Best Blue Cheese Steak Sandwiches Recipes

Steak Sandwiches with Bacon and Blue Cheese image

Provided by Food Network Kitchen

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.

Steak Sandwiches With Blue Cheese and Peppadew Mayo image

Provided by Food Network Kitchen

Time 35m

Yield 4 sandwiches

Number Of Ingredients 9

1 cup Peppadew peppers, drained
1/4 cup mayonnaise
1/4 cup crumbled blue cheese
2 tablespoons sour cream
Freshly ground pepper
Vegetable oil, for brushing
1 1/2 pounds skirt steak, cut into 4 pieces
Kosher salt
4 ciabatta or other rustic rolls, split open

Steps:

Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 day ahead; cover and refrigerate.)
Preheat a grill to medium high and brush with vegetable oil. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper. Grill until a thermometer inserted into the meat registers 135 degrees F for medium rare, about 4 minutes per side. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute.
Spread 3 tablespoons of the Peppadew mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half. Slice the steak against the grain and divide among the rolls.

Steak Sandwiches With Blue Cheese & Peppadew Mayo Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 9

1 cup peppadew peppers, drained
1/4 cup mayonnaise
1/4 cup blue cheese, crumbled
2 tablespoons sour cream
Freshly ground pepper, to taste
Vegetable oil, for brushing
1 1/2 pounds skirt steak, cut into 4 pieces
Kosher salt
4 ciabatta or other rustic rolls, split open

Steps:

Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 day ahead; cover and refrigerate.) Preheat a grill to medium high and brush with vegetable oil. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper. Grill until a thermometer inserted into the meat registers 135°F for medium rare, about 4 minutes per side. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute. Spread 3 tablespoons of the peppadew mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half. Slice the steak against the grain and divide among the rolls.

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 Cheese Steak Sandwiches image

Provided by Nicole Bredeweg @nikkitten

Categories Beef

Number Of Ingredients 9

4 tablespoon(s) oil, divided
2 large onions, thinly sliced (1 cup per onion)
2 tablespoon(s) balsamic vinegar
1 teaspoon(s) salt
1 teaspoon(s) pepper
4 ounce(s) blue cheese, crumbled (1 cup per 4 oz)
1/3 cup(s) mayonnaise or salad dressing
1 pound(s) beef flank steak, 3/4" - 1" thick
4 - demi french baguette rolls (5" - 6"), cut in half horizontally

Steps:

In 10" non-stick skillet, heat 2 tbsp of the oil over medium heat. Add onions, cook, stirring occasionally, 10 - 12 minutes or until deep golden brown. Add vinegar, 1/2 tsp of the salt and 1/4 tsp of the pepper; cook 1 minute longer or until liquid has evaporated. Remove from heat; set aside.
In small bowl, mix cheese, mayonnaise and 1/4 tsp pepper. Set aside.
Preheat broiler for a few minutes. Sprinkle steak with remaining 1/2 tsp of the salt and remaining 1/2 tsp of the pepper. Place steak on a broiler pan and broil a couple inches under the broiler for 8 - 10 minutes, or to desired doneness turning once. (Can be grilled instead). Transfer steak to cutting board; let rest 10 minutes.
Lightly brush cut sides of rolls with remaining 2 tbsp of the oil. Place rolls, cut side down, on grill rack. Cook 1 - 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.