Skip to main content

Simple Steak Sandwiches

This is barely a recipe - more of a meal inspiration... Tonight we needed a meal that would come together quickly since we had carpooling duties right at dinner prep time.  I always have chicken and beef in the freezer, and had pulled some sirloin steaks out last night to thaw.

We purchase beef from a local farmer in bulk twice per year, so we get a great price on a high quality product.  We don't eat more beef than we did before, but we don't feel like certain cuts are only for "special occasions" anymore, either!

I had decided on steak sandwiches, and grabbed a bagged salad mix, a bunch of carrots, our favorite cheese and some bread on the way home from school.  I had some potato wedges in the freezer to have as a side, too.  As soon as we got home, I would be able to throw it all together within 30 minutes.


Simple Steak Sandwiches

 4 rolls or a loaf of bread of your choice
1 lb. Sirloin steak or cut of your choice
1 medium onion, thinly sliced
1-2 tsp. butter
Cambozola cheese (the kids LOVE it - we all do)
salt and pepper for seasoning

Preheat the oven and bake your potato wedges if you're doing them (we like the Alexia Oven Fries with Rosemary & Garlic).  In a skillet over medium heat, melt butter, and add sliced onion.  Season with salt and pepper.  Cook until onion is browned and starting to caramelize.  Lower heat and stir occasionally so they don't burn.   Heat your grill, season steaks with salt and pepper and grill to your liking.  We're a medium kind of family.  Let the steaks rest a few minutes.  I threw the bread in the oven for a few minutes to warm it up, but don't let it get too crispy.  Split the rolls, and build the sandwiches with slices of steak, a thick spread of Cambozola cheese, pile on some onions, and then serve.  SO. GOOD.
Labels:

Popular posts from this blog

Layered Mexican Trifle Salad

So this is awesome.  It's a lot of work, but it is awesome.  Feeds a crowd, looks cool, tastes great.  What more can you ask for?  I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef.  You can mix it up, but I really like this combo.  It's easy to double or whatever is needed, based on the serving dish.  The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or...
Read more

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli!  I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME).  If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese  Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and chop...
Read more

Asian-Inspired Slaw

I tried a recipe from the "try it eventually" folder last night for some Asian chicken sliders, and they were decent, but unremarkable.  It was still a fruitful effort, however, because I found a super simple, tasty side to serve in the future (although the kids were not fans). I guestimated on the measurements, since I just chopped and added - do what looks right to you.  I made about 1/2 of this recipe, since it was just for 2 of us, but you could easily multiply it for a larger crowd, too. Asian-Inspired Slaw 2 tbsp. fresh lime juice 2 tbsp. EVOO 1/2 c. cilantro, minced pinch of kosher salt a few turns of freshly ground black pepper 2 c. red cabbage, shredded 1/2 c. carrot, julienned or grated on the large holes of a box grater 1/2 c. red onion, finely diced (could do thin slices if you prefer) 1/2 c. red bell pepper, julienned or diced You could get crazy here, and add some sliced scallions, toasted sesame seeds, minced jalapeno, garlic, etc.  I'll be e...
Read more