Steak sandwich recipe
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- Meat and poultry
- Cuts of beef
This bumper sandwich is made with half-size ciabatta loaves baked until warm and crusty, then split and packed with quick-fried, thinly sliced steak and salad for a healthy and filling meal. If you just need a fast supper for one, scale the recipe down and use one half-size ciabatta loaf and 85 g (3 oz) steak.
4 people made this
- 4 ready-to-bake half ciabatta loaves, about 150 g (5½ oz) each
- 12 thin slices flash-fry or sandwich steak, about 340 g (12 oz) in total
- 2 tsp extra virgin olive oil
- 3 tbsp black olive paste (tapenade)
- 4 tomatoes, about 340 g (12 oz) in total, sliced
- 45 g (1½ oz) rocket leaves
- juice of 1/2 lemon
- salt and pepper
MethodPrep:5min ›Cook:15min ›Extra time:15min › Ready in:35min
- Preheat the oven to 200°C (400°F, gas mark 6). Bake the ciabatta for 8–10 minutes or according to the packet instructions. Remove the bread from the oven and keep warm.
- Heat a ridged cast-iron grill pan or non-stick frying pan until hot. Season the steak with salt and pepper to taste. Brush the pan with the oil, then add the steak slices, in batches if necessary, and cook for 30 seconds on each side for rare, 1 minute on each side for medium to well-done.
- Quickly split each loaf in half lengthways. Spread the bottom halves with the olive paste. Cover with sliced tomatoes and top with the steak.
- Toss the rocket leaves with the lemon juice. Pile on top of the steak, then drizzle the pan juices over and top with the remaining bread halves. Serve immediately, with more rocket and sliced tomatoes.
Some more ideas
For a slightly different toasted sandwich, fry 2 thinly sliced red onions in 1 tbsp extra virgin olive oil for 5 minutes or until softened and just browned. Lift out of the pan with a draining spoon and set aside. Fry the steak. Split and toast 4 baguettines (short French sticks). Mix 2 tsp sun-dried tomato paste with 2 tbsp mayonnaise and spread over the bottom halves. Top with 55 g (2 oz) mixed salad leaves or watercress tossed with lemon juice and salt and pepper to taste, then add the steak. Drizzle with the pan juices and top with the remaining toasted bread halves. * Sliced and toasted focaccia, walnut bread or multigrain bread also make delicious sandwiches, as does toasted pitta bread or warmed flat Arab bread or flour tortillas (which are ideal to wrap around a filling). * Well-trimmed lean sirloin steaks can be used instead of thin steak slices. The steaks can be left whole or sliced diagonally. * Add extra flavour by frying the steak in a herb-flavoured oil or by mixing herbs with the rocket. Try torn fresh basil leaves or chopped fresh marjoram.
Olives have a relatively high fat content compared with other fruit and vegetables, but most of it is the unsaturated type, which is believed to be the healthiest kind of fat to consume.* Beef is now far leaner than it used to be, and well-trimmed lean cuts such as rump steak can contain as little as 4.1% fat.
Each serving provides
B1, B6, B12, E, niacin * C, iron, zinc * A, B2, folate
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- 1 tablespoon olive oil
- 1 medium onion, halved and sliced into 1/4-inch-thick wedges
- 1 red bell pepper (ribs and seeds removed), thinly sliced lengthwise
- 1 green bell pepper (ribs and seeds removed), thinly sliced lengthwise
- Coarse salt and ground pepper
- 2 tablespoons red-wine vinegar
- Reserved Chili-Rubbed Skirt Steak, very thinly sliced, or or 1 1/2 pounds cooked skirt steak
- 4 crusty Italian hero rolls (about 3 ounces each), split in half horizontally, insides torn out to form a hollow
- 6 ounces thinly sliced (about 10 slices) pepper Jack cheese
Preheat broiler with rack 6 inches from heat. In a large skillet, heat oil over medium-high. Add onion and peppers cook, stirring often, until softened and beginning to char, 10 minutes. Season with salt and pepper. Remove from heat stir in vinegar and steak.
