Dip N Dunk Steak Sandwiches Recipes

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.

ARGENTINIAN STEAK SANDWICHES

Steps:

• To make chimichurri sauce, combine all ingredients from 1/2 cup olive oil through 1/4 tsp salt in a bowl. Set aside.
• Preheat a barbecue grill or grill pan over medium-high heat. Brush steaks with oil, then season with salt and pepper. Cook steaks for 3 minutes each side for medium-rare or until cooked to your liking. (The thickness of the steaks will also determine the amount of time.) Cover loosely with foil and rest for 5 minutes.
• Cut a slit lengthwise along top of baguettes, cutting almost to base. Pull them open without splitting. Brush inside with mayonnaise, then fill with lettuce and avocado. Thinly slice steaks across the grain, then divide among sandwiches. Spoon sauce over the top of the sandwiches and serve.

ONION 'N PEPPER BEEF STEAK SANDWICHES

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add onion, jalapeño pepper and garlic; stir-fry 3 to 4 minutes or until lightly browned.
• Remove from skillet; reserve.
• Add beef round tip steaks to same skillet; cook over medium-high heat 1 to 2 minutes, turning once.
• Do not over cook.
• Season with salt, if desired.
• Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and tomato.
• Cover with roll tops.

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.

GRILLED BANANA BREAD HAM STEAK SANDWICHES

Steps:

• In frying pan, melt butter. Fry ham steak for a few minutes on each side til lightly browned.
• Remove from pan and drizzle each side with a little maple syrup to lightly coat.
• Cut into 4 equal portions.
• Place pieces on 4 slices banana bread.
• Top with slices of bananas.
• *If bananas start to brown, just sprinkle them with a little lemon juice as needed. Top each with another slice of banana bread.
• Butter tops with very soft butter and place buttered side down back into heated frying pan. Butter top sides.
• Cook over medium-low heat.
• When golden on bottoms, carefully flip over and lightly brown other side.

SHREDDED STEAK SANDWICHES

Steps:

• Place meat in a 5-qt. slow cooker. Add onions and celery. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chill powder, pepper and hot pepper sauce. Pour over meat. Cover and cook on high for 6-8 hours.
• Remove meat; cool slightly. Shred with a fork. Return to the sauce and heat through. Serve on rolls.