Beef Sandwich Recipes | The Daily Dish

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Beef Sandwich Recipes

Beef For Dinner 15 Ways

No Comments | Written on May 2, 2014 at 5:00 am , by

You know the old saying, “Beef, it’s what’s for dinner!”

Today we have 15 of our favorite beef recipes for you to choose from.  Which one will you make this weekend?

Click on the title or image to view the recipe!

Keep reading for the recipes…

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Bridal Shower Tea Sandwiches

No Comments | Written on February 21, 2014 at 5:00 am , by

To round out our week of bridal shower recipes, it is time to reveal 5 of my favorite tea sandwich recipes!  I love these tiny finger sandwiches because you can enjoy just one or two bites of each one.  It’s a flavor smorgasbord!

If you have been following along, earlier I posed decor and drink ideas as well as homemade scones with Devonshire cream and lemon curd.   You might also want to check out this bridal shower wedding dress cupcake display and these adorable mini wedding cakes.

Keep reading…

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Steak and Gorgonzola Sandwiches

No Comments | Written on September 1, 2011 at 5:00 am , by

This Labor Day weekend, if you are looking for something fast and flavorful from the grill, this sandwich is for you!  Juicy steak, robust gorgonzola cheese, and peppery arugula, all sandwiched between two pillows of warm ciabatta bread.  It is great for a backyard barbecue or a leisurely picnic.  This is the last holiday weekend of the summer, make the most of it!

If you love Italian food, sandwiches or are just a big fan of beef, check out these Mixing Bowl groups.  You will find more great recipes and make new foodie friends!  Buon Appetito!

Mixing Bowl groups:

Italian Cooking, Italian Food, La Cucina The (Italian) KitchenItalian Delicacies, Italian Lovers

Something about Sandwiches, Wild About Panini, No Recipe Sandwich Ideas

What’s Your Beef?

Here is what you will need:

1)  Ribeye steaks

2)  Ciabatta bread

3)  Olive oil

4)  Arugula

5)  Gorgonzola cheese

Rib Eye and Gorgonzola Sandwiches (click here to view and print recipe)

1 loaf ciabatta bread

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

2 rib eye steaks, about 7 ounces each

1 cup arugula

4 ounces Gorgonzola cheese, sliced

Warm ciabatta bread in the oven, split horizontally.

Heat outdoor grill or indoor griddle pan to medium-high heat.  Brush the steaks with olive oil and season with salt and pepper, to taste.  Grill for 2-3 minutes on each side, or to desired doneness.

Remove the steaks from the grill and set aside to rest for a few minutes.  Arrange arugula on bottom slice of warm ciabatta bread, place steaks on top of arugula, top with sliced gorgonzola cheese.  Slice sandwich in half and serve.

Serves 2.

better_blogging_buddies

More mouth-watering steak sandwiches from across the blogosphere.

Steak and Cheese Sandwiches with Onions and Mushrooms from Skinny Taste @Skinny Taste

Grilled Steak Sandwich with Melted Cheese and Basil Aioli from Cookin Canuck @CookinCanuck

Beer Marinated Steak Sandwich from Kitchen Runway @KitchenRunway

Plus, a steak burrito…I agree, it really is the official “sandwich” of LA!

Grilled Steak Burrito from Average Betty @AverageBetty

The Ultimate Father’s Day Burger

No Comments | Written on June 16, 2010 at 5:00 am , by

Treat your Dad to the ultimate burger this Father’s Day.  These Italian Crostini Burgers are juicy, flavorful and will keep Dad smiling all day!  With a homemade pesto mayo and served on garlic sourdough crostini, this gourmet burger is worth the extra effort.  You will be creating a restaurant-style experience at home!

crostini burger

ITALIAN CROSTINI BURGERS

BURGERS:

1-1/2 pounds ground chuck

1/2 pound sweet Italian bulk sausage

1/2 cup chopped flat leaf parsley

1 Tablespoon chopped garlic

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

6 thin slices Fontina cheese

BASIL-ARUGULA PESTO MAYONNAISE:

1-1/2 cups loosely packed fresh basil leaves

1/2 cup loosely packed arugula leaves

1/4 cup grated Peccorino Romano cheese

3 Tablespoons pine nuts

2 Tablespoons mayonnaise

2 Tablespoons olive oil

1 clove garlic, peeled and halved

1/4 teaspoon grated lemon peel

GARLIC  SOURDOUGH CROSTINI:

12 – 1/2″ thick slices sourdough bread (sliced to accommodate burger size)

Olive oil, for brushing on bread slices

3 large garlic cloves, peeled and halved lengthwise

Sliced tomatoes

Arugula leaves

For Burgers:  Crumble the beef and Italian sausage into a large bowl.  Add the parsley, garlic, sea salt, and pepper.  Knead together lightly, but thoroughly to distribute ingredients.  Form into 6 slightly oval-shaped patties, about 5-1/2 ounces each, formed to fit the size of the sourdough bread pieces.  Place patties on a baking sheet; cover with plastic and refrigerate at least one hour or overnight.  Have fontina slices ready and covered separately.

Meanwhile, prepare mayonnaise:  Place all pesto mayonnaise ingredients in a food processor and process until blended.  (If mixture is too thick, add additional mayonnaise a teaspoon at a time until just spreadable)

When ready to cook burgers, heat a skillet or grill pan over medium-high heat until very hot, or build a medium-hot fire on an outdoor barbecue grill.   Season burgers lightly on both sides with additional sea salt.  Brush a little olive oil on skillet or grill pan, or outdoor grill.  Cook burgers in the skillet, turning once, for 7-10 minutes for medium-rare; or grill outdoors.  Place slice of fontina on top of each burger after turning once.  While burgers are cooking, brush the sourdough bread slices lightly with olive oil on both sides.  Place under the broiler to toast both sides, or if using an outdoor grill, on the outer edges of the grill rack.  Turn once to toast bread lightly.  Remove bread from heat source and immediately rub each side of toasted bread all over with a halved clove of garlic.  When burgers are done and cheese is softened, remove to a warm platter to rest a few minutes.

To assemble burgers, place one prepared slice of sourdough on work surface.  Spread slice with some of the pesto mayonnaise; top with burger.  Layer on tomato slices, arugula slices, and top with top slice of bread (without any pesto mayonnaise).  Serve burgers with hot polenta fries.  Makes 6 burgers.