Best 5 Gourmet Alley Steak Sandwich Recipes

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Tantalize your taste buds with the Gourmet Alley Steak Sandwich, a culinary masterpiece that combines the finest ingredients to create a symphony of flavors. Savor the tender and juicy prime rib steak, perfectly seasoned and grilled to your liking, nestled between two slices of toasted artisan bread. Indulge in the richness of melted provolone cheese, the tang of caramelized onions, and the crispness of fresh arugula. This sandwich is a gourmet's delight, offering a harmonious blend of textures and flavors that will leave you craving for more.

The article features a collection of delectable recipes that complement the Gourmet Alley Steak Sandwich perfectly. Delight in the classic Caesar salad, a refreshing side dish made with crisp romaine lettuce, croutons, Parmesan cheese, and a creamy Caesar dressing. Treat your palate to the savory roasted red pepper soup, a velvety and flavorful soup that is perfect for a chilly evening. And for a sweet ending, indulge in the decadent chocolate mousse, a rich and creamy mousse that is sure to satisfy your sweet tooth.

Prepare to embark on a culinary journey with the Gourmet Alley Steak Sandwich and its accompanying recipes. Your taste buds will be tantalized with every bite, leaving you with a memorable dining experience.

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

STEAK SANDWICH WITH CARAMELIZED ONIONS AND BRIE



Steak Sandwich with Caramelized Onions and Brie image

Tender and juicy steak sandwich with caramelized onions, creamy Brie cheese, and fig jam. An incredible flavor combination that's both easy and elegant!

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Main Course

Time 1h

Number Of Ingredients 11

2 beef strip steaks ((10 ounces each) about 1-inch thick each*)
Kosher salt
Ground black pepper
2 1/2 tablespoons extra virgin olive oil (divided)
2 large red onions (thinly sliced)
1 tablespoon Dijon mustard
2 tablespoons melted unsalted butter
8 mini-sized French rolls, (pretzel buns, or similar soft, but sturdy buns)
1 1/2 cups arugula
8 ounces Brie cheese (cut into thin slices)
1/2 cup fig jam

Steps:

  • Preheat the oven to 350 degrees F. Remove steak from the refrigerator and place on a plate. Season liberally with salt and pepper on both sides. Let come to room temperature while you caramelize the onions.
  • Prepare the Dijon onions: Heat 1 tablespoon olive oil in a large sautee pan over medium high. Add the sliced red onions and 1/4 teaspoon kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes. Remove from heat and stir in the Dijon to evenly coat. Remove the onions to a plate or bowl, then gently wipe the skillet clean with a paper towel.
  • Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium high. Once the oil is very hot and almost smoking, add the seasoned steaks. Do not crowd them-if your skillet is not large enough to easily accommodate both, cook them in batches. Sear the steaks for 1 minute on each side, then reduce the heat to low and cook the steak for about 6-8 minutes, turning once, until rare and a thermometer inserted in the center reaches 125 degrees F. Transfer to a plate and cover with foil. Let rest for 10 minutes, then slice into strips.
  • Spread the melted butter onto the bottom of a 9x13-inch baking dish, using just enough to coat the pan. Lay the bottom of the buns in a single layer in the baking dish, then top with the arugula, steak slices, Brie, and the caramelized onions. Spread the inside of the top buns with about 2 teaspoons jam, then lay the buns on top to complete the sandwiches. Brush the bun tops with the remaining melted butter, then cover the pan with foil. Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and enjoy warm.

Nutrition Facts : ServingSize 1 (of 8), Calories 292 kcal, Carbohydrate 13 g, Protein 14 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 64 mg, Fiber 1 g, Sugar 8 g

STEAK SANDWICH



Steak Sandwich image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 2 sandwiches

Number Of Ingredients 14

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula
3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt

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

GOURMET ALLEY STEAK SANDWICH



Gourmet Alley Steak Sandwich image

At the Gilroy Festival in California, Gourmet Alley chef Lou Trinchero oversees a team of cooks that produces as many as 21,200 of these mouth watering sandwiches during the three day festival! Barbecued beef topped with sauteed sweet peppers and garlic brings people back year after year. Adapted from Country Living magazine(July 1987)

