Best 6 Steak Sandwiches Pioneer Woman Recipes

MUSHROOM CHEESESTEAK SANDWICHES

Steps:

• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
• Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
• Preheat the broiler.
• Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
• To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
• To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.

STEAK SANDWICHES - PIONEER WOMAN

Steps:

• Melt 2 TBSP butter over medium heat in large skillet. Slice onions and cook until soft and light brown (7-8 minutes). Remove and set aside.
• Meanwhile, slice cube steak thinly against the grain. Sprinkle with seasoned salt.
• After onions have been removed from skillet, melt another 2 TBSP butter over high heat.
• Add meat in single layer. Cook one side until brown (at least one minute), then flip and cook until brown, another minute.
• Add 1/2 cup worcestershire sauce, 5 dashes of Tabasco, and 2 more TBSP butter. Add cooked onions. Stir to combine.
• Using last 2 TBSP butter - butter halved French rolls and brown on skillet or griddle.
• Put bottom half of French rolls on plates. Put one fourth of meat mixture on each, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and enjoy!

STRIP STEAK SANDWICHES

Steps:

• For the strip steak sandwiches: Heat 2 grill pans over high heat.
• Brush the onion slices on one side with oil and place them oiled-side down on the grill pans. Cook until grill marked, 3 to 4 minutes, then brush the tops with more oil, flip the slices and cook until grill marked on the other side, another 3 to 4 minutes. Set aside.
• Season the strip steaks on both sides with the lemon pepper, salt and black pepper. Grill for 2 minutes, flip and grill an additional 2 minutes for rare.
• Grill the rolls cut-side down until toasted, about 2 minutes.
• For the eggs: Heat a large nonstick skillet over medium heat and add the butter. Add all the eggs (or cook in batches if needed), sprinkle with salt and pepper and fry for 2 minutes. Flip the eggs and cook for 45 seconds.
• For the ancho mayo: Mix together the mayonnaise and chile powder in a small bowl
• Slather both sides of the rolls with some ancho mayo and top with a steak, some onions and an egg.

STEAK SANDWICH SALAD BOARD

Steps:

• Preheat the oven to 400 degrees F.
• Heat a grill or grill pan over medium-high heat. Sprinkle the steak and onions with the lemon pepper seasoning and a good pinch of kosher salt.
• Oil the grill well using half the olive oil, then cook the steaks until desired doneness, 4 to 5 minutes per side for medium-rare. Remove the steaks to a cutting board to rest, tented with foil, about 10 minutes. Add the rest of the olive oil to the grill and cook the onions until nice and charred, 4 to 5 minutes a side. Remove from the grill and set aside.
• Meanwhile, wrap the bread in foil and place in the oven until hot and crisp, about 10 minutes.
• Mix together the sour cream, mayo, horseradish, Worcestershire, black pepper and a good pinch of kosher salt in a bowl. Set aside.
• Slice the steak and shingle it in the middle of a cutting board or serving platter. Break apart the onions and arrange on one corner of the board. Slice the bread and shingle along one side of the board. Use the lettuce, tomatoes and white Cheddar to fill in the holes. Sprinkle the steak with the green onions and sea salt and give the board a drizzle of olive oil. Place the bowl of dressing on the board.
• Have everyone help themselves and make up a salad or a sandwich with whatever they like from the selection of items on the board.

ITALIAN BEEF SANDWICHES

Steps:

• For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
• For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
• Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
• Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.

MARLBORO MAN'S FAVORITE SANDWICH

Steps:

• Slice the onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
• Slice the cube steak against the grain. Sprinkle with seasoning salt.
• Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add the meat in a single layer. Cook one side until brown, and then flip and cook until brown, about a minute on both sides.
• Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes hot sauce and 2 tablespoons butter. Add the cooked onions. Stir to combine.
• Butter the halved French rolls and brown in a skillet.
• To assemble, lay the bottom half of a French roll on a plate. Place the meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half and devour!