Vickis Leftover Steak Panini Recipes

LEFTOVER STEAK SANDWICH WITH ONIONS AND MUSHROOMS

Steps:

• Butter each large half of the bread then, the place under the broiler for a couple of minutes to brown lightly or until slightly crisp.
• In a large skillet cook the onions in the butter and oil over medium heat, stirring occasionally until the onions are crisp and golden, season with salt and black pepper; transfer to a paper towel using a slotted spoon.
• Add in more butter and/or oil to the skillet if desired and add in the sliced mushrooms and garlic; sauté until the mushrooms loose their moisture and are lightly browned; transfer mushroom/garlic mixture to a bowl.
• To the same skillet add in the beef broth, Worcestershire sauce and black pepper, stirring with a wooden spoon to deglaze the skillet, scraping up any browned bits from bottom of the skillet.
• Add in whipping cream, ketchup and mustard; simmer over low heat for about 2-3 minutes.
• Add in the beef slices and mushroom/garlic mixture, stirring until heated through, simmer over low heat for about 3 minutes (or more if desired) stirring occasionally.
• On the bottom half of the browned bread place sliced cheese, then green pepper rings, then steak/gravy mixture.
• Season with black pepper and then top with browned onions.
• Top with the remaining bread, the cut into serving size pieces.

STEAK AND HAVARTI PANINI WITH MY "SECRET SAUCE"

Steps:

• In small bowl add steak sauce. (Both amounts). Whisk in mayo til smooth and no longer lumpy, then whisk in horseradish. Taste, adjust to your own preferance, set aside.
• In small saute pan, saute mushrooms and onion in ONE of the Tbls. of olive oil til crisp-tender or soft. Your own personal preferance. Set aside.
• Get (lightly oiled) cast iron griddle (or panini maker) heating til medium-hot.
• Lay out 2 pieces of bread.
• Drizzle 1 Tbl. sauce onto each slice, then spread with back of spoon til evenly coated.
• Pour rest of sauce into tiny bowl for dipping later.
• Top one slice with 1 slice of cheese.
• Top cheese with steak, piling on. As much or little as you like.
• Top with sauted mushrooms and onions.
• Top onions and mushrooms with second slice of cheese.
• Place other slice of bread on top, sauce-side down.
• Brush top of bread lightly with olive oil.
• Place olive oil-side down onto heated griddle.
• Brush new top with a little olive oil.
• Press lightly, once, with spatula.
• Brown bottom. Depending on how hot your pan is, this will take about 30 seconds to 1 minute. Check now and then to prevent burning. You will want this lightly toasted with nice grill marks.
• When bottom is to likeness, carefully turn over with a spatula and brown other side. (*I lift a corner with my spatula, then carefully hold it up with my fingers, then get under it with my spatula so you don't wreck the bread.) Do the same way when the second side is done.
• When done, carefully remove and place on a cutting surface and cut in half diagonally.
• Serve hot with extra sauce for dipping. (Sauce can be used to dip your sandwich in, or great for dipping french fries, too!).
• *Whatever steak you have on hand works just fine. Whether it be cooked at the moment, or leftover. I used leftover prime rib, but any good steak or tenderloin can be used.

VICKI'S LEFTOVER STEAK PANINI

Steps:

• Heat panini grill or regular grill to medium heat.
• Slice open the rolls lengthwise and set aside.
• In a nonstick skillet, melt the butter with the oil and saute the vegetables while seasoning to taste until tender and set aside. Place 2 slices of cheese on one half of each roll followed by 4 oz. of the sliced steak. Place half of the vegetables on top of the meat followed by two more slices of cheese. Top with other half of roll.
• Butter both sides of your sandwiches and grill until browned and cheese is starting to melt. Great with crispy fries.
• Cooking time includes sauteing vegetables.