Dip N Dunk Steak Sandwiches Recipes

FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE

Steps:

• For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors.
• For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat.
• Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm.
• For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice.
• Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.

RIBEYE STEAK SANDWICHES

Steps:

• For the caramelized onions:.
• Heat the oil and butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Add the sugar and vinegar and cook for a further 10-15 minutes, or until caramelized. Transfer to a small bowl and set aside.
• For the steaks:.
• Preheat a grill pan to high. Preheat a char-grill or large frying pan over medium-high heat.
• Drizzle the steaks with olive oil and season with salt and pepper, garlic powder. Cook for 3 minutes on each side for medium-well or until cooked to your desired temperature.
• Lightly toast the bread under the griller. Spread the mayonnaise and dijon over all of the bread.
• Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
• For assembly: Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
• Directions:.
• Heat the oil and butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 15 minutes or until softened. Add the sugar and vinegar and cook for a further 10-15 minutes, or until caramelized. Transfer to a small bowl and set aside.
• Preheat a grill pan to high. Preheat a char-grill or large frying pan over medium-high heat.
• Drizzle the steaks with olive oil and season with salt and pepper, garlic powder. Cook for 3 minutes on each side for medium-well or until cooked to your desired temperature.
• Lightly toast the bread under the griller. Spread the mayonnaise and dijon over all of the bread.
• Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!
• For assembly: Stack steak slices on bread, spoon on carmelized onions, top with crumbled feta and sprinkle a pinch of parsley!

DIP N' DUNK STEAK SANDWICHES

Steps:

• In a large skillet, melt the butter over medium-high heat. Then gently, place all the steaks in the skillet in a single layer.
• Cook until the cubed steaks are golden brown, aprroximately three minutes each side. Season with salt and pepper.
• When the cubed steaks are done, transfer them to the work surface.
• For the gravy, drain the fat from the skillet. Pour water in the skillet and instant beef bouillon.
• Set the oven at 550 degrees Fahrenheit or at broil mode. Place buttered French bread or hamburger bun halves on the baking sheet.
• Sprinkle some garlic salt into the bread. Place the sheet into the broiler rack for about 4 inches from the heat.
• Toast the bread until crispy and golden brown.
• Sandwich the steaks over two toasted bread slices; cut in half.
• Pour the gravy in small bowls.
• The best part, each person can dunk the crispy cubed steak sandwich in the gravy.

BAMA STEAK SANDWICHES

Steps:

• Chop up roast beef.
• In large skillet, melt 1/2 stick margarine or butter.
• Add 1 or 2 tablespoons sauce, according to taste.
• Add onion and pepper; saute until tender.
• Add roast beef and additional sauce (according to taste).
• Continue cooking over medium heat until just warmed.
• Take off heat and sprinkle cheese over top.
• Let sit until cheese is melted.
• Spoon onto rolls.

STRIP-STEAK SANDWICHES

Steps:

• Preheat a grill.
• In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, rosemary, crushed red pepper, 1 tablespoon of sea salt and 1/2 teaspoon of pepper- Rub the mixture all over the steaks and let stand for 10 minutes.
• Meanwhile, in a small bowl, mix the olives with the parsley, oregano, mint, capers, lemon juice, 1/2 teaspoon of pepper and the remaining 1/2 cup of olive oil.
• Scrape the marinade off the steaks and season them with salt and pepper.
• Grill the steaks over moderately high heat, turning them occasionally, about 10 minutes for medium-rare meat.
• Let the steaks rest on a cutting board for 10 minutes, then thinly slice them crosswise.
• Meanwhile, brush the cut sides of the rolls with olive oil and grill until toasted, about 1 minute.
• Spoon half of the olive relish on the rolls and top with sliced steak and tomatoes.
• Sprinkle lightly with salt and spoon the remaining relish on top.
• Close the sandwiches and serve.

PORTUGUESE GARLIC STEAK SANDWICHES (PREGO NO PAO)

Steps:

• Lay out steaks on a work surface and to be traditional,"nail" the garlic slices into the steak on both sides (about a clove per steak, more if you like).
• If this isn't your style, just push the garlic slices in with your finger.
• In about 1-1/2 tablespoons of butter, fry each steak for 3 to 4 minutes, turning once.
• Remove to a dish and reserve.
• To the skillet add the other 1-1/2 tablespoon butter and the sliced onion.
• Saute until onion is golden, then transfer onions to the same dish as the steaks and reserve.
• Pour the red wine into the skillet used to cook the steaks and onions; scrape up the browned bits and simmer over medium-high heat until liquid is reduced by about half (this doesn't take too long--).
• Return the steaks and onions to this skillet, season with salt and pepper, and cook another minute on both sides of steaks, until warmed through.
• Serve steaks and onions on warmed crusty sandwich rolls.