Best Bistro Beef Jack Sandwich Recipes

Bistro-Style Beef Steak Sandwich image

Provided by Wildflour

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb beef round tip steak, 1/8-1/4-inch thick, pound if necessary
1 tablespoon olive oil
2 garlic cloves, crushed
3 tablespoons light soy sauce, divided
1/8 teaspoon pepper
1 medium red onion, cut into thin wedges
2 teaspoons olive oil
1 1/2 cups sliced mushrooms
1/2 cup jarred roasted red pepper, cut into strips
1/4 cup dry red wine
8 slices c- monterey jack cheese or 8 slices cheddar cheese
4 (6 inch) crusty rolls or 4 (6 inch) hoagie rolls

Steps:

Stack beef steaks; cut lengthwise in half and then crosswise into 1" strips.
Heat 1 Tbl. olive oil in non-stick skillet over med-high heat til hot.
Stir-fry beef strips and garlic (1/2 batch at a time), 1-2 minutes or til outside surface is no longer pink.
Remove from skillet and season with 2 Tbl. soy sauce and pepper.
Reduce heat to medium.
Add 2 teaspoons oil to pan (if needed), and stir-fry onion 5 minutes.
Add mushrooms and continue cooking 2-3 minutes or til veggies are tender.
Add red pepper, wine and remaining 1 Tbl. soy sauce, bring to a boil.
Reduce heat and return beef to skillet.
Heat through.
Pile beef mixture onto bottoms of rolls.
Top each with 2 slices cheese.
Place on cookie sheet with tops next to bottoms cut side up, and broil just til cheese is melted and inside tops are lightly toasted.

Nutrition Facts : Calories 585, Fat 26.8, SaturatedFat 12.1, Cholesterol 53.8, Sodium 1880.3, Carbohydrate 57.9, Fiber 3.4, Sugar 4.4, Protein 25.6

Bistro-Style Beef Steak Hoagie image

Provided by Kelly Williams

Time 25m

Number Of Ingredients 12

1 lb. beef round tip steak, 1/8-1/4" thick, pounded if necessary
1 Tbl. olive oil
2 garlic cloves, crushed
3 Tbl. low sodium soy sauce
1/8 tsp. coarse ground pepper, more to taste
1 medium red onion, cut into thin wedges
2 tsp. olive oil
1 1/2 cups sliced fresh mushrooms
1/2 cup jarred roasted red pepper, cut into strips
1/4 cup dry red wine
8 slices fresh mozzarella cheese, can also use muenster, swiss, fontina, gouda, provolone or monterey jack
4 (6" long) hoagie rolls, or can use any italian-style crusty rolls

Steps:

1. Stack beef steaks; cut lengthwise in half and then crosswise into 1" strips. Heat 1 Tbl. olive oil in non-stick skillet over med-high heat til hot. Stir-fry beef strips and garlic (1/2 batch at a time), 1-2 minutes or til outside surface is no longer pink. Remove from skillet and season with 2 Tbl. soy sauce and pepper. Reduce heat to medium. Add 2 teaspoons oil to pan (if needed), and stir-fry onion 5 minutes. Add mushrooms and continue cooking 2-3 minutes or til veggies are tender. Add red pepper, wine and remaining 1 Tbl. soy sauce, bring to a boil. Reduce heat and return beef to skillet. Heat through. Pile beef mixture onto bottoms of rolls. Top each with 2 slices cheese. Place on cookie sheet with tops next to bottoms cut side up, and broil just til cheese is melted and inside tops are lightly toasted. Serve with the rest of that wine! ;)

Picnic Roast Beef and Pepper-Jack Sandwich image

Provided by sugarpea

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb roast beef, sliced thinly
1/2 lb jalapeno jack cheese
8 slices thick whole wheat bread
mayonnaise
tomatoes, slices
pepperoncini pepper

Steps:

You know what to do; the sandwich will taste best if you pack everything separately to transport to the picnic site.

Grilled Roast Beef and Melted Pepper Jack Cheese Sandwich image

Provided by GREG IN SAN DIEGO

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

4 slices thick sourdough bread
1/3 lb thinly sliced roast beef (I use rare beef purchased at the deli.)
4 slices monterey jack with jalapeno pepper cheese, generous slices
1 teaspoon canned diced green chilis
mayonnaise
melted butter
salt

Steps:

Lay sliced bread on bread board.
Paint tops of bread slices generously with melted butter.
Flip bread slices over.
Spread mayonnaise generously on each slice of bread.
Assemble two sliced bread pieces with roast beef, cheese and 1/2 teaspoon diced green chilies.
Sprinkle with salt. Top sandwiches with other two slices of bread, mayo side down, butter side up.
Grill sandwiches on medium high heat griddle, with lots of butter on the grill beneath, until bottoms of sandwiches are golden brown and cheese begins melting.
Carefully flip sandwiches over using two utensils and grill again until bottom bread is also golden brown and cheese is melted.
Remove two sandwiches from griddle, slice each in half and arrange on two plates. Garnish plates.
Serve with dill pickles, yellow mustard, prepared horseradish and lots of napkins.
French fries, onion rings and cole slaw make wonderful additions to this meal.