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Steak Sandwich

 

Just a recipe today.  The warmer weather has me turning lazy and so I wrote no blog post today.

Plus I don’t want to do or write anything that takes away from today’s totally fantastic recipe!

Featured Recipe    Steak Sandwich

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This sandwich is insanely delicious! Pure one-hundred percent comfort food.

It is delectable, gratifying, lush, mouthwatering, rich, scrumptious, and so very pleasurable to my taste buds.

The pictures do not do this sandwich justice!! Sadly they just do not capture deliciousness.

EASIER THAN LOOKS: Don’t let the length of the directions scare you off making this scrumptious sandwich. It takes longer to explain it, show it all, and write it all out than it actually takes to make it.

I first saw this recipe at The Foodie Army Wife website.  I liked the recipe but knew from the get-go that when I made it I would add red peppers and mushrooms, and substitute a different salt seasoning. More on that a bit later.

I did a bit of research on this recipe and this is appears to be the genesis of this recipe, at least for those recipes published on-line. In 2007 The Pioneer Woman published her husband’s favorite steak sandwich. It basically only used cube steaks and onions and some flavoring.

In the ensuing years many people made variations of that basic recipe mostly by adding mushrooms and red peppers and different cheeses. It is hard to tell chronology since many websites do not publish the date of their posting.

In 2011 The Pioneer Woman published her favorite version of the recipe. I modeled mine on several versions, but mostly the Pioneer Woman’s.

I am using Swiss Cheese simply because that is what I have in the fridge today. You can use any kind of cheese you want. If I did not have the Swiss to use up I would use Provolone.

Why My Sandwich Recipe Is Better

My secret ingredient.

It makes my recipe and this sandwich so VERY, VERY, VERY, VERY, VERY tasty. I believe  the use of McCormick’s Montreal Steak Seasoning makes this sandwich a cut above the rest. I am so humble it is absolutely disgusting, isn’t it?

I seldom put anything on my steaks but salt and pepper. But when I want something a bit different I use this seasoning. It is the only other seasoning I ever use on my steaks.

This seasoning blend makes this sandwich go from excellent to superlative!!

DISCLAIMER: I have no commercial interest in McCormick and have not been paid or been given any renumeration in any shape or form for writing about this product. I simply use it and love it.

COST

Dollar_signWhile this recipe is a tad bit more expensive than most recipes I post here, it is nevertheless a very budget friendly sandwich. You won’t get anything this scrumptious at a fast food place and you won’t get anything this inexpensive at a steak house. So there.

You can easily double or triple the recipe.

Also, these are huge sandwiches. If you served them with a side dish and a salad you could easily make this recipe stretch to feed 4 people.

This is what you need for 2 sandwiches:

½  onion

½  green bell pepper

½ red bell pepper

½ yellow bell pepper

1 stick butter divided

4-5 mushrooms

2 cube steaks 

1 teaspoon McCormick Montreal Steak Seasoning or your favorite seasoning salt

¼ cup Worcestershire sauce

1 teaspoon beef granules

Swiss cheese or your favorite

2 sub rolls

Optional: Salt & pepper to taste – none needed with the seasoning salt I used.

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Here is what you do:

This is an easy recipe but does require a bit of organization. Therefore, I prep everything first.

Sprinkle the McCormick seasoning salt on both sides of the steaks. Don’t be stingy. If you are worried about salt, it has 25% less sodium.

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Then cut the steak against the grain into medium slices.

Against the grain:  Meat has muscle tissue made up of fibers. You can see these fibers, although on some cuts of meat they are pretty thin and light, and difficult to see easily. That is not the case with cube steak. You can very easily see the lines in the steak. Cut the steak in the opposite direction of those lines. That is all that ‘against the grain’ means.

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Set meat aside.

Add the beef granules to ¼ cup of warm water and stir until all of the granules dissolve. Set aside.

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Clean and slice the mushrooms. Slice the onion and after washing and removing the seeds and tough membranes, slice the peppers, too. [See my garbage bowl in the background?]

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Now that the prep is finished let’s get cookin’!

