Best 7 Gourmet Steak Sandwich W Chips Recipes

GOURMET STEAK SANDWICHES

Steps:

• Combine the mayonnaise and pesto in a small bowl until well blended, then keep cold in the refrigerator.
• Slice the leftover steak and warm the slices in a small fry pan over the stove on medium heat. You don't need to overcook them, just warm them up then remove from heat and onto a plate.
• In the same fry pan, add a little vegetable oil and the red pepper slices. Cook over medium heat until the red peppers begin to soften. Drizzle on some balsamic vinegar and cook a few more minutes, then remove from heat.
• Open the sandwich rolls and spread a layer of pesto mayo on both sides of the roll. Top the bottom slice with the warmed steak slices, gorgonzola cheese crumbles, sautéed red peppers, and lettuce mix. Add the top bun and serve. Makes 4 sandwiches.

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

EASY STEAK SANDWICH

Steps:

• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
• Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
• Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.

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.

GOURMET ALLEY STEAK SANDWICH

Steps:

• On an outdoor grill, or in the broiler, grill steak to desired degree of doneness. Set aside, keep warm.
• In a large skillet, heat oil and butter over low heat; saute the garlic until tender.
• Split rolls: brush lightly with some of the garlic butter. Toast on the grill or under broiler until golden.
• Quarter, seed, and thickly slice peppers. Coarsely chop onion. In the garlic butter remaining in skillet, saute the peppers and onion until just tender. Add 1/2 teaspoons salt and the pepper.
• Thinly slice the steak. Sprinkle with the remaining salt. Arrange on bottoms of rolls. Top with pepper mixture and tops of rolls.
• Serve immediately. Enjoy!

GOURMET STEAK SANDWICH W/ CHIPS

Steps:

• Preheat oven to 200°c.
• Cut potatoes into sticks. Place in a plastic freezer bag with the moroccan seasoning and shake until coated. Spread out in a single layer on a baking tray and cook in oven for 20 minutes, turning once.
• While chips are cooking, mix sour cream, lemon juice and basil in a small bowl. Set aside.
• In a seperate bowl, mix mayonnaise, paprika, garlic and lemon juice. Set aside.
• Heat some olive oil in pan. Add onions, honey and balsamic vinegar and cook until caramelised. While onions are cooking, grill steak until just cooked through.
• Place minute steak, onion, a few slices of semi-dried tomato, a spoonful of the sour cream mixture and the cos lettuce between two halves of the turkish bread.
• Serve with some chips and a dollop of the seasoned mayonaisse!

STEAK SANDWICHES WITH CRISPY ONIONS

Steps:

• In a skillet cook the onions in the butter and the oil over moderate heat, stirring occasionally, until they are crisp and golden and transfer them with a slotted spoon to paper towels to drain. In the fat remaining in the skillet cook the mushrooms and the garlic over moderately low heat, stirring occasionally, until the mushrooms begin to turn brown and transfer the mixture to a plate. Add the broth to the skillet and deglaze the skillet, scraping up the brown bits. Add the cream, the ketchup, the Worcestershire sauce, and the mustard and stir in the mushroom mixture and the steak slices. Divide the steak mixture among the bottom bread pieces, sprinkle it with some of the onions, and top the onions with the remaining bread pieces.