Recipe: Appetizing Steak sandwich

Steak sandwich. You can't go wrong with a nice tender New York, but I tend to look for the cheap steaks with some nice marbles (fat). If you have time, freeze the steak. Then, with your sharpest knife, slice the frozen steak as thin as you can.

Grilled Hanger Steak and Applewood Smoked Bacon Sandwich Calling all carnivores — this sandwich adds bacon on top of steak, because more meat is always better. Get the recipe from Lincoln Barbour. A juicy steak sandwich, piled high with tender slices of steak, tomato, lettuce, caramelised onion, garlic aioli and mustard. You can cook Steak sandwich using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Steak sandwich

1. You need 120 gm of beef tenderloin.
2. It's 120 gm of potato criss cut.
3. Prepare 60 gm of mixed salad.
4. It's 40 gm of Philadelphia cheese.
5. It's 60 gm of caramelized onion.
6. It's 30 gm of mushroom.
7. It's 10 gm of cherry tomato.

The caramelised onion really gives this a "gourmet" spin but see notes for faster suggestions. Steak Sandwiches These wonderful sandwiches are very satisfying. I like to serve them with raw veggies and fresh fruit. Onion plus the red and green pepper give the sandwich zip.

Steak sandwich step by step

1. Cut the beef in to julienne then saute with onion mushroom then season with salt, crushed pepper and cajun spiced.
2. Cut the ciabatta bread and toast under salamander then spread with Philadelphia cheese then put the sautes beef and caramelized onion and Swiss cheese melted.
3. Grill in the panini machine serve with mixed salad and criss - cut fries.

Find the best Philly Cheese Steak Sandwich near you on Yelp - see all Philly Cheese Steak Sandwich open now and reserve an open table. A juicy, perfectly cooked roast beef imparts plenty of flavor and is the base for a great steak sandwich, along with a good bread bun or bread slices. All the other additions are entirely up to you and that's what makes a steak sandwich deliciously versatile as well. When the steaks are browned, just before you remove them from heat,. I suggest starting with the lower amount and adding more if you like.