Best Steak And Cheese Sandwich Recipes

JEREMY'S PHILLY STEAK AND CHEESE SANDWICH

Steps:

• Melt butter in a large skillet over medium-high heat. Saute the white and red onions, mushrooms, and garlic until tender. Remove from the pan, and set aside.
• Place the sliced beef in the pan, and fry until no longer pink, about 5 minutes. Reduce heat to low, and stir in the cream cheese and Worcestershire sauce, cooking and stirring until the beef is well coated. Season with salt and pepper to taste.
• Meanwhile, preheat your oven's broiler.
• Place beef mixture onto bottom half of the baguette, then cover the beef with the onion mixture. Place Swiss cheese over the onion mixture. Place open sandwich under a hot broiler until the cheese is melted. Place top of baguette onto the toppings, and serve.

STEAK SANDWICH WITH ONION RINGS AND CHEESE SAUCE

Steps:

• For the steak: Preheat a grill pan over medium-high heat. Sprinkle the steak on both sides with the garlic powder and salt. Place on the grill pan and cook for 5 to 7 minutes; flip and cook for an additional 3 to 5 minutes, until medium rare. Remove to a cutting board and set aside to rest. Slice the steak on the bias.
• For the onion rings: Fit a heavy-bottomed pot with a deep-frying thermometer and fill with 2 to 3 inches of oil. Heat the oil to 365 degrees F. Meanwhile, prepare one bowl with buttermilk and a second with flour, salt and cayenne. In batches, place the cut onion rings into the buttermilk and then into the flour; repeat one more time. Carefully place the dipped rings into the preheated oil, being sure not to overcrowd the pan. Once golden on one side, flip to the other side and fry until golden brown all around. Remove with a slotted spoon to a paper-towel-lined plate. Season with salt.
• For the mustard cheese sauce: Melt the butter in a medium saucepan. Add the flour and whisk together completely to make a roux. Whisking continuously, gradually add the cold milk until completely combined and the sauce starts to thicken into a bechamel. Add the fontina, Tabasco and Dijon and whole-grain mustards. Season to taste, then remove from the heat.
• To assemble the sandwich: Smear the cheese sauce on each side of the bread, top with sliced fontina, banana peppers, steak and arugula. Serve the onion rings on the side.

STEAK, EGG, AND CHEESE BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• Generously the season steak on both sides with the McCormick Grill Mates Montreal Steak Seasoning . Press the seasoning into the meat.
• Heat a greased cast-iron skillet over high heat. When hot, add the steak. Sear on both sides, about 3-4 minutes per side, until meat is cooked to desired temperature. Let steak rest for 5-10 minutes, then slice thinly against the grain.
• While the steak is resting, prepare the eggs. Whisk 1 egg with ½ teaspoon water, ¼ teaspoon salt, and ¼ teaspoon black pepper. (This step will be repeated with each of the 4 eggs).
• Heat a nonstick skillet over low heat. Melt 1 teaspoon of butter in the pan. Pour in the beaten egg and tilt the pan so the egg coats the pan in an even layer. Place 1 slice of cheese in the center. Use a spatula to fold the sides of the egg over the cheese until you have a square with the cheese covered in the middle. Slide the egg onto a biscuit. Top with a few slices of steak and the top biscuit half.
• Repeat with the rest of the eggs, biscuits, and steak.
• Serve immediately.

SKIRT STEAK, BACON, EGG AND CHEESE SANDWICH

Steps:

• For the chimichurri: Mix the cilantro, garlic, vinegar, lemon juice and oregano in a medium bowl. Drizzle in the olive oil. Season with salt and pepper.
• For the steak sandwich: Marinate the skirt steak in 1/4 cup of the chimichurri for at least 30 minutes.
• Once it has marinated, cook the skirt steak in a hot pan or grill. Set aside and allow it to rest. Thinly slice.
• Fry the egg sunny side up in the bacon fat. Remove to a plate. Toast the bread slices in the bacon fat.
• Assemble the sandwich: Bottom slice of bread, cheese, sliced beef, chimichurri sauce, egg, tomatoes, bacon and top slice of bread.

STEAK AND CHEESE SUB SANDWICH IN THE CROCKPOT

Steps:

• 1. slice the steak in thin slices. to make it easier to slice put it in the freezer for 30 minutes. salt and pepper the steak and brown lightly in a pan with the evo.
• 2. slice the onion in thin slices and place in bottom of a crockpot. add the peperoncini peppers. add the garlic, worcestershire sauce.
• 3. add the steak, soup and au jus gravy. cover and cook on high for 4 hours. save the gravy for a dipping sauce.
• 4. add a slice of cheese on the bottom of the sub bun, place steak on top of cheese add second slice of cheese on top of steak. I chose swiss. add a few peperoncini peppers add a little butter to top of bun. place open faced on a baking pan and place under broiler until cheese is melted. enjoy with the dipping sauce and your side of choice.

CHIMICHURRI STEAK AND CHEESE SANDWICH

Steps:

• Mix mayo, parsley and garlic. Spread mixture evenly on inside of both bread halves.
• Preheat grill to hot heat. Grill steak 3 min. on each side or until desired doneness. Remove from grill; cover loosely with foil to keep warm. Let stand 5 min. Cut steak into thin slices. Meanwhile, toast bread halves on grill, turning occasionally to avoid burning bread.
• Place bread on platter; top bottom half with steak strips. Sprinkle with cheese. Top with remaining bread half. Cut into 6 pieces.

STEAK AND CHEESE SANDWICH

Steps:

• steaks.
• cut your steaks in thin slices. it can take a while if you have dull knifes and are unexperienced. like me. so you can do it in advance i usually do it when the kids are sleeping after lunch.
• oil your pan and cook your steak slices until they are almost done. add your onion slices and other veggies until softened.
• add water and beef gravy mix. simmer. gravy will thicken.
• drain the gravy into a seperate dish for dipping if desired.
• cheese sauce.
• put butter or margarine in a sauce pan and heat on medium do not boil! take off heat and add flour. whisk to make your rue this will be quite thick. place back on heat and add your milk slowly,stirring, allowing it to heat but not boil.
• once the milk is steaming add your cheese about a half a cup at a time stirring to melt between. once all the cheese is in allow it to boil and thicken. but stirring frequently or constantly
• the more flour you add the thicker the cheese sauce will be. i also like to add parmesan to taste.
• place your meat on a french bread or a crusty bun, top with cheese sauce and dip if desired.
• this is also good if you have the sandwiches made in the fridge for lunch the next day(maybe better).