Best 8 7 Layer Steak Sandwich Recipe By Tasty Recipes

STEAK SANDWICH

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

7 LAYER STEAK SANDWICH RECIPE - (4.2/5)

Steps:

• Season each steak generously with salt and pepper, making sure to rub the salt and pepper into the sides of the steak. In a cast iron skillet, heat the vegetable over high heat until smoking hot. Lay the steaks in the pan and cook for about 2 minutes. Flip the steaks, then add the butter, swirling it around the pan. Using a large spoon, scoop the melted butter over the tops of the steak, basting them continuously. Cook for about 2 minutes to get medium rare. (Check the steaks with an instant read thermometer if you have one; you want an internal temperature of about 135˚F.) Set the steaks aside on a cutting board to rest. Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium-high heat. Add the onion and mushrooms and sauté, stirring constantly, until caramelized, about 20 minutes. Using a serrated knife, slice the top off the bread and scoop out the insides to create a bread bowl. Nestle one steak into the bottom of the bread bowl. Layer the cheddar cheese evenly on top. Add the caramelized onions and mushrooms and use a spoon to spread them evenly over the cheese. Top with the spinach, then the bacon, then the Swiss cheese. Finally, put the second steak on top, tucking it under the lip of the bread bowl. Cover with the bread lid and wrap the entire loaf in foil. Place the wrapped sandwich in the fridge and put a cutting board on top of it. Stack books on the cutting board to compress the sandwich. Chill in the fridge for at least 5 hours. Preheat the oven to 250˚F. Remove the foil from the sandwich and place it on a baking sheet. Bake for 20 minutes, until the bread is slightly crisp. Slice into wedges and enjoy!

STEAK, EGG, AND CHEESE BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• Generously the season steak on both sides with the McCormick Grill Mates Montreal Steak Seasoning . Press the seasoning into the meat.
• Heat a greased cast-iron skillet over high heat. When hot, add the steak. Sear on both sides, about 3-4 minutes per side, until meat is cooked to desired temperature. Let steak rest for 5-10 minutes, then slice thinly against the grain.
• While the steak is resting, prepare the eggs. Whisk 1 egg with ½ teaspoon water, ¼ teaspoon salt, and ¼ teaspoon black pepper. (This step will be repeated with each of the 4 eggs).
• Heat a nonstick skillet over low heat. Melt 1 teaspoon of butter in the pan. Pour in the beaten egg and tilt the pan so the egg coats the pan in an even layer. Place 1 slice of cheese in the center. Use a spatula to fold the sides of the egg over the cheese until you have a square with the cheese covered in the middle. Slide the egg onto a biscuit. Top with a few slices of steak and the top biscuit half.
• Repeat with the rest of the eggs, biscuits, and steak.
• Serve immediately.

HASSELBACK CHEESESTEAK SANDWICHES RECIPE BY TASTY

Steps:

• Place the loaf of bread on a cutting board with a chopstick on either long side of the loaf. Make 9 equal slices crosswise through the loaf, using the chopsticks to keep from cutting all the way through.
• Cut around the sides of the bell peppers, discarding the centers with the ribs and seeds, then thinly slice.
• Season the flank steak all over with salt and pepper.
• Thinly slice the steak at a 45-degree angle into ½-inch (1 ¼ cm) thick pieces.
• Heat the oil in a large cast-iron skillet over high heat. Cook the steak for 4 minutes on each side, or until a nice brown crust forms. Remove the steak from the pan and set aside.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Add the onion to the pan and cook for 5 minutes until it starts to soften and brown on the edges.
• Move the onions to one side of the pan and add the peppers to the other side. Season with salt and pepper to taste. Cook the peppers and onion for another 5 minutes, or until caramelized. Remove the pan from the heat.
• Set the sliced loaf of bread on the prepared baking sheet.
• Fold 9 provolone slices in half and place in between the slices of bread. Place 2 pieces of flank steak in every other slit. Place peppers and onion in the slits with the steak. Place the remaining 4 slices of provolone over the loaf of bread.
• Bake for 20 minutes, or until the cheese is browned.
• Pull apart the sandwich at the slits with just cheese.
• Enjoy!

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.

STEAK SANDWICH

Steps:

• In a large skillet, saute the onion and peppers in 2 tablespoons of mayonnaise until crisp-tender. Remove vegetables and keep warm. , In the same skillet, add the roast beef, Italian dressing and remaining mayonnaise. Cook and stir for 4-5 minutes or until heated through. Place beef and vegetables on rolls; sprinkle with mozzarella cheese.

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 SANDWICHES

Steps:

• Butter rolls and place buttered side up on a baking sheet. Bake at 375° for 3-4 minutes or until lightly toasted., Meanwhile, in a skillet, combine the green pepper, red pepper and onion. Sprinkle with salt and pepper. Saute in oil until vegetables are crisp-tender. Remove and keep warm., To the skillet, add the steak. Cook and stir until steak reaches desired doneness. Return peppers to pan; heat through. Spoon beef mixture onto rolls. Sprinkle with cheese. Replace roll tops.