GROUND STEAK SANDWICH RECIPE RECIPES
STEAK SANDWICH RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 sandwiches
Number Of Ingredients 14
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
BEST STEAK SANDWICH RECIPE - HOW TO MAKE STEAK SANDWICH
Steps:
- Make the aioli: With a mortar and pestle, mash garlic with salt until a paste forms. Transfer paste to a small bowl and whisk in olive oil, mayonnaise, and lemon zest, then season with pepper. Make the steak: Brush steak with oil and season with salt and pepper. In a cast-iron pan over medium-high heat, sear both sides. Cook 3 minutes per side to the desired internal temperature and remove from heat. Let steak rest 15 minutes before slicing. Slice against the grain in 2" sections.
Nutrition Facts : Calories 961 calories
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- Freeze steak 30 minutes, then slice very thinly against the grain with a serrated knife and season with salt and pepper. In a nonstick skillet, heat oil and cook onion until browned and beginning to soften. Transfer onion to a bowl and wipe skillet clean. Cook steak until cooked through and browned around edges. Gather meat into center of skillet and top with onion and several slices provolone. Cook until cheese melts. Serve on a toasted roll.
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It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
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- Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
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Reviews 4.9
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Category main-dish
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Category main-dish
- Yield: 1 cup
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Because a whole pound of skirt steak is the best thing between sliced bread.
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Total Time 1 hours
Category low sugar, nut-free, weeknight meals, dinner, lunch, main dish, meat
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Reviews 3.3
Total Time 1 hours
Category low sugar, nut-free, weeknight meals, dinner, lunch, main dish, meat
Cuisine American
Calories 961 calories per serving
- Make the aioli: With a mortar and pestle, mash garlic with salt until a paste forms. Transfer paste to a small bowl and whisk in olive oil, mayonnaise, and lemon zest, then season with pepper. Make the steak: Brush steak with oil and season with salt and pepper. In a cast-iron pan over medium-high heat, sear both sides. Cook 3 minutes per side to the desired internal temperature and remove from heat. Let steak rest 15 minutes before slicing. Slice against the grain in 2" sections.
See details
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It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
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- Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
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