We give the meat with salt, pepper and olive oil and we put it on the grill for about 6 minutes on each side (you can keep it longer, if you don't like pink in the middle). When it is ready, let it rest for 10 minutes covered with aluminum foil. After this time we cut it into slices.
Cut the baguette in half and grease it with mixed margarine and a little chopped parsley. Place the cheese on one of the halves, then the salad and the meat.
Cut the peppers and onions into cubes as small as possible and mix with chopped parsley, olive oil, vinegar and salt. We put this mixture on top of the meat, in the middle.
It & # 39s an interesting dish
Subway calls its Steak & Cheese sandwich a "fan favorite." According to the brand, the sandwich consists of Philly-style steak, onions, green peppers, and of course, plenty of gooey cheese. A standard Steak & Cheese six-inch sub will cost you 352 calories with 7.1 grams of fat, 46 grams of carbs, and the best part: 25 grams of protein. As per review posted by Brand Eating , this sub may not blow you away, but is a reliable option nevertheless.
You can get as many veggies as you want on your sandwich, as well as play around with your preferences including the type of bread, cheese, and condiments you want to experiment with. As per the review, the steak in the sandwich isn’t bad and gets the seasoning part right. It could be juicier, though. Perhaps what can make things really good is the right kind of customization.
A Redditor even wrote about their most preferred combination while ordering a steak and cheese sandwich. "So for the cheese, pepper jack is the only right choice for steak," they shared. "For veggies I get just green bell peppers and black olives. Then I finish it off with the chipotle southwest sauce. Delicious!" We agree.
Grilled Steak Sandwich With Pickled Onions and Blue Cheese
1 medium red onion, thinly sliced
1 cup warm water
& # xBD cup white or apple cider vinegar
2 tbsp. child
1 tsp. & # XA0kosher salt
& # xBD tsp. & # xA0freshly ground pepper
1 lb. rib-eye & # xA0or boneless steak of choice, or leftover steak & # xA0
Kosher salt and freshly ground pepper
2 tbsp. canola oil
& # xBC cup mayonnaise
2 tbsp. Dijon mustard
4 ciabatta buns, split
& # xBD cup crumbled blue cheese
1 cup loosely packed baby greens, such as arugula
Make the pickled onions: Put the sliced onion in a bowl in a measuring cup, combine the warm water, vinegar, sugar, salt, and pepper, then pour over the onions. Let stand at room temperature for at least an & # xA0hour. (The onions can be refrigerated for up to two & # xA0weeks.)
Make the sandwich: Season the steak generously on both sides with salt and pepper. Heat the oil in a large cast-iron skillet over high heat until it & # xA0shimmers. Add the steak & # xA0and cook, turning once, until charred on both sides and medium rare & # x2014about 10 minutes total & # x2014depending on the cut. Transfer to a cutting board and let rest for at least 20 & # xA0minutes. Thinly slice slice across the grain the slices should be no more than & # xBC-inch thick. (If using leftover steak, let it come to room temperature or rewarm it slightly.)
In a small bowl, stir together the mayonnaise and mustard. Lightly toast the buns, then spread the mayonnaise mixture on both sides of each bun. Pile some of the sliced meat on the bottom half of each bun and top it with some of the blue cheese, some of the pickled onions, and some of the arugula. Top with the other half of the bun, and serve.
The Best Steak Sandwiches to Satisfy Your Primal Hunger
On its own, steak is pretty high up there on the list of foods that make you look like a boss, whether you’re searing or grilling it to a perfect medium rare or just feasting on its flesh and juices. But then there’s the steak sandwich, which demands that you up your game and revert to your most primal instincts. You grab it with your hands and bite directly into your hunk of beef (this isn’t the time for forks and knives), swallowing it all down just like your mighty hunter-gatherer ancestors once did. Pretty gnarly, I’d say.
Not that steak sandwiches are an excuse to act like a caveman at your next picnic or barbecue, but they’re ideal for serving at either occasion. Here are 11 standout steak sandwich recipes that will whet your carnivorous appetites any day of the week.
1. Bourbon Steak Sandwich
Sandwiches are a great way to turn last night’s steak into tomorrow’s lunch. If you’ve made our Bourbon Steak for dinner (in which flank steak is marinated in bourbon, Dijon mustard, and Worcestershire before being grilled), just top it with some provolone and peppers for a winning leftovers combo. Get our Bourbon Steak Sandwich recipe.
2. Easy Philly Cheesesteaks
The gooey cheese, the sizzling beef — the Philly cheesesteak just one of those things that makes any meat lover weak at the knees. In an ideal world, we’d hustle over to Pat’s or Geno’s whenever a craving strikes. In the meantime, we’ll take a stab at greatness at home with this loaded rendition. Get our Easy Philly Cheesesteaks recipe.
