GOURMET STEAK SANDWICHES
These Gourmet Steak Sandwiches taste like they came right from a fancy restaurant. Juicy steak layered with pesto, peppers, Gorgonzola cheese, and arugula.
Provided by Emily Walker
Categories Lunch
Time 10m
Number Of Ingredients 8
Steps:
- Combine the mayonnaise and pesto in a small bowl until well blended, then keep cold in the refrigerator.
- Slice the leftover steak and warm the slices in a small fry pan over the stove on medium heat. You don't need to overcook them, just warm them up then remove from heat and onto a plate.
- In the same fry pan, add a little vegetable oil and the red pepper slices. Cook over medium heat until the red peppers begin to soften. Drizzle on some balsamic vinegar and cook a few more minutes, then remove from heat.
- Open the sandwich rolls and spread a layer of pesto mayo on both sides of the roll. Top the bottom slice with the warmed steak slices, gorgonzola cheese crumbles, sautéed red peppers, and lettuce mix. Add the top bun and serve. Makes 4 sandwiches.
Nutrition Facts : Calories 822 kcal, Carbohydrate 43 g, Protein 38 g, Fat 55 g, SaturatedFat 18 g, Cholesterol 105 mg, Sodium 1158 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
TRE COLORE PESTO AND GRILLED STEAK WITH QUICK ROASTED TOMATOES AND GARLIC
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat the oven to 500 degrees F (or the highest setting).
- Bring the steaks to room temperature.
- Meanwhile, remove 1 garlic clove from the bulb and finely grate. Remove the other cloves with the skin still intact and spread them on a baking sheet along with the tomatoes. Toss with about 1/4 cup EVOO and season with salt and pepper. Turn the tomatoes cut-side down. Roast until the tomatoes are charred and softened, 20 to 25 minutes.
- Lightly toast the pine nuts in a small skillet over medium heat, then remove to a plate to cool.
- Combine the parsley, basil, endive, radicchio, thyme, pine nuts, lemon juice and cheese in a food processor. Season with salt and pepper. Pulse until chopped. With the motor running, drizzle in the remaining 1/2 cup EVOO in a slow stream until blended. Transfer the pesto to a serving dish. (Any leftover pesto is delicious on sandwiches or tossed with hot pasta and starchy cooking water.)
- Heat a grill pan or heavy griddle over medium-high heat or prepare an outdoor grill.
- Drizzle the steaks with EVOO and sprinkle with salt and pepper. Grill for 3 to 4 minutes, then flip and cook 3 more minutes for medium-rare. Remove to a cutting board and let rest for 5 to 10 minutes.
- Place the steaks on serving plates and drizzle with the pesto. Serve the roasted tomatoes, garlic and bread on the side. To eat, squeeze the garlic from the skins and rub onto the bread, then top with the tomatoes.
TOMATO STEAK SANDWICHES
My husband and I came up with these open-faced sandwiches when we didn't have much in the refrigerator. They've been a favorite ever since, particularly when we need a quick dinner. You can easily double the recipe when company drops by. -Tessa Edwards, Provo, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a large skillet, heat oil over medium heat. Add beef; cook and stir 3-5 minutes or until browned; drain. Stir in salt and pepper., Spread cut sides of bagels with cream cheese. Transfer to an ungreased baking sheet; spoon beef over bagels. Top with tomato and mozzarella cheese. Broil 4-6 in. from heat 3-5 minutes or until cheese is melted and lightly browned.
Nutrition Facts : Calories 381 calories, Fat 15g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 544mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.
ULTIMATE STEAK SANDWICH
Make the ultimate steak sandwich with tender and juicy steak and sauteed onions served on a toasted hard roll with garlic-Parmesan mayonnaise, provolone cheese and Italian seasoning. Don't forget to roll up your sleeves!
Provided by fotoe!78
Categories Main Dish Recipes Sandwich Recipes Beef
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
- Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
- Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
- Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.
