heat.
• To build: Heat a panini maker (or set a grill pan or skillet over medium-low heat).
• Spread half of the mustard onto a slice of bread and top with 2 slices of provolone. Add half of the beef and veggie mix. Top with half of the Homemade Cheese Sauce and another slice of bread. Spread the top side of the bread with 1 tablespoon of butter. Repeat and build the second sandwich.
• Invert the sandwiches butter-side down on the hot panini maker (or grill pan or skillet). Spread another tablespoon of butter on each of the tops.
• Close the panini maker and grill until the bread is crusty and golden and the cheese is melted, 4 to 5 minutes. (If using a grill pan or skillet, carefully flip the sandwiches halfway through.) Slice in half and enjoy!
• Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.

STEAK AND HAVARTI PANINI WITH MY "SECRET SAUCE"

Steps:

• 1. In small bowl add steak sauce. (Both amounts). Whisk in mayo til smooth and no longer lumpy, then whisk in horseradish. Taste, adjust horseradish to your own heat preferance, set aside. In small saute pan, saute mushrooms and onion in ONE of the Tbls. of olive oil til crisp-tender or soft. Your own personal preferance. Set aside. (About 5 minutes.) Get (lightly oiled) cast iron griddle (or panini maker) heating til medium-hot. Lay out 2 pieces of bread. Drizzle 1 Tbl. sauce onto each slice, then spread with back of spoon til evenly coated. Pour rest of sauce into tiny bowl for dipping later. Top one slice with 1 slice of cheese. Top cheese with steak, piling on. As much or little as you like. Top with sauted mushrooms and onions. Top onions and mushrooms with second slice of cheese. Place other slice of bread on top, sauce-side down. Brush top of bread lightly with olive oil. Place olive oil-side down onto heated griddle. Brush new top with a little olive oil. Press lightly, once, with spatula. (Or close lid of panini maker.) Brown bottom. Depending on how hot your pan is, this will take about 30 seconds to 1 minute. Check now and then to prevent burning. You will want this lightly toasted with nice grill marks. When bottom is to likeness, carefully turn over with a spatula and brown other side. (*I lift a corner with my spatula, then carefully hold it up with my fingers, then get under it with my spatula so you don't wreck the bread.) Do the same way when the second side is done. If using a panini maker, just use the alloted time for a sandwich. When done, carefully remove and place on a cutting surface and cut in half diagonally. Serve hot with extra sauce for dipping. (Sauce can be used to dip your sandwich in, or great for dipping french fries, too!) *Whatever steak you have on hand works just fine. Whether it be cooked at the moment, or leftover. I used leftover prime rib, but any good steak or tenderloin can be used. Enjoy! This is enough for 2 people if serving with soup and/or salad.

RIB EYE STEAK PANINI

Steps:

• Preheat a panini maker.
• For the vegetables: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, onions, peppers, herbes de Provence, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes. Remove the vegetables and set aside.
• For the steak: In the same skillet, heat the oil over high heat. Add the steak and sprinkle with the salt and pepper. Cook, stirring constantly, until the steak is cooked through to desired doneness, 2 to 3 minutes.
• For the panini: Spoon 2 tablespoons of marinara sauce onto the bottom of each roll. Add the arugula and top with the cooked vegetables. Arrange the steak on the vegetables and place a slice of cheese on top. Place the tops on the rolls and cook in a panini maker until the cheese has melted, about 5 minutes.

STEAK AND HAVARTI PANINI WITH MY "SECRET SAUCE"

Steps:

• In small bowl add steak sauce. (Both amounts). Whisk in mayo til smooth and no longer lumpy, then whisk in horseradish. Taste, adjust to your own preferance, set aside.
• In small saute pan, saute mushrooms and onion in ONE of the Tbls. of olive oil til crisp-tender or soft. Your own personal preferance. Set aside.
• Get (lightly oiled) cast iron griddle (or panini maker) heating til medium-hot.
• Lay out 2 pieces of bread.
• Drizzle 1 Tbl. sauce onto each slice, then spread with back of spoon til evenly coated.
• Pour rest of sauce into tiny bowl for dipping later.
• Top one slice with 1 slice of cheese.
• Top cheese with steak, piling on. As much or little as you like.
• Top with sauted mushrooms and onions.
• Top onions and mushrooms with second slice of cheese.
• Place other slice of bread on top, sauce-side down.
• Brush top of bread lightly with olive oil.
• Place olive oil-side down onto heated griddle.
• Brush new top with a little olive oil.
• Press lightly, once, with spatula.
• Brown bottom. Depending on how hot your pan is, this will take about 30 seconds to 1 minute. Check now and then to prevent burning. You will want this lightly toasted with nice grill marks.
• When bottom is to likeness, carefully turn over with a spatula and brown other side. (*I lift a corner with my spatula, then carefully hold it up with my fingers, then get under it with my spatula so you don't wreck the bread.) Do the same way when the second side is done.
• When done, carefully remove and place on a cutting surface and cut in half diagonally.
• Serve hot with extra sauce for dipping. (Sauce can be used to dip your sandwich in, or great for dipping french fries, too!).
• *Whatever steak you have on hand works just fine. Whether it be cooked at the moment, or leftover. I used leftover prime rib, but any good steak or tenderloin can be used.

STEAK HOAGIES WITH BACON, POBLANO PEPPERS, AND HAVARTI CHEESE

Steps:

• Cook steaks on the broiler or the grill until medium. Remove and set aside to rest.
• Spray poblano pepper with cooking spray and place on a cookie sheet. Bake at 325F, turning once, until both sides are charred. Put chili in a paper bag to rest.
• Slice onion and red pepper into thin slices.
• Remove charred skin from poblano, seed and slice into thin slices. Removing the skin is easy if the pepper has cooled.
• Saute onion, red pepper and poblano in 1 T olive oil until tender crisp.
• Fry bacon or bake in oven until crispy. (Bake at 325F until crispy) Drain.
• Slice steak into bite size pieces.
• For sauce:.
• In a saucepan, melt butter slowly on low heat so it doesn't burn. Add milk slowly and stir. Add flour until thickened.
• Add havarti cheese and stir until melted. Remove from heat. Stir in peppers (red and poblano) and onion. Add salt and pepper to taste, if desired.
• Butter hoagie rolls or drizzle with olive oil. Put under broiler until golden.
• Arrange steak on rolls, top with bacon.
• Add poblano sauce on top. Enjoy!

SEVEN SISTERS SECRET SAUCE!!

Steps:

• Put natural yogurt, mayonnaise and Tahini sauce in a bowl and mix thoroughly.
• Add mustard, honey, lemon and stir.
• Salt and pepper.
• Add any of the ingredients again to suit your taste.