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Spicy Barbecue Steak Panini with Crispy Onions (Panini Maker)

by Tiffany Collins

Spicy Barbecue Steak Panini with Crispy Onions (Panini Maker)

 

Beef combines with spicy barbecue sauce and crisp fried onions to make the perfect Panini in this delicious summertime recipe from

Tiffany Collins' 200 Best Panini Recipes...

Serves 2

Preheat panini grill to high
Candy/deep-fry thermometer

            Vegetable oil

2 cups            all-purpose flour            500 mL

1 tbsp            salt            15 mL

1 tsp            freshly ground black pepper            5 mL

12 tsp            paprika            2 mL

1            large onion, thinly sliced and separated             1
            into rings

2            hoagie buns, split            2

1 tbsp            butter, melted            15 mL

1 tbsp            mayonnaise            15 mL

4 oz            leftover grilled steak, very thinly sliced             125 g
            (about 6 slices)

2 oz            smoked Cheddar cheese, thinly sliced            60 g

13 cup            Chipotle Barbecue Sauce             75 mL
           

1.       In a deep, heavy skillet, heat about 2 inches (5 cm) of oil over high heat until it registers 375°F (190°C) on thermometer, about 10 minutes.

2.       Meanwhile, in a large bowl, combine flour, salt, pepper and paprika. Add onion and toss to lightly coat, shaking off and discarding excess flour. Carefully transfer onion rings to the hot oil and fry, turning once, until golden brown and crispy, 3 to 5 minutes. Using a slotted spoon, transfer to a plate lined with paper towels and keep warm.

 

3.       Place buns, cut side down, on a work surface and brush crusts with butter. Turn buns over and spread mayonnaise over bottom halves. Evenly layer with steak, cheese and 1 cup (250 mL) of the fried onions. Drizzle with barbecue sauce. Cover with top halves and press gently to pack.

4.       Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately, with the remaining fried onions on
the side.

 

Tips: This recipe is wonderful with or without the fried onions. If you prefer, use sliced or sautéed onions.

To ensure proper internal cooking with a perfect crust on the outside, make sure the oil is heated to 375°F (190°C) before frying the onions.