Heavy Metal Filet Steak Sandwich Recipes

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STEAK SANDWICH WITH CARAMELIZED ONIONS AND BRIE



Steak Sandwich with Caramelized Onions and Brie image

Tender and juicy steak sandwich with caramelized onions, creamy Brie cheese, and fig jam. An incredible flavor combination that's both easy and elegant!

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Main Course

Time 1h

Number Of Ingredients 11

2 beef strip steaks ((10 ounces each) about 1-inch thick each*)
Kosher salt
Ground black pepper
2 1/2 tablespoons extra virgin olive oil (divided)
2 large red onions (thinly sliced)
1 tablespoon Dijon mustard
2 tablespoons melted unsalted butter
8 mini-sized French rolls, (pretzel buns, or similar soft, but sturdy buns)
1 1/2 cups arugula
8 ounces Brie cheese (cut into thin slices)
1/2 cup fig jam

Steps:

  • Preheat the oven to 350 degrees F. Remove steak from the refrigerator and place on a plate. Season liberally with salt and pepper on both sides. Let come to room temperature while you caramelize the onions.
  • Prepare the Dijon onions: Heat 1 tablespoon olive oil in a large sautee pan over medium high. Add the sliced red onions and 1/4 teaspoon kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes. Remove from heat and stir in the Dijon to evenly coat. Remove the onions to a plate or bowl, then gently wipe the skillet clean with a paper towel.
  • Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium high. Once the oil is very hot and almost smoking, add the seasoned steaks. Do not crowd them-if your skillet is not large enough to easily accommodate both, cook them in batches. Sear the steaks for 1 minute on each side, then reduce the heat to low and cook the steak for about 6-8 minutes, turning once, until rare and a thermometer inserted in the center reaches 125 degrees F. Transfer to a plate and cover with foil. Let rest for 10 minutes, then slice into strips.
  • Spread the melted butter onto the bottom of a 9x13-inch baking dish, using just enough to coat the pan. Lay the bottom of the buns in a single layer in the baking dish, then top with the arugula, steak slices, Brie, and the caramelized onions. Spread the inside of the top buns with about 2 teaspoons jam, then lay the buns on top to complete the sandwiches. Brush the bun tops with the remaining melted butter, then cover the pan with foil. Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and enjoy warm.

Nutrition Facts : ServingSize 1 (of 8), Calories 292 kcal, Carbohydrate 13 g, Protein 14 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 64 mg, Fiber 1 g, Sugar 8 g

HEAVY METAL FILET STEAK SANDWICH



Heavy Metal Filet Steak Sandwich image

Make and share this Heavy Metal Filet Steak Sandwich recipe from Food.com.

Provided by Hey Jude

Categories     One Dish Meal

Time 25m

Yield 2 sandwiches

Number Of Ingredients 7

2 (6 -8 ounce) filet steaks
salt and pepper
2 sourdough French rolls
3 tablespoons mayonnaise
3 tablespoons Dijon mustard
6 slices tomatoes
1 cup shredded lettuce

Steps:

  • Slice filets through the middle, horizontally, to end up with 4 thinner filets about 1/2 inch thick each.
  • Cook filets on a hot grill for 2-4 minutes per side, or until cooked to your preference.
  • Salt and pepper both sides of each filet.
  • Slice rolls in half horizontally.
  • Spread the mayonnaise on the cut side of the top halves.
  • Spread the mustard on the cut side of the bottom halves.
  • When the filets are done, slice them into 1/2-inch-thick strips.
  • Arrange the sliced filets evenly over the mustard on each bottom roll.
  • Place the tomato slices over the filets.
  • put the shredded lettuce on top of the tomatoes.
  • Place the top buns on the lettuce and slice the sandwiches diagonally into two even halves.
  • Hold each sandwich half together with toothpicks to serve.

Nutrition Facts : Calories 523.1, Fat 20, SaturatedFat 5.3, Cholesterol 140.3, Sodium 716.8, Carbohydrate 28.4, Fiber 2.9, Sugar 3.4, Protein 55.4

FILLET OF BEEF SANDWICHES



Fillet of Beef Sandwiches image

Provided by Ina Garten

Time 15m

Yield 4 sandwiches

Number Of Ingredients 16

1/4 pound blue d'Auvergne or other creamy blue cheese
2/3 cup sour cream
1/3 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 loaf health or 7-grain bread
1 1/2 pounds rare fillet of beef thinly sliced, recipe follows
1 bunch arugula
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
1 1/2 pounds whole fillet of beef trimmed and tied
2 tablespoons melted butter
1 tablespoon salt
1 tablespoon coarsely ground black pepper

Steps:

  • For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper.
  • To make the sandwiches, cut the bread into 8 slices, each slice 1/4 inch thick. Spread 4 of the slices thickly with the dressing. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef.
  • Preheat oven 500 degrees F.
  • Melt 2 tablespoons of unsalted butter.
  • Place beef on a baking sheet and pat the outside dry with a paper towel. Using a pastry brush coat the beef with the melted butter. Sprinkle evenly with salt and pepper. Roast for 25 minutes at 500 degrees F for medium rare.
  • Remove the beef from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 20 minutes before slicing.

