Ultimate Steak And Mushroom Shooter Sandwich Recipes

ULTIMATE STEAK SANDWICH

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
• Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
• Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
• Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

SHOOTER'S STEAK SANDWICH

Steps:

• Heat olive oil and 1/2 tablespoon butter in a large skillet over high heat; saute mushrooms with a pinch of salt in the oil and butter until mushrooms release their liquid and the liquid evaporates, 8 to 10 minutes. Make a well in the center of the mushrooms and melt remaining 1/2 tablespoon butter. Saute shallots in hot butter until translucent, 2 to 3 minutes. Mix shallots into mushrooms and continue to cook, stirring constantly, until mushrooms are browned.
• Pour brandy into mushrooms; saute until alcohol cooks off, 1 to 2 more minutes. Turn off heat and season with cayenne pepper, salt, and black pepper. Set mushroom mixture aside to cool to room temperature.
• Mix Dijon mustard, horseradish, and mayonnaise until smooth in a small bowl.
• Slice the top 25% of the bread loaf off to make a lid and set lid aside. Remove the interior bread from the loaf to create a large bread bowl with 1/2-inch-thick sides. Spread Dijon mustard sauce over entire interior of bread bowl and under the lid.
• Pound each steak out on a work surface to about the same diameter as the inside of the bread bowl, using a meat mallet. Season steaks generously on both sides with salt and black pepper.
• Heat vegetable oil in a large skillet over high heat until oil is nearly smoking. Sear steaks in the hot skillet just until browned and interior is your desired degree of doneness, about 2 minutes per side for medium. Remove steaks to a plate, leaving pan drippings in skillet. Pour water into skillet and dissolve the browned bits of food and steak juices into water. Bring to a boil and cook until drippings are reduced to about 2 tablespoons, about 5 minutes. Pour pan drippings into mushrooms.
• Place a browned steak into the bottom of the bread bowl. Spread mushroom filling over the steak, packing it in well. Place slices of pate over mushroom filling if desired. Place the second steak into bread bowl over the pate; place prepared bread lid on the bowl.
• Wrap the loaf loosely in plastic wrap and then aluminum foil. Place onto a sheet pan, put another sheet pan on top, and weigh the top sheet pan down with heavy pots, cans of food, or any heavy, stable object. Place sandwich into refrigerator and press for at least 6 hours (preferably overnight).
• Unwrap the bread loaf and slice the sandwich into wedges for serving.

GRILLED STEAK SANDWICH WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• for the onions, heat oil, add onions and cook for 15 mins or until soft.
• add water, brown sugar, vinegar and simmer until water has nearly evaporated adding the butter last,turning off the heat and stirring it.
• for the steak, brush both sides with oil and add a bit of steak seasoning, grilling it for 2-3 mins on each side.
• grill the mushrooms too for 2 minutes and cut into slices.
• then, toast the bread adding the grilled steak and top with caramelized onions and mushrooms.
• repeat with others and serve with french fries or chips.
• best served warm.

ULTIMATE STEAK AND MUSHROOM SHOOTER SANDWICH

Steps:

• Preheat the oven to 225 degrees F. Fit a baking sheet with a wire rack.
• Season the tenderloin with the granulated garlic and plenty of salt and pepper. Transfer to the wire-racked baking sheet and place on the middle rack in the oven. Roast low and slow until the internal temperature registers 120 degrees F, 2 to 2 1/2 hours.
• Remove the tenderloin from the oven, cut off the butcher's twine and coat in the softened butter. Set the oven to broil. Broil each side until crusty and golden, about 30 seconds a side. Set aside to cool, reserving any juices for later.
• Slice the tenderloin as thinly as possible. We are looking for a smooth bite down here, so thin slices are key. Pour the accumulated juices over the slices and hit with more salt and pepper.
• Cut off the top crust of the boule about 1 inch down to create a lid. Hollow out the rest of the bread into a bread bowl. Smear the mustard over the bottom of the bread bowl. Next, spread with the Mushroom Duxelles. Then, add the sliced tenderloin; we are looking for a lot of height here, so ribbon those slices! Next comes a layer of baby spinach. Close with the top of the bread bowl and completely wrap in 3 layers of foil.
• Place a heavy wooden cutting board on top and use books, weights, giant cans, etc. to press down on the sandwich evenly. We are looking for maximum compression here, so 50 pounds is the goal. Just make sure the weight is distributed evenly. Press for a minimum of 4 hours at room temperature.
• Unwrap, slice into wedges and serve.
• Add the mushrooms, garlic and shallot to a food processor and pulse a few times until coarsely chopped.
• Heat the butter in a 12-inch skillet over medium-high heat until melted. Add the mushroom mixture and stir. Cook, stirring every couple of minutes, until the mushrooms begin to brown. Season with salt and pepper, deglaze with the sherry, then add the fresh thyme. Set aside to cool.

ULTIMATE STEAK AND MUSHROOM SHOOTER SANDWICH

Steps:

• Preheat the oven to 225 degrees F. Fit a baking sheet with a wire rack.
• Season the tenderloin with the granulated garlic and plenty of salt and pepper. Transfer to the wire-racked baking sheet and place on the middle rack in the oven. Roast low and slow until the internal temperature registers 120 degrees F, 2 to 2 1/2 hours.
• Remove the tenderloin from the oven, cut off the butcher's twine and coat in the softened butter. Set the oven to broil. Broil each side until crusty and golden, about 30 seconds a side. Set aside to cool, reserving any juices for later.
• Slice the tenderloin as thinly as possible. We are looking for a smooth bite down here, so thin slices are key. Pour the accumulated juices over the slices and hit with more salt and pepper.
• Cut off the top crust of the boule about 1 inch down to create a lid. Hollow out the rest of the bread into a bread bowl. Smear the mustard over the bottom of the bread bowl. Next, spread with the Mushroom Duxelles. Then, add the sliced tenderloin; we are looking for a lot of height here, so ribbon those slices! Next comes a layer of baby spinach. Close with the top of the bread bowl and completely wrap in 3 layers of foil.
• Place a heavy wooden cutting board on top and use books, weights, giant cans, etc. to press down on the sandwich evenly. We are looking for maximum compression here, so 50 pounds is the goal. Just make sure the weight is distributed evenly. Press for a minimum of 4 hours at room temperature.
• Unwrap, slice into wedges and serve.
• Mushroom Duxelles:
• Special equipment: butcher's twine
• Add the mushrooms, garlic and shallot to a food processor and pulse a few times until coarsely chopped.
• Heat the butter in a 12-inch skillet over medium-high heat until melted. Add the mushroom mixture and stir. Cook, stirring every couple of minutes, until the mushrooms begin to brown. Season with salt and pepper, deglaze with the sherry, then add the fresh thyme. Set aside to cool.