Best Best Steak Sandwich You Will Ever Taste Recipes

THE BEST STEAK SANDWICH YOU'LL EVER EAT

Steps:

• Combine the softened butter, thyme, and garlic, and set aside.
• Slice the bread and the tomatoes, set aside
• Prep the steaks - season with salt and pepper.
• Heat a grill over medium-high heat, and cook your ribeyes (or New York Strip) to desired doneness (we like ours at medium rare - so remove steak from grill at 140°F and rest, for a final temp of 145°F)
• When you flip the steak, add the bread and tomatoes to the grill and cook until the tomatoes are softened and the break has lovely grill marks.

STEAK SANDWICH WITH CARAMELIZED ONIONS AND BRIE

Steps:

• Preheat the oven to 350 degrees F. Remove steak from the refrigerator and place on a plate. Season liberally with salt and pepper on both sides. Let come to room temperature while you caramelize the onions.
• Prepare the Dijon onions: Heat 1 tablespoon olive oil in a large sautee pan over medium high. Add the sliced red onions and 1/4 teaspoon kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes. Remove from heat and stir in the Dijon to evenly coat. Remove the onions to a plate or bowl, then gently wipe the skillet clean with a paper towel.
• Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium high. Once the oil is very hot and almost smoking, add the seasoned steaks. Do not crowd them-if your skillet is not large enough to easily accommodate both, cook them in batches. Sear the steaks for 1 minute on each side, then reduce the heat to low and cook the steak for about 6-8 minutes, turning once, until rare and a thermometer inserted in the center reaches 125 degrees F. Transfer to a plate and cover with foil. Let rest for 10 minutes, then slice into strips.
• Spread the melted butter onto the bottom of a 9x13-inch baking dish, using just enough to coat the pan. Lay the bottom of the buns in a single layer in the baking dish, then top with the arugula, steak slices, Brie, and the caramelized onions. Spread the inside of the top buns with about 2 teaspoons jam, then lay the buns on top to complete the sandwiches. Brush the bun tops with the remaining melted butter, then cover the pan with foil. Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and enjoy warm.

STEAK SANDWICH

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

ULTIMATE STEAK SANDWICH

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.

STEAK SANDWICHES

Steps:

• Peel, and cut onions into 1/2-inch-thick rings. Heat 2 tablespoons of oil in a large skillet over medium-high heat; add onions, cook until brown and tender, 10 to 15 minutes. Season with salt and pepper; remove onions to a plate.
• Heat another tablespoon oil in same skillet over high heat. Season steaks with salt and pepper; cook 30 seconds on each side; remove steaks to plate. Add Worcestershire sauce and 2 tablespoons water to skillet, scraping up browned bits; return onions to skillet and toss to coat.
• Cut up steaks; sandwich steak and onions between bread.

BEST STEAK SANDWICH YOU WILL EVER TASTE

Steps:

• Step#1 Garlic Aioli: Mix mayonnaise and garlic together.
• Step#2 Set aside for 30 minutes+For the flavor to develop.
• Step#3 (do not keep for more than 3 days tops).
• Step#4 Caramelized Onion: Melt butter in a skillet over medium low heat.
• Step#5 Add onions and stir to coat in butter.
• Step#6 Place lid on (or place a baking tray over skillet).
• Step#7 Leave for 20 minutes, stirring once or twice.
• Step#8 . Remove lid then cook for a further 20 minutes.
• Step#9 Stir every now and then, until onion is golden.
• Step#10 (increase heat slightly if the color is not changing).
• Step#11 Add sugar, vinegar, salt and pepper.
• Step#12 Cook for a further 10 minutes until jammy.
• Step#13 Remove from heat and keep warm.
• Step#14 Beef: Take beef out of fridge 20 minutes before cooking.
• Step#15 Season generously with salt and pepper.
• Step#16 Heat oil in a skillet over high heat (or heat BBQ).
• Step#17 Cook steak to your liking.
• Step#18 if using a secondary cut like Bavette, skirt or flat iron, it's best medium rare.
• Step#19 Transfer beef to a plate, cover loosely with foil and rest for 5 - 10 minutes.
• Step#20 Then slice thinly against the grain.
• Step#21 Assemble sandwich: 1. Cut Turkish bread into 6" lengths and split into half.
• Step#22 Toast lightly.
• Step#23 Spread the bottom piece generously with garlic aioli.
• Step#24 Top with rocket, then tomato slices, beef, caramelized onion.
• Step#25 Spread the top piece of bread with mustard then place on top.
• Step#26 Enjoy!