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Easy Cheesy Sandwiches

Posted by Carissa Team Tink Staffer     0 Comment(s)    Add a Comment  comment-icon.png
02/10/2014 01:56 PM

Greetings from Tink World! 

When cooking, I like to have a few recipes up my sleeve that are easy and pleasing to everyone. So, I photo_(33).JPGwas delighted to find a recipe for a Philly Cheese Steak Sandwich that uses cubed steak. Cubed steak is a wonderful cut that is very tender and flavorful. However, I don’t use it for much other than good ol’ country fried steak. 

I must admit, that I’m not good at following recipes or measuring amounts of seasonings that I actually use. For me, recipes are a guide. I use them as the springboard for the idea and run with it.

The recipe below is one that I found on a blog and changed up a bit for my liking. I am guesstimating at the amount of seasoning I used. So, feel free to use more or less. The recipe makes 3-4 sandwiches, depending on the amount of cubed steak used. I used 3/4 of a lb. and got 3 sandwiches. Hope you enjoy!

What you’ll need:

1 lb. of Tink’s Cubed Steak                                                                    

1 Onion                                                                                                                     

1/2 Bell Pepper   

1/2 Red Bell Pepper                                                            

Provolone Cheese                                                                                                                                 

1 tbsp brown sugar                                                                                                                 

Couple shots of Worcestershire sauce                                                                                                             

 1 tsp Salt                                                                                                                                   

1 tbsp Black Pepper                                                                                                                  

½ stick of butter                                                                                                                       

4 Hoagie rolls


Heat ¼ stick of butter over medium heat. Slice the onions and green pepper. Add to pan. Sauté for about 5 minutes, until they have begun to soften. Add the brown sugar and a dash of salt and garlic. Reduce heat to low and cook for 15 minutes or so covered. The onions and peppers should be very soft and caramelized. Remove and set aside.

Cut the beef into thin strips (against the grain). Season with salt, garlic and pepper. Turn the heat on your pan up to high. Add the remaining butter. Once melted, add the steak (in a single layer). Cook on both sides until brown, about 3 minutes total. (I used tongs to flip the meat.)

Reduce heat to low. Add the Worcestershire sauce and the cooked onions. Stir to combine.

Turn oven on broil at about 450-500 degrees. Layer the meat, onions and peppers on the bread on a baking sheet. If you have extra juice from the pan, spoon it over the top. Top with provolone cheese. Place the baking sheet in the oven for about 3 minutes, just long enough for the cheese to melt.

Serve and enjoy!

This recipe is really simple. It’s sure to be a crowd pleaser. The Philly will be a sandwich that I make often because it’s simple and delicious! As a fun tip, you can use rolls or loaf bread from La Calavera Bakery in Decatur to keep the menu local and delicious! 

As for markets, Team Tink will be at the Decatur Farmers Market on Saturday, February 15. The market hours are 10 a.m. to 1 p.m. As always, feel free to email your wish list or purchase ahead of time in The Farm Store.

Well, that’s all for now. Have a great week! We’ll see you at the market. 

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