3. Wagyu Katsu Sando
The most expensive steak sandwich in the U.S. can be found at Don Wagyu’s, where they use a super-rare breed of Japanese Kobe beef and charge accordingly ($ 180 a pop). You can make it for as much as you’re willing to spend on Wagyu or Wagyu-style beef at home — or with regular old USDA Prime, which is still pretty great. Get Don Wagyu’s Katsu Sando recipe.
4. Tex-Mex Steak Sandwich
This one comes courtesy of meal kit company Home Chef, but even without getting all your ingredients pre-measured and mailed to you, it’s a cinch to make. A chile-cumin rub, cilantro, and a hefty dose of tomatoes add layers of flavor and a Tex-Mex twist on a classic steak sandwich. Get the Tex-Mex Steak Sandwich recipe.
SANDWICH WITH BEEF STEAK
As we have convinced you, there is a great variety to prepare a sandwich, and we continue to offer you ideas for your culinary inspirations. This time we suggest you try a beef sandwich, a very large one, with which you manage to satiate 4 people at once!
- A beef cutlet with bone (about 500 gr.)
- 1 wand
- 1 red
- A good handful of arugula (washed and drained)
- 2-3 tablespoons mustard (whole grains)
- Parmesan (or any other cheese you prefer)
- Balsamic vinegar
- 1 tablespoon rosemary (dry or fresh)
- Olive oil
- Salt and black pepper
The preparation process
Season the beef chop with salt and pepper, then sprinkle with a little olive oil. Massage the meat on both sides to better penetrate the spices.
Heat a frying pan over high heat. Put 2 tablespoons of oil, place the meat in the pan and place the rosemary on top. Brown it on both sides and then reduce the heat to a minimum, using a spoon sprinkle the meat with the oil in the pan. Bake the meat as desired (be in the blood 1-2 minutes on both sides, medium 4-5 minutes on each side or well cooked 6-7 minutes on each side).
Take the meat out of the pan and place it on a plate, cover it with aluminum foil and let it sit for 5 minutes.
Cut the baguette in half horizontally, sprinkle with a little oil and place it on a tray with the cut down. Put it in the preheated oven at 200 degrees C and brown it for a few minutes.
Remove the baguette from the oven and grease it on one side with mustard.
Cut the tomato into slices and arrange it over half a wand.
Put the arugula in a bowl and season with salt and pepper, sprinkle with a few drops of balsamic vinegar and olive oil. Mix everything together and place it over the tomatoes.
Cut the meat into slices and mix it with the remaining juice from the steak.
Put the slices of meat over the arugula, sprinkle with balsamic vinegar and olive oil. Cover with a few strips of Parmesan cheese, then cover with the other half of the baguette. Good appetite.
Watch One of America & # 8217s Best Pitmasters Show How to Make a Mouthwatering Steak Sandwich
Jeremy Repanich & # 039s Most Recent Stories
Photo: courtesy Angie Mosier
Rodney Scott is a barbecue legend. The South Carolina-based pitmaster has been cooking whole hog since he was 11 and working with his dad at the family shop. As the style of barbecue faded out, he carried the torch, lighting the way to his own success. On top of expanding from his eponymous Charleston location to a restaurant in Birmingham, Ala. and another soon-to-open spot in Atlanta, Scott has won critical acclaim as well. In 2018 he took home the James Beard Award for Best Chef: South. And last year he & mdashalong with Tootsie Tomanetz, Lennox Hastie and Rosalia Chay Chuc & mdashwas featured in the special Barbecue edition of the Emmy-award-winning Chef & # 8217s Table on Netflix.
But just because he & # 8217s made himself famous by spending a good chunk of his life cooking pork down in South Carolina doesn’t mean he doesn’t enjoy some beef. He was born in Philadelphia after all, home of the cheesesteak. On this episode of Robb Report Culinary School, Scott joins restaurants editor Jeremy Repanich to talk steak sandwiches instead of pulled pork. In a recipe Scott pulls from his new cookbook, Rodney Scott & # 8217s World of BBQ, shares the secrets to making a better barbecue steak sandwich at home, using some inspiration from the cheesesteak, but also some good old fashioned low-and-slow cooking and his signature South Carolina-style, vinegar-based sauce.
The steak hoagie! Some might call it a cheesesteak but cheese isn’t completely mandatory for a good sandwich. Sauteed steak on a buttered bun!
Sometimes I completely crave a good hoagie sandwich and earlier in the week I worked on this Steak Hoagie with Peppers and Onions. Some might call this a cheesesteak, and that's fine, but whatever you call it, it's worth making at home!
