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Old-School Steak Sandwich
In stead of our usual tuna sandwich lunch, I decided to go old-school and whipped up a steak sandwich this weekend. One of our favorites. I figured we should muster up all the energy we could for our trip to the amusement park/fairy tale forest. After all, I’m no spring chicken anymore. I need my energy. Badly!
My guy took a big bite and with his mouth full he asked: “Is this recipe even on your blog? I don’t recall seeing it”. First, I flogged him for speaking with his mouth full, then I ran to check my sandwich category. I was horrified the recipe wasn’t there! I’m a terrible food blogger, I know. But I’m doing it now, that counts for something, right?
At long last, here is my steak sandwich recipe. And they lived happily ever after…
Ingredients:
1 round/rump or flank steak
bread of choice
1/2 medium onion
1/3 bell pepper
3 large mushrooms
1 tbsp worcestershiresauce
few shakes Tabasco
pinch dried thyme
lots of black pepper
2 tbsp butter
2 tsp oil + a little extra butter
garlic powder
salt
Optional: lettuce
Directions:
* this recipe was for one big eater or 2 normal eaters. Adjust the quantities to suit your needs.
Use your favorite buns or bread. I always have pre-baked buns in the pantry that only need 8 minutes in the oven.
Combine 2 tbsp soft butter with a touch of garlic powder and a really generous amount of (freshly cracked) black pepper. Mix it up.
Cut the onion in half and slice it in half again—not all the way—so you can make quartered rings.
Thinly slice 1/3 to 1/2 a bell pepper.
Clean up your mushrooms, remove the stem and slice them. These suckers were huge!
Then there’s steak.
I prefer round/rump steak for a sandwich, don’t ask me why, I have no idea. Story of my life. Season it with salt and pepper.
Heat 1 tsp oil and add a little butter. Mine is liquid. Cook the steak as you normally would. I’m not one for raw meat so I’ve cooked mine 3 minutes on each side, that leaves it pretty pink in the center.
Remove it from the pan and cover the steak with aluminum foil.
Add another tsp oil and sauté the onions and bell pepper for two minutes before adding the mushrooms.
Cook for a few more minutes until the mushrooms are slightly soft. Sprinkle a small amount of dried thyme in there, pour in a tbsp worcestershiresauce and add a few Tabasco shakes—I’m using the Jalapeño version. Cook the veggies for 5 more minutes, over really low heat.
Lightly butter the bread with the pepper butter.
Slice the steak.
And layer the bread with crispy lettuce, steak strips and vegetables.
If this won’t replenish your energy, give it up, nothing will.
Kay’s Recipe Card
Click here for printable size.
| Old-School Steak Sandwich | |
| Ingredients |
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| Directions |
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| copyright © kayotickitchen.com | |
15 Comments »
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This looks delicious! Love the idea of adding pepper to the butter.
This is making me SOOOO hungry! Looks awesome.
I think beef makes the best sandwiches! Yours looks incredible. Every component just looks delicious – the butter, the bread, the veggies, the steak…
Obviously another winner.
Thanks!
If left to my own devices, I would choose to eat beef for every meal. Breakfast, lunch and dinner would be all beef all the time. So you can understand why this sandwich looks like a definite WINNER to me! I make a similar one with sauteed onions and a spicy mayo dressing. Always a big hit in this house.
@Lana:
It’s only fair if you share the spicy mayo dressing recipe! :)
The basic mayo dressing is at the end of this post: http://www.lanascooking.com/2009/03/09/steak-sandwich/
To make it spicy, add a dash of cayenne, or a few drops of Tabasco, or some very finely chopped red chili pepper. However you like your heat, just add some of it to the dressing. The finely chopped red chili is my favorite :-)
Almost identical to my steak sandwich. I can almost taste it. It looks great.
I love steak sandwiches. I hope this works with flank steak since that is what’s in my freezer (and I can’t buy anything new until I have made a dent in what we already have)
Oh! This looks so delicious! Even the Kaiser Brutchen alone almost made me cry. It’s so hard to find good bread here in Honduras …
MMMMMM! This looks amazing. I just got a bunch of kitchen stuff from KaTom, and I can’t wait to try out some of your recipes. I just found your blog and I am really enjoying it. Thanks and Kudos
looks yummmmmmmmmmy!
This is probably going to be a reeeaaally dumb question – but what does the tinfoil do?
@Marisa:
Not a dumb question at all! It’s to prevent the surface from cooling off too fast.
YUm.
The tinfoil also helps force the juices back into the meat, making it more tender.