Place bottom halves of rolls on a large rimmed baking sheet dividing evenly, top each with meat mixture, then cheese slices. Broil until cheese has melted, about 2 minutes. Remove from oven transfer to a cutting board.
- 2 portions of Steak-EZE® Steak or Chicken Strips
- 1 c. broccoli florets
- ¼ c. carrots (cut into ½” slices)
- ¼ c. chopped onion
- ½ c. sliced sweet peppers
- ½ snow pea pods
- 2 tbs. vegetable oil
- ¼ c. Soy sauce
- 2 tbs. white wine or sherry
- 2 tsp. hoisin sauce
- ¼ tsp. ground ginger
- ¼ tsp. garlic powder
- 1 tbs. sugar
- ½ tsp. black pepper
- 1 tbs. water
The Perfect Steak Sandwich
Shopping list for a classic Beef Steak Sandwich
- Rump Steak
- 1 Tomato
- 1 Small Onion
- Chilli Jam
- Sour Dough Bread
- Salt and Pepper
Making the perfect sandwich:
Cooking the perfect steak sandwich from scratch (or nearly from scratch, because I don&rsquot propose baking your own bread especially for these steak sandwiches) couldn&rsquot be easier. I&rsquove been experimenting with thin cut rump steak, making quick and delicious snack, lunch or supper dishes in the form of steak sandwiches. Perfect to eat while you are watching the Rugby, Football or even Strictly Come Dancing. Starting with the classic steak sandwich with a little mustard, chilli jam and salad garnish. Here&rsquos the basic recipe.
Gourmet steak sandwich - Serve Hot
- 50 g Thin Cut Rump Steak
- 1 Tomato
- 2-3 leaves Lettuce
- 1/2 Small Onion
- 1 tablespoon Olive oil
- Dijon Mustard
- Chilli Jam
- Sea salt
- 2 pieces Sourdough Bread
Gently fry the onion in a little of the olive oil until soft and caramelised. This should take 10-15 minutes
Meanwhile, beat the steak a little with a meat tenderiser or a rolling pin so that it is no more than 1/2cm thick. Rub all over with olive oil and season well with pepper and sea salt flakes.
Heat an iron griddle over a medium heat. Once the onions are cooked, put them in a warm oven to keep hot.
Sear the steak for 1-2 minutes on each side then remove from the pan and allow to rest in a warm oven
Add any remaining oil to the griddle, then toast the sourdough bread on both sides
Slice the steak into finger sized strips
Spread mustard on one side of each slice of toast, then layer onion, steak, chilli jam, lettuce and tomato onto one slice and top with the second slice.
Turn the whole thing over and if you like cut into half and pin with a cocktail stick.
Variations on the basic sandwich recipe:
Then, just to mix things up a bit, I made a beef stroganoff inspired sandwich, using a ciabatta roll to hold the rather messy ingredients. Adding a rich and creamy sauce with onions and mushrooms made for a great, quick supper. Finally, taking my lead from the wonderful Mediterranean food I ate on the MDFV gulet cruise, I made a spiced roasted vegetable and steak sandwich. It was, without any doubt, my personal favourite &ndash the olive oil and spice-infused vegetables were a wonderful complement to the tender strips of rump steak.
Watch out for the recipe for the roasted Mediterranean vegetables, which I will publish soon, or use your own favourite. Of course, the most important thing with all these recipes is to start with some really good beef. I used a special thin cut rump steak that was perfect for making a steak sandwich because I didn&rsquot need to try and slice it finely. If you are using a regular steak, the trick is to half freeze the meat so that it is very firm. Then you can slice as thinly as you like before cooking.
Why not pin this post for later?
What&rsquos your idea of the perfect steak sandwich? Let me know in the comments below.
