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Steak n’ Cheese Sangies

April 14, 2010 By Alex aka Ma, What's For Dinner 8 Comments

Rib Eye part three…Yes it’s true, it’s the rib eye that won’t die. Whipped up some steak and cheese subs for lunch. Wait til you see what I do with the extra italian sausage I grilled along with the ribeye tomorrow!

dinner Steak n’ Cheese Sangies

Serves 4  Prep Time: 5 minutes  Cook Time:  10 minutes

4 hamburger buns, toasted (you could use sub rolls, but I only had hamburger buns in the house)

1 leftover rib eye steak, sliced thin

1 T olive oil

1 onion, sliced

8 0z mushrooms, sliced

S&P

4 slices provolone cheese

Leftover Jack Daniels glaze (see Rib Eye Recipe)

dinner Steak n’ Cheese SangiesIn a small skillet heat olive oil over medium high heat.  Add onions and mushrooms and saute until soft.  Season with S&P.  Remove from pan and pile up on bottom slice of your toasted hamburger bun.

Add steak to the hot pan.  Cook for about 3-4 minutes until mean has heated through.  dinner Steak n’ Cheese SangiesTop with provolone cheese and allow cheese to melt for a minute.  Top the mushrooms and onions with steak and cheese.  Drizzle with Jack Daniels glaze (or ketchup if you’re like my kiddos) and top with bun.

Viola, meal 3 is served.

Filed Under: Dinner Recipes For Kids, Lunch Ideas For Kids, Recipes For Kids Tagged With: , , , , ,

Grilled Rib Eye with Jack Daniels Glaze

April 12, 2010 By Alex aka Ma, What's For Dinner 6 Comments

Summertime is here again and it’s time to fire up the grill. I’ve decided to feature a week of food all based on this one meal. The economy is tight and I’m cooking up 3 other meals out of this bad boy. That is making your penny stretch. Now rib eye is an expensive cut, but these were on sale at the store, buy one get one free. I bought 4 huge steaks and it fed us for about a week. Stay tuned to see what we turn this into next.dinner Grilled Rib Eye with Jack Daniels Glaze

Serves: 4 (save extra for the rest of your week)  Prep Time: 15 minutes  Cook Time: 20 minutes

4 large rib eye steaks

3 T olive oil

1 T butter

S&P

2 strips bacon

2 cloves garlic minced

2 shallots minced

1 T flour

1/2 cup jack daniels

1 can beef broth

2 large onions, sliced into strips

2 large red bell peppers, sliced into strips

Heat your outdoor grill to medium high heat.  Allow your steaks to come to room temperature.  Drizzle with olive oil and season with S&P.  Put them on the grill and allow them to cook for 5 minutes on the first side, then 3-4 minutes on the second for medium rare.  Remove from grill and allow to rest.

In a large skillet heat 1 T olive oil and 1 T butter over medium high heat.  Add onion and peppers and season with S&P.  Allow to cook until soft, about 10 minutes, stirring occasionally.

In a medium saucepan cook bacon over medium high heat until crispy.  Remove and set aside.  In the bacon drippings saute your shallots until soft.  Add in garlic and cook for an additional minute.  Stir in flour and let it cook for a minute stirring often.  Deglaze with Jack Daniels and allow the alcohol to cook out and the sauce to reduce, about 2-3 minutes.  Add your beef broth and bring to a boil.  Once it’s boiled bring the head down to medium and allow it to simmer for 10 minutes.  Add your bacon back in and drizzle over your veggies and steak. dinner Grilled Rib Eye with Jack Daniels Glaze

Filed Under: Dinner Recipes For Kids, Recipes For Kids Tagged With: , , , , , , , ,

Quickie Beef Wellington

January 4, 2010 By Alex aka Ma, What's For Dinner 3 Comments

1 bone-in rib-eye steak (about 2-inches thick)

S&P

1 sheet puff pastry, thawedappetizers Quickie Beef Wellington

1/2 cup English mustard

1 egg

1 T olive oil

Sauteed Wild Mushroom Sauce, recipe follows

Preheat oven to 350 degrees F, and preheat grill to medium.

Season beef with salt and pepper and set aside.

appetizers Quickie Beef WellingtonUnfold puff pastry and evenly brush 1 sheet with mustard, covering entire surface. Fold over and cut into 4 equal pieces. Press the pastry edges with tines of a fork to seal and cut 3 small slits halfway deep in the center of each pastry rectangle to allow steam to escape when it cooks. Set pastry rectangles on a baking sheet lined with parchment. In a small bowl whisk egg with 1 teaspoon water. Brush pastry rectangle with egg wash and bake 25 minutes, until golden and cooked through.

Brush beef with oil. Season with salt and pepper and grill until it’s nicely caramelized, turning only once, approximately 3 minutes each side. Transfer beef to a sheet pan and place in the preheated oven. Roast until medium-rare, another 10 minutes. Remove beef from the oven and place on a cutting board. Let meat rest 10 minutes before slicing. To serve, place a puff pastry rectangle on each serving plate. Drizzle with Sauteed Wild Mushroom Sauce and top with beef slices.

Sauteed Wild Mushroom Sauce:appetizers Quickie Beef Wellington

2 T butter

2 T olive oil

1 clove garlic, minced

1 sprig fresh thyme, leaves chopped

1      1/2 pounds mushrooms, wiped clean, stems removed and sliced I used a combination of  shiitake, oyster, cremini and white button

S&P

1/2 cup heavy cream

2 t English mustard

1 T Worcestershire Sauce

Heat a saute pan to medium heat. Add butter and olive oil. Add garlic and thyme leaves and saute for 3 minutes. Add mushrooms, salt and pepper, saute until golden and tender, about 10 minutes. Add heavy cream and mustard and Worcestershire sauce and simmer 5 minutes, stirring occasionally. Serve on top of steak slices.  appetizers Quickie Beef Wellington

Filed Under: Appetizer Recipes For Kids, Dinner Recipes For Kids, Holidays, Recipes For Kids Tagged With: , , , , ,
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