Bistro Steak Sandwich With Seasoned Potato Chips Recipes

FRENCH BISTRO STEAK ON GARLIC CROUTES AND POTATO FRITES

Steps:

• Potato Frites:.
• Preheat oven to 400 degrees.
• In bowl, toss potatoes with oil, thyme, salt and pepper.
• Arrange on foil-lined rimmed baking sheet.
• Bake, turning once, for 40 minutes or until tender inside and crisp outside.
• While potatoes cook, start the Bistro Steak.
• Bistro Steak On Garlic Croutes:.
• Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.
• Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.
• Roll edges in peppercorns to coat.
• In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.
• Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat.
• Stir in red pepper, shallot, butter and any juices accumulated on plate.
• Cut steaks in half; place on croûtes.
• Pour sauce over top.
• Serve with Potato Frites.

BISTRO STEAK SANDWICH WITH SEASONED POTATO CHIPS

Steps:

• Place garlic bread on a large sheet pan, and bake according to package directions.
• Slice onions thin and microvave covered on high for 5 minutes.
• Heat a pan on medium-high for 5 minutes, while the onions are in the microwave.
• Season steaks with rub, and cook 5-10 minutes , or until browned.
• Turn steaks over and repeat, until done, it should have a medium-rare doneness.
• Remove steak from pan, and lightly cover with foil.
• Chop parsley, and then add the parsley, onions, and vinegar to pan.
• Cook 3-4 minutes or until the onions are carmelized.
• Slice steal into 1/2 inch pieces, and place steak and onion mixture over one garlic bread half.
• Sprinkle with cheese, and top with other garlic bread half.
• Cut sandwich into 6 pieces.
• FOR THE SEASONED CHIPS:.
• Combine 2 tablespoons butter, melted with 2 pressed garlic cloves.
• Add 1/4 cup freshed parsley.
• Toss 6 ounces plain potato chips with butter mixture.
• Bake on medium sheet pan at 450 degrees for 3-5 minutes.

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 AU POIVRE WITH ROASTED FINGERLING POTATOES

Steps:

• Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.
• Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium rare, about 8 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.
• Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.
• Refrigerate 1 steak to use in the Steak Sandwich Wrap. Slice remaining steaks against the grain, divide among four plates, and top with sauce. Serve with potatoes and parsley.

BISTRO-STYLE BEEF STEAK SANDWICH

Steps:

• Stack beef steaks; cut lengthwise in half and then crosswise into 1" strips.
• Heat 1 Tbl. olive oil in non-stick skillet over med-high heat til hot.
• Stir-fry beef strips and garlic (1/2 batch at a time), 1-2 minutes or til outside surface is no longer pink.
• Remove from skillet and season with 2 Tbl. soy sauce and pepper.
• Reduce heat to medium.
• Add 2 teaspoons oil to pan (if needed), and stir-fry onion 5 minutes.
• Add mushrooms and continue cooking 2-3 minutes or til veggies are tender.
• Add red pepper, wine and remaining 1 Tbl. soy sauce, bring to a boil.
• Reduce heat and return beef to skillet.
• Heat through.
• Pile beef mixture onto bottoms of rolls.
• Top each with 2 slices cheese.
• Place on cookie sheet with tops next to bottoms cut side up, and broil just til cheese is melted and inside tops are lightly toasted.

ANDY GRIFFITH FAVORITE BLUE BIRD DINER GROUND STEAK SANDWICH

Steps:

• Start by browning the beef in the pan, chopping up so the meat takes on a "sloppy joe" appearance.
• Drain ground meat.
• Pepper meat LIBERALLY ! This is supposed to be redolent in the taste of ground black pepper.
• Whisk together water, salt and flour.
• Add to skillet, and allow to come to a boil.
• Lower heat and simmer until mixture has thickened.
• Serve on buns with mayo, your favorite coleslaw and a slice of tomato.