Provided by Sharon123

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 lbs top sirloin steaks
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, finely chopped
4 (6 inch) French rolls (or 6 inch pieces of Italian or French bread)
2 medium red bell peppers
2 medium green bell peppers
1 medium onion
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • On an outdoor grill, or in the broiler, grill steak to desired degree of doneness. Set aside, keep warm.
  • In a large skillet, heat oil and butter over low heat; saute the garlic until tender.
  • Split rolls: brush lightly with some of the garlic butter. Toast on the grill or under broiler until golden.
  • Quarter, seed, and thickly slice peppers. Coarsely chop onion. In the garlic butter remaining in skillet, saute the peppers and onion until just tender. Add 1/2 teaspoons salt and the pepper.
  • Thinly slice the steak. Sprinkle with the remaining salt. Arrange on bottoms of rolls. Top with pepper mixture and tops of rolls.
  • Serve immediately. Enjoy!

GRILLED STEAK SANDWICH



Grilled Steak Sandwich image

Provided by Patrick and Gina Neely : Food Network

Time 2h35m

Yield 5 servings

Number Of Ingredients 18

6 large garlic cloves, smashed
1/4 cup canola oil
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pound top-round London broil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup grated aged Provolone
Kosher salt and freshly ground black pepper
1 bunch green onions, cleaned well
2 tablespoons olive oil
Salt and freshly ground black pepper
5 (6-inch long) French roll baguettes, halved lengthwise

Steps:

  • Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag. Add the steak and turn to make sure it is completely covered by the marinade. Refrigerate for at least 2 hours and up to 12, turning the bag occasionally.
  • Melt the butter in a heavy bottomed saucepan over medium heat. Once melted add the flour and stir until it becomes a light blonde color. Slowly whisk in milk. Bring the milk up to a simmer while stirring. Once at a simmer, stir in the cheese, a handful at a time. Season with salt and pepper, to taste. Keep warm until ready to use.
  • Preheat the grill to medium-high heat.
  • Toss green onions in a bowl with olive oil, and salt and pepper, to taste.
  • Remove the steak from the marinade and let the excess drain off. Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing.
  • While the steak rests, put the green onions and baguettes on the grill. Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden.
  • To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain. Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce. Cover with the top of the roll and serve.

GRILLED-STEAK SANDWICHES



Grilled-Steak Sandwiches image

Basil, tomatoes, and olive oil refine this sandwich. The soft bread soaks up the juices of fresh-off-the-grill steak, so no flavor is lost.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 6

2 sirloin, skirt, or flank steaks (about 1 3/4 pounds each)
Extra-virgin olive oil, for brushing and drizzling
Coarse salt and freshly ground pepper
6 tomatoes, sliced 1/2 inch thick
2 large loaves semisoft Italian bread, halved lengthwise
Garnish: fresh basil and romaine lettuce leaves

Steps:

  • Let steaks stand at room temperature for 30 minutes. Heat grill to high. Brush grates with oil. Season steaks with salt and pepper. Grill for 5 minutes per side for medium-rare. Let rest for 10 minutes. Thinly slice steaks across the grain.
  • Meanwhile, drizzle tomatoes with oil; season with salt and pepper. Brush bread with oil. Grill tomatoes until lightly charred and soft, 3 to 4 minutes per side. Grill cut sides of bread until lightly charred, 30 seconds to 2 minutes.
  • Layer sliced steak and grilled tomatoes over bottom halves of bread. Garnish with basil and romaine leaves, drizzle with oil, and season with salt and pepper. Sandwich with top halves of bread. Cut each loaf crosswise into 6 sandwiches.

Tips:

  • For the best flavor, use high-quality steak. Look for a steak that is well-marbled with fat, as this will help to keep the steak moist and flavorful during cooking.
  • Season the steak generously with salt and pepper before cooking. This will help to enhance the flavor of the steak.
  • Cook the steak to your desired doneness. For a medium-rare steak, cook for 3-4 minutes per side. For a medium steak, cook for 4-5 minutes per side. For a medium-well steak, cook for 5-6 minutes per side.
  • Let the steak rest for a few minutes before slicing. This will help to keep the juices in the steak.
  • Use a good quality bread for the sandwich. A crusty French roll or a hoagie roll are both good options.
  • Top the steak sandwich with your favorite toppings. Some popular options include cheese, onions, mushrooms, and peppers.

Conclusion:

The Gourmet Alley steak sandwich is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With its tender steak, flavorful toppings, and crusty bread, this sandwich is sure to satisfy your cravings. So next time you're looking for a hearty and satisfying meal, give the Gourmet Alley steak sandwich a try. You won't be disappointed!

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