Best 4 South Of The Border Steak Sandwiches Recipes

SOUTH OF THE BORDER STEAK SANDWICHES RECIPE - (4.6/5)

Steps:

• In a large skillet, heat oil over medium-high heat. Add the onion and saute 3 minutes, stirring frequently. Add steak and cook 4 to 5 minutes, or until steak is no longer pink. Add picante sauce, cumin, and garlic powder. Increase heat to high and cook, stirring constantly, for 2 more minutes, or until most of the liquid has evaporated. Preheat the broiler. Place the rolls cut side up on a baking sheet and broil just until golden. Spoon meat mixture evenly over rolls and top with cheese. Broil 3 to 5 minutes, or just until cheese has melted. Cut sandwiches in half and serve with additional picante sauce, if desired.

PORTUGUESE GARLIC STEAK SANDWICHES (PREGO NO PAO)

Steps:

• Lay out steaks on a work surface and to be traditional,"nail" the garlic slices into the steak on both sides (about a clove per steak, more if you like).
• If this isn't your style, just push the garlic slices in with your finger.
• In about 1-1/2 tablespoons of butter, fry each steak for 3 to 4 minutes, turning once.
• Remove to a dish and reserve.
• To the skillet add the other 1-1/2 tablespoon butter and the sliced onion.
• Saute until onion is golden, then transfer onions to the same dish as the steaks and reserve.
• Pour the red wine into the skillet used to cook the steaks and onions; scrape up the browned bits and simmer over medium-high heat until liquid is reduced by about half (this doesn't take too long--).
• Return the steaks and onions to this skillet, season with salt and pepper, and cook another minute on both sides of steaks, until warmed through.
• Serve steaks and onions on warmed crusty sandwich rolls.

SOUTH OF THE BORDER GRILLED CHEESE

Steps:

• 1. DANGER MAD SCIENTIST AT WORK
• 2. Grate the two cheeses, make the guacamole, crush the tortilla chips, and melt the butter.
• 3. Gather all the ingredients.
• 4. Chef's Tip: Because we want the cheese and other ingredients to nicely melt into the sandwich, make sure all the ingredients are at room temperature.
• 5. Mix the two cheeses together in a bowl with the cumin, and set aside.
• 6. Place the bacon in a sauté pan (big enough to hold the sandwich), and cook until just about crisp.
• 7. Remove the bacon from the pan and drain on a paper towel.
• 8. Remove all but 1 tablespoon of the bacon fat from the pan.
• 9. Butter one side of each of the two slices of bread.
• 10. On the unbuttered side of one of the bread slices, add half the cheese.
• 11. Next spread the guacamole.
• 12. Add the bacon.
• 13. Cover with the crushed tortilla chips.
• 14. Add the remainder of the cheese.
• 15. Cover with the other piece of bread. Butter side up.
• 16. Cook in the sauté pan over medium heat until the bread is golden, and the cheese has melted, about 3 to 4 minutes per side.
• 17. Chef's Note: If the pan is too hot, you'll burn the outside of the bread before the cheese has a chance to melt. Medium heat is all you want.
• 18. Serve with some additional chips, and your favorite salsa, as a dipping sauce for the sandwich. Enjoy.
• 19. Keep the faith, and keep cooking.

SOUTH OF THE BORDER STEAK

Steps:

• Score each side of meat 1/8 inch deep in diamond shaped pattern.
• Prepare marinade as directed on envelope, and stir in catsup, Worcestershire sauce and red pepper sauce.
• Marinate meat as directed on envelope, remove meat and reserve marinade.
• Heat beans in foilware pan 15-20 minutes on side of grill. About 5 minutes before serving, sprinkle with cheese.
• Place meat on grill, about 2 inches from hot coals. Cook about 5 minutes on each side, or to desired doneness, brushing with reserved marinade.
• Cut beef into serving sizes, and serve with spoonfuls of beans, chili peppers and potato chips.
• Note: You can use your choice of steak.