Best Blue Cheese Steak Sandwich With The Works Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STEAK SANDWICHES WITH BLUE CHEESE AND ROASTED SHALLOTS



Steak Sandwiches with Blue Cheese and Roasted Shallots image

Provided by Food Network Kitchen

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

6 crusty rolls, such as a Portuguese, split
1/3 cup Dijon mustard
1 1/2 pounds grilled medium rare steak, thinly sliced
Kosher salt and freshly ground black pepper
12 ounces Saga blue cheese, cut into 12 slices
Roasted Shallots, recipe follows, roughly chopped
4 cups loosely packed watercress, washed and dried
8 shallots, unpeeled
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt, plus additional for seasoning
Freshly ground black pepper

Steps:

  • Preheat the broiler. Spread the rolls out on a pan and toast on both sides.
  • Slather the bottom 1/2 of each roll with some of the mustard and top with slices of the steak, overlapping the slices slightly. Season, to taste, with salt and pepper. Cover each portion of meat with 2 slices of cheese. Broil until the cheese is lightly browned and melted, about 1 minute.
  • Transfer the open-faced sandwiches to the work surface. Top each sandwich with some of the roasted shallots and watercress. Slather the tops of the rolls with the remaining mustard and cover the sandwiches. Slice in 1/2 and serve.
  • Preheat the oven to 400 degrees F.
  • In a large bowl, toss the shallots with olive oil, 1 tablespoon salt, and pepper, to taste. Spread out on an aluminum foil-lined baking sheet. Bake until the shallots are very tender, about 40 minutes. Set aside to cool.
  • Slice off the tips of the shallots and discard. Gently squeeze the shallots from their skins and season with additional salt and pepper, to taste.

BLUE CHEESESTEAK SANDWICHES



Blue Cheesesteak Sandwiches image

Blue cheese provides a simple addition to a hearty grilled steak sandwich that's ready in 45 minutes - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 9

4 tablespoons vegetable oil
2 large onions, thinly sliced (2 cups)
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon freshly ground pepper
4 oz blue cheese, crumbled (1 cup)
1/3 cup mayonnaise or salad dressing
1 beef flank steak, 3/4 to 1 inch thick (1 lb)
4 demi French baguette rolls (5 to 6 inches), cut in half horizontally

Steps:

  • In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add onions; cook, stirring occasionally, 10 to 12 minutes or until deep golden brown. Add vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 1 minute longer or until liquid has evaporated. Remove from heat; set aside.
  • In small bowl, mix cheese, mayonnaise and remaining 1/4 teaspoon pepper. Set aside.
  • Heat gas or charcoal grill. Sprinkle steak with remaining 1/2 teaspoon of the salt and remaining 1/2 teaspoon of the pepper. Place steak on grill over medium-high heat. Cover grill; cook for 8- 10 minutes turning once for medium rare or until of desired doneness. Transfer steak to cutting board; let rest 10 minutes.
  • Lightly brush cut sides of rolls with remaining 2 tablespoons of the oil. Place rolls, cut side down, on grill rack. Cook 1 to 2 minutes or until golden.
  • Thinly slice steak across grain on the diagonal. Divide steak among bottom halves of rolls; top each with one-fourth of the onions. Spread cut sides of baguette tops with cheese mixture; place on top of onions. Serve immediately.

Nutrition Facts : Calories 850, Carbohydrate 64 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 4 g, Protein 51 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1750 mg, Sugar 12 g, TransFat 1 g

STEAK SANDWICHES WITH BACON AND BLUE CHEESE



Steak Sandwiches with Bacon and Blue Cheese image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 sandwiches

Number Of Ingredients 9

1 11- to 12-ounce salad kit with blue cheese dressing and bacon
2 tablespoons vegetable oil
Coarsely ground black pepper
2 pinches of red pepper flakes
2 boneless strip steaks (1/2 to 3/4 inch thick; 6 to 7 ounces each)
Kosher salt
2 sub rolls, split and toasted
1/2 small red onion, thinly sliced
1 tomato, sliced

Steps:

  • Put the contents of the salad kit in a medium bowl and toss to coat with the dressing; set aside.
  • Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Combine 1 1/2 teaspoons black pepper and the red pepper flakes in a small bowl. Season the steaks with salt on both sides and sprinkle with the pepper mixture, pressing to adhere. Add the steaks to the skillet and cook 2 to 3 minutes per side for medium rare. Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain.
  • Divide the steak between the rolls and top with the red onion, tomato and salad mixture.

Related Topics