Great presentation of these steak sandwiches.
Hearty and rustic. Ready off the grill.
At the Grill Room or favorite gastropub.
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Great presentations begin with our
Featuring trending Sandwich Baskets,
stainless or black coated.
Include our newsprint tissue liners
+ savory hand cut chips or frites.
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Dazzle this savory snack.
Hot Strip Steak Sandwiches
1/2 cup beef or veal demiglace
* available at gourmet shops
1 cup Niçoise olives, pitted
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 large baguettes, cut in half
1 large Spanish onion, thinly sliced lengthwise
1 large red bell pepper,thinly sliced lengthwise
1 large green bell pepper, thinly sliced lengthwise
2 pounds strip steak, sliced 1/8 inch thick across the grain
4 cups baby spinach (5 ounces)
In a medium saucepan, boil the wine until reduced to 1/3 cup. Add the demiglace and cook until reduced to 1/2 cup, about 10 minutes longer; remove from the heat. Add the olives and season with salt and pepper. Cover and keep warm. In a large cast-iron skillet, heat
1 tablespoon of the olive oil until almost smoking. Add the onion and cook over moderate heat, stirring frequently, until softened and browned,
about 10 minutes. Transfer the onion to a bowl. Add another tablespoon of the olive oil to the skillet along with the bell peppers and cook over moderate heat, stirring frequently, until softened and browned, about 10 minutes. Add the peppers to the onion and season with salt and pepper. Wipe out the skillet. Heat another tablespoon of the olive oil over high heat until shimmering. Season one-third of the steak slices with salt and pepper and add them to the skillet in a single layer without crowding. Cook until browned on the bottom, about 30 seconds. Flip the steak slices and cook for about 20 seconds longer for medium; transfer the meat to a plate and keep warm. Heat the remaining 1 tablespoon of olive oil in the skillet, season and cook the remaining steak in 2 batches.
Arrange the seared steak slices on the bottom halves of the baguettes and drizzle any accumulated juices on the cut sides of the top halves. Top the steak with the onion and peppers, the spinach and the wine and olive sauce.
Close the baguettes, cut each in thirds and serve.
Rustic and roasted.
Rib-Eye and Roasted Tomato Sandwiches
3 shallots, thinly sliced into rings
3 garlic cloves, smashed
1/2 cup extra-virgin olive oil
3 (3/4-inch-thick) boneless rib-eye steaks
8 slices sourdough bread
2 tablespoons rice vinegar (not seasoned)
2 teaspoons sugar
1/2 cup finely chopped cilantro
1/2 cup finely chopped mint
1 bunch watercress, tough stems discarded
Preheat oven to 500°F with rack in middle.
Toss tomatoes with shallots, garlic, oil, and
1 1/2 teaspoons salt in a shallow 3-quart baking dish, then arrange tomatoes cut sides up. Roast, uncovered, basting once, until tomatoes are tender but still hold their shape and are starting to brown, 35 to 45 minutes. Cool to room temperature.
While tomatoes cool, prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas).
Sprinkle each steak all over with 1/4 teaspoon salt
and 1/4 teaspoon pepper.
Oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 5 to 6 minutes total for medium-rare. Transfer to a cutting board. Lightly brush both sides of bread slices with some of oil from roasted tomatoes and grill, covered only if using a gas grill, turning over once, until lightly toasted and grill marks form, about 1 minute total. Stir together vinegar and sugar until sugar is dissolved, then stir in herbs. Spread one side of each bread slice with some of herb mixture (about a tablespoon per slice). Slice steaks, then make into sandwiches with bread, roasted tomatoes and shallots, and watercress.
Chilled brie melts naturally against the grilled steak and peppers.
Grilled Steak Sandwiches with Brie, Roasted Peppers and Watercress
2 tablespoons extra-virgin olive oil
2 tablespoons dried herbes de Provence
3 large red bell peppers
6 ciabatta rolls
6 tablespoons mayonnaise
6 tablespoons Dijon mustard
1/2 pound Brie, chilled, cut into 1/4-inch-thick slices
2 cups (loosely packed) watercress
6 hard-boiled eggs, peeled, sliced
Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips.
(Can be made 1 day ahead. Cover and refrigerate). Brush beef with oil; sprinkle with herbes de Provence, salt, and pepper. Let stand 30 minutes at room temperature. Prepare barbecue (medium-high heat).
Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours. Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of rolls. Cover with roll tops.
(Can be made 1 day ahead. Wrap in foil and refrigerate).
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