Best Steak Sandwiches With Tomato Pesto Recipes

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ULTIMATE STEAK SANDWICHES



Ultimate Steak Sandwiches image

These steak sandwiches are the ultimate summer delight, and one of our favorite quick and easy dinners. Even the kids love them (sans arugula, of course!). But don't stop there - these sandwiches are a terrific party upgrade from burgers, and perfect for serving a crowd at your next backyard BBQ or party.

Provided by Danielle Esposti

Categories     Sandwich

Time 15m

Number Of Ingredients 5

1 lb rosemary steak
4 brioche buns
4 slices sharp cheddar
4 tbsp pesto sauce (homemade or store-bought)
2 oz baby arugula

Steps:

  • Prepare the rosemary steak according to recipe instructions (see link in recipe card above or notes below). While the steak is resting, prep the remainder of the sandwich ingredients. Alternatively, enjoy the steak for dinner and use the cold leftovers for these sandwiches.
  • Position a rack at the top of the oven, just under the broiler element. Set the oven to high broil. Place the bottoms of four buns on a baking sheet and top with a slice of cheese. Broil 2-3 minutes, until the cheese is melted.
  • Top the melted cheese with a handful of arugula (about half an ounce).
  • Spread a tablespoon of pesto sauce on the top of each bun.
  • Slice the steak against the grain into 1/4" slices. Pile 4-5 slices of steak onto the arugula, then top with the pesto-coated bun. Enjoy!

Nutrition Facts : Calories 583 kcal, Carbohydrate 32 g, Protein 38 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 111 mg, Sodium 1155 mg, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving

ITALIAN STEAK SANDWICHES



Italian Steak Sandwiches image

Embellish steak sandwiches Italian style, with pesto, sliced tomatoes and mozzarella.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

1 tablespoon butter or margarine
1 medium onion, thinly sliced
4 beef cube steaks (6 oz each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup basil pesto
4 kaiser rolls, split (toasted in oven if desired)
4 slices (about 3/4 oz each) mozzarella cheese
1 medium tomato, thinly sliced

Steps:

  • In 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion in butter 3 to 4 minutes, stirring frequently, until tender; push to side of skillet.
  • Add beef steaks to skillet; sprinkle with salt and pepper. Cook 5 to 8 minutes, turning once, for medium doneness (160°F).
  • Spread pesto on cut sides of buns. Layer steaks, cheese, onion and tomato in buns.

Nutrition Facts : Calories 580, Carbohydrate 32 g, Cholesterol 120 mg, Fiber 3 g, Protein 49 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 930 mg, Sugar 3 g, TransFat 1 1/2 g

TRE COLORE PESTO AND GRILLED STEAK WITH QUICK ROASTED TOMATOES AND GARLIC



Tre Colore Pesto and Grilled Steak with Quick Roasted Tomatoes and Garlic image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 14

Four 7 to-8-ounce flat-iron steaks or filet steaks
1 bulb garlic
12 plum tomatoes, halved lengthwise
3/4 cup EVOO, plus more for drizzling
Kosher salt and freshly ground pepper
3 tablespoons pine nuts
1 cup fresh parsley leaves
1/2 cup fresh basil leaves
1 head Belgian endive, sliced
1/2 head radicchio, chopped
A handful of fresh thyme sprigs, leaves stripped
Juice of 1 lemon
2 small handfuls grated Parmigiano-Reggiano
Ciabatta bread, grilled or warmed in the oven, split and charred or warmed

Steps:

  • Position a rack in the center of the oven and preheat the oven to 500 degrees F (or the highest setting).
  • Bring the steaks to room temperature.
  • Meanwhile, remove 1 garlic clove from the bulb and finely grate. Remove the other cloves with the skin still intact and spread them on a baking sheet along with the tomatoes. Toss with about 1/4 cup EVOO and season with salt and pepper. Turn the tomatoes cut-side down. Roast until the tomatoes are charred and softened, 20 to 25 minutes.
  • Lightly toast the pine nuts in a small skillet over medium heat, then remove to a plate to cool.
  • Combine the parsley, basil, endive, radicchio, thyme, pine nuts, lemon juice and cheese in a food processor. Season with salt and pepper. Pulse until chopped. With the motor running, drizzle in the remaining 1/2 cup EVOO in a slow stream until blended. Transfer the pesto to a serving dish. (Any leftover pesto is delicious on sandwiches or tossed with hot pasta and starchy cooking water.)
  • Heat a grill pan or heavy griddle over medium-high heat or prepare an outdoor grill.
  • Drizzle the steaks with EVOO and sprinkle with salt and pepper. Grill for 3 to 4 minutes, then flip and cook 3 more minutes for medium-rare. Remove to a cutting board and let rest for 5 to 10 minutes.
  • Place the steaks on serving plates and drizzle with the pesto. Serve the roasted tomatoes, garlic and bread on the side. To eat, squeeze the garlic from the skins and rub onto the bread, then top with the tomatoes.

ITALIAN STEAK SANDWICHES



Italian Steak Sandwiches image

My sister came up with these quick sandwiches that use minced garlic and other seasonings to bring pizzazz to deli roast beef. Add some carrot sticks or a tomato salad for a fantastic lunch in no time. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons olive oil
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/2 pound sliced deli roast beef
1/2 cup beef broth
2 tablespoons red wine or additional beef broth
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
4 sandwich rolls, split
4 slices provolone cheese

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through. Place beef slices on rolls; drizzle with broth mixture. Top with cheese. Freeze option: Freeze cooled meat mixture and juices in freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 440 calories, Fat 20g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 1261mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

STEAK SANDWICHES WITH TOMATO PESTO



Steak Sandwiches with Tomato Pesto image

Categories     Sandwich     Blender     Beef     Tomato     Quick & Easy     Basil     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 7

2 garlic cloves, chopped
6 tablespoons olive oil
1/3 cup drained bottled dried tomatoes packed in oil
1/3 cup packed fresh basil leaves
1 teaspoon balsamic vinegar
1 pound sliced medium-rare steak (about 2 cups)
eight 1/2-inch slices sourdough bread, toasted lightly

Steps:

  • In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and cool. In a small food processor or blender purée tomatoes, basil, oil mixture, and vinegar until pesto is smooth.
  • In a bowl toss steak with half of pesto and spread remaining pesto on bread. Divide steak among 4 bread slices and top with remaining 4 slices.

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