Best Texas Steak Sandwich Sallye Recipes

ULTIMATE STEAK SANDWICH

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
• Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
• Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
• Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

STEAK SANDWICH

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

TEXAS CHICKEN FRIED STEAK 'N' GRAVY (SALLYE)

Steps:

• 1. CHICKEN FRIED STEAK: Place a piece of waxed paper large enough to hold all 4 pieces of steak on the counter. Place paper towels on baking sheet and set aside Preheat oven to 200-225º. Place flour,salt, pepper and paprika in ziplock bag. Seal and shake vigorously to thoroughly mix ingredients. Pour out into shallow mixing bowl. Place 2 eggs and milk in separate mixing bowl and whisk thoroughly to blend Place these two bowls side by side on counter
• 2. Dredge a piece of steak in flour mixture making sure meat is covered completely. Shake any excess flour off. Dip in egg mixture so that steak is covered completely Dip in flour again until steak is completely covered and dry on outside. Place coated steak on waxed paper. Continue these steps for each steak piece until all four are coated.
• 3. Heat cooking oil about 1-2" deep in cast iron or other heavy skillet until oil reaches 350º Cooking oil should cover the bottom half of steak while it is cooking. Put one piece of steak in oil and cook approximately 3 minutes per side until golden brown. NOTE: If you have a very large skillet, you can cook two at a time, but leave plenty of room between each piece. Remove to paper towel covered baking dish and store in preheated oven. Repeat these steps until all four pieces are fried. Leave in oven while you make the gravy.
• 4. MAKING THE GRAVY: Melt butter in another heavy skillet over medium low heat. When butter is no longer foaming, add flour, stirring continuously until a nice light brown roux is formed, Add salt and pepper and continue stirring while slowly adding milk. Stir vigorously to keep lumps from forming. Simmer for about 10 minutes until rich creamy gravy appears.
• 5. Remove steaks from oven onto serving dishes and cover with gravy. Serve immediately while still piping hot.