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Tuesday, March 9, 2010

Steak Sandwich

In my quest to be vigilant and cook all that I buy – my goal this weekend was to use some of the older meat products in my freezer. I had some “spedini” meat that I purchased on the Hill in St. Louis. It is very thinly sliced beef. I usually roll it up with mozzarella cheese and a basil leaf and grill it, but I wanted to do something different with it.

I decided to make two different entrees. The first was a pasta with the meat, sautéed in garlic, seasonings, and olive oil. I also added beef stock and some red wine to deglaze the pan. Basil was a finishing touch.

I also made a large steak and cheese sandwich for lunch on Sunday. I saw Rachael Ray make them on her show, so I decided to make my version.

¾ lb spedini or other thinly sliced meat
Garlic powder
Steak seasoning
Olive oil
1 onion – I had a red onion
1 pepper – I had yellow, but any type that you want will work
Olive oil for onions
Provolone cheese slices
Chibata bread – I used a small loaf to make one large sandwich

Sauté onions and peppers in olive oil until very soft and a little browned. Put meat in a bowl, coat lightly with olive oil and season with garlic, steak seasoning, salt, pepper. Let sit for 30 minutes to allow flavors to blend. Cook in a large skillet with olive oil added to cover bottom of pan.

Slice loaf in half lengthwise, build sandwich with a layer of meat, cheese, and top with onions. Cut in half and serve.

Hubby really liked the sandwich, but he thought the bread was a bit hard and crusty. I will try to use a lighter, softer bread next time I make these sandwiches.

Next post is my Tastemaker – Bertolli sauce post. I will be using it tonight for dinner.

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