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recipe: steak sandwiches

This is a recipe I found a few years ago while watching Rachael Ray. I think I was pregnant with Maggie at the time- I watched a LOT of daytime television during that pregnancy, because I had just quit my job to focus on my business and didn’t have another kid to chase around. I had quite a lazy pregnancy, lucky me.

Anyway! It’s a delicious steak sandwich recipe. Every time I make it, we’re like: WHY don’t we have this once a week??!!? I modified it a bit from the original instructions- mainly the bread. It called for loaves of French bread, hollowed out a bit and toasted in the oven. It’s a little simpler the way I make it.

Stuff you’ll need: flank steak, olive oil, steak seasoning, Dijon mustard, Worchestershire sauce, hot sauce, onions, bell peppers, garlic, flour, beef stock, provolone cheese, and bread (I use ciabatta bread because it’s my faaaavorite.)

recipe: steak sandwiches

recipe: steak sandwiches

Start by seasoning the flank steak (already done in the picture above). Now, these photos were taken last winter (I KNOW. I AM SLOW AND BEHIND. WHATEVER.) so our outdoor grill wasn’t an option. But, I have a handy-dandy grill pan! Only problem is, it’s a bit on the small side, so I had to cut the steak in half. Not really a problem, I guess. Just an FYI kinda thing.

recipe: steak sandwiches

(Wow, just realized that’s also my old stove. I am REALLY behind on posting recipes.)

Anyway, get the steak ready to go, but don’t start cooking it yet- I like to get the onions and peppers going first because they can just simmer for a while. Otherwise I get distracted and WHOOPS. OVERDONE STEAK. And nobody wants that.

So, onions and peppers in a skillet! With olive oil and salt & pepper, if you please.

recipe: steak sandwiches

Start them cooking, about 5 minutes or so. Then add a few cloves of minced garlic, the mustard, Worchestershire sauce (which I can never pronounce right so I make it all obnoxious and call it ‘Worster-sher-sher-sher-sher sauce‘ to cover up for the fact that I can’t say the freaking word right), and the hot sauce.

recipe: steak sandwiches

recipe: steak sandwiches

Stir it all together, coating the onions and peppers. Once they are softening and the onions are starting to get a bit translucent, add the flour.

recipe: steak sandwiches

Mix the flour in a bit, and cook for another minute or so. Then add the beef stock, and let it simmer and thicken.

recipe: steak sandwiches

Now, cook the steak. SIMPLE AS THAT. About 5 minutes or so on each side- it SHOULD be pink in the middle when it’s done, but not raw. Flank steak is really tough when cooked all the way through, so be careful! When it’s done, let it ‘rest’ for a few minutes before slicing into thin strips:

recipe: steak sandwiches

NOM.

The peppers and onions should be nice and thickened by now.

recipe: steak sandwiches

Next, get your bread. I LOVE CIABATTA BREAD AND WANT TO MARRY IT. (I hope CILANTRO isn’t jealous. He’s my lover.) My grocery store has these little mini-loaves that are just perfect for this recipe. I toast them a bit before assembling the sandwich.

recipe: steak sandwiches

Now you’ve got all the parts! Add the meat to the skillet:

recipe: steak sandwiches

And then just put it on the bread (with some provolone cheese, of course!)

recipe: steak sandwiches

You can serve it with a salad or fries, or if you’re feeling carb-o-licious and also like butter and pierogies, you can serve it along side my pierogie casserole.

recipe: steak sandwiches

4 Comments

  1. Korinna
    @twoadults

    Well, it appears Cheese is cheating on me with you because he is *my* lover.

    Nov 22 2:25 pm


  2. Red. in. the. meat. Can. not. handle. ;)

    I made your pierogie casserole a few weeks ago and it was WONDERFUL but the noodles were tough and overcooked on the bottom. Do you majorly undercook the noodles when you boil them? Or maybe I just did something weird.

    Nov 22 2:25 pm


    • Jen
      @jayesel

      But it’s PERFECTLY SAFE in steaks! All the yucky bacteria is on the outside of the meat! That part gets cooked :) (though, I understand- it has to be definitely COOKED and NOT COLD for me to eat it. Dan has had steaks that are barely touched inside and… *shudder* I can’t deal.)

      As for the casserole, that has happened to me before! I think it’s caused by a couple of things- if the whole thing is a little dry, or if the bottom of pan isn’t sprayed enough first, or if the dish is too low in the oven… do you have electric or gas? that might make a difference too. Electric sometimes seems to cook things too much on the bottom for me. I don’t undercook the noodles when I boil them, no. It took me a few times making it to get it right.

      Nov 22 4:53 pm