Pat LaFrieda’s Filet Mignon Steak Sandwich Recipe
We’re very excited about renowned New York butcher Pat LaFrieda’s new cookbook, the aptly named MEAT: Everything You Need To Know. In addition to a hearty lineup of LaFrieda’s signature recipes, you’ll learn the butchery skills you need to know through stunning photos and detailed diagrams. That steak sandwich everyone waits in line for at Citi Field? Catch the game at home and make sure everyone gets one.
A substantial change in dining is happening in a very unlikely place. The days of stale pretzels and old beer are transforming into fine dining at large format sporting venues. Great leaders in this vastly improved food movement are the New York Mets and its owners, Jeff and Fred Wilpon. They have revolutionized the food experience at baseball games by partnering with Aramark to offer amazing dishes from Danny Meyer’s Shake Shack and Dave Pasternack’s Catch of the Day, among others. The Wilpons had been eating our meat at restaurants for years and were big fans of our product. In 2012, they asked my cousin Mark and me if we had something that they were missing in their lineup, namely a steak sandwich.
My dad had taught me how to make his favorite steak sandwich when I was a kid. We always made it with skirt steak, which is our favorite beef cut, but I quickly realized that I couldn’t use this meat for customers because it was too chewy. The last thing I wanted was for someone to take a bite out of our sandwich and have a big piece of meat come out and slap him or her in the chin. I needed something you could bite straight through so I got the idea of using filet mignon.
Open-Face Steak Sandwich with Parmesan Dressing
Heat a dry large skillet, preferably cast iron, over medium-high. Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes reserve skillet.
Meanwhile, place onion in a small bowl cover with cold water. Set aside.
Blend mustard and lemon juice in a blender to combine. With motor running, stream in ½ cup olive oil, then gradually add Parmesan. Stream in 1 Tbsp. cold water and blend until dressing is smooth and thick. Season with salt and pepper.
Heat reserved skillet over medium. Drizzle cut sides of ciabatta with olive oil. Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.
Place bread, cut side up, on a platter and drizzle with one-third of dressing. Top with arugula drain reserved onion and scatter over arugula. Season with salt and pepper and drizzle with half of remaining dressing. Thinly slice steak and arrange over dressed arugula. Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces.
How would you rate Open-Face Steak Sandwich with Parmesan Dressing?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- Cooking spray
- 2 (8-ounce) boneless ribeye steaks, trimmed
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fat-free mayonnaise
- 1 teaspoon whole-grain mustard
- 2 teaspoons Worcestershire sauce
- 1 garlic clove, minced
- 8 (1-ounce) slices crusty whole-grain bread, toasted
- 1 cup arugula leaves
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with salt and pepper. Add steaks to pan cook 4 minutes on each side or until desired degree of doneness. Let steaks stand 5 minutes. Cut steaks diagonally across grain into thin slices.
Combine mayonnaise, mustard, Worcestershire, and garlic in a small bowl, stirring well with a whisk. Spread about 1 tablespoon mayonnaise mixture on each of 4 slices of bread divide steak evenly among bread slices. Top each serving with 1/4 cup arugula and 1 bread slice.
A lack of ability to get my totally ideal arepa here in Durham led me to throw a Venezuelan Meatwave a few weeks ago. While areapas were the inspiration for that event, I felt like having arepas alone would not offer my guests the diversity they're accustomed to at my meat-filled feasts. So that got me into researching what other Venezuelan staples could be taken to the grill, and I was instantly taken by pepitos. These are sandwiches that seem to be pretty ubiquitous in Venezuela, but have no real hard and fast rule for fillings and toppings. This latitude made me feel comfortable making my own interpretation of this sandwich, and what came out of that was this delicious Venezuelan steak pepito.