You know me. When a recipe requires me to work fast I line everything up so that I can get to it lickety-split! I do this from hard expereince.

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Oooops!

Observant readers will have noticed I forgot to put the butter in the picture of ingredients above.

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Set the skillet on the stove over very high heat. Let it get really hot. [See tip below.]

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Add two tablespoons of butter to the skillet. Let the butter melt completely and get really, really hot. When the butter starts to brown it is ready. Add the steak and cook one minute on each side.

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TIP: You do not want to over cook the steaks or they will get tough. You want to cook them fast….…just a minute on each side. So get that skillet REAL HOT. Cooking the steak is best done in 2-3 batches. You do not want to crowd the steaks or the pieces will not brown well at all. You want some nice color on those pieces of meat.

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After cooking place the cooked meat on a plate. Continue cooking until all slices of steak are nice and brown.

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Lower the heat to medium high and melt 1 tablespoon of the butter in the skillet and add the onions and sauté until browned. Add a bit more butter if needed. Remove to a separate dish from the meat.

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Add another tablespoon of butter and sauté the bell peppers until tender but still crisp. Add a bit more butter if needed. Remove peppers to the dish with the onions.

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Add another tablespoon of butter [I never said this recipe was lo-cal!] and sauté the mushrooms stirring occasionally just until they start to brown. This will not take long in a hot skillet.

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Stir in the Worcestershire sauce and add the beef granule mixture and cook the mushrooms until the liquid is thick and syrupy and reduced by half.

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Then throw the meat, onions, and peppers with accumulated juices back into the skillet until warmed through. Add any remaining butter and stir in until melted.

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Toast the subs in a toaster oven.

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Place some of the meat and veggies on the bottom sub. Oh YUM! Doesn’t that picture just make your mouth water?

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Add a slice of cheese and melt it under the broiler of your stove or toaster oven.

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Hot out of the toaster oven and ready to eat. I spooned a bit of the mushroom syrup onto the top bun.

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Bon appétit!!!

 Cost

 ½ onion                               $0.25

½ green bell pepper               $0.41

½red bell pepper                   $0.40

½ yellow bell pepper              $0.49

1 stick butter                         $0.63

4-5 mushrooms                     $0.95

2 cube steaks                        $4.13 

1 teaspoon McCormick            $0.30 

¼  cup Worcestershire S        $0.48

1 teaspoon beef granules        $0.11

Swiss cheese                         $0.48

2 sub rolls                             $1.50

Total cost for 2 people = $9.65
Cost per sandwich = $4.83

Quote of the Day

The only time to eat diet food is while you’re waiting for the steak to cook.

Julia Child

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9 comments to Steak Sandwich

  • Oh how I’m drooling over this one. No cube steak here, no McCormicks but I might be able to come up with something approaching this. I’m on a quest to Australianify this sandwich.

    • Roberta

      I wish you great success on your quest!!!! I wonder how much it would cost me to mail you a jar of McCormick’s? 🙂

  • YUM! my mouth is watering 😀 & as someone who can’t eat cheese i love that U show the recipe with and without it. THX Roberta U Rock! 😀

    • Roberta

      Thanks, Julia. Glad you like the steak sandwich.

      So glad I check my spam file before deleting. Somehow this comment got placed in spam file. Strange. You have commented before and generally once you are approved you are never put in spam file again. Glad I caught you. 🙂

  • staury

    I love this !!!! And im sure my husb will love it even more than me !!!! Amazing “how to do”pic Roberta !!!!Now i need to go eat something lol

    • Roberta

      Thanks Staury. Highest compliment is that you had to go eat something after viewing. Glad you like the ‘to do’ pics. You are always so generous with compliments.

  • Mark

    I love the pictures , how does anyone write a cook book with no pics? When we go out to eat I order on how the picture looks…. You make this look awesome, I’m so freaking hungry right now, your illustration is great…

    • Roberta

      Thank you for all of the nice compliments. The sandwich is super delicious if I say so myself.
      Sorry it took so long to respond. Have been on vacation.