Steak And Mushroom Grilled Cheese Food

GRILLED STEAKS WITH MUSHROOMS AND BLUE CHEESE

Steps:

• In a small bowl, whisk together 2 teaspoons of the oil, vinegar, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to make a marinade.
• Place the steaks in a container just large enough to hold them, then pour marinade over the steaks and rub in well over both sides.
• Allow the steak to marinate in the refrigerator for at least 30 minutes or up to two hours.
• Prepare a grill for medium-high heat cooking.
• Grill steaks to your desired doneness, about five minutes per side.
• Meanwhile, heat remaining oil in a large skillet over medium high heat.
• Add mushrooms with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring constantly, until mushrooms have given up most of their liquid, about 5 minutes.
• Add blue cheese and stir to blend.
• When the steaks are ready, smother with mushroom and blue cheese mixture and serve.

STEAK AND MUSHROOM GRILLED CHEESE

Steps:

• Heat a large skillet over medium-high. Add 1 tablespoon oil. Add mushrooms and onions and season with ¼ teaspoon salt and a few grinds pepper. Cook, stirring often, until onions are sauteed and mushrooms are light golden, about 6 minutes. Add garlic and cook, stirring, until fragrant and golden, about 1 minute more. Remove mushroom mixture from skillet to a heatproof bowl and set aside.
• Add remaining tablespoon oil and steak to skillet and cook over high. Season with ¾ teaspoon salt and ¼ teaspoon pepper and cook, tossing a few times until just about cooked through, about 1 minute. Return the mushrooms to the skillet and add the vinegar. Cook, just until vinegar evaporates, about 20 seconds more.
• Wipe skillet clean with paper towels and let cool slightly.
• Butter one side of each bread slice. Place on a work surface butter-side down. Spread the slices with French's Creamy Yellow Mustard, then top with half of the cheese, the steak and mushroom mixture, the remaining half of the cheese, and the remaining bread slices.
• Heat the large skillet over medium, add two sandwiches. Cook until bread is golden and cheese is melty, 2 to 3 minutes. Flip and cook until golden on other side, 2 to 3 minutes more. Repeat with remaining sandwiches. Serve with more mustard.

GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE

Steps:

• Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
• Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
• For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
• Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.

MUSHROOM CHEESESTEAK SANDWICHES

Steps:

• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
• Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
• Preheat the broiler.
• Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
• To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
• To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.

GRILLED STEAK SANDWICH WITH MUSHROOMS AND CARAMELIZED ONIONS

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.

GRILLED FLANK STEAK WITH SHIITAKE MUSHROOMS

Steps:

• Steaks;.
• Place steaks in non aluminum pan (or ziploc bag) .
• Whisk soy sauce,sesame oil, vinegar and generous amount of pepper in medium bowl; mix in garlic.
• Pour over steaks, turning to coat all sides.
• Cover pan tightly and refrigerate 24 hours, turning steaks occasionally.
• Mushroom Sauce:.
• Reserve 6 2-inch diameter mushrooms for garnish.
• Cut remaining into 1/2-inch-wide strips.
• Melt 3 tablespoons butter with 3 tablespoons oil in large heavy skillet over medium-high heat.
• Add mushroom slices and stir 3 minutes.
• Mix in 1 cup stock and both mustards; increase heat to high and boil until reduced by half, about 5 minutes.
• Add 1 cup stock, 1/4 cup at a time, boiling until sauce is reduced by half after each addition.
• Stir in cream and boil until sauce coats spoon, about 3 minutes.
• *This can be prepared 1 day ahead. Chill sauce and reserved mushrooms separately.
• Prepare barbeque grill (high heat). Steaks can also be cooked in broiler.
• Remove steaks from marinade and arrange on grill rack.
• Cook about 4 minutes per side for medium-rare.
• Transfer to platter and let rest 5 minutes.
• Reheat sauce over low heat, stirring occasionally.
• Melt 1 tablespoon of butter with 1 tablespoon oil in heavy small skillet over high heat.
• Add reserved mushroom caps and cook until heated through, about 2 minutes per side.
• Drain mushroom caps on paper towels.
• Cut steaks across grain diagonally into 3/8-inch slices and arrange in circular pattern on heated platter.
• Thin sauce with additional stock if desired and ladle half of sauce in center of platter.
• Arrange mushroom caps in 2 clusters on platter edge.
• Serve immediately, passing remaining sauce separately.

GRILLED MARINATED STEAKS WITH MUSHROOMS AND BLUE CHEESE

Steps:

• In a small bowl, whisk together three tablespoons of the olive oil, balsamic vinegar, garlic, rosemary and salt and pepper, to taste.
• Pour the olive oil mixture over the steaks and rub in well over both sides. Allow them to marinate in the refrigerator for at least 30 minutes or up to two hours.
• Grill steaks until desired doneness is reached. I like mine medium rare.
• While steaks are grilling, sauté mushrooms and onions in butter and remaining oil with a pinch of salt and pepper over medium-high heat for about five minutes. Add the blue cheese.
• When the steaks are ready, smother with mushrooms and blue cheese.

CHEESE MUSHROOM STEAK

Steps:

• Cut steak into 4 portions.
• Brush both side of each steak with worcestershire sauce.
• Sprinkle with basil.
• Place on a rack in a shallow roasting pan a few inches from heating element.
• Broil 5 minutes on each side or until desired degree of doneness.
• Combine pan drippings, mushrooms, wine, salt& pepper and 1 tbs parsley in a medium saucepan.
• Cook over medium heat 5 minutes, stirring occasionally.
• With a slotted spoon, spoon mushrooms over steak, reserving liquid in saucepan.
• Sprinkle cheese over mushrooms.
• Broil an additional 5 minutes or until bubbly.
• Transfer to a warm serving platter and sprinkle with parsley.
• Add flour to cooking liquid.
• Cook over medium heat, stirring constanly 3 minutes or until thickened.
• Serve steak immediately with sauce.