Wednesday, January 26, 2011

Steak & Pepper Sandwich (Courtesy of The Pioneer Woman)

Last night, I made The Pioneer Woman's Marlboro Man Sandwich. It's essentially a steak sandwich with bell peppers, mushrooms, onions and an oh-so-tasty sauce! It was A-MAZ-ING! Even The Hubs agreed.

Below is The Pioneer Woman's original recipe (with my notes in red) and my photos. And just so you know...I halved the recipe to make 4 sandwiches instead of 8. This sandwich was so tasty, I didn't mind having it for 2 meals, but 4 meals would have been a bit excessive. Y'all know how I feel about leftovers.

And as always...feel free to hop on over to her site via the link above if you'd like her step-by-step tutorial. Her commentary is way funnier than mine.


* 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 (I sliced into strips)
* 2 whole Red Bell Peppers, Sliced Into Rings (again, strips)
* 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 (see note below)
* 4 dashes Tabasco (more To Taste) (again, see note below)
* 8 whole Deli Rolls (the Crustier The Better) (I used French bread loaves)
* 2 Tablespoons (additional) Butter
* 8 slices Cheese (Provolone, Swiss, Pepper Jack)

**Note: I didn't use quite as much butter as she did. I just put enough in the pan to do what I needed.

Preparation Instructions

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

2. 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.

3. 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.

4. 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.

5. 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.

6. Toast halved deli rolls in plenty of butter until golden brown and crisp. (I buttered the insides of the rolls and put them face down into a hot pan until they were brown. Perfection!) 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.

My Tid-Bits:

* As I opened my refrigerator to get out my Worcestershire and Tabasco, I realized that I was somehow out of both! How does that happen? Ugh! For the Worcestershire, I subbed soy sauce with a couple splashed of red wine vinegar. For the Tabasco, I subbed Frank's Red Hot that I had left over from making Buffalo Wings.

* The sauce is delicious! There's just something about sherry that creates such a great flavor. Next time I make this, I'm going to use 3/4 the amount of sherry, Worcestershire and Tabasco (rather than just half) so that I have plenty of sauce to drizzle on the bread. Yum!

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