Steak Sandwichknife And Fork Required Recipes

FORK STEAK

Steps:

• Preheat the oven to 400 degrees F.
• Spread the chopped onions in the bottom of a large baking dish and drizzle with olive oil. Rub the steaks with the seasoned salt, pepper and garlic and place on top of the onions in a single layer. Drizzle the steaks with olive oil and balsamic vinegar. Pour the beer over the steaks and tuck the mushrooms and peppers around the steaks. Roast the steaks in the oven for 30 to 45 minutes.

EASY STEAK SANDWICH

Steps:

• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
• Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
• Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.

STEAK SANDWICH...KNIFE AND FORK REQUIRED

Steps:

• Preheat oven 400 degrees F.
• Preheat a grill pan or outdoor grill on high. With a sharp knife, cut the thawed but chilled puff pastry sheet in to 4 squares and arrange on a cookie sheet and sprinkle with a little salt and pepper.
• Cook the puff pastry according to package directions, or until golden brown all over, about 12 to 15 minutes.
• While the puff pastry is cooking, season the skirt steak with extra-virgin olive oil, garlic, rosemary, salt and pepper. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute.
• While the steak is cooking, trim the woody ends off a small bunch of asparagus. Drizzle with extra-virgin olive oil and season with salt and pepper. As soon as the steak is off the grill and resting, add the asparagus to the grill.
• Grill the spears turning frequently until the asparagus is tender, about 4 to 5 minutes. Remove the asparagus from the grill and cut into large 2-inch pieces.
• In a bowl, toss together the grilled chopped asparagus, crumbled blue cheese, and chopped arugula. Season the mixture with balsamic vinegar, salt and pepper.
• Slice the rested steak thinly across the grain. Top each golden brown puff pastry square with some steak slices. Top the steak with the asparagus salad and serve.

PORTOBELLO "PHILLY CHEESE STEAK" SANDWICH

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
• Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
• Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.