Since I haven't had a pepito myself, I took some shots in the dark in developing the flavors for these sandwiches. Well, not totally in the dark, I am familiar with some minimal Venezuelan cooking, which led me to start this recipe out with a marinade that had strong Worcestershire and cumin components&mdasha sauce and spice I've seen commonly used in Venezuelan cooking previously. To that I added oil, salt, brown sugar, and garlic to create a full flavor profile.
I introduced this marinade to a couple pounds of skirt steak. You don't actually need that much steak to make these sandwiches, but I also used these steaks for some fancy pants hor d'oeuvres and a filling for areapas.
I let my steak marinate overnight, but since a marinade never penetrates much beyond the surface of the meat, just four hours would be sufficient if you don't have as much time on your hands. When it was time to cook, I lit up a full chimney of charcoal, arranged the coals in a big pile on one side of the charcoal grate, then seared off the steaks over this blazing hot fire. This created a beautifully browned crust on the steaks in no time while leaving the center nicely medium-rare thanks to the short cooking time.
As the steaks rested, I toasted my hoagie rolls. My biggest problem with this pepito was not finding quality rolls, and bread can really make or break a sandwich. So my hope was a little heat will give my somewhat spongy rolls a better soft and crunchy texture. If you have some good rolls already, you can skip toasting them if want, although what bread isn't better a little toasty?
Next I sliced my steak into a bite-sized, half-inch dice. Normally my instructions for skirt steak clearly states to cut it against the grain&mdasha requirement to create shorter muscle fibers, resulting in more tender steak. Since I was dicing this small though, there was no need to pay attention to the grain, all pieces would be sufficiently tender when diced this size.
Then came the assembly, which began with a layer of shredded lettuce followed by slices of roma tomatoes. Then I piled in a generous portion of steak and topped that with grated parmesan and crispy potato sticks&mdashtwo toppings I saw commonly put on pepitos. Then the sandwich was finished with both mayo and ketchup, although you can add whatever sauces your heart desires.
Now isn't that one awesome looking sandwich? It had the taste to back up its looks too. Luckily toasting the bread made my sub-par rolls serviceable, but the real attraction was the steak, whose beefiness was amped up by the Worcestershire-heavy marinade, and the potato sticks, which created a salty crunch you don't normally get in a sandwich. The rest was fairly normally sandwich fodder that added the fresh and saucy components you want in a standout sandwich, which this steak pepito definitely was.
Published on Thu May 12, 2016 by Joshua Bousel
Venezuelan Steak Pepito
- Yield 4 servings
- Prep 15 Minutes
- Inactive 4 Hours
- Cook 10 Minutes
- Total 4 Hours 25 Minutes
- For the Steak
- 2 tablespoons vegetable oil
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon finely minced garlic (about 1 medium clove)
- 1/2 teaspoon ground cumin
- 1 lb skirt steak
- For the Sandwiches
- 4 hoagie rolls
- 2 cups loosely packed shredded lettuce
- 2 roma tomatoes, halved lengthwise and cut into 1/2" slices
- 1/2 cup finely grated parmesan cheese
- 1 cup potato sticks
- To make the steak: Whisk together oil, Worcestershire sauce, salt, brown sugar, garlic, and cumin in a small bowl. Place steak in a large resealable plastic bag and pour in marinade. Seal bag, removing as much air as possible, and place in refrigerator and let marinate 4 hours to overnight.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill steak over high heat until deeply browned on both sides, 3 to 5 minutes per side. Remove to a cutting board and let rest for 10 minutes. Slice into a 1/2-inch dice.
- To make the sandwiches: Place hoagie rolls on grill, cut side down, until lightly toasted, about 1 minute. Remove rolls to plates or serving platter.
- Assemble sandwiches by spreading lettuce along each roll, then top with tomatoes, steak, parmesan cheese, and potato sticks. Squeeze on ketchup and mayo to taste and serve immediately.
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william Nice recipe. I love the addition of the potato sticks to give it some extra crunch.
Btw - you said that "a marinade never penetrates much beyond the surface of the meat". Have you ever tried scoring the meat so it does penetrate the meat? You will need to grill for less time if you do this.
