The Big Game Is At Steak Sandwich Food

GAME-DAY STEAK SANDWICHES WITH SUN-DRIED TOMATO AND HORSERADISH CREAM

Steps:

• If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and marinate for a few hours or overnight.
• When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes.
• Meanwhile, slice the onions thinly into half moons. Heat a large skillet over high heat. Add 1/2 cup of olive oil. Once the oil is hot, add the onions and cook, stirring, until softened. Turn the heat down to medium and continue to cook the onions until they begin to caramelize, 5 to 8 minutes. Season with salt and pepper.
• Combine the sun-dried tomatoes and prepared horseradish in a food processor and pulse to combine. In a large mixing bowl, stir together the fresh horseradish, mayonnaise and sour cream. Add the sun-dried tomato mixture and mix well. Season with salt and pepper. Set aside. (Can be made a day or 2 ahead.)
• Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
• To assemble the sandwiches, toss the arugula in a small bowl with a little olive oil and salt. Thinly slice the steak against the grain. Place a dollop of the sun-dried tomato mixture on both halves of the toasted ciabatta loaf or rolls. Layer the steak over the tomato. Next, top the steak with the caramelized onions and some arugula. Close the sandwich with the top half of ciabatta, slice and serve.
• Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.

GAME-DAY STEAK SANDWICHES WITH MUSHROOMS, ONIONS AND GRUYERE

Steps:

• If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and refrigerate for a few hours or overnight.
• When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes.
• While the steak cooks and rests, slice the onions thinly into half moons. Slice the mushrooms very thinly. Heat a large skillet over high heat. Add 1/2 cup of oil. Once the oil is hot, add the onions and cook, stirring frequently, until lightly caramelized. Add the mushrooms. Turn the heat down to medium and continue to cook until the liquid from the mushrooms has evaporated, about 10 minutes. Season with salt and pepper.
• Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
• Stir the mayonnaise and mustard together in a small bowl. Set aside.
• To assemble the sandwiches, thinly slice the steak against the grain. Place a dollop of the mayonnaise mixture on both halves of the toasted ciabatta loaf or rolls and spread evenly. Layer the sliced Gruyere on the top half of the ciabatta. (If you want melted cheese, place the Gruyere-topped ciabatta under a preheated broiler for a minute or two.) Layer the sliced steak on the bottom half of bread. Next, top the steak with the mushrooms and onions. Close the sandwich with the top half of ciabatta, slice and serve.
• Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.

CHEF JOHN'S ULTIMATE STEAK SANDWICH

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cut steak into 6 thick strips. Season generously with salt and pepper.
• Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.
• Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.
• Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes.
• Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.
• Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.