Wednesday, March 23, 2011

Steak sandwich

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I consider Tim to be a "man's man." He loves baseball, big dogs and most importantly, meat. My constant issue is coming up with new dishes that incorporate the meat that's been sitting in my freezer for 2 months. I came up with this steak sandwich in 3.2 seconds, because when men whine and complain over hunger, you learn to react quickly.

Ingredients:
  • Eye of rounds steak (or tenderized round steak) 
  • 1/2 onion (optional) 
  • Butter 
  • Worcestershire sauce 
  • Lawry's seasoning salt 
  •  Pepper
  • Sandwich rolls
  • Provolone cheese
Directions:
  • For optional onion topping, melt 1/4 stick of butter in a skillet
  • Slice up onion into small slivers and place in skillet with butter.
  • Cook on medium high heat for 7-10 minutes until onions are soft and light brown. Set aside.
  • Next, grab your raw steak. 
  • Slice it into thin strips and sprinkle with the Lawry's seasoning salt and some pepper. 
  • Add 1/4 stick of butter to a different skillet and turn the stove onto medium high heat.
  • Once the butter is melted, add the meat and let is sit without stirring for 1-2 minutes.
  • When the down side is browned, flip to the other side and let that side brown.
  • Add about 1/2 cup Worcestershire sauce and let it simmer.
  • If you need some spice, feel free to add a few shakes of Tobasco sauce.
  • Once your meat is browned and cooked thoroughly, add your cooked onions and stir.
  • Cover the meat while we work on the rolls
  • Grab your sandwich rolls and butter both sides. 
  • Add provolone cheese.
  • Place in a broiler until rolls are golden brown and cheese is melted and bubbly.
  • Top with steak and onion mixture.
  • Side note: the juice in the pan serves as an amazing au jus to dip the sandwich in.
  • Serve warm with manly baked potatoes and a not-so-manly salad. Gotta keep the boys healthy.
Love and manly meals,
Rachael

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