Posted Fri, May 13 2016 4:58PM
Daniel Really Really good recipe,Thank you Josh. Posted Fri, May 27 2016 8:22PM
rob Great recipe!! I made it recently. It came out great. Posted Sun, Jun 19 2016 5:22PM
Vickie Great recipe! Thanks for sharing ^^ Posted Fri, Jun 9 2017 9:47AM
Billy S. I recently gave this a try, and I actually a local baker I go to, but like you said toasting bread is just so much better. Also, not sure if it's where I live but potato sticks were definitely hard to find. Posted Fri, Aug 4 2017 11:16PM
Nicole I think the cumin and the brown sugar must give this a nice flavor. I'll have to try it! Posted Sun, Sep 24 2017 1:41PM
Lilly Hi. there you have done good job you explain all the steps with the help of pictures. Posted Sat, Feb 2 2019 12:34AM
Emily I'm watching "Triple D" and Guy is showcasing his with Black Beans first. Your recipe is (as Guy says) "!'s the bomb!" Ha!! Posted Sun, Aug 4 2019 1:54PM
Tariq Hossenbux An interesting combination of the Chip Sandwich and the Meatball Sub. I had to take an extra trip to the grocery store for some hickory sticks to sub in for the potato sticks ( I would have made them myself but someone seemed to be getting disturbed by my cooking odours), but it all worked out. Especially with the addition of some Billy Bob's Louisiana hot sauce to add a little zing! Posted Sun, Aug 25 2019 2:19PM
xaml I was about to write papito but perhaps not to get swept away. Joshua, let us make and have some Venezuelan sandwiches such as the seemingly tasty one above!
:D Posted Thu, May 21 2020 8:06AM
- ▢ 1 (minimum 14 oz) flank or skirt steak
- ▢ 2 sprigs rosemary (optional)
- ▢ 2 large onions
- ▢ 5 fresh bay leaves
- ▢ 1 1/2 tablespoons (3/4 oz) unsalted butter
- ▢ 1 1/2 tablespoons extra-virgin olive oil plus more for drizzling
- ▢ 1/3 cup dark brown sugar
- ▢ Sea salt
- ▢ Freshly ground black pepper
- ▢ 1/2 cup red wine vinegar
- ▢ 1 loaf ciabatta
- ▢ English mustard such as Colman’s (optional)
- ▢ 1/2 lemon
- ▢ 1 handful watercress
*What can I use instead of flank steak?
Recipe Testers' Reviews
Although the recipe indicates the rosemary is optional, I’d say using the herb is not to be missed. I loved the finished character it added to the steak sandwich. I didn't bother removing the needles before searing the meat. Deep brown and thickly lacquered with a sweet-sour gastrique, the caramelized onions were center stage here.
I only used about 1 tablespoon olive oil to get the onions sautéing in a cast-iron skillet. Since I only have 1 cast-iron skillet, I waited for the onions to be done in order to repurpose the pan for the steak. Pounded out to 3/4 inch thickness, my steak took 4 minutes on each side for medium-rare. After resting the steak, I sliced it against the grain and conservatively loaded up the bread. I didn't want the steak piled so densely it would be difficult to bite through, a failing of many steak sandwiches. Layering at maximum 2 slices high seemed to work well for me.
I loved the lemony watercress and mustard, which played so well with the rich meat. I don't see any reason why you couldn't make the onions on a Sunday and keep them to make this steak sandwich for a weeknight meal later in the week.
What an enjoyable sandwich! I had been craving an old-fashioned Philly cheesesteak, and although this is nowhere near that old standard, it might just be what I turn to when the urge for one hits. Actually, this will probably be made more often. It seems healthier, and the ingredients are much easier to find.
