From the kitchen of One Perfect Bite... I usually pull this recipe from my files at this time of year. I like to have it handy when rain threatens to wash out our barbecues or picnics and a quick change of plans is necessary. In addition to being delicious, it's easy to make, and, in the great scheme of things, it actually borders on being economical. It also happens to be a favorite of the Silver Fox, so, should you by chance see him doing a rain dance, know that he is manifesting a craving for beef and has not yet come completely unwrapped. The recipe is easy to follow and once the onions are sliced, the oven does the bulk of the work, making it possible to have these sandwiches on the table in less than an hour. I like to serve these with a cheesy orzo, marinated cucumbers and tomatoes and the best rolls I can find. I hope you'll give this simple but delicious sandwich a try. I know the adults at your table will enjoy them, though the blue cheese may be to strongly flavored for younger eaters. Here is how these sandwiches are made.
Beef, Blue Cheese and Onion Sandwiches...from the kitchen of One Perfect Bite
Blue Cheese Onions
1-1/2 cups (6 ounces) crumbled blue cheese
2 tablespoons steak sauce (i.e. A1)
1/2 teaspoon dill weed
1/4 teaspoon pepper
1/4 to 1/2 teaspoon red pepper flakes (Optional)
2 large (softball size) onions, halved and cut in 1/8-inch slices
1 tablespoon minced garlic
4 tablespoons butter, melted
1 to 2 teaspoons browning and seasoning sauce (i.e. Kitchen Bouquet)
1 to 2 teaspoons garlic salt
1/2 teaspoon cracked black pepper
2 pounds beef cube steaks
2 tablespoons butter
2 tablespoons olive oil
6 French rolls
1) Preheat oven to 425 degrees F.
2) To make blue cheese onions: Combine blue cheese, steak sauce, dill and pepper in bowl of a food processor. Cover and process until blended. If using pepper flakes fold into blue cheese mixture. Place onions and garlic in an ungreased 13 x 9-in. baking dish. Drizzle with butter and browning and seasoning sauce, tossing onions to coat. Top with tablespoonfuls of blue cheese mixture. Bake, uncovered, stirring every 10 minutes, for 30-35 minutes, or until golden brown. Set aside.
3) To make cube steaks: Season both sides of steaks with salt and pepper and let sit for 10 minutes. Cut steaks against the grain into 1/2-inch strips. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet set over high heat. Add a single layer of beef strips to pan and cook without stirring for 1 minute. Flip strips and cook for another minute. Remove from pan and continue procedure for 2nd batch. Return first batch to pan. Add onion mixture to meat and stir/toss to combine. Keep warm.
4) Split rolls and toast - I use my oven broiler to do this. Spoon an equal portion of meat mixture onto bottom half of each roll. Top each sandwich with other half of rolls. Cut in half and serve while still warm. Yield: 6 servings.
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