Best Vickis Leftover Steak Panini Recipes

CHEESE STEAK PANINI

Steps:

• 1. Heat about a tablespoon of grape seed or other oil along with a tablespoon of butter in a medium cast iron skillet on medium high heat. Start sauteeing onions, once they have soften add bell peppers. Salt. Add spices and stir. Cook until brown and nearly caramelized. Remove vegetables into a bowl. Next, brown the meat by placing a few (about 4-5) slices on the skillet and flipping over after a few seconds and salting slightly along the way. Don't crowd or allow the slices of meat to overlap. Keep removing browned meat, adding fresh slices and repeating. Once all the meat is cooked, add one tablespoon of butter to pan and dump meat, onions and peppers back into pan. Add cream cheese and allow to melt. Turn off stove, add shredded cheese and stir. Either toast up a sub and add filling, or place between two slices of sourdough and toast up on a panini press (adding more cheese if desired). ENJOY!!

CHEESESTEAK PANINI

Steps:

• Saute the vegetables in half the butter on a stove top griddle until soft, then top with the thinly sliced steaks, cooking until cooked through, seasoning to taste with salt and pepper.
• Place cheese on bread with steak and veggie mix and top with peppers or pickles if you like.
• Place bread slices together, butter each outer side and place on a panini maker, George Foreman grill, or griddle with bacon press.
• Grill sandwich until outside is crisp and golden, turning if you make it on the stove top griddle.

STEAK AND HAVARTI PANINI WITH MY "SECRET SAUCE"

Steps:

• In small bowl add steak sauce. (Both amounts). Whisk in mayo til smooth and no longer lumpy, then whisk in horseradish. Taste, adjust to your own preferance, set aside.
• In small saute pan, saute mushrooms and onion in ONE of the Tbls. of olive oil til crisp-tender or soft. Your own personal preferance. Set aside.
• Get (lightly oiled) cast iron griddle (or panini maker) heating til medium-hot.
• Lay out 2 pieces of bread.
• Drizzle 1 Tbl. sauce onto each slice, then spread with back of spoon til evenly coated.
• Pour rest of sauce into tiny bowl for dipping later.
• Top one slice with 1 slice of cheese.
• Top cheese with steak, piling on. As much or little as you like.
• Top with sauted mushrooms and onions.
• Top onions and mushrooms with second slice of cheese.
• Place other slice of bread on top, sauce-side down.
• Brush top of bread lightly with olive oil.
• Place olive oil-side down onto heated griddle.
• Brush new top with a little olive oil.
• Press lightly, once, with spatula.
• Brown bottom. Depending on how hot your pan is, this will take about 30 seconds to 1 minute. Check now and then to prevent burning. You will want this lightly toasted with nice grill marks.
• When bottom is to likeness, carefully turn over with a spatula and brown other side. (*I lift a corner with my spatula, then carefully hold it up with my fingers, then get under it with my spatula so you don't wreck the bread.) Do the same way when the second side is done.
• When done, carefully remove and place on a cutting surface and cut in half diagonally.
• Serve hot with extra sauce for dipping. (Sauce can be used to dip your sandwich in, or great for dipping french fries, too!).
• *Whatever steak you have on hand works just fine. Whether it be cooked at the moment, or leftover. I used leftover prime rib, but any good steak or tenderloin can be used.

STEAK AND HAVARTI PANINI WITH MY "SECRET SAUCE"

Steps:

• 1. In small bowl add steak sauce. (Both amounts). Whisk in mayo til smooth and no longer lumpy, then whisk in horseradish. Taste, adjust horseradish to your own heat preferance, set aside. In small saute pan, saute mushrooms and onion in ONE of the Tbls. of olive oil til crisp-tender or soft. Your own personal preferance. Set aside. (About 5 minutes.) Get (lightly oiled) cast iron griddle (or panini maker) heating til medium-hot. Lay out 2 pieces of bread. Drizzle 1 Tbl. sauce onto each slice, then spread with back of spoon til evenly coated. Pour rest of sauce into tiny bowl for dipping later. Top one slice with 1 slice of cheese. Top cheese with steak, piling on. As much or little as you like. Top with sauted mushrooms and onions. Top onions and mushrooms with second slice of cheese. Place other slice of bread on top, sauce-side down. Brush top of bread lightly with olive oil. Place olive oil-side down onto heated griddle. Brush new top with a little olive oil. Press lightly, once, with spatula. (Or close lid of panini maker.) Brown bottom. Depending on how hot your pan is, this will take about 30 seconds to 1 minute. Check now and then to prevent burning. You will want this lightly toasted with nice grill marks. When bottom is to likeness, carefully turn over with a spatula and brown other side. (*I lift a corner with my spatula, then carefully hold it up with my fingers, then get under it with my spatula so you don't wreck the bread.) Do the same way when the second side is done. If using a panini maker, just use the alloted time for a sandwich. When done, carefully remove and place on a cutting surface and cut in half diagonally. Serve hot with extra sauce for dipping. (Sauce can be used to dip your sandwich in, or great for dipping french fries, too!) *Whatever steak you have on hand works just fine. Whether it be cooked at the moment, or leftover. I used leftover prime rib, but any good steak or tenderloin can be used. Enjoy! This is enough for 2 people if serving with soup and/or salad.