The Ultimate Steak Sandwich

I was pretty sure that I loved steak the good old-fashioned way…medium rare and a big slab of it.  That is, until I had this sandwich.  I was happily surprised that I could still taste the steak in this sandwich, and it was good!  Of course caramelized onions, peppers, and succulent mushrooms on a crusty deli roll didn’t hurt either.

I know it’s good when my hubby says, “This may be my new favorite.”  Not just any sort of food makes it onto his “new favorite” list ya know.

For you girls out there who’ve heard the term, “The way to a man’s heart is through his stomach,” this would be the dish they’re talking about.

Of course we gotta start with the mise en place, just a French term which means to have everything in its place, ready to cook.  In a restaurant kitchen, this would be the job of the sous chef, but seeing that mine is a little 7-year old girl, I wasn’t about to hand over my chef’s knife.

Make rings out of your peppers.

Slice the onion and try not to let your tears drip onto the pile.

One package of button mushrooms.  They are cute as a button!

Let me introduce you to the humble cube steak.  It is cut in a way that if you were to pull on two ends of this, you would see little holes cut all over.  It definitely serves to tenderize the meat and also allow lots of flavor to penetrate it.

Slice the 4 filets of cube steak into thin strips.

Red meat cooking in butter……enough said!

Put it aside on a plate, while you start the veggies.

Saute the vegetables in the same pan.

Add in the liquids and seasoning and cook until everything is softened.

Add your meat back in and allow the liquid to reduce by half, to concentrate the flavor.

Lay your meat and veggies on a toasted deli roll with a slice of provolone cheese and make sure you ladle on some of those cooking juices.  Now take your first bite.  I would suggest you close your eyes as you chew so that you can concentrate all your senses on the flavors of this amazing sandwich.

You can thank me later!

Okay, now open your eyes.  It’s kinda creepy to eat with your eyes closed.

The Ultimate Steak Sandwich

From The Pioneer Woman

 

4 Tablespoons Butter

2 pounds Cube Steak (round Steak That’s Been Extra Tenderized)

Kosher Salt

Freshly Ground Pepper

1 whole Large Yellow Onion, Halved And Sliced Thick

2 whole Green Bell Peppers, Sliced Into Rings

2 whole Red Bell Peppers, Sliced Into Rings

3 cloves Garlic, Minced

16 ounces, weight White Mushrooms, Sliced

1-1/2 cup Sherry (regular Or Cooking Sherry Is Fine)

4 Tablespoons Worcestershire Sauce

4 dashes Tabasco (more To Taste)

8 whole Deli Rolls (the Crustier The Better)

2 Tablespoons (additional) Butter

8 slices Cheese (Provolone, Swiss, Pepper Jack)

 

Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.

Heat 4 tablespoons butter in a large skillet over high heat. As soon as it’s melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside.

Reduce heat to medium-high. Add onions, garlic, mushrooms, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.)

Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.

Add in meat, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 2 tablespoons butter at the end. Keep hot.

Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.

Serve immediately.

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Pork Sandwich with Cilantro-Jalapeno Slaw

We had friends over for dinner and I wanted to make something that did not require the use of my oven.  Southern California summers are pretty brutal, so I didn’t want to add to the heat in my house.  I made this pork sandwich with a slow cooker and I was able to “set it and forget it!”  Anyone remember that from those infomercials in the 90’s?  Very catchy phrase…

With these kind of ingredients together, it’s gotta be good!

Here’s my pork butt in the slow cooker.  I love the sound of the fizzling soda  as I poured it over the meat.

I wonder what a soda and chipotle bath would feel like!  Is it weird that I think of these things when I cook?  Nah!!

For the cole slaw, start by coring your cabbage.  Very simply cut a triangle shape out of the core.  Easy peasy.

And Ree, coring is not boring.  It’s fun!

Slice very thinly.

Do the same thing with this beautiful purple cabbage.  Love that God gave us such beautifully colored foods!

I added half a bag of this broccoli slaw.  I love the crunch that it adds.

After adding the chopped jalapenos, slather on the dressing….the best part.

I heard somewhere that everyday you should eat foods from every color of the rainbow.

I’ve got green, orange and purple covered!!

Here’s another shot of the very tasty pork sandwich for you to drool over.  The amount of spice and sweet, then hot and cold are in perfect balance in just one bite.  You can’t ask for anything more!

Now go and try this one and let me know how you like it, or LOVE it!

 

Pork Sandwiches with Cilantro-Jalapeno Slaw

Adapted from pioneerwoman.com

 

1 whole Onion, Peeled And Quartered

1 whole Pork Butt (pork Shoulder Roast, about 5-7 lbs)

Salt And Pepper

1 can (7 Ounce) Chipotle Peppers In Adobo Sauce

3 cups or 2 cans Cola (Dr Pepper, Coke, etc.)

2 Tablespoons Brown Sugar

12 whole Good Quality Kaiser Or Deli Rolls

12 Tablespoons Butter

½ head Cabbage, Sliced Thin

½ head Purple Cabbage, Sliced Thin

½ bag Broccoli Slaw

1 whole Jalapeno, Halved Lengthwise And Thinly Sliced

½ cups Whole Milk

½ cups Mayonnaise

1 teaspoon White Vinegar

1 Tablespoon Sugar

¼ teaspoons Salt

¼ teaspoons Cayenne Pepper

2 cups Cilantro Leaves, Barely Chopped

 

 

MEAT

Generously salt and pepper the pork roast, then set it on top of the onions in a slow cooker.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set the slow cooker on high. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, cook for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)

If you find the pork is too spicy, tone it down with some sweet bbq sauce.  This works well for kids.

 

SLAW

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.

Before serving, toss in cilantro leaves.

 

SANDWICHES

Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, then REALLY load them up with the slaw.

The magic is in the combination of the hot liquid from the meat and the cool, creamy liquid from the slaw.

Caprese Stuffed Chicken

We are really trying to eat leaner nowadays so I always have lean chicken breast on hand.  This was a creation that came out of what was in my pantry and fridge.  Chicken breast stuffed with mozzarella cheese, sundried tomato, fresh basil and black forest ham.  It’s so easy to put together, but makes for a beautiful presentation.

There’s something about foods that are stuffed and rolled, then cut that just looks so pretty…..don’t you think?

Exhibit A: Pumpkin roll

Exhibit B: Rolled cookies and of course

Exhibit C: Cinnamon rolls.

Need I say more?!

First, I butterflied one chicken breast to make it thinner.  Butterfly is just a fancy way of saying I cut the chicken horizontally to thin it out.  Lay down one piece of ham, then string cheese, sundried tomato slices, then one leaf of basil.

Roll each chicken breast into tight little bundles and tuck the seams on the underside.

I served the chicken with some alfredo pasta and a cold salad.  This chicken makes for a nice weekday meal, but looks fancy enough to serve to guests.

Caprese Stuffed Chicken

3 large chicken breasts

6 slices black forest ham

6 sticks of mozzarella string cheese, cut in half

¼ cup sundried tomatoes, sliced thin

6 large basil leaves

Olive oil

Salt

Pepper

Butterfly (slice horizontally) the chicken breasts to get 6 slices of chicken total.   Place one piece of ham, two slices of cheese, some sundried tomato, and one basil leaf onto each chicken breast.  Roll each breast tightly and place, seam-side down on a baking sheet lined with aluminum foil.  When all the chicken is rolled, drizzles some olive oil onto the chicken, then sprinkle with some salt and pepper.

Bake the chicken at 350 degrees for 30 minutes, or until done.