Apr 26, 2010

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.
Old-School Steak Sandwich

Combine 2 tbsp soft butter with a touch of garlic powder and a really generous amount of (freshly cracked) black pepper. Mix it up.
Old-School Steak Sandwich

Cut the onion in half and slice it in half again—not all the way—so you can make quartered rings.
Old-School Steak Sandwich

Thinly slice 1/3 to 1/2 a bell pepper.
Old-School Steak Sandwich

Clean up your mushrooms, remove the stem and slice them. These suckers were huge!
Old-School Steak Sandwich

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.
Old-School Steak Sandwich

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.
Old-School Steak Sandwich

Remove it from the pan and cover the steak with aluminum foil.
Old-School Steak Sandwich

Add another tsp oil and sauté the onions and bell pepper for two minutes before adding the mushrooms.
Old-School Steak Sandwich

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.
Old-School Steak Sandwich

Lightly butter the bread with the pepper butter.
Old-School Steak Sandwich

Slice the steak.
Old-School Steak Sandwich

And layer the bread with crispy lettuce, steak strips and vegetables.

If this won’t replenish your energy, give it up, nothing will.
Old-School Steak Sandwich

Kay’s Recipe Card

Click here for printable size.

Old-School Steak Sandwich
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
  1. 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 quartered rings and thinly sliced the bell pepper. Clean up your mushrooms, remove the stem and slice them. Heat 1 tsp oil and add a little butter, season your steak with salt and pepper and cook them as you normally would. 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. Cook the vegetables for 5 more minutes, over really low heat. Slice the steak, lightly butter the bread with the pepper butter and layer the bread with crispy lettuce, steak strips and vegetables.
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    15 Comments »

    1. 1

      This looks delicious! Love the idea of adding pepper to the butter.

      Maria on Apr 26, 2010 @ 2:04 pm Reply
    2. 2

      This is making me SOOOO hungry! Looks awesome.

      Lindy on Apr 26, 2010 @ 2:18 pm Reply
    3. 3

      I think beef makes the best sandwiches! Yours looks incredible. Every component just looks delicious – the butter, the bread, the veggies, the steak

      Erica Lea on Apr 26, 2010 @ 2:48 pm Reply
    4. 4

      Obviously another winner.
      Thanks!

      Teri on Apr 26, 2010 @ 2:50 pm Reply
    5. 5

      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 from Never Enough Thyme on Apr 26, 2010 @ 3:04 pm Reply
    6. 6

      @Lana:

      It’s only fair if you share the spicy mayo dressing recipe! :)

      Kay on Apr 26, 2010 @ 3:13 pm Reply
    7. 7

      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 :-)

      Lana from Never Enough Thyme on Apr 26, 2010 @ 3:23 pm Reply
    8. 8

      Almost identical to my steak sandwich. I can almost taste it. It looks great.

      Suzanne on Apr 26, 2010 @ 6:10 pm Reply
    9. 9

      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)

      Deanna on Apr 26, 2010 @ 10:04 pm Reply
    10. 10

      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 …

      Martijn Reintjes on Apr 27, 2010 @ 5:12 am Reply
    11. 11

      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

      Elana on Apr 27, 2010 @ 7:58 pm Reply
    12. 12

      looks yummmmmmmmmmy!

      PeachRainbow on Apr 28, 2010 @ 9:10 am Reply
    13. 13

      This is probably going to be a reeeaaally dumb question – but what does the tinfoil do?

      Marisa on Apr 28, 2010 @ 2:17 pm Reply
    14. 14

      @Marisa:

      Not a dumb question at all! It’s to prevent the surface from cooling off too fast.

      Kay on Apr 28, 2010 @ 2:23 pm Reply
    15. 15

      YUm.

      The tinfoil also helps force the juices back into the meat, making it more tender.

      Wolf on May 4, 2010 @ 2:56 am Reply

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