Steak Dip Sandwiches Food

PHILLY STEAK SANDWICHES

Steps:

• Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
• Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.

PHILLY CHEESE STEAK DIP

Steps:

• Slice steak into thick pieces. Season generously on both sides with salt and pepper.
• Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.
• Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.
• Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.
• Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.
• Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.

ROAST BEEF DIP SANDWICH WITH HERBED GARLIC AU JUS

Steps:

• To make the Garlic Au Jus: In medium sauce pan, heat oil over medium heat. Then add onions, garlic and dry herbs, and cook, stirring ofte, about 1 minute. Do no let garlic brown.
• Then add red wine, soy sauce and Worcestershire sauce. Increase heat, bring to simer and let liquid reduce by half. Add beef broth and simmer for 5 minutes. (If using homemade stock, you may need to season with salt and pepper.).
• You can make the recipe to this point up to 3 days in advance and keep, covered, in refrigerator.
• To make and serve sandwiches: Reheat au jus. Split bagueette pieces and spread each side evenly with Boursin cheese. Divide roast beef among sandwiches. Close sandwiches, place on baking sheet and bake at 450 degrees for about 3 minutes or until just warmed. Serve with small cups hot au jus for dipping.

FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE

Steps:

• For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors.
• For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm.
• For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice.
• Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.

FRENCH DIP SANDWICHES

Steps:

• 1. Pierce the steak all over with a fork and place in a resealable plastic bag. Whisk 1/2 cup of the beef broth with 2 tablespoons of the Worcestershire, the tomato paste and balsamic vinegar in a small bowl until smooth. Pour over the beef and add the thyme sprigs and smashed garlic. Seal the bag and press the meat so it is covered by the marinade. Marinate, refrigerated, 4 to 6 hours.
• 2. Preheat the broiler. Line the bottom of a broiler pan or rimmed baking sheet with heavy-duty aluminum foil. If using a baking sheet, place a rack over the foil. Remove the meat from the marinade and discard. Pat the meat dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the remaining 1 1/2 cups beef broth into the bottom of the pan and place the meat on top of the broiler pan or rack. Broil about 6 minutes per side for medium-rare, or until a thermometer inserted in the center registers about 125 degrees F. Let the meat rest on the rack for 5 minutes, and then transfer to a cutting board and let rest an additional 5 minutes. Reserve the juices in the bottom of the broiler pan or baking sheet.
• 3. While the meat rests, heat 1 tablespoon of the butter in a medium skillet over medium heat. Add the onions, chopped thyme and 1/4 teaspoon salt and cook, stirring, until the onions are very soft and lightly browned, about 10 minutes. Spoon into a bowl and return the skillet to medium heat. Add the remaining 1 tablespoon butter and cook until melted. Stir in the flour and continue to cook until lightly browned and smooth, 1 to 2 minutes. Pour in the reserved juices from the broiler pan and the remaining 2 tablespoons Worcestershire sauce and cook until smooth and hot.
• 4. Thinly slice the meat against the grain and lightly season the slices with salt. Divide the sliced meat and sauteed onions among the hoagie rolls. Serve with the pan sauce on the side for dipping.

STEAK SANDWICHES

Steps:

• Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
• Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.

DIP N' DUNK STEAK SANDWICHES

Steps:

• In a large skillet, melt the butter over medium-high heat. Then gently, place all the steaks in the skillet in a single layer.
• Cook until the cubed steaks are golden brown, aprroximately three minutes each side. Season with salt and pepper.
• When the cubed steaks are done, transfer them to the work surface.
• For the gravy, drain the fat from the skillet. Pour water in the skillet and instant beef bouillon.
• Set the oven at 550 degrees Fahrenheit or at broil mode. Place buttered French bread or hamburger bun halves on the baking sheet.
• Sprinkle some garlic salt into the bread. Place the sheet into the broiler rack for about 4 inches from the heat.
• Toast the bread until crispy and golden brown.
• Sandwich the steaks over two toasted bread slices; cut in half.
• Pour the gravy in small bowls.
• The best part, each person can dunk the crispy cubed steak sandwich in the gravy.

FRENCH DIP SANDWICH

Steps:

• Remove excess fat from roast. Sprinkle with Montreal Steak Seasoning.
• Brown in heavy pan with 2 tbsp of oil. Brown on both sides.
• Place in crock pot.
• Mix together soy sauce, beef broth, water, peppercorns, rosemary, thyme, garlic, onion.
• Pour mixture over roast.
• Cook on low for 8-10 hours or high for 5-6. Cook until tender.
• Shred or chop meat. I have done it both ways -- I prefer to just chop it up.
• Strain remaining juice or don't (your preference).
• *Note* I usually chop the meat up after 8 hours and then add it back to the juice to cook for another 2 hours. So juicy, tender and moist!
• Assemble your sandwiches and enjoy!

STEAK DIP SANDWICHES

Steps:

• Preheat broiler.
• Toast french bread in broiler.
• Preheat griddle or electric skillet to 400, grease lightly with shortening.
• Grill steak on griddle 2 to 3 minutes on each side.
• In small saucepan combine butter, water, steak sauce, green onion, worcestershier sauce,and salt; heat through.
• Dip toast slices in sauce; place on serving plate.
• Top each slice toast with grilled sirloin steak piece.
• Spoon remaining sauce on top.