Nutrition Facts : Calories 948.7 calories, Carbohydrate 27.7 g, Cholesterol 171.5 mg, Fat 62.9 g, Fiber 1.7 g, Protein 65.9 g, SaturatedFat 19.9 g, Sodium 1038.9 mg, Sugar 3 g
EASY STEAK SANDWICH
I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
Provided by zigmondo
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
- Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
- Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.
Nutrition Facts : Calories 1195.6 calories, Carbohydrate 95.8 g, Cholesterol 222.4 mg, Fat 57.7 g, Fiber 5.8 g, Protein 74.3 g, SaturatedFat 32.2 g, Sodium 1972.1 mg, Sugar 9.5 g
PORTERHOUSE STEAKS WITH SUN-DRIED TOMATO PESTO
I love steak (esp on the grill)and am always on the look out for recipes. This comes off a BBQ/grilling website and is very good. The pesto adds a nice topping flavor to the grilled steaks. I have done these on the countertop grill and on the campfire also with no change.
Provided by LAURIE
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- To make the pesto: In a medium skillet over medium heat, spread the pine nuts in a single layer and cook until lightly browned and toasted, about 5 minutes, stirring occasionally.
- Put the nuts in a food processor.
- Add all the remaining pesto ingredients except the oil.
- Pulse to create a coarse cornmeal consistency.
- Slowly add the oil andpulse until it is incorporated.
- For a slightly looser consistency, add 1 to 2 tablespoons warm water as you pulse.
- The finished pesto should have all the ingredients blended but not pureed.
- Season the steaks with salt and pepper on both sides, pressing the seasonings into the meat.
- Lightly brush or spray each side with the oil.
- Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
- Grill over Direct Medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over Indirect Medium heat). Remove the steaks from the grill and let rest for 5 minutes.
- Serve each steak with a generous dollop of pesto on top.
Nutrition Facts : Calories 1088.7, Fat 86.9, SaturatedFat 27.6, Cholesterol 219.8, Sodium 1025.3, Carbohydrate 4.7, Fiber 1.4, Sugar 2.1, Protein 69.9
ULTIMATE STEAK SANDWICHES
These steak sandwiches are the ultimate summer delight, and one of our favorite quick and easy dinners. Even the kids love them (sans arugula, of course!). But don't stop there - these sandwiches are a terrific party upgrade from burgers, and perfect for serving a crowd at your next backyard BBQ or party.
Provided by Danielle Esposti
Categories Sandwich
Time 15m
Number Of Ingredients 5
Steps:
- Prepare the rosemary steak according to recipe instructions (see link in recipe card above or notes below). While the steak is resting, prep the remainder of the sandwich ingredients. Alternatively, enjoy the steak for dinner and use the cold leftovers for these sandwiches.
- Position a rack at the top of the oven, just under the broiler element. Set the oven to high broil. Place the bottoms of four buns on a baking sheet and top with a slice of cheese. Broil 2-3 minutes, until the cheese is melted.
- Top the melted cheese with a handful of arugula (about half an ounce).
- Spread a tablespoon of pesto sauce on the top of each bun.
- Slice the steak against the grain into 1/4" slices. Pile 4-5 slices of steak onto the arugula, then top with the pesto-coated bun. Enjoy!
Nutrition Facts : Calories 583 kcal, Carbohydrate 32 g, Protein 38 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 111 mg, Sodium 1155 mg, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
PESTO, TOMATO, AND MOZZARELLA SANDWICH
I returned home from Colorado on Sunday to find that my garden, in the week I'd been gone, had gone berserk.
Categories main dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To make the pesto, add the basil, almonds, Parmesan, and salt to the bowl of a food processor or a blender. Use a microplane zester to grate in the garlic clove (or use a garlic press). Turn the machine on and drizzle in the olive oil until totally incorporated. Check the consistency of the pesto, then add either more olive oil or more basil leaves, depending on what it needs. Set aside or refrigerate until needed. To build the sandwich, spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick tomato slice on the bottom halves, followed by a thick slice of mozzarella. Top with the other ciabatta halves and serve immediately!* Can press sandwiches in a panini press if preferred!