FILET MIGNON SANDWICHES



Filet Mignon Sandwiches image

Provided by Nancy Fuller

Categories     main-dish

Time 30m

Yield 2 sandwiches

Number Of Ingredients 10

Two 6-ounce, 2-inch-thick pieces filet mignon
Salt and freshly ground black pepper
4 tablespoons plus 2 teaspoons unsalted butter
2 tablespoons olive oil
1 clove garlic, smashed
2 leeks, cleaned thoroughly and thinly sliced
2 teaspoons chopped fresh tarragon
1/2 cup red wine
1 teaspoon truffle oil
2 brioche buns, sliced in half

Steps:

  • Begin by tying the filet mignon pieces: Lay the meat on a cutting board and wrap a piece of twine around the outside of each piece. Pull the twine tightly so that the meat is secure and tie a knot. Sprinkle both sides of the meat generously with salt and pepper.
  • In a medium saute pan over high heat, add 2 tablespoons of the butter, the olive oil and garlic. When the butter begins to bubble, add the filet mignon pieces. Tip the pan slightly and baste the tops with the butter and olive oil. Cook until deeply browned, about 3 minutes, and then flip and continue cooking and basting on the other side. Next, turn the pieces on their sides and cook the edges until brown.
  • Add the leeks and 2 tablespoons of the butter and saute until the leeks are soft, about 4 minutes; add the tarragon. Turn the heat to high and add the red wine. Let the sauce reduce by half, lower the heat to simmer and add the truffle oil.
  • Place another saute pan on high heat. Spread the remaining 2 teaspoons butter onto the brioche halves and place in the pan until slightly browned, about 2 minutes.
  • To serve, slice the filet mignon on the bias and place some slices onto one half of each brioche bun. Top with some sauce, leeks and the other half of each bun. Serve immediately.

WAGYU STEAK SANDWICH



Wagyu Steak Sandwich image

I got this from a local cooking show I was watching. Tried it and loved it. A very nice alternative steak sandwich. Perfect for summer lunch or light dinner.

Provided by ozzygirl

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons olive oil
2 medium onions, sliced thinly
1 teaspoon brown sugar
1 tablespoon balsamic vinegar
sea salt and black pepper
2 (150 g) wagyu steaks
4 thin slices quality sourdough bread
1/2 cup whole egg mayonnaise
1 teaspoon cracked black peppercorns
1 teaspoon capers, rinsed and drained, chopped finely
50 g blue cheese, sliced thinly
1 fresh ripe pear, sliced thinly
1 large handful of fresh watercress

Steps:

  • Heat half the oil in a small frying pan and cook onions for 10 minutes over a medium heat until they are softened.
  • Add sugar, vinegar and salt & pepper and cook until liquid evaporates and onions become jam-like.
  • Season steaks with salt and pepper and rub with a little of the remaining olive oil.
  • Cook on pre-heated frying pan or barbeque flat-plate until cooked as desired for about 2 minutes each side.
  • Transfer to plate and cover to keep warm and rest.
  • Drizzle each of the slices of bread with the remaining oil and toast on both sides until golden.
  • To serve, combine mayonnaise with pepper and capers and spread on one side of each piece of sourdough.
  • Top two of the pieces of sourdough with watercress, onions, steak, pear slices and blue cheese. The top with remaining piece of sourdough, mayo side down and serve.

Nutrition Facts : Calories 5201.3, Fat 120.6, SaturatedFat 33.4, Cholesterol 135.9, Sodium 10267.3, Carbohydrate 838.1, Fiber 50.2, Sugar 22.6, Protein 176.6

GOURMET ALLEY STEAK SANDWICH



Gourmet Alley Steak Sandwich image

At the Gilroy Festival in California, Gourmet Alley chef Lou Trinchero oversees a team of cooks that produces as many as 21,200 of these mouth watering sandwiches during the three day festival! Barbecued beef topped with sauteed sweet peppers and garlic brings people back year after year. Adapted from Country Living magazine(July 1987)

