STEAK AND CHEESE SANDWICHES
Prep time 7 minutes; Cook time 13 minutes; Total time 20 minutes
The beefy taste of steak and tangy blue cheese … ooohhh, how could you go wrong? So fast and yet so good — we could make Philly jealous.
1 baguette, or other crusty country bread, about 24 inches in length
4 tablespoons melted butter plus 2 tablespoons softened butter at room temp
2 tablespoons olive oil
4 cups thinly sliced onions
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 pound top sirloin steak
¼ cup Worcestershire sauce
½ cup grated or crumbled blue cheese, about 4 ounces
1. Preheat oven to 400 degrees F.
2. Cut baguette into 4 6-inch lengths. Split each piece in half lengthwise and brush the insides with the melted butter. Lay bread on a baking sheet and toast in the oven until crispy, about 10 minutes. Set aside.
3. While the bread is toasting, heat the
olive oil over medium high heat in a 14-inch skillet. Add the onions, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and cook until onions are nicely browned, stirring as needed, about 10 minutes.
4. While the onions are cooking, slice the steak with a very sharp knife into thin 1/8-inch slices*. Season the steak with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Increase heat to high under the skillet, move the onions to one side of the pan, add softened 2 tablespoons butter and, when melted, add the steak. Cook steak for 2 minutes without stirring. Add the Worcestershire and ¼ cup of the blue cheese. Using tongs or a metal spatula, mix the onions, meat and cheese together and cook for 1 minute longer. Remove from heat.
5. Divide the steak, onions and accumulated pan juices evenly among the 4 toasted bottom portions of the bread. Sprinkle with the additional cheese and top each sandwich with the toasted bread tops. Serve immediately.
Yield: 4 Servings
*Note: you may find the steak easier to thinly slice if you place it in the freezer for 10 to 15 minutes before slicing.
SPICY SAUSAGE, BEAN, AND CHEESE NACHOS
Prep Time: 10 m, Cook Time: 10, Total Time: 20
This filling snack is perfect for football season, but don’t feel like you have to wait until game time—it’s great anytime and can even form the basis of a simple supper when paired with a nice green salad.
1 pound fresh hot sausage, such as chorizo, removed from casings and crumbled
¼ cup finely chopped green onion bottoms (reserve tops separately)
1 tablespoon chopped garlic
2 15-ounce cans pinto or black beans , drained
¾ cup chicken stock or water
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
12 ounces large (restaurant style) tortilla chips
3 cups grated pepper jack or sharp cheddar cheese, or a combination of both
¼ cup pickled jalapeno slices, or to taste
Your favorite salsa, for serving
Sour cream, for serving
1. Preheat the oven to 450 degrees F.
2. In a large skillet over medium high heat, cook the chorizo until it is nicely browned and the fat is rendered, about 5 minutes. Remove from the pan with a slotted spoon and transfer to a paper-towel lined plate to drain.
3. To the fat remaining in the pan, add the green onion bottoms and garlic and cook until fragrant and soft, about 20 seconds. Add the beans and mix well with the green onion mixture until heated through, about 1 minute. Add the chicken stock, chili powder, cumin, and salt. Mash the beans with the back of a heavy wooden spoon or potato masher until chunky/smooth.
4. Reduce heat to medium and continue cooking until completely warmed through. Remove from the heat.
5. On a large, oval ovenproof platter or in a large baking dish, spread half of the chips in one even layer. Top with 1/2 of the beans, 1/2 of the sausage, ½ of the cheese and ½ of the jalapenos. Repeat with another layer of chips, beans, sausage, cheese and jalapenos.
6. Bake until the cheese is melted and the mixture is hot, 2 to 3 minutes.
7. Remove from the oven and serve with salsa and sour cream.
Yield: 4 to 6 servings
SPICY PORK WRAPS WITH CREAMY COLESLAW
Prep time 10 minutes; Cook time 16 minutes; Total time 26 to 30 minutes
No marinade needed. The tenderloins are coated in an intensely spiced rub, seared, sliced and cloaked in a cool creamy slaw. These babies pack a punch! Who’s makin’ this sandwich?
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons dry mustard
2 teaspoons salt
¾ teaspoon dried oregano
¾ teaspoon cayenne
2 pork tenderloins, about 1 pound each, tail ends tucked under and tied
2 tablespoons olive oil
6 10-inch flour tortillas
1 14-ounce bag coleslaw mix, or 14 ounces shredded cabbage and carrots
1/3 cup buttermilk
¼ cup mayonnaise
¼ cup minced scallions
1. Preheat oven to 400 degrees F.
2. In a small bowl combine the brown sugar, chili powder, dry mustard, 1 ½ teaspoons of the salt, oregano and ½ teaspoon of the cayenne. 3. Generously rub the mixture all over the pork tenderloins and set aside.
3. Heat the olive oil in a 12-inch sauté pan over medium high heat. Add the tenderloins and sear, turning frequently, until evenly crusted on all sides, (will be dark in color because of the sugar), 2 to 4 minutes.
4. Transfer pork to a baking sheet and place in the oven for 12 minutes or until internal temperature registers 145 degrees on an instant-read thermometer inserted into the center.
5. Remove tenderloins from the oven, transfer to a cutting board and tent with foil. Let rest at least 10 minutes before slicing.
6. While the pork is cooking in the oven, wrap the tortillas in aluminum foil and place them in the oven until warmed through, 6 to 8 minutes.
7. Make the coleslaw by combining the coleslaw mix with the buttermilk, mayonnaise, scallions, remaining ½ teaspoon salt, and remaining ¼ teaspoon cayenne pepper. Toss well to combine and set aside until ready to serve.
8. To assemble the pork wraps, slice the pork tenderloin in thin slices at an angle. Remove the tortillas from the oven. Place ¼ cup of coleslaw on the lower half of each tortilla and then divide the pork slices evenly among the tortillas. Fold in both sides of the tortillas, and then roll the tortillas up, burrito-style.
9. Slice in half and serve immediately.
Yield: 4 to 6 servings