Steak Fajita Sandwich With Caramelized Onions Mushrooms And Peppers Recipe 455 Food

SUNNY ANDERSON'S STEAK FAJITAS WITH CHIMICHURRI AND DRUNKEN PEPPERS

Steps:

• Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.
• Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes.
• Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.

STEAK FAJITA SANDWICH WITH CARAMELIZED ONIONS, MUSHROOMS, AND PEPPERS RECIPE - (4.5/5)

Steps:

• Mix seasoning blend and set aside. Rinse steaks and pat dry. In a large bowl place steaks and about 4 tablespoons of olive oil, mix well. Season steaks with half of the seasoning blend and mix well. You can allow steak to marinate for about 30 minutes if you have the time, are overnight. Heat a large skillet over medium high heat, add 1/2 stick of butter and 3 tablespoons of olive oil. Cook steaks about 3-4 minutes on each side, depending on thickness and desired level of doneness preferred. Remove steaks from pan and repeat if necessary. Add remaining butter and more olive oil, saute peppers and onions for about 10 minutes, season with remaining seasoning blend. Add mushrooms and cook about 5 minutes more. Toast bread, top with cheese, add hot vegetables, top with steak and a little of the pan juices and enjoy.

STEAK FAJITAS WITH ONIONS AND PEPPERS

Steps:

• Mix the paprika, brown sugar, cumin, chili powder, ancho powder, garlic powder and 1 teaspoon salt in a small bowl.
• Put the steak in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the meat. Refrigerate 30 minutes to 2 hours.
• Meanwhile, heat a large cast-iron skillet over medium-high heat. Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes and 1 teaspoon salt in a large bowl. Add to the skillet and cook, stirring occasionally, until the vegetables are tender and charred around the edges, 8 to 10 minutes.
• Preheat a grill to medium high and brush the grates with olive oil. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
• Warm the tortillas as the label directs. Slice the steak against the grain and season with salt. Serve on the tortillas with the onions and peppers; top with cheese and cilantro. Serve with lime wedges.

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.

LEFTOVER STEAK SANDWICH WITH ONIONS AND MUSHROOMS

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.

STEAK, ONION, AND PEPPER FAJITAS

Steps:

• Combine the steak, tequila, and lime juice in a plastic bag; marinate in the refrigerator for 2 hours. Discard the marinade.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Grill steak until no longer pink on the inside, about 8 minutes per side. Remove from grill and slice into 1/4-inch strips. Arrange strips on a serving plate.
• Heat the oil in a skillet over medium heat. Add the liquid smoke, Worcestershire sauce, pepper, salt, and paprika to the oil and stir. When the mixture is hot, add the onions and peppers and cook until the peppers are tender. Pour the mixture over the steak strips and serve immediately.

STEAK WITH CARAMELIZED ONIONS

Steps:

• In a medium skillet melt butter over medium-low heat.
• Add onions and garlic.
• Cook, covered, for 13-15 minutes or until onions are tender.
• Add brown sugar and salt.
• Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
• Meanwhile, cut meat into 4 serving-size pieces.
• Sprinkle pepper on both sides of each meat piece.
• Place on the unheated rack of a boiler pan.
• Broil 3 inches from the heat to desired doneness, turning once.
• (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
• Spoon onion mixture over steak.
• Sprinkle with parsley.

FAJITA STEAK SANDWICH

Steps:

• Preheat oven to 400°F Slice steak into thin strips.
• Heat oil in a skillet over medium-high heat. Add steak, onions and 2 tablespoons fajita seasoning mix (Save remaining seasoning mix for another purpose). Cook onions and steak until desired doneness. Add 2 tablespoons water and bring to a boil. Remove from heat, set aside.
• Place 8 tortillas on clean work surface. On one half of each tortilla, divide steak mixture, salsa (from kit), and avocado. Sprinkle with cheese. Fold tortillas in half. Place on baking sheet and bake until hot, about 5 minutes.