Those of you who have lost that special someone know that no
matter how much time passes, things are never really quite the same. You learn
to live with it and move on, and I have done that in spades, but I still
find things on a daily basis that give me a melancholy pause.
This morning I was going through a stack of papers and found a recipe that Mr. O-P and I enjoyed a good bit. It was one he had found in a Williams-Sonoma catalog from April 2011. I know this, because he had typed up and printed out his own version turning their grill recipe into one that can be done on top of the stove, giving credit to that catalog. He had made a variety of notations on the recipe including that we liked it so much that, one week, we had it three times. I had to laugh at this. We did tend to go a little crazy when we found a recipe that we enjoyed. And, of all the recipes that we enjoyed, those that came together in a hurry were some of our favorites.
Do your prep work early in the day, and this comes together in a flash. I sliced the peppers and onions early on (including a green pepper that I grew myself!), as well as the steak that I did so while it was still partially frozen. (So much easier than waiting until it has completely thawed.)
I put this on a bun to show you that it really is a sandwich, but Mr. O-P and I used to make servings in individual au gratin dishes, and have that as our evening meal. Sinking my teeth into the first flavorful bite, I can see why we enjoyed it. I hadn’t had this in about six years, and it brought back a lot of memories.
This morning I was going through a stack of papers and found a recipe that Mr. O-P and I enjoyed a good bit. It was one he had found in a Williams-Sonoma catalog from April 2011. I know this, because he had typed up and printed out his own version turning their grill recipe into one that can be done on top of the stove, giving credit to that catalog. He had made a variety of notations on the recipe including that we liked it so much that, one week, we had it three times. I had to laugh at this. We did tend to go a little crazy when we found a recipe that we enjoyed. And, of all the recipes that we enjoyed, those that came together in a hurry were some of our favorites.
Do your prep work early in the day, and this comes together in a flash. I sliced the peppers and onions early on (including a green pepper that I grew myself!), as well as the steak that I did so while it was still partially frozen. (So much easier than waiting until it has completely thawed.)
I put this on a bun to show you that it really is a sandwich, but Mr. O-P and I used to make servings in individual au gratin dishes, and have that as our evening meal. Sinking my teeth into the first flavorful bite, I can see why we enjoyed it. I hadn’t had this in about six years, and it brought back a lot of memories.
Smoky Steak Sandwiches with Peppers & Onions
Adapted from Williams-Sonoma
Adapted from Williams-Sonoma
1 red onion, cut into ¼” strips
1 red bell pepper, seeded and cut into ¼” strips
1 green bell pepper, seeded and cut into ¼” strips
4 Tbs. olive oil
1 t. Hickory Smoked Sea Salt,* divided
Freshly ground pepper, to taste
1 ½ lb. New York strip sirloin, thinly sliced
4 French sandwich rolls (or not)
6 oz. provolone cheese, grated
Place a 10-inch skillet over medium high heat on the stove top.
While this is heating, in a medium bowl, stir together onion, peppers, and 2
tablespoons of the olive oil. Season with ½ teaspoon smoked sea salt and
freshly ground pepper, to taste.
Transfer vegetables to heated skillet, cover, and cook, stirring
occasionally, until browned and softened (about 8 to 10 minutes). When cooked,
transfer to a heatproof bowl and keep warm.
Return skillet to medium high heat. While it is warming, in another bowl, stir together steak strips with remaining 2 tablespoons of olive oil. Season with ½ teaspoon smoked sea salt and freshly ground pepper, to taste. Place beef strips in skillet over medium high heat. Cover and cook beef, tossing occasionally, until browned (4-5 minutes).
When beef is cooked, return vegetables to skillet. Stir to combine and warm through; meanwhile, set oven to broil. When the vegetable/steak mixture has been combined and warmed, divide equally in four ovenproof serving dishes (We used these.), or into four sandwich buns placed into foil “boats.” Sprinkle a generous amount of Provolone cheese on top of each. Broil until cheese melts; watch to prevent cheese from burning. Serve immediately
Makes four servings.
Return skillet to medium high heat. While it is warming, in another bowl, stir together steak strips with remaining 2 tablespoons of olive oil. Season with ½ teaspoon smoked sea salt and freshly ground pepper, to taste. Place beef strips in skillet over medium high heat. Cover and cook beef, tossing occasionally, until browned (4-5 minutes).
When beef is cooked, return vegetables to skillet. Stir to combine and warm through; meanwhile, set oven to broil. When the vegetable/steak mixture has been combined and warmed, divide equally in four ovenproof serving dishes (We used these.), or into four sandwich buns placed into foil “boats.” Sprinkle a generous amount of Provolone cheese on top of each. Broil until cheese melts; watch to prevent cheese from burning. Serve immediately
Makes four servings.
*This is NOT an optional ingredient. You can find it at
Williams-Sonoma. It isn’t cheap, but it lasts a long time, and is well worth
it. Wait for a 20% off sale.
Another one of Jim’s favorite beef dishes is this recipe for
what I now call Jim’s
Steak Diane, in his honor.
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