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Mediterranean Steak Sandwiches

Allie Lewis, Everyday Food's deputy food editor, suggests making this world-class steak sandwich from the leftovers of a thick, juicy, pan-seared steak.

My own "Chicken Tomesto" Panini (Like Panera's)

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.

Quick touches are the key to good steak sandwiches: In 15 minutes, the beef absorbs the flavors of the marinade, and sliced onions become a sweet-tart component.

The tender steak and soft shallots are ideal partners in this sandwich. They're also great over mashed potatoes with a simple arugula salad on the side.