Craving something cheesy and decadent? This recipe is perfect for you. Buttery toast and gooey cheesy combine to create an explosive flavor that will leave you wanting more. It is simple, yet is sure to impress you and any guest. Try it out for an impeccable flavor experience.
Ingredients
Braveheart New York Strip Steak
4 slices of sourdough bread
4 slices of gouda cheese (or cheese of choice)
1 onion, sliced
2 tbsp unsalted butter
1 tbsp dijon mustard
Salt and pepper to taste
Directions
Lightly season both sides of the steak with salt and pepper. Set aside for 15 minutes.
In a cast iron skillet over medium-high heat, melt butter and add steaks. Cook for 4 minutes on each side or until desired doneness. Remove steak from pan, let rest for 5 minutes, and then thinly slice.
To the pan, add butter, sliced onion, and salt and pepper to taste.
Let onions cook until caramelized and remove from pan ( about 20 minutes).
Add a thin layer of mustard to one side of the bread and add a layer of cheese, steak, onions, and top with an additional layer of cheese.
Butter the outer side of the bread and add to the pan. Let cook until bread is toasted and cheese is melted.
Remove from pan and enjoy!
Love this recipe and want to try something similar? Try Braveheart Tenderloin with Creamy Sun-Dried Tomato Sauce.
This steak sandwich with roasted red pepper garlic aioli is jam-packed with flavor. The steak is juicy and tender and pairs perfectly with the savory roasted red pepper aioli. The best part of this recipe is how simple it is. You can easily throw this dish together in less than an hour.
Ingredients
2 Braveheart New York Strip Steaks
2 tbsp packed brown sugar
2 tbsp balsamic vinegar
1 tbsp vegetable oil
1/2 tsp salt
1/8 tsp black pepper
3 tbsp butter
2 large onions , thinly sliced
4 hoagie rolls
1 cup arugula
8 slices Swiss cheese
¾ cup mayo
6 cloves fresh garlic, minced
2 tbsp fresh lemon juice
½ cup chopped roasted red peppers
a few sprigs parsley
¼ tsp sea salt
pinch of black pepper
In a blender, add mayo, garlic, lemon juice, roasted red peppers, parsley, and a pinch of salt & pepper. Blend ingredients together until smooth and set aside.
To a large bowl or ziploc bag, add steak, brown sugar, balsamic vinegar, vegetable oil, salt, and pepper, and toss well.
Add butter and onions to a skillet on medium high heat. Stir often and cook until onions are caramelized (about 10-12 minutes). Remove onions from pan and set aside.
Increase heat to high and add steak. Make sure to let excess marinade drip off before adding to the pan.
Sear steak for 3-4 minutes on each side.
Once cooked, remove from the pan and let rest for 5 minutes, then slice against the grain thinly.
Butter hoagies and toast face down in a pan until golden brown.
To the hoagie, add roasted red pepper garlic aioli, cheese, arugula, and top with steak and onions.
Let cool and enjoy.
Enjoy this recipe and want to try more? Check out Braveheart Chili Lime Burger with Mango Salsa.
Cool down with this fresh lemon and arugula orzo pasta topped with juicy balsamic New York strip steaks. The flavors in this dish blend perfectly to create a taste that will leave you wanting more. Try this recipe out for a dinner party, night in, or just for fun!
Ingredients
Braveheart New York Stip Steak
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic, minced/grated
1/4 teaspoon salt
1/4 teaspoon pepper
For the salad:
2 teaspoons kosher salt, divided
16 ounces uncooked orzo pasta
1/4 cup lemon juice, preferable freshly squeezed
1/4 cup extra-virgin olive oil, divided, preferably light or extra-light
3 cloves garlic, minced
1/4 teaspoon ground black pepper
2 heaping cups arugula
4 ounces crumbled parmesan cheese
Directions:
In a large bowl, add balsamic vinegar, olive oil, dijon mustard, honey, garlic, salt, and pepper. Whisk until well combined.
Add steak to mixture and let marinade 4-8 hours.
Remove steak from the marinade and grill over medium-high heat until cooked to the desired level of doneness, about 3-5 minutes per side. Let rest for 5 minutes and then thinly slice
Following the package directions, cook the orzo until al dente. Once cooked, add pasta to a strainer and run cold water over it.
In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper. Set aside.
Transfer the orzo to a large bowl. Add the arugula, parmesan, and the lemon dressing. Toss to combine.
Serve the salad topped with steak and enjoy.
Enjoy this recipe? If so, check out our delicious Barcelona Beef Medallions. This is a recipe sure to impress.
