Steak Sandwich Recipe
I’ve been a grilled cheese sandwich eater pretty much all my life. You could put virtually any kind of cheese between two pieces of bread and grill it and I’ll be in comfort food heaven. When I was in high school, lunchtime meant driving to my friend Joan’s house and either opening cans of Chef Boyardee Ravioli or getting out the skillet and making classic grilled cheese sandwiches ~ white bread with slices of orange cheese from cellophane wrappers. Because we’d
chat gossip while the sandwiches cooked, they were routinely a bit darker than most would consider edible. We’d dip those toasted sandwiches with orange cheese oozing out the side into a pile of ketchup ~ mmmm delicious. To some the ketchup thing defies logic. To me, it’s still the only way to eat a ‘classic’ grilled cheese. My husband isn’t a ketchup eater at all and would probably eat the cellophane the cheese came in before he’d eat ketchup. This Steak Sandwich Recipe is his idea of a grilled cheese – gooey, cheesy and packed with flavorful steak and sauteed peppers and onions. You know the meateaters’ motto ~ ‘there’s plenty of room for God’s creatures. . .right next to the mashed potatoes’.
Tuesday we fired up the grill and in less than 10 minutes, had a perfectly Grilled Flank Steak and it’s a good thing we grilled it when we did because today it’s raining and cold outside. I’m talking sweatpants, don’t-want-to-leave-the-house weather. Hot chocolate despite the calendar saying it’s May weather. I’m also glad I cut the peppers and onions Tuesday because today I can almost cruise through this Steak Sandwich Recipe, though no one needs to know how little effort it took and that means I have time to catch up on my current Netflix fave, Grace and Frankie. Anyway, drizzle some olive oil and if you like, a small pat of butter into a skillet. Drop in the peppers and onions and season them with salt and pepper. Next add a small splash of balsamic vinegar and an even smaller pinch of sugar. The balsamic gives the peppers and onions a burst of flavor and the sugar helps them caramelize faster.
Once the peppers and onions are done cooking, push them to the side and add the steak to the skillet. You only want to warm the steak, so a quick blast of heat on both sides — just a couple of seconds — does the trick. Take the steak and veggies out of the skillet and start assembling.
Two slices of bread per sandwich (if you tuned into the Grilled Flank Steak post Tuesday you already have the bread slices – otherwise any bakery bread is good). ‘Butter’ the bread on the outsides and layer cheese, peppers and onions, steak and more cheese. If you’re using the same skillet (which I do because I’m lazy), wipe it out with a paper towel. Add the sandwiches to the skillet and grill over medium-low to medium heat giving the cheese a chance to melt and until the bread is a beautiful golden brown. Slice and serve.
- 1/2 - 3/4 of a pound of steak (http://www.agoudalife.com/grilled-flank-steak/)
- 2 - slices of bread PER SANDWICH
- 1/4 pound of Provolone cheese (or other 'melting' cheese of your choice)
- Olive Oil
- 1 cup of thickly sliced onions and bell peppers
- Butter (optional)
- Balsamic Vinegar (small splash)
- Sugar (small pinch)
- Warm a large skillet over medium heat.
- Drizzle olive oil into the skillet and (optional) a small pat of butter.
- Add the onions and peppers to the skillet.
- Season with salt and pepper, then add a small splash of balsamic vinegar and a very small pinch of sugar.
- When the peppers and onions are browned, add the steak to the skillet, cooking for just a few seconds per side to warm the beef.
- Take the beef and veggies out of the skillet and wipe the inside of the skillet with a paper towel, being careful not to burn your fingers.
- 'Butter' the outside of the bread slices.
- Layer cheese, steak, onions and peppers and more cheese.
- Grill the sandwich over low/medium-low heat until lightly browned on both sides.