Best Broiled Steak And Banana Pepper Sandwiches Recipes

PEPPER STEAK SANDWICHES

Steps:

• In a large skillet, saute the green peppers, onion and half of the garlic in oil until vegetables are tender. Add steak, salt if desired and pepper; heat through. , Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops.

GRILLED BANANA BREAD HAM STEAK SANDWICHES

Steps:

• In frying pan, melt butter. Fry ham steak for a few minutes on each side til lightly browned.
• Remove from pan and drizzle each side with a little maple syrup to lightly coat.
• Cut into 4 equal portions.
• Place pieces on 4 slices banana bread.
• Top with slices of bananas.
• *If bananas start to brown, just sprinkle them with a little lemon juice as needed. Top each with another slice of banana bread.
• Butter tops with very soft butter and place buttered side down back into heated frying pan. Butter top sides.
• Cook over medium-low heat.
• When golden on bottoms, carefully flip over and lightly brown other side.

ONION 'N PEPPER BEEF STEAK SANDWICHES

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add onion, jalapeño pepper and garlic; stir-fry 3 to 4 minutes or until lightly browned.
• Remove from skillet; reserve.
• Add beef round tip steaks to same skillet; cook over medium-high heat 1 to 2 minutes, turning once.
• Do not over cook.
• Season with salt, if desired.
• Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and tomato.
• Cover with roll tops.

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES

Steps:

• Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
• Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

STEAK AND HUMMUS SANDWICHES

Steps:

• Preheat a grill or grill pan to medium high. Toss the onion, banana peppers and 1/3 cup of the pickle juice in a bowl. Whisk the hummus with 3 to 4 tablespoons water in another bowl until smooth and pourable.
• Thinly slice the steak against the grain, then cut crosswise into bite-size pieces. Toss with the remaining 3 tablespoons pickle juice, 1 tablespoon olive oil, and salt and pepper to taste.
• Brush the pitas on one side with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill, oiled-side down, until lightly toasted, about 1 minute.
• Remove the pitas from the grill and top with the steak. Drain the onion and peppers; divide evenly among the pitas. Top with the lettuce and drizzle with the hummus sauce. Top with hot sauce, if desired.
• Reheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.
• Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.
• Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches (at right). Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.