GARLIC BREAD STEAK SANDWICH
Up the ante by serving this sandwich on grilled garlic bread. Our Garlic Bread Steak Sandwich is great for weeknights or weekends!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook onions in large nonstick skillet on medium heat 10 min. or until caramelized. Remove from skillet; cover to keep warm.
- Add meat to skillet in batches; cook 2 to 3 min. or until done, turning occasionally and adding chiles to skillet with the last batch of meat. Combine all meat, onions and cilantro in bowl; cover to keep warm.
- Mix mayo and garlic powder; spread onto cut sides of bolillos. Cook in skillet 2 min. on each side or until golden brown on both sides. Fill with meat mixture and Singles.
Nutrition Facts : Calories 500, Fat 20 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g
CROCK POT ITALIAN BEEF PHILLY CHEESE STEAK GARLIC BREAD SANDWICH
I combined three delicious recipes to make one out of this world sandwich! To make it less spicy, seed the pepperoncini and replace some of the juice with water.
Provided by Marla Swoffer
Categories Lunch/Snacks
Time 4h15m
Yield 4 sandwiches
Number Of Ingredients 19
Steps:
- Put the beef in the crock pot and sprinkle with garlic salt and pepper.
- Add the remaining ingredients (including pepperoncini juice) EXCEPT the last five, stir, and cook on high for three hours.
- Coarsely shred beef with a fork and cook an additional hour.
- While beef is finishing up, toast bread.
- Cut garlic clove in half and rub on 4 slices of bread and then spread butter on them.
- Spread mayonnaise on the remaining 4 slices, top with cheese.
- Broil all the slices of bread until cheese is melted.
- Spoon meat and peppers with juices on to garlic-buttered bread slices. Top with cheese-mayo bread slices.
Nutrition Facts : Calories 1039.8, Fat 53.6, SaturatedFat 23.7, Cholesterol 169.3, Sodium 2747.7, Carbohydrate 84.2, Fiber 7.4, Sugar 8.2, Protein 54.9
MINI OPEN FACED STEAK SANDWICHES ON GARLIC BREAD WITH AGED PROVOLONE AND PARSLEY OIL
Provided by Bobby Flay
Categories appetizer
Time 40m
Yield 12 mini sandwiches
Number Of Ingredients 16
Steps:
- Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
- Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
- Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
- Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
- Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
- Mix together ingredients in a small bowl. Season with salt and pepper, to taste.
OPEN-FACED STEAK SANDWICH
Steps:
- Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
- Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
- Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.
PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))
I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a griddle or a large saute pan over medium-high heat.
- When hot, cover bottom with olive oil.
- Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
- Add the garlic, salt and pepper, and cook for about 30 seconds.
- Then, push the mixture off to one side of the griddle.
- Add the meat to the hot part of the griddle.
- Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
- Mix the meat and the carmelized onions and bell pepper together.
- Divide into 2 portions, and top both portions with the cheese to melt.
- If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
- Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
- When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
Nutrition Facts : Calories 965.3, Fat 39.5, SaturatedFat 22, Cholesterol 133.1, Sodium 3143.6, Carbohydrate 86.4, Fiber 5, Sugar 4.2, Protein 63.5
THE ULTIMATE STEAK SANDWICH--WATCH OUT
These are the best steak sandwiches I adopted when I was homesick for Montreal...perhaps better than my memory!! Enjoy.
Provided by Sues Kitchen
Categories Lunch/Snacks
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Season steak with spice and set aside.
- Chop garlic and add 1/4 cup of butter and chopped parsley.Microwave for 1 minute and let rest.
- Add green pepper, onion and mushrooms to frying pan - dot with butter and add some salt and pepper. Cook over med/low heat until soft.
- Halve the kaiser rolls and butter with the garlic mixture on both sides. Add slice of mozzarella/swiss (sometimes I combine) to bottom half of rolls.
- Sprinkle a second frying pan (or grill) with olive oil and when ready, sear the seasoned steaks on both sides. Turn off heat and cover with tin foil tent for at least 5 minutes.
- Preheat oven to 350 degrees.
- Assemble sandwiches by adding steak on top of cheese, add mushroom/green pepper/onion mixture and close sandwich with top of roll.
- Wrap in tin foil and heat in oven for 10 minutes.
- Remove and let then cool a bit -- then enjoy!
Nutrition Facts : Calories 462.2, Fat 24.3, SaturatedFat 10.7, Cholesterol 62.6, Sodium 534.4, Carbohydrate 38.1, Fiber 2.9, Sugar 4.3, Protein 23.4
BLACK ANGUS CHEESY GARLIC BREAD
Make and share this Black Angus Cheesy Garlic Bread recipe from Food.com.
Provided by JustaQT
Categories Breads
Time 15m
Yield 1 Loaf (French bread), 20 serving(s)
Number Of Ingredients 7
Steps:
- Split French bread loaf into halves horizontally.
- Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well.
- Spread the cut side of bread halves with spread.
- Bake at 350 degrees for 7 minutes, and place under broiler about 3 minutes longer.
- Cut into slices& serve.
LEFTOVER STEAK SANDWICH WITH ONIONS AND MUSHROOMS
This is a delicious sandwich and a great way to use up leftover steak --- I really don't even bother measuring out the exact amounts, the amounts I have listed I think are pretty close to what I use when I make this sandwich, you may adjust the ingredient amounts to suit taste, and to save some time you can fry the onions and mushroom/garlic mixture well in advance --- it's not really necessary to brown the bread, I like to do so as I find it makes a difference to the taste of the sandwich, serving size is only estimated --- this is delicious!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 699.2, Fat 27.4, SaturatedFat 10.5, Cholesterol 120.3, Sodium 1063.5, Carbohydrate 66.9, Fiber 5.4, Sugar 12.9, Protein 47
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