Best Whisky Beef Sandwiches Recipes

Steak Sandwich image

Provided by Ina Garten

Time 40m

Yield 2 sandwiches

Number Of Ingredients 14

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula
3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt

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

Roast Beef and Whiskey Onion Flatbread Sandwiches image

Provided by Debbie Reid @Sirbarney

Categories Beef

Number Of Ingredients 13

1 1/2 tablespoon(s) mayonnaise
1 teaspoon(s) lemon juice
1/2 teaspoon(s) dijon mustard
3 tablespoon(s) olive oil, divided
1 tablespoon(s) butter
1 large sweet onion, sliced into 1/4-inch slices, then quartered
1/4 teaspoon(s) kosher salt
1/8 teaspoon(s) freshly ground black pepper
1/4 cup(s) good quality whiskey
8 ounce(s) thin-sliced deli roast beef, cut into 1/4-inch strips
1 clove(s) garlic, minced
2 - (7-inch) white flatbreads
4 ounce(s) chipotle gouda cheese, shredded

Steps:

Preheat oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray; set aside.
In a small bowl, mix together the mayonnaise, lemon juice and mustard; set aside.
Heat 1 tablespoon olive oil and the butter in a medium skillet over medium-low heat. Add in the onion, salt and pepper and cook until softened and lightly browned, approximately 15 - 20 minutes. Remove from heat, stir in the whiskey, mix to combine and until absorbed. Transfer to a small, heat-proof bowl; set aside.
In the same skillet, over medium heat, add in the remaining 2 tablespoons olive oil. Add in the roast beef and garlic, and cook until heated through and the beef just begins to brown, approximately 2 - 3 minutes; set aside.
Place the flatbreads onto prepared baking sheet; evenly spread the mayonnaise mixture onto the flatbreads. Evenly divide the roast beef between the flatbreads, only covering 1/2 of each flatbread; top roast beef evenly with the reserved onions. Top entire flatbread evenly with the cheese. Place into preheated oven and bake until cheese has melted, approximately 3 - 4 minutes. Fold the cheese-only half of the flatbread over the roast beef half. Secure with toothpicks and enjoy!!