CIABATTA STEAK SANDWICH
Steps:
- Preheat grill to medium heat.
- Brush London broil with olive oil and season with steak seasoning. Place on grill. Grill 3 to 5 minutes per side, depending on thickness and preference. When done, let rest 5 minutes then slice on the bias.
- In a small bowl, combine pesto and mayonnaise.
- Spread mayonnaise blend on bottom half of each ciabatta. Top with tomato slices and meat. Cover with the top halves and serve.
STEAK SANDWICHES WITH TOMATO PESTO
Steps:
- In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and cool. In a small food processor or blender purée tomatoes, basil, oil mixture, and vinegar until pesto is smooth.
- In a bowl toss steak with half of pesto and spread remaining pesto on bread. Divide steak among 4 bread slices and top with remaining 4 slices.
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SUN DRIED TOMATO PESTO STEAK RECIPE - CIAOFLORENTINA
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5/5 (5)Category MainCuisine ItalianTotal Time 25 mins
- Add all of the pesto ingredients to the bowl of a food processor and pulse until smooth to your liking. Taste and adjust seasonings with more sea salt and even garlic if desired. Add more olive oil as needed. Refrigerate until ready to use. If prepared a day in advance then bring it to room temperature for about 10 minutes before serving.
- Bring the steaks to room temperature for 15 minutes and pat them dry very well with paper towels.
- Drizzle with a lug of olive oil and sprinkle all over with the sea salt, black pepper and smoked paprika. Make sure to rub the spices all over including the sides.
- Meanwhile crank up the grill to medium high. Using a pair of tongues and add the steaks to the hot grill. Cook for about 4 minutes on each side for a 1.5 inch thick steak. Grill the sides as well for about 30 seconds each.
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Cuisine ItalianTotal Time 1 hrCategory Lunch, Sandwich, SnackCalories 625 per serving
- Season the steak on all sides with some pepper and salt. Pour a little olive oil in a medium non-stick pan and place it over high heat. Once the oil is smoking hot, add the steak. Quickly sear the steak on both sides for a minute until browned.
- Then place the seared steak on a clean plate and let it cool at room temperature. Pour some more oil in the same pan (don’t wipe the pan, the remaining steak juice will give extra flavor to the baked onion now). Peel the onion and garlic clove. Chop the garlic finely and slice the onion. Then add them both to the non-stick pan.
- Place it over medium-high heat and stir well. Season with a pinch of pepper and salt. Let the onion bake for about 8 to 10 minutes or until brown but still a little crunchy. Stir regularly. Once the onion is cooked, take the pan off the heat and let it cool a little. In the meantime rinse the watercress.
SKIRT STEAK SANDWICHES WITH PESTO - COOK SMARTS
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Total Time 40 minsCalories 703 per serving
- If cooking in the oven, arrange top rack so it’s about 6” / 15cm from the broiler and turn on broiler. If cooking on the grill, heat grill to 500F / 260C degrees.
- If cooking in the oven: Place steak and bell peppers on a sheet pan. Brush bell peppers with some olive oil and sprinkle with some salt and pepper. Broil peppers for 5 minutes on each side and steak for 3 to 5 minutes on each side, until cooked to your liking. After steak and peppers are done, broil pineapple spears for 3 to 4 minutes on each side or skip broiling and just enjoy them fresh! Toast bread (you can place it right on the oven rack) until golden, ~2 minutes.
- If cooking on a grill: Brush peppers with some olive oil and sprinkle with some salt. Arrange steak, peppers and pineapple on grill (use a grill basket for the peppers if you have one or place them on a piece of foil on the grill to prevent them from falling through the cracks). Grill uncovered - steak for 2 to 4 minutes, peppers for 4 to 6 minutes and pineapple for 2 to 3 minutes - per side for all ingredients. Toast bread on the grill in the last 2 minutes of cooking.
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- To make the sandwiches: Slice the bread in half and spread pesto on one side. Layer the cheese and tomatoes and drizzle with balsamic glaze.
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