Steak & Cheese Sandwiches with Onions & Mushrooms

Original Recipe HERE

So good.  Husband and I are big fans of hearty sandwiches...I always seem to eat double the volume of food than I normally would at dinner.  These were no exception.  I assume this recipe would work with chicken, pork, or large portobello mushrooms (though that might be mushroom overload; perhaps best to eliminate the secondary use of mushrooms in that case).

The original recipes uses the oven or broiler.  I prefer to use our toaster oven when I'm in a hurry to get food on the table.

Ingredients

1/2 pound beef round steak, cut thinly
1/2 large onion, sliced into rings

8 oz sliced mushrooms

olive oil or cooking spray
garlic powder, to taste

salt and pepper, to taste

12 oz French baguette [or other bread]

sliced cheese [I used smoked provolone]

Directions

(1) Slice beef into thin strips. Season with garlic powder, salt, and pepper.

(2) Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray or add olive oil.

(3) Add half of beef. Cook one minute; turn steak over and cook an additional 30 seconds. Remove from heat and set aside.

(4) Spray the skillet again.  Add the remaining steak; repeat cooking steps and remove from heat.

(5) Spray the skillet again.  Add onions; season with salt and pepper. Cook one minute; turn and cook onions an additional 30 seconds or until golden.  Remove from heat.

(6) Lower heat to medium; add olive oil to skillet or spray again.  Add mushrooms; season with salt and pepper. Cook 1 1/2 minutes; turn mushrooms and cook another 1 1/2 minutes.

(7) Remove mushrooms from heat.  Comnbine well with beef and onions.

(8) Cut bread into four equal pieces or separate rolls into tops and bottoms.  Lightly toast in toaster oven.

(9) Remove bread.  Add steak mixture to bottom halves and top with cheese.  Broil until cheese melts.  Remove sandwich and cover with top half of bread [Or add steak mixture to bottom halves, top with cheese and top half of bread, and wrap with foil.  Toast in toaster oven for several minutes.]

Kid Participation: None.

Sausage, Peppers, and Onions

Original Recipe HERE

Everyone needs a Sausage, Peppers, & Onions recipe in their repertoire.  A lot of times they're pretty straightforward...the name says it all.  But I like it nonetheless, so I'm always happy to dish some up at a potluck or picnic.  However, this recipe is definitely the best I've ever had.  The first night we had it over pasta, and the next night I chopped up a serving into smaller pieces, warmed it, then toasted it on a sub roll with American cheese.  I don't know which way I liked it better.  Probably with cheese, because just about everything is better with cheese...but that is nothing against the pasta version.  This will be made again and again, as well as passed along to others in recipe exchanges.

Ingredients

4 Italian sausage links [I used chicken]

2 Tablespoons olive oil

1 green bell pepper, sliced into 2 to 3 inch strips

1 red bell pepper, sliced into 2 to 3 inch strips

1 bell pepper of another color (yellow or orange or purple), sliced into 2-3 inch strips

4 garlic cloves, sliced into slivers

1 large onion, sliced into 1/4-inch half-moons

1 can (15 ounce) crushed tomatoes

1 Tablespoon dried oregano

1/2 cup Marsala or red wine [optional; I used Marsala]

1/4 to 1/2 teaspoon red pepper flake

Salt to taste

Directions

1) Slice sausages in half, length-wise.  Then slice into bite-size slices.

2) Heat the olive oil over medium heat in a large pan that has a lid. When hot, add sausages and brown them slowly (avoid sizzling and crackling).  Cook for several minutes, turning occasionally. When the sausages are browned, remove from the pan and set aside.

3) Increase the heat to high and add onions and peppers. Toss so they get coated with the oil and sear, stirring occasionally. Once they're softened, sprinkle some salt on them. Once there's some searing (slight blackening) on the onions and peppers, add the garlic and cook for 1 minute.

4) Add the Marsala or red wine if you are using, and with a wooden spoon scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half.

5) Add tomatoes, oregano and red pepper flakes, stirring well to combine. Add sausages back in. Bring to a simmer, then reduce heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.

Sausage, peppers and onions will keep in the fridge for several days.  Serve over polenta or pasta or load up in a hoagie roll. Any leftover sauce makes a great sauce for pasta.

Notes: None.  I will make it exactly the same way next time.

Kid Participation:

* None...pretty much the whole process involves sharp knives, high heat, and oil.

Slowcooked Chicken BBQ Sandwiches

Original Recipe HERE

Nothing overly remarkable about this recipe, other than it produces a tasty and easy dish.  I prefer my barbecue on the sweeter side - I can't remember what region that's from, but if I leave the Food Network on long enough, a show on barbecue is sure to come on (and make me hungry).  This fits the bill.  I toasted some sub rolls, melted some sliced American cheese on them, and then piled on the chicken.  Some chopped red onion was sprinkled on top, and I was a happy eater.

Ingredients

2 to 4 skinless, boneless chicken breasts - frozen or thawed [I used 2 thawed; approximately 1 pound]

3/4 cup ketchup

1/2 cup brown sugar

1 tablespoon + 1 teaspoon vingear [I used cider]

Directions

1) Place chicken breasts in crockpot.

2) Mix ketchup, brown sugar and vinegar in a bowl and pour over chicken.

3) Cook on high for 3-4 hours or low for 6-8.

4) Remove chicken from crockpot, and shred with fork. Return to crockpot to keep warm.  Serve on a bun.

 

Notes: I cooked them for 3.5 hours but got home well after the timer had gone off.  The chicken and sauce weren't burned at all, but next time I'll set it for 3 hours if I'm using thawed again.

 

Kid Participation:

* Mix sauce ingredients.