I did pound my flank steak with a sprig of rosemary over it as well as underneath it. I can’t say that I noticed any flavor imparted to the meat. After cooking the onions, covered, for 35 minutes, there was still a lot of liquid in the pan. I needed to cook it with the cover off for 15 minutes in order to get the onions browned and caramelized on the bottom. When I make this again, I will partially cover the pan, and see if that makes a difference.
I cooked the flank steak on a cast-iron grill pan for 2 minutes on each side, and the meat was perfectly medium-rare. I dipped one side of the ciabatta bread in the juices left from cutting the meat, and spread mustard on the other half of the bread. The caramelized onions added great flavor to the sandwich. Unfortunately, I couldn't find watercress at the stores that I went to. I tried arugula as a substitute but we preferred the sandwich without it. When I'm able to find watercress, I'll make this sandwich again, to see what it adds to the sandwich. I must say, however, that it quite delicious without it.
So, first let me say that THIS WAS AN AMAZING STEAK SANDWICH. It was really yummy and delicious. #SoGoodIWantedAnother. Okay, so now that's out of the way, I can tell you the details. I mistakenly thought that this was going to be another regular run-of-the-mill steak sandwich, but what makes it different are the onions, specifically the vinegar-infused, caramelized onions. So good! I thought that the sugar would overpower the vinegar, but they played really nicely together.
The other thing I liked was the spicy kick of the mustard. I didn't have Colman's, but in looking it up, I found that it’s a mustard with a spicy kick, so I used a Dijon mustard that I love that has a really good helping of horseradish—definitely more kick than regular mustard. Finally, the hit of lemon on the watercress added such a nice brightness to the very rich sandwich. I used skirt steak for my glorious steak sandwich. The cooking time of 3 minutes was spot on. Loved the suggestion of drizzling the steaks resting juices on the warm bread. Yum! This is definitely the sandwich that you should make with any leftover steak.
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I’ve made carmelised onions the way Jamie suggests in this recipe (which I first saw on TV here in England). It does make fantastic onions, and they can be used in a lot of different ways.
Portuguese steak sandwich recipe
T his has to be in this book it's the only dish to have been on the menu at the Eagle every single day since we opened. When notions of having a pub first arose, a steak sandwich was just about the first item to appear on the business plan's menu. Not just any steak sandwich, but the one I remembered eating almost daily whilst a teenager home on school holidays in Mozambique. Not to be confused with the Portuguese fried pork escalope of the same name, this (beef) steak sandwich is named after Dona Ana, a larger-than-life mafiosa who owned a cattle ranch, bakery and bar. The bakery and ranch provided the primary ingredients for the huge pregos – the real (Portuguese) name – served
in the bar.
500g/1lb 2oz rump steak, thinly sliced (the original would have used fillet)
2 large crusty rolls – we use stone-baked Portuguese rolls called carcaças
2 tablespoons olive oil
Cos lettuce leaves
1 onion, thinly sliced
1 garlic clove, chopped
1 small dried chilli, crushed
1 bay leaf, broken up
1 tablespoon chopped parsley
1 teaspoon dried oregano
2 tablespoons red wine
3 tablespoons olive oil
Freshly ground black pepper
Mix together all the ingredients for the marinade, add the steak and leave to marinate for a few hours (but no longer than 8 hours). Remove the steaks from the marinade, then strain it and set aside.
Warm the rolls in a medium oven. Heat a heavy-based frying pan until very, very hot, then add the olive oil and fry the steaks very quickly. If your pan is hot enough, they will need to be turned within a minute. Remove the steaks and keep warm, then add the dry ingredients from the marinade to the pan with some salt.
Cut the rolls in half and arrange the cos lettuce and then the steaks on the lower halves. Add the strained marinade liquid to the pan and let this bubble and reduce a little, then pour into the top halves of the rolls. Close the sandwiches and eat immediately, with both hands.
This recipe is taken from the Eagle Cookbook: Recipes from the Original Gastropub by David Eyre and the Eagle chefs (Absolute Press, £20)