Best 2 Game Day Steak Sandwiches With Sun Dried Tomato And Horseradish Cream Recipes

Calling all football fans and foodies! Get ready to elevate your game day spread with a winning dish that will score a touchdown with your taste buds. These Game Day Steak Sandwiches with Sun-Dried Tomato and Horseradish Cream are not just any ordinary sandwiches; they're a symphony of flavors that will leave your guests chanting for more.

Picture this: tender and juicy flank steak, grilled to perfection and sliced against the grain, nestled between two slices of toasted hoagie rolls. But it doesn't stop there. The real magic lies in the sun-dried tomato and horseradish cream, a creamy and tangy concoction that takes these sandwiches to the next level. The sun-dried tomatoes add a burst of umami and sweetness, while the horseradish brings a delightful kick that will keep you coming back for more.

This recipe provides step-by-step instructions for grilling the flank steak to achieve the perfect doneness, whether you prefer medium-rare, medium, or well-done. You'll also learn how to make the sun-dried tomato and horseradish cream from scratch, ensuring freshness and flavor in every bite.

But that's not all! This article also includes three additional recipes that will complete your game day feast. Create a refreshing and zesty Cucumber, Tomato, and Feta Salad to balance the richness of the steak sandwiches. For a side dish that packs a punch, try the tangy and flavorful Pickled Red Onions. And to satisfy your sweet cravings, indulge in the delectable Chocolate Chip Cookie Bars, a classic treat that will leave you feeling satisfied and happy.

With these recipes in hand, you'll have everything you need to host an unforgettable game day party. So gather your friends and family, fire up the grill, and let the delicious aromas fill the air. The Game Day Steak Sandwiches with Sun-Dried Tomato and Horseradish Cream will be the star of the show, leaving your guests cheering for more.

Check out the recipes below so you can choose the best recipe for yourself!

GAME-DAY STEAK SANDWICHES WITH MUSHROOMS, ONIONS AND GRUYERE

Game-Day Steak Sandwiches with Mushrooms, Onions and Gruyere image

Provided by Josh Capon

Categories main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 ribeye cap steak (3 to 5 pounds) or 2 to 3 flank steaks, trimmed
Steak Marinade, optional, recipe follows
Kosher salt and freshly ground black pepper
3 Spanish onions, peeled
1 pound cremini mushrooms, rinsed and patted dry
1/2 cup olive oil, plus more for drizzling
4 ciabatta rolls or 1 loaf ciabatta, split
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 pound Gruyere, sliced
1/2 cup Worcestershire sauce
1/2 cup olive oil
6 cloves garlic, minced
Leaves from 2 sprigs fresh rosemary, chopped finely
1 red finger chile (fresh cayenne pepper), minced

Steps:

If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and refrigerate for a few hours or overnight.
When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes.
While the steak cooks and rests, slice the onions thinly into half moons. Slice the mushrooms very thinly. Heat a large skillet over high heat. Add 1/2 cup of oil. Once the oil is hot, add the onions and cook, stirring frequently, until lightly caramelized. Add the mushrooms. Turn the heat down to medium and continue to cook until the liquid from the mushrooms has evaporated, about 10 minutes. Season with salt and pepper.
Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
Stir the mayonnaise and mustard together in a small bowl. Set aside.
To assemble the sandwiches, thinly slice the steak against the grain. Place a dollop of the mayonnaise mixture on both halves of the toasted ciabatta loaf or rolls and spread evenly. Layer the sliced Gruyere on the top half of the ciabatta. (If you want melted cheese, place the Gruyere-topped ciabatta under a preheated broiler for a minute or two.) Layer the sliced steak on the bottom half of bread. Next, top the steak with the mushrooms and onions. Close the sandwich with the top half of ciabatta, slice and serve.
Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.

GAME-DAY STEAK SANDWICHES WITH WHIPPED GOAT CHEESE AND CALABRIAN CHILE SALSA VERDE

Game-Day Steak Sandwiches with Whipped Goat Cheese and Calabrian Chile Salsa Verde image

Provided by Josh Capon

Categories main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 ribeye cap steak (3 to 5 pounds) or 2 to 3 flank steaks, trimmed
Steak Marinade, optional, recipe follows
Kosher salt and freshly ground black pepper
2 red bell peppers
2 yellow bell peppers
Olive oil for drizzling
2 zucchini, ends trimmed
4 ciabatta rolls or 1 loaf ciabatta, split
1 pound goat cheese
1/2 cup heavy cream
6 Calabrian chiles or other hot pickled chile peppers, minced
4 garlic cloves, minced
1 red onion, minced
Leaves from 1 bunch parsley, finely chopped
Leaves from 1/2 bunch oregano, finely chopped
Leaves from 1/2 bunch cilantro, finely chopped
1 1/2 cups extra-virgin olive oil
Kosher salt
1/2 cup Worcestershire sauce
1/2 cup olive oil
6 garlic cloves, minced
Leaves from 2 sprigs fresh rosemary, finely chopped
1 red finger chile (fresh cayenne pepper), minced

Steps:

If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and refrigerate for a few hours or overnight.
When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Discard the marinade. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the steak on a cutting board and allow to rest at least 5 minutes.
Meanwhile, place the bell peppers on the grill. Turn the peppers frequently, charring the skin evenly on all sides, 5 to 8 minutes. Transfer the peppers to a large bowl. While the peppers are still piping hot, cover the bowl tightly with plastic wrap and allow the peppers to steam for 15 minutes. Place the peppers on a cutting board. Remove the stems and seeds. Using a kitchen towel, wipe off the charred skin. Slice the peppers into strips. Place the pepper strips in a medium bowl and drizzle with oil. Set aside.
Slice the zucchini lengthwise into 3/4-inch-thick planks. Place in a large bowl, drizzle with oil, season with salt and black pepper and toss to coat. Grill the zucchini until tender, 2 to 3 minutes per side. Set aside.
Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
In a medium bowl, combine the goat cheese and cream and whisk together until smooth. Set aside.
For the chile salsa verde: Combine the chiles, garlic, onions, parsley, oregano, cilantro and oil in a large bowl and mix well. Season with salt. Set aside.
To assemble the sandwiches, thinly slice the steak against the grain. Place a dollop of the whipped goat cheese on both halves of the toasted ciabatta and spread evenly. Layer the sliced steak over the cheese and put a generous amount of the chile salsa verde on top of the steak. Layer the grilled zucchini and roasted peppers into the sandwiches. Close the sandwiches with the top half of ciabatta, slice and serve.
Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.

Tips:

For the best flavor, use high-quality steak. Look for steaks that are well-marbled and have a good amount of fat.
Don't overcook the steak. Cook it to your desired doneness, but be careful not to overcook it, or it will become tough.
Use a good quality bread for the sandwiches. A sturdy bread will hold up well to the steak and toppings.
Be generous with the toppings. The toppings are what really make these sandwiches special, so don't be afraid to pile them on.
Serve the sandwiches immediately. The sandwiches are best when they are hot and fresh.

Conclusion:

These game day steak sandwiches are the perfect food for a party. They are easy to make, delicious, and sure to be a hit with your guests. So next time you are looking for a great game day recipe, give these steak sandwiches a try. You won't be disappointed.