hot beef sandwiches

leeegglestone

Wanting to make some Hot Beef Baguettes but unsure how to go about it.

What do I buy Beef wise? Do I get a joint & cook it all or buy some beef steaks?

Was gonna buysome of those Baguettes you put in the Oven
Also will be having Gravy,at present I only have Granules. will that be good enough any tips for that. I looked thru the Index Recipes but couldnt find anything.

Having two friends around so wanna make a good job of it.

mandy_moo_1

Oooh i made some of these on Saturday...they were lovely

I used the minute steak that i'd got on R&R at tesco cos it was really thin and only took a minute to fry it on both sides.HTH

wigginsmum

I'd use sliced roasted beef that's still hot. Slather on the horseradish! Or use cold beef, shaved parmesan and rocket with the horseradish - used to be my fave Pret's sandwich before they stopped doing it.

Also works well with hot pork and apple sauce, and hot lamb and mint sauce.

leeegglestone

Have bought two packs of Beef Steak BOGOF - £4.99 in sainsburys, even has a packet of Spicy powder. Looks pretty thin, Could I put it under my Grill and just turn it over(dont b using the spicy powder you see. I dont wanna fry it as it will be destroyed by sticking to the Pan I can see it now.
How long would I do each side.

Anyone got a Foolproof method of doing the Gravy?

Jay-Jay_4

leeegglestone wrote:

Have bought two packs of Beef Steak BOGOF - £4.99 in sainsburys, even has a packet of Spicy powder. Looks pretty thin, Could I put it under my Grill and just turn it over(dont b using the spicy powder you see. I dont wanna fry it as it will be destroyed by sticking to the Pan I can see it now.
How long would I do each side.

Anyone got a Foolproof method of doing the Gravy?

If it's sirloin, rump or ribeye it shouldn't be too chewy but if it's bog standard frying steak it may be a wrestle eating it on a sandwich.

I make steak sandwiches about once a fortnight and buy one rump or sirloin to fill a large ciabatta. I put the steak on a board and, using a filleting knife, cut all the outside fat off and split it into two steaks by pressing down on the steak and running the knife through the thickness of the steak. Then I hammer it out with a meat mallet until it's fairly thin because to eat it on a sandwich you don't want to be ripping thick meat with your teeth.

Heat a heavy frying pan until it's really hot then flash fry the meat until it's coloured on each side. I don't use any oil and I've never had it stick so far but I do think that having a heavy pan is the reason. For a normal frying pan I would add a teaspoon of olive oil and a small knob of butter over a medium high heat.

Now for gravy I would cook the steaks then quickly add some butter to the pan until it was foaming then add just a drop of lea & perrins. Then pour on a little bit of whatever gravy you're using and just give them half a minute together. Whack them straight onto the bread.

I cook a ciabatte in the oven then split it. Mix a clove of crushed garlic with some olive oil and drizzle over the opened base of the ciabatta then cover in mayonnaise. Add the steak, some fried mushrooms, fried onions, cheese and put the lid back on. Put it back in the oven for 5 minutes, cut into 4 and serve.

Please note that this is NOT healthy in any way shape or form

leeegglestone

Ok how should I do this.
Should I make a Jug of Gravy, pour it into my Casserole Dish, where I have my Thin Beef Steaks & cook it in there.

Im not sure how long and on what Heat.
So if I do it when I get home, it should be cooked when they come round.


Or should I put them under the grill for a few minutes. then put in the Dish and surround with the gravy on a low heat?

am concerned either the gravy dries up or is too runny.

finc

Jay-Jay wrote:

I make steak sandwiches about once a fortnight and buy one rump or sirloin to fill a large ciabatta. I put the steak on a board and, using a filleting knife, cut all the outside fat off and split it into two steaks by pressing down on the steak and running the knife through the thickness of the steak. Then I hammer it out with a meat mallet until it's fairly thin because to eat it on a sandwich you don't want to be ripping thick meat with your teeth.

Heat a heavy frying pan until it's really hot then flash fry the meat until it's coloured on each side. I don't use any oil and I've never had it stick so far but I do think that having a heavy pan is the reason. For a normal frying pan I would add a teaspoon of olive oil and a small knob of butter over a medium high heat.

I cook a ciabatte in the oven then split it. Mix a clove of crushed garlic with some olive oil and drizzle over the opened base of the ciabatta then cover in mayonnaise. Add the steak, some fried mushrooms, fried onions, cheese and put the lid back on. Put it back in the oven for 5 minutes, cut into 4 and serve.

Please note that this is NOT healthy in any way shape or form

OMG I'm drooling. That sounds gorgeous :drool: