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.