Gourmet Steak Sandwich Remove the onions to a plate or bowl, then with a paper towel, carefully wipe the skillet clean. preheat the oven to 350°f. heat the remaining 1 1 2 tablespoons olive oil in the skillet over medium high heat. once the oil is very hot and almost smoking, add the seasoned steak. Season generously with salt and pepper. heat oil in a skillet over high heat (or heat bbq). cook steak to your liking if using a secondary cut like bavette, skirt or flat iron, it's best medium rare. transfer beef to a plate, cover loosely with foil and rest for 5 10 minutes. then slice thinly against the grain.
Gourmet Steak Sandwich Place the pre cooked ribeye steak slices on the toasted buns. once the steak is warmed, place the cheese slices on top of the steak. add the top of the bun halves and return it to the oven for an additional 1 2 minutes, or until the cheese has melted. assembling the sandwich: remove the baking sheet from the oven. Heat your pan on high and add in the oil. lower to medium high and add in the steaks. sear them on each side for 4 minutes per side. you also need to sear the sides of the steaks – about 1 minute per edge. lower the heat to medium and quickly add in the butter, garlic and rosemary. Spread a little bit of the mayo on the bottom of each ciabatta roll. layer each with a few baby arugula leaves, 1 4 of the sliced steak, sautéed mushrooms, and caramelized onions. if desired, spread a little extra horseradish mayo on the top half of the roll. sandwiches are best served immediately, while the steak is still warm. Cook the beef tenderloin. add 1 tablespoon olive oil to the skillet and swirl to coat. sear each side of the tenderloin for 2 minutes per side. cut the head of garlic in half and add to the pan cut side down. add butter to the pan and cook for 1 minute, spooning butter over the steak as it cooks.
Steak Sandwich Caramelized Onions Brie вђ Wellplated Spread a little bit of the mayo on the bottom of each ciabatta roll. layer each with a few baby arugula leaves, 1 4 of the sliced steak, sautéed mushrooms, and caramelized onions. if desired, spread a little extra horseradish mayo on the top half of the roll. sandwiches are best served immediately, while the steak is still warm. Cook the beef tenderloin. add 1 tablespoon olive oil to the skillet and swirl to coat. sear each side of the tenderloin for 2 minutes per side. cut the head of garlic in half and add to the pan cut side down. add butter to the pan and cook for 1 minute, spooning butter over the steak as it cooks. Let rest for 10 minutes. while the steak is resting, cook the peppers and onions. add the remaining 1 tablespoon of oil to the cast iron skillet. heat over medium high heat. add the peppers and onions and cook until tender and slightly charred, stirring occasionally. this should take about 5 to 7 minutes. Heat olive oil in a large skillet over medium high heat. add steak and onion; season with worcestershire sauce, liquid smoke, and sea salt. cook and stir until steak browned and onion tender, about 10 minutes. spread garlic parmesan mayonnaise generously on both halves toasted rolls. divide steak and onion mixture among bottom rolls, piling.
Comments are closed.