Beef… it’s what’s for dinner

Tonight’s dinner was amazingly good.  I mean really good!  I found it on my new favorite cooking website, The Pioneer Woman Cooks.  I want to get her cookbook but a lot of the recipes are free online.  So I may refrain.  Anyway, we had the sandwich you see below.  

I didn’t take any pictures while I was cooking so any pictures you see I took from the website.  Her pictures are simply amazing!  She calls the sandwich the Marlboro Man Sandwich, Pioneer Woman style.  She refers to her husband as Marlboro Man and she is Pioneer Woman.  Anyway, this sandwich is similar to the Italian Beef sandwich that I’ve made using deli roast beef but this one is so much better.  This was my first experience cooking cube steak.  It was so easy to slice and to cook up.  And it really was better to cook everything separately instead of cooking it up together as I have in the past.  I’ve copied the recipe below but you really should check out this page for all the pictures she has.  It’s a very good step by step tutorial.  There is only one change I would make to her recipe.  She melts butter in a skillet and puts the rolls in to toast them… next time I will butter the rolls and toast them in a dry skillet.  The rolls soaked up quite a bit of butter, which isn’t terrible and is probably why the sandwiches tasted as good as they did.  But it made the rolls a little too limp and mushy for my liking.  But other than that, I wouldn’t change a thing.  It was SOOO good!  Seriously.

Ingredients

  • 4 Tablespoons Butter
  • 2 pounds Cube Steak (round Steak That’s Been Extra Tenderized)
  • Kosher Salt
  • Freshly Ground Pepper
  • 1 whole Large Yellow Onion, Halved And Sliced Thick
  • 2 whole Green Bell Peppers, Sliced Into Rings
  • 2 whole Red Bell Peppers, Sliced Into Rings
  • 3 cloves Garlic, Minced
  • 16 ounces, weight White Mushrooms, Sliced
  • 2 Tablespoons (additional) Butter
  • 1-½ cup Sherry (regular Or Cooking Sherry Is Fine)
  • 4 Tablespoons Worcestershire Sauce
  • 4 dashes Tabasco (more To Taste)
  • 8 whole Deli Rolls (the Crustier The Better)
  • 2 Tablespoons (additional) Butter
  • 8 slices Cheese (Provolone, Swiss, Pepper Jack)

Preparation Instructions

Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.

Heat 4 tablespoons butter in a large skillet over high heat. As soon as it’s melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside.

Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.

Melt 2 add’l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.

Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 2 tablespoons butter at the end. Keep hot.

Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.

Serve immediately.

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About Mama Boyet

We're moving to Lexington, Kentucky!
This entry was posted in Recipes. Bookmark the permalink.

One Response to Beef… it’s what’s for dinner

  1. shannon says:

    These look SO awesome! 🙂 I’m going to have to make this stuff soon 🙂

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