Best Steak Salad Sandwiches Recipes

Grilled Steak Sandwiches with Marinated Watercress, Onion, and Tomato Salad image

Provided by Bon Appétit Test Kitchen

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup olive oil
6 tablespoons white balsamic vinegar
1 3/4 teaspoons dry mustard, divided
1 tablespoon dark brown sugar
1 2-pound well-trimmed tri-tip beef roast
4 large plum tomatoes, very thinly sliced
1 bunch watercress, stems trimmed
1/2 white onion, very thinly sliced
6 5-inch pieces French baguette, cut horizontally almost in half, opened flat

Steps:

Prepare barbecue (medium-high heat). Whisk oil, vinegar, and 3/4 teaspoon mustard in large bowl. Season dressing with salt and pepper. Transfer 2 tablespoons dressing to small bowl; whisk in sugar and 1 teaspoon mustard. Sprinkle beef all over with salt and pepper, then top with mixture from small bowl.
Grill beef until thermometer inserted into thickest part registers 120°F to 125°F for rare, turning occasionally, about 30 minutes. Place on cutting board; let rest 10 minutes. Cut very thinly across grain.
Meanwhile, add tomatoes, watercress, and onion to dressing in large bowl. Marinate while beef grills, tossing occasionally. Grill bread, cut side down, until just crusty, about 3 minutes; place on plates, grilled side up.
Arrange beef slices over bread. Using tongs and draining slightly, top with salad.

Steak Salad Sandwiches with Capers image

Yield Makes 4 servings

Number Of Ingredients 9

2 cups 1/2-inch cubes cooked steak (about 1 pound)
2 tablespoons drained capers
2 tablespoons chopped cornichons or gherkin pickles
2 tablespoons minced red onion
1 tablespoon Dijon mustard
5 tablespoons mayonnaise
8 1/2-inch-thick slices olive or rosemary country-style bread (each about 3x5 inches)
8 large tomato slices
2 small bunches arugula, trimmed

Steps:

Combine cooked steak, capers, cornichons, red onion, Dijon mustard, and 2 tablespoons mayonnaise in medium bowl; toss to blend. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Arrange bread on work surface. Spread slices with remaining 3 tablespoons mayonnaise. Divide steak salad among 4 bread slices. Top salad on each with 2 tomato slices and 1/4 of arugula. Press second bread slice, mayonnaise side down, onto each sandwich. Cut sandwiches diagonally in half and serve.

Steak Salad Sandwiches image

Provided by weekend cooker

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup mayonnaise
1 tablespoon honey dijon mustard
1/8 teaspoon pepper
1 cup cubed sirloin steak (cooked)
2 ounces havarti cheese, shredded
1/4 cup celery, chopped
1/4 cup dried cranberries
1/8 cup chopped walnuts
1/4 teaspoon dried parsley flakes
1/4 teaspoon fresh basil
4 lettuce leaves
1/8 teaspoon chili powder
8 slices pumpernickel bread

Steps:

In a large bowl, combine mayonnaise, mustard, pepper, and chili powder.
Stir in cubed steak, havarti cheese, celery, cranberries, walnuts, parsley flakes, and basil.
Place lettuce on 4 slices of bread, and top each with 1/2 cup steak salad, and remaining bread.

Nutrition Facts : Calories 297.5, Fat 13, SaturatedFat 3.6, Cholesterol 18.3, Sodium 654.3, Carbohydrate 36.4, Fiber 5.2, Sugar 1.9, Protein 10.2