Best Grilled Beef Sandwich With Caramelized Onions And Blue Cheese Ho Recipes

GRILLED BEEF & BLUE CHEESE SANDWICHES

Grilled Beef & Blue Cheese Sandwiches image

Roast beef, red onion and blue cheese really amp up this deluxe grilled sandwich. If you like a little heat, mix some horseradish into the spread. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 ounces cream cheese, softened
2 ounces crumbled blue cheese
8 slices sourdough bread
3/4 pound thinly sliced deli roast beef
1/2 small red onion, thinly sliced
1/4 cup olive oil

Steps:

In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices., Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.

Nutrition Facts : Calories 471 calories, Fat 27g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 1021mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

GRILLED CHEESE WITH CARAMELIZED ONIONS

Grilled Cheese with Caramelized Onions image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings (1 1/2 sandwiches per person)

Number Of Ingredients 7

Ingredients

2 tablespoons canola oil
5 tablespoons unsalted butter, softened
2 large onions, sliced
2 teaspoons sherry vinegar
1 teaspoon sugar
12 slices rustic Italian bread (each about 1/2-inch thick)
8 ounces Gruyere, thinly sliced

Steps:

Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.

CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES

Contest-Winning Grilled Roast Beef Sandwiches image

This fast favorite hits the spot when we're short on time. Roast beef, cheese, and sauteed onion, green pepper and mushrooms are sandwiched between slices of sourdough bread, then toasted on a griddle to buttery perfection. &Mdash; Jolie Goddard, Elko, Nevada

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 medium onion, sliced
1 medium green pepper, sliced
1/2 pound fresh mushrooms, sliced
2 to 3 garlic cloves, minced
2 tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices sourdough bread
16 slices Colby-Monterey Jack or Swiss cheese, divided
8 slices deli roast beef
1/2 cup butter, softened
Garlic salt, optional

Steps:

In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.

Nutrition Facts : Calories 825 calories, Fat 60g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 1540mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.

FILLET OF BEEF SANDWICHES

Fillet of Beef Sandwiches image

Provided by Ina Garten

Time 15m

Yield 4 sandwiches

Number Of Ingredients 16

Ingredients

1/4 pound blue d'Auvergne or other creamy blue cheese
2/3 cup sour cream
1/3 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 loaf health or 7-grain bread
1 1/2 pounds rare fillet of beef thinly sliced, recipe follows
1 bunch arugula
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
1 1/2 pounds whole fillet of beef trimmed and tied
2 tablespoons melted butter
1 tablespoon salt
1 tablespoon coarsely ground black pepper

Steps:

For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper.
To make the sandwiches, cut the bread into 8 slices, each slice 1/4 inch thick. Spread 4 of the slices thickly with the dressing. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef.
Preheat oven 500 degrees F.
Melt 2 tablespoons of unsalted butter.
Place beef on a baking sheet and pat the outside dry with a paper towel. Using a pastry brush coat the beef with the melted butter. Sprinkle evenly with salt and pepper. Roast for 25 minutes at 500 degrees F for medium rare.
Remove the beef from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 20 minutes before slicing.