If you order a steak hoagie from a food cart or similar place, they will cook the steak on a large griddle. This is kind of hard to replicate at home so I like to cook the onions and peppers separate from the steak and then combine them together at the end for a final quick cook to melt the cheese!
The finished mix should be served on a toasted bun. This hoagie is a messy, flavorful sandwich that should not be reserved just for take-out. Making it at home is totally doable!
Sirloin Steak Sandwiches
- Calories 576
- Fat 36.9 g (56.8%)
- Saturated 9.4 g (47.1%)
- Carbs 29.1 g (9.7%)
- Fiber 2.1 g (8.5%)
- Sugars 7.3 g
- Protein 27.8 g (55.7%)
- Sodium 818.6 mg (34.1%)
For the pickled onions:
red onion, halved and thinly sliced
For the steak:
freshly ground black pepper
For the sandwiches:
onion rolls, sliced in half lengthwise
Make the pickled onions:
Place the vinegar, water, sugar, and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally to dissolve the sugar. Place the onion in a heatproof bowl and pour the pickling liquid over it set aside while you cook the steak.
Broil the steak:
Arrange a rack about 4 inches from the broiler and heat the broiler to high. Line a rimmed baking sheet with aluminum foil. Coat a wire rack with cooking spray and fit over the baking sheet.
Pat the steak dry with a paper towel. Season both sides with the salt and pepper and place on the wire rack. Broil (the steak should be 1 to 2 inches from the broiler & # x27s heating element) for 5 minutes. Flip the steak and continue broiling until well-browned and charred at the edges, 4 to 5 minutes more for medium-rare, or 6 to 7 minutes more for medium.
Let the steak rest for 10 minutes on the rack.
Assemble the sandwiches:
Whisk the mayonnaise and mustard together in a small bowl. Drain the onions through a fine-mesh strainer and discard the liquid. Transfer the steak to a cutting board and thinly slice across the grain.
Spread a thick layer of Dijon mayonnaise on the cut sides of the rolls. Divide the steak and arugula between the rolls and close them to form sandwiches. Serve warm or at room temperature.
Make ahead: The pickled onions can be made up to 1 week in advance and stored in an airtight container in the refrigerator. The Dijon mayonnaise spread can be made up to 2 days in advance and stored in airtight container in the refrigerator.
Storage: Leftover steak can be stored in an airtight container in the refrigerator for up to 4 days.
Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New York.
Arby's Roast Turkey Ranch & Bacon Sandwich
Courtesy of Arby's
Arby's may be known for its roast beef sandwiches, but the fast food chain's turkey and bacon sandwich actually houses a lot of salt. Containing more than a day’s worth of sodium, this sandwich is something that should be split in half, or at the very least, be eaten in moderation.
Chef Paul Oppenkamp has created new recipes for the Hard Rock Cafe menu
The Hard Rock Cafe menu includes, starting this week, new dishes signed by chef Paul Oppenkamp, known for his creativity in the kitchen. The four recipes will be on the menu for a limited time.
"We are very excited to offer new choices to our customers, based on Chef Paul Oppenkamp's recipes. Whether we are talking about the Mangalița pork burger or the ribs glazed with barbeque sauce and Caloian Fetească Neagră, the new combinations complete the diversity of our menu with an interesting palette: the fusion between the American recipes that have consecrated us and the Romanian tastes ”, said Marius Baban, General Manager of Hard Rock Cafe Bucharest.
Chef Paul Oppenkamp started working in the kitchen at just 14 years old, and at the age of 24 he became Executive Chef. He is currently the chef and owner of The Artist restaurant in Bucharest.
For the Hard Rock Cafe menu, it combined American recipes with Romanian products, such as Mangalița or Feteasca Neagră pork.
Mangalița Pork Burger & # 8211 Mangalita pork burger, topped with Asian-style cooked vegetables and pickles, in a browned bun, over which is added peanut sauce and coconut.
Chicken Fried-Beef Steak Sandwich & # 8211 Beef steak sandwich, lettuce leaves, assorted pickle slices and Dijon mustard mayonnaise, served with four-course macaroni and cheese.
Tex-Mex Chili Cheeseburger & # 8211 Angus beef fresh burger steak, topped with fresh tomato chili salsa, tortilla chips and lightly spicy beef chili, served in a browned bun with slices of cheddar cheese, jalapeno pepper and lettuce leaves.
Red Wine Fetească Neagră BBQ- Sauce-Glazed Pork Ribs & # 8211 Pork ribs cooked over low heat, double glazed with barbeque sauce and Caloian Fetească Neagră, served with fried potatoes in garlic-flavored butter, sweet-sour salad of red cabbage and invigorating apple and mustard chutney.