Provided by Sharon123

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 lbs top sirloin steaks
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, finely chopped
4 (6 inch) French rolls (or 6 inch pieces of Italian or French bread)
2 medium red bell peppers
2 medium green bell peppers
1 medium onion
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • On an outdoor grill, or in the broiler, grill steak to desired degree of doneness. Set aside, keep warm.
  • In a large skillet, heat oil and butter over low heat; saute the garlic until tender.
  • Split rolls: brush lightly with some of the garlic butter. Toast on the grill or under broiler until golden.
  • Quarter, seed, and thickly slice peppers. Coarsely chop onion. In the garlic butter remaining in skillet, saute the peppers and onion until just tender. Add 1/2 teaspoons salt and the pepper.
  • Thinly slice the steak. Sprinkle with the remaining salt. Arrange on bottoms of rolls. Top with pepper mixture and tops of rolls.
  • Serve immediately. Enjoy!

CARAMELIZED ONION STEAK SANDWICH



Caramelized Onion Steak Sandwich image

Make and share this Caramelized Onion Steak Sandwich recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

1 teaspoon oil (I use flavoured "Chili Oil")
1 large sweet onion, thinly sliced (Walla Walla type)
2 garlic cloves, smashed
1/8 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
2 tablespoons oyster sauce
2 tablespoons balsamic vinegar
12 -16 ounces sirloin tip steaks or 12 -16 ounces flank steaks
1/4 cup beef stock or 1/4 cup red wine
4 slices of your favourite thick toasted bread

Steps:

  • Slice onion into very thin slices, separate rings; set aside.
  • Slice steak, across the grain, into very thin slices, place in a zip lock bag, add cayenne pepper, Worcestershire sauce, oyster sauce and balsamic vinegar to zip lock bag.
  • Squeeze out air and massage bag to distribute sauces and vinegar through steak; set aside.
  • Meanwhile, in a large nonstick fry pan, heat oil over medium heat; cook onion, and garlic, stirring occasionally, until medium to dark brown caramelized; 10 to 15 minutes.
  • Add steak strips with sauces, saute' til medium rare.
  • Add beef stock or wine and deglaze pan.
  • Simmer 5 minutes.
  • Meanwhile, toast bread slices dark brown.
  • Place 2 slices of toast on warm plate and cover with half the onion and meat mixture.
  • Repeat on second plate.

OPEN FACE FILET MIGNON PHILLY CHEESESTEAK



Open Face Filet Mignon Philly Cheesesteak image

A classier approach to the famous street fare. The melt in your mouth tenderness of Filet Mignon really changes flavor profile from an on the go sandwich to something you want to sit down and enjoy. For more recipes like these be sure to visit www.eatinginbed.com

Provided by Eating in bed

Categories     Lunch/Snacks

Time 35m

Yield 1 Sandwich, 1 serving(s)

Number Of Ingredients 11

1 (6 -8 ounce) filet mignon
1/4 vidalia onion
1/4-1/2 red bell pepper
1 shallot
1 portabello mushroom
1 loaf French bread
2 slices smoked gouda cheese
1 tablespoon olive oil
2 teaspoons salt
2 teaspoons pepper, medley
1 teaspoon garlic powder

Steps:

  • Firstly, take your Filet, put it in a Ziplock bag, and smash it with, either, a meat mallet or a wooden spoon.
  • Tenderize both sides and put the Filet in the Freezer for 20 - 30 Minutes, until slightly firm.
  • Slice your Mushroom, Onion, Pepper, and Shallot into 1/8' strips.
  • Heat a Wok or Saute Pan to Medium Heat.
  • Add 2 teaspoons Olive Oil (Reserving 1 Tsp for the Filet).
  • Add Veggies, season with 1 Tsp of Salt, Pepper, and Garlic Powder.
  • Stir to Combine.
  • Saute for 10-15 minutes until the veggies begin to caramelize.
  • Set Aside.
  • Cut a 6' slice from the French Bread and toast until golden.
  • Turn off Toaster, but add Smoked Gouda to toast and leave it in the toaster (if you have a toaster oven).
  • Remove Filet from Freezer (Keep the Filet in the Ziplock).
  • Slice Filet into thinnest strips you can manage, then cut down the center perpendicularly.
  • Heat Wok/Saute Pan to Medium-High Heat.
  • Add 1 remaining teaspoons Olive Oil.
  • Saute for 4-7 Minutes until no pink is showing (This allows for the meat to stay close to Medium Rare).
  • For plating, start with the toast with cheese, then top with veggies and finish with a layer of Filet.

Nutrition Facts : Calories 1875.2, Fat 64.5, SaturatedFat 20.1, Cholesterol 119.1, Sodium 7502.4, Carbohydrate 246, Fiber 15.1, Sugar 4.5, Protein 72.9

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