We went camping.
And no, I don't mean we camped in an air conditioned camper with satellite TV and a fully functioning kitchen and bathroom.
We went tent camping.
I'll share more on how we survived and even enjoyed the weekend later this week. But today I am sharing with you one of the most delicious, manly, beefy sandwiches I've ever tasted!
My husband, Jeremy, grew up raising cattle and needless to say, always had a freezer stocked FULL of beef. Lots and lots of beef. So when I married him, our freezer became stocked FULL of beef. We get to enjoy of mouth-watering roasts, steaks, and hamburgers all year long, but I always get stumped on how to use up our cube steak.
Then I developed my lady-crush on Ree Drummond a.k.a. The Pioneer Woman, and found this yummy steak sandwich recipe. Perfect way to use our cube steak! Here's my version:
Start by slicing 1 large onion.
Melt 1/4 stick of butter in a skillet over medium heat.
Add the onions and cook over medium-low heat, stirring occasionally until it is soft and light brown, about 5-7 minutes.
Remove the onion from the pan and set aside.
Cut 2-3 pounds of cube steak into 1 inch strips against the grain of the tenderization.
Season the cube steak with a good sprinkle of seasoned salt, lemon pepper, and black pepper.
Add 2 more tablespoons of butter to the same skillet and turn the heat to high. Let the butter begin to brown about 2 minutes till the skillet is hot.
Add enough meat to the hot skillet to form a single layer and brown for about 1 minute. Do not stir while letting it brown.
After 1 minute, flip the meat over and let it cook for another minute. Then remove meat to a plate and cover with foil to keep warm. Repeat until all the meat is cooked.
Return all the meat and onion to the skillet and pour in a good amount of Worcestershire sauce and several dashes of Tabasco (if desired) according to taste. Simmer the mixture over low heat for about 5 minutes to thoroughly warm.
For your family's sake, do a taste test. It's a required part of cooking.
Cut 4 french or deli rolls in half length-wise. Spread generously with butter and sprinkle on some garlic salt.
Brown rolls on a griddle or skillet.
Time to load up your sandwich! I like to add slices of pepper-jack cheese to my sammy.
Pile on the meat and onions.
Now that is one yummy Steak Sammy! The only thing that might make it better would be the addition of sauteed mushrooms... definitely trying that next time!
Steak Sammies
1 large onion
Butter
2-3 pounds cube steak
Seasoned Salt
Lemon Pepper
Garlic Salt
Black Pepper
Worcestershire Sauce
Tabasco
Pepper Jack Cheese Slices
4 French or Deli Rolls
Start by slicing 1 large onion. Melt 1/4 stick of butter in a large skillet over medium heat. Add the onion and cook over medium-low heat, stirring occasionally, until it is soft and light brown, about 5-7 minutes. Remove the onions from the pan and set aside. Cut the cube steak into 1-inch strips against the grain of the tenderization. Sprinkle on a good amount of seasoned salt, lemon pepper, and black pepper. Add 2 tablespoons of butter to the same skillet and turn the heat to high. Let the butter begin to turn brown, about 2 minutes. Now add enough meat to the hot skillet to form a single layer. Do not stir. Let it sit for about 1 minute, or long enough for one side to turn brown. Then flip the meat over and cook for another minute and remove to a plate. Repeat until all the meat is cooked. Return all the meat and onions to the skillet and pour in a good amount of Worcestershire sauce and several dashes of Tabasco, according to taste. Simmer the mixture for 5 minutes to thoroughly warm. Cut each roll in half length-wise and spread generously with butter and a sprinkle of garlic salt. Brown the rolls on a griddle or skillet. Place the rolls face up on a plate and top with slices of pepper jack cheese and the meat mixture.
ENJOY!
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