Steak and Pepper Sandwiches

P has a very particular idea of what a Philly Cheesesteak should be. And I have yet to be able to duplicate this at home. Mostly because he makes them sound terrible for you. Meat the quality of a Steak-umm, and lots of grease. I can't bring myself to purchase steak-umms, so we make this version. P will not call it a cheesesteak, it is just a Steak and Pepper sandwich. I think they are delicious. If you want more sauce for your sandwich (make it all drippy) just add more sherry and Worcestershire sauce.

Steak and Pepper Sandwiches

Cooking Spray
8 oz-1 lb (depending on how meaty you want the sandwiches! 8 oz was plenty for us!) strip steak, sliced thinly
Kosher Salt
Freshly Ground Pepper
1/2 yellow onion, sliced thick
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
16 ounces white mushrooms, sliced
2 Tablespoons butter
½ cup sherry
2 Tablespoons Worcestershire Sauce
4 rolls, we used ciabatta, but sub rolls would also work
4 slices pepper jack cheese (optional)

Season steak with salt and pepper. Spray saute pan with cooking spray and heat over medium heat. Add steak. Brown on both sides, about 2-3 minutes each side. Until desired pink. Remove to plate.

Add 1 T butter, onions, garlic, green peppers, and red peppers and  and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.

Melt 1 add’l tablespoon butter in pan. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire. Cook over medium-high heat for five minutes, or until mushrooms are soft.

Add in meat and vegetables, stirring to combine. Cook a couple minutes to reheat.

Toast halved  rolls under broiler or toaster oven. Spoon meat/veggie mixture on the lower half of the bun. Top with cheese (if desired) and broil for a minute or two, until the cheese is melted.

The leftovers were also very good in tortillas (we ran out of rolls!)

Yum!

Classic BLT

Classic BLT

Makes 4 sandwiches

lb bacon

8 T mayo

Lettuce

2 Tomato, sliced

8 slices bread, toasted

Pretty much everyone knows how to make a BLT. But if you haven't baked bacon before....try cooking it this way! Cover a baking sheet with parchment paper, lay bacon on sheet in single layer. Place in NON preheated oven, set to 350 degrees, and cook for about 15 minutes. Clean up is a snap, just throw away the parchment paper, and wash the pan! The bacon is crispy and not soggy with grease! Then assemble your BLTs!

Blt Sandwich

Goat Cheese, Tomato, and Egg Breakfast Sandwich

 This was a spontaneous lunch the other day, but would also make a yummy breakfast!

Goat Cheese, Tomato, and Egg Sandwich

Serves 1

2 slices tomato

1 english muffin

1 oz goat cheese

1 egg

Cooking Spray

Preheat broiler. Add sliced tomato and goat cheese to split sides of english muffin on a baking sheet. Broil 2-3 minutes until toasted and cheese is soft.

Meanwhile, spray frying pan with cooking spray. Crack egg in pan, being careful to leave yolk intact. I like my eggs over medium, the white is cooked but the yolk is still runny. Cook egg to taste!

Once english muffin is out of broiler, smooth the goat cheese out over the muffin. Top with egg.

Yum!

French Dips

This is my go-to recipe for a quick weekend lunch or weeknight dinner. Better than just a plain sandwich with lunch meat, in my opinion. It is warm and melty cheesy, so good.

Sandwich:
4 sub rolls
8 slices provolone
1 lb thinly sliced roast beef

Au jus:
2 cans beef consommé
1 shallot, minced
2 T butter
3 T flour

Melt butter in a skillet over medium heat. Add shallots and cook until tender, about 2-3 minutes. Add flour, stirring constantly for one minute. Slowly pour in beef consommé. Simmer, stirring occasionally, to slightly thicken, about 5 minutes.

Meanwhile, split rolls and toast 1-2 minutes under broiler or toaster oven. Once the au jus is ready, dip the roast beef in the au jus before placing on rolls. Split roast beef between 4 sandwiches. Add 2 slices of provolone to each sandwich. Place under broiler or toaster oven until cheese is melty.

Serve with side of au jus, and dip liberally! Yum!

Meatball Subs

I just found this website, courtesy of kelly & tiramisu, Dear Blank, please blank. Amazing. I heart it.

So far this week, I have not met any of my cooking goals.

1. Phoenician Honey Cookies from Vefa's Kitchen

2. Nigella's Chocolate Cake

3. Baklava from Vefa's Kitchen.

Just lacking motivation. And superfine sugar. And a pan large enough for baklava. 

But last night I made meatball subs!

1 lb ground beef 

1 T chopped fresh basil

1 T chopped fresh parsley

1 egg

1/2 c soft breadcrumbs 

1 t salt

1 t pepper

2 cups tomato sauce (bottled or homemade)

4 submarine rolls

1/2 cup Parmesan cheese, shredded

1/2 cup mozzarella cheese, shredded

Combine all ingredients thru tomato sauce with hands. Form into meatballs. I made mine small, I feel like they cook faster that way. Place in nonstick skillet over medium heat, cook 10-15 minutes or until no longer pink.

Split rolls and place under broiler until toasted. Add meatballs (since small, I used about 6 per roll), top with sauce to taste, and cheese to taste.

Yum!

Also, Lucas has decided that my dishtowel is now the perfect place to sleep. Sigh. But he is cute....

Tuna Melt

I never think to make Tuna Melts. I usually reserve canned tuna for a lunch-when-I-have-nothing-left-in-the-house, with crackers. But the other night I realized I had everything to make a fabulous tuna melt, and I wasn't feeling a big dinner...so why not?

Stuff I had in the house: tuna, mayo, salt, pep, rye bread, cheddar cheese, pimentos, onion.

Slice an onion and saute in a little olive oil on med-low for about 20 minutes until caramelized. yum!

Then, butter one side of the rye bread. Place in same pan you cooked onions and top with shredded cheddar cheese:

Top with caramelized onion and pimentos:

Mix tuna with mayo (to taste), salt, pepper. Add to sandwich, top with more cheddar cheese.

Top with other buttered bread slice.

Cook until browned on both sides.

yum!

Warm, gooey, cheesy, tasty! The caramelized onions are nice and sweet, and the pimentos add a nice twist. It was a pretty quick, I-don't-feel-like-cooking weeknight dinner!