Oh my GOODNESS it’s been too long since I’ve posted! I’ve been a very slack food blogger this year, haven’t I? The Three Cheeses has celebrated its second birthday and I was nowhere around for it. Bummer. All I can say is that life has been busy, and I’ve actually been letting my roommates cook. Gasp, shock, horror, I know! The good news is that I have still been scribbling down recipes and taking photos, so prepare to see a few new things up soon.
To start off with, I thought I’d share this great recipe for a steak sandwich because it’s so darn easy and tasty. This is loosely based off of a Jamie Oliver recipe from 30 Minute Meals, but like any sandwich is so flexible that you don’t really need a recipe, you just need to know that it can be done.
I love this sandwich for several reasons. 1 – It makes one large steak feed four people. Alternately, it makes a few smaller leftover steaks (which are never that good the next day, honestly) into a delicious meal. 2 – It satisfies as well as the best pub food, for a fraction of the cost. 3 – It’s probably a million times healthier than aforementioned pub food, too!
Be flexible and creative with your ingredients, and you’re bound to love this steak sandwich too!
Quick Dinner: Steak Sandwich
Serves: 4 hungry people (3 of them men)
Cooking time: 10-15 minutes
- 1 fresh Turkish bread loaf, about 40 cm (18″) long
- 1 very large steak, 2 medium steaks, or 3 small steaks (lamb or beef, could also be done with leftover chicken)
- vegetables of your choice, such as: thinly sliced tomatoes, sprouts, rocket or spinach, roughly chopped roasted red peppers, cucumber, roasted pumpkin, onion, etc.
- 2-3 tbsp each of mayonnaise and your favourite mustard
- if using beef, add 1-2 tbsp of creamed horseradish
- sliced cheese in your favourite variety
- freshly ground pepper
- and a quick drizzle of BBQ sauce should you so desire!
This is such a great recipe for using up leftover BBQ food: slice it and dice it if you’ve got it!
If you’re using fresh meat, cook it on the BBQ or in a pan to your desired doneness, then let rest in its own juices for about 5-10 minutes. Slice across the grain into about 1 cm strips, discarding any grisly or fatty bits. Pour the meat juices (if using red meat) back over the slices to keep them juicy.
Slice your Turkish loaf in half, and with the back of a spoon quickly smear the condiments across it (I like to do horseradish and mayo on one side and mustard on the other). Add your sliced meat, vegetables, cheese, fresh pepper, and a quick drizzle of BBQ sauce should you desire.
Serve on a large wooden chopping board—you choose if you want to slice it ahead of time, or let your hungry people do so for themselves. Enjoy!