What's the best steak sandwich recipe?

Question

What sort of steak and how did you cook it?
What else did you put in the sandwich?

Thanks for the tip Ashley. Your right .. I do need to go out and meet more women. I hope you can help convincingly explain this tactic to my wife.

Quella.. You really are so naughty! I'm not so sure about the whole You tube thing.... the lap dance I could probably handle after a glass or two of Lambrusco (got to be in an Italian mood for that kind of action!) .. Let me think a lil more about this before I commit myself OK! Now .. where did I leave my stilletos last?

Answer 1

OK....are you teasing me with this question?

I don't like my steak in a sandwich. I like my meat big and juicy!

KC Strip...my special marinade...overnight...on the grill...medium! Serve hot on a plate.

IF..(and I greatly emphasis the word IF) there are any leftovers, I will make a potpie with it.

I love being in the kitchen!!!!!
From what I understand....it's the SECOND best way to a man's heart.

my booty, my love!!!

EDIT: After reading some of your other answers, are you looking for the recipes? I'll tell you my secret marinade, but then you'll have to do the "butterfly" lap dance and put it on You tube...Do we have a deal???

`

Answer 2

I too use rib-eye steak, very thinly shaved or sliced.

First, I heat my skilet and add a little olive oil, then toss in some thinly sliced onions and carmalize those, then remove them from the skillet. I then grill up some tomatoes & Portobella mushrooms marinated in Garlic, Balsamic Vinegar, Olive Oil and Honey.

Then I add the sliced steak, salt and pepper, and cook it a couple minutes, moving it around to keep it separated, until most of the pink color is gone. Mix the onions, tomatoes and portabellos in with the meat, add some thinly sliced Provolone cheese. It will start to melt right away so remove it from the pan and spoon it into a nice crusty Italian roll that was warmed in the oven.

Answer 3

i use scotch fillet only use a maximum of 180g of steak as if you go over this it gets a bit messy and its hard to eat.
if possible cook it on BBQ if not a really hot pan.
saute some onion when the steak is almost done and season the steak and onions.
i like to only toast one side of the bread as i find if both sides are toasted it is a little bit dry.
i use butter then a small amount of mayonnaise then shredded lettuce then tomato slices. i always season the tomato.
thinly sliced cheese i like bega tasty.
then an absolute must is sliced beetroot. make sure you drain it well.
then i stack the steak and then the onion on top.
just put what ever sauce you like( tomato, BBQ or even mustard)
use a thicker slice bread but not too thick for the best sanga ever.

Answer 4

I use rib-eye steak, very thinly shaved or sliced. First, I heat my skilet and add a little oil, then toss in some thinly sliced onions and carmalize those, then remove them from the skillet. You can use green pepper slices too, if you want.

Then I add the sliced steak, salt and pepper, and cook it a couple minutes, moving it around to keep it separated, until most of the pink color is gone. Mix the onions in with the meat, add some thinly sliced cheddar cheese. It will start to melt right away so remove it from the pan and spoon it into some nice crusty French or Kaiser rolls you've split in half crosswise and warmed in the oven.

Answer 5

NY strip steak. First sear the meat and add onions and green peppers n garlic. Fry in oil. Then add the mix to a torpedo roll and put it in the microwave with some mozzeral cheeze or any other you like. Philly cheesteak sandwiches are the best.

Answer 6

first off I dont use steak I use beef stew meat . then I melt butter into a dutch oven or stew pot and add olive oil . get that bubbly and add chopped onions and green peppers . and then add your meat and cook all this on low utill the liquid turns into a gravy . this will take a couple of hours so you have to be patient . add to hoagie rolls when done and wallah you have some awesome steak sandwiches !!!

Answer 7

Crumble the remaining oat mixture over the chocolate layer, pressing in gently Once this is done, go to the gym. This is VITAL. You MUST get some exercise. First of all, everyone could be in better shape. Now that you're back on the meat market, you NEED to get yourself looking good for the opposite sex. More importantly however, are the healing effects of a good workout. You will work out all of that frustration, self doubt, loathing (for her and yourself), pain and anger. The endorphin rush alone will help to bring peace to your mind and soul. And you'll look better! Do this for as long as you can. Once you've moved on, it's not going to hurt to stay in shape. Along these lines, get yourself some new clothes, a new cologne, and some new things to replace the ones you've boxed up.
Next, you must go out. You MUST go out a lot. Ask out girls you see that you like. You feel AWFUL right now. You feel like SHE was THE ONE, and you'll never do better. You're wrong. But, you feel this, I know. It doesn't get much worse does it? You're in the PERFECT position to ask out the little hotties you meet, why? Because rejection DOES NOT HURT after a breakup. I know, it sounds crazy, but it's true. You've lost "the one" and you feel lost, hurt, confused, angry, etc, right? So if the next little Betty you meet says "no thanks" when you ask her out, you'll be FINE with it. In fact, you probably won't get a "no thanks". 95% of the women you ever ask out will say yes. Believe me, now is the time to approach the unapproachable girls. Now is the time to lay it out on the line, because there's no way they can hurt you now.

Answer 8

I don't know if this is steak or not but brisquit, brisquit, and more brisquit! And some good ol fashioned bbq sauce!

Answer 9

er... two slices of fillet steak with a fried egg in the middle.

Answer 10

I genrelly use minute steak from the butcher in the supermarket. It's just really thinly sliced steak. I don't know the cut. I season simply with salt and pepper. The cook in about 1 tbsp of vegetable oil on medium heat chopping it up a little with my spatula. I so the same with sliced peppers and onions. For the peppers I prefer cubano peppers, but I suppose it doesn't really matter. Cook them until they are soft. Meat, veggies and melted cheese whiz on a soft sub roll.

But I made this recipe from Bobby Flay and it was so good.

2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.

Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.


Provolone Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

Sauteed Mushrooms:
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

Caramelized Onions:
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

Sauteed Peppers:
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34936,00.html