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Hot steak sandwiches to warm you up

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Hopefully, you're in a place that's nice and warm today! With these frigid record temperatures we're having today, we need to do all we can to stay warm. Many schools and even businesses have had to adjust their schedules to accommodate these temperatures. While it's very uncomfortable outside, let's cook something good and comforting inside!

Let's have a hot sandwich for lunch or dinner! The recipe I'm giving you is for a real treat that's a favorite to those who are familiar with them: "Philly Cheese-Steak Sandwiches". If you've had these before, you already know how wonderful they are. For those who've not had them, wait until you try one of these! This is a sandwich that uses the frozen thin-sliced sandwich steaks that are easy to find in the stores. You start with a hard roll that measures about 6x3 inches. You slice it and toast one side of it in butter. That is set aside and then onions are sauteed in a bit more butter. Those are removed and then the steaks go in and are cooked. When the steaks are ready, cheese slices go on top of the beef and this melts. Now comes the best part: on the roll, you place the cheese-topped steaks, followed by the onions and some salt and pepper to taste. Fold the sandwich together and devour! This is a fabulous sandwich and it's much faster to prepare than it sounds.

If you preferred, you could omit the first dose of butter and toast the bread in a toaster oven. Either way you prepare the bread, it's going to make a good sandwich. This makes two sandwiches, so if your serving more than two people, you can easily double the proportions to make more. With hot bowl of soup, you'll have a meal that will hit this spot on a frigid day like today!

Speaking of soup, last year I shared a recipe for "Cold Peach Soup", which would be great for those dealing with a cold or the flu during this winter. To get the recipe, follow this link:

http://www.examiner.com/article/treat-the-flu-with-this-cold-soup

If you'd like some beef stew, especially with a French twist, here's a video link to Julia Child's famous "Beef Bourguignon", which would also taste great on a cold day:

http://www.examiner.com/article/beef-bourguignon-is-classic-comfort-food...

Stay warm and enjoy this hot, hearty sandwich that many already have discovered to be a real treat!

PHILLY CHEESE-STEAK SANDWICHES

  • 2 hard rolls, measuring about 6x3 inches (or a loaf of Italian or French bread, measuring about 12x3 inches and cut in half)
  • 4 tablespoons butter
  • 1 large onion, thinly slices and separated into rings
  • 2 frozen thin-sliced sandwich steaks (do not thaw)
  • 6 slices American cheese
  • salt and pepper to taste

Preheat oven to 200 degrees. Cut the rolls not quite through and open them like a book. Melt 1 tablespoon of the butter in a large, non-stick skillet (it helps to use one that's non-stick). When sizzling, place one of the split rolls, cut side down, in the skillet. Weight down with another skillet and cook for about 1 minute. Remove roll from the skillet and add another tablespoon of butter to the skillet. Repeat with the remaining roll. Place completed rolls in the oven to keep warm.

Add another tablespoon of butter to the skillet. When it's bubbling, add the onion and cook, stirring over medium heat until lightly browned. Remove from skillet and set aside.

Add the final tablespoon of butter to the skillet. When it's bubbling, add the steaks and cook over high heat, turning once, until browned. Lay 3 slices of the cheese over each steak. Cover the pan to heat and melt the cheese.

Place cheese-topped steak in the center of each of the rolls. Place reserved onions on top of the steaks. Season with salt and pepper. Close sandwiches and serve immediately with hot soup, potato chips and dill pickle slices. Yield: 2 servings.

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