I’ve probably said it before, but I will say it again. If there were a couple of things I could eat on a regular basis, it would be pizza and tacos. There are so many different ways to make either of those, and the toppings…
Month: October 2016
I have been craving French dip sandwiches lately. The French dip could be one of my favorite sandwiches of all times. That time came when I really wanted one and so I decided I would take things in my own hands and make a batch of slow cooked beef and try to accomplish everything I love about this classic sandwich. The great thing about this recipe is that it only takes a few minutes to prepare, and you throw things in your slow cooker, head out to work, and everything is ready when you get home. By the way, it was so flipping delicious that my wife was talking about it the next day!
Let’s get started.
- 1 1/2 lbs beef sirloin, cut into thin strips, fat removed
- 1 lb roast beef from your favorite deli, thinly sliced
- 1 package onion soup mix
- 1 onion, thinly sliced
- 1 clove of garlic, minced
- 1/2 tsp cracked black pepper
- 4 cups beef stock
- 1/2 tbsp salt, to taste
- 1 tsp garlic powder
- provolone cheese slices
- 1 green bell pepper, thinly sliced, optional
- 1 additional onion, thinly sliced, optional
- 1 tbsp canola oil
- bolillo rolls
Start by marinating your beef. To a bowl, add the beef, roast beef, onion soup mix, sliced onion, salt, pepper, and garlic, and garlic powder and mix well with your hands. Cover and marinate overnight.
The following morning, add the meat mixture to your slow cooker. Add in the stock, give a gentle mix, cover, and set on low for 6-8 hours.
Before serving, heat a skillet on medium-low heat and add in the oil if you are using the bell pepper and onion mixture. Add the peppers and onion to the skillet, and cook just until tender. I like a bit of crunch left on my mixture for a bit of texture.
When you are ready to serve, grab a roll, add as much beef mixture as you would like, top with the cooked onions and peppers, and add a couple of slices of provolone. Ladle a bit of the au jus from the slow cooker into a dipping bowl, plate, and dig in.
This was so good, and my wife was right the following morning when she talked about the French dip sandwich with excitement. It was one of those that you could keep going back to, and one that was hard to put down as you you could not wait for the next bite. Fortunately I have leftovers, even though my kids devoured theirs, so I know what we will be eating tomorrow! Now granted you could just eat this with straight up beef and bread and take a dunk in the gravy, but it never hurts to get your veggies on there, along with some nice sharp cheese! Hope you enjoy!
It was only last week when I had a few things on my mind that I wanted to make for the weekend. One of them was carne asada tacos, or carne asada fries, and the other was crispy potatoes for breakfast. Simple stuff, I know. As I had these great ideas of marinating the beef in tons of garlic and some lime juice, I will admit that time just got a away from me to some degree. As I was the first one up on Sunday morning, I decided to get my potatoes simmering on the stove. I will also admit that I promised my daughter that we would make French toast in the morning, and whenever that happens, she knows right away that she would wake up early and get started cooking with me. That was just the case. Moments after I woke up, she was right there, blurry eyed and all, asking if I was ready to make the French toast. That’s when I looked again at my potatoes and knew that I would have to get to them later.
So about an hour later, after feeding four other hungry eaters, it was then my time to focus back on the potatoes. Obviously these were done and fork tender, but now it was around 10:00 a.m. and now I was having to take my daughter to Sunday school. This seems to happen quite a bit. Feed everyone, and then there is me. Oh well. So when I returned, that is when I saw the flank steak. Right then I knew I was going to make a steak and potato hash and indulge myself. Did I mention I love hash? That’s when I decided I would not only make this awesome hash, but I would use the small loaf of bread and make it into one of the better brunch sandwiches I have made in quite some time.
This is not only a simple hash to make, but it is loaded with tons of flavor and is perfect in or out of a sandwich.
Let’s get started.
- 6 medium sized Yukon potatoes, cut into cubes
- 1 lb flank steak, cooked until medium-rare
- 1 medium sized onion, diced
- 2 tbsp canola oil
- 2 tbsp unsalted butter
- 1 tbsp garlic powder
- 1/2 tbsp salt, additional to taste
- 1/2 tbsp cracked black pepper
- 1 egg cooked sunny side up (or to your liking)
- 1 bolillo bread, sliced and toasted
- 4 slices of swiss cheese
- 2 tbsp dijon mustard
- 1 serrano chili, sliced (optional)
Start by boiling your potatoes, and cook until just slightly under fork tender. During this time, season both sides of the beef with salt, pepper, and garlic powder. Set aside, and let it come to room temperature.
Once the potatoes are about tender, strain and set them to the side. If you have a large cast iron pan (I think cast iron is best for making hash) use it. Bring your pan to medium high heat. Add in 1 tablespoon of the canola oil and swirl it in the pan. Lay in the beef and get a good sear on both sides, roughly 6 minutes per side. Once you have a great sear on both sides, remove the steak and let it rest on a cutting board.
Now add the remaining oil and butter into the same skillet. Add in your potatoes, and onions, and cook for about 10 minutes, stirring along the way. Season with some more salt and pepper. During this time, slice your steak, against the grain. When the potatoes get that awesome caramelization, add in the steak, stir, and give it a taste. If it needs more salt, add a bit more to your liking.
Remove the hash from the heat and set to the side to begin making your sandwich.
Preheat your oven to 350 degrees. Lather both sides of your sliced bread with dijon mustard, then fit the Swiss cheese slices on both sides. Place into the preheated oven until the cheese is nice and melted. Once melted, remove from the oven and add the sliced chili peppers on the bottom layer.
During this time, cook your egg to your liking. I like mine over easy, or sunny side up.
Now it is time to build the sandwich.
Take the bottom piece of your bread and generously layer on the steak and potato hash. Did I mention how hungry I was at this time? Add the egg onto the top, then add the top layer of the bread.
Give a gentle press to add your built in egg dressing and dig in. This sandwich explodes in flavor. Just when you think you are getting a hash on a sandwich, you immediately get that great tanginess from the mustard, then the flavor from the Swiss, and then the hint of chili, along with the super tender steak and crispy potatoes! THIS SANDWICH WAS AMAZING AND IS ONE TO NOT BE RECKONED WITH. If you are looking for a great brunch sandwich, or hash at that, give this one a try. It’s a winner. Hope you enjoy!