Lipton Cheese Steak Sandwiches

Lately I've been reading a ton of blogs. I can't believe how many talented people out there creating neat stuff!  In addition to my love of cooking, I am a lover of crafts. Lately in my spare time, I've been creating some nifty Halloween decorations that I found on some craft blogs.

Obviously, in addition to reading a lot of craft blogs, I check out a bunch of food blogs too.  I came across this simple recipe for Lipton Philly-Style Cheese Steak sandwiches the other day from fellow blogger Tidy Mom who periodically posts recipes on Unilever's The Family Dish.  I wasn't expecting these to taste like a true Philly cheese steak, but 'wit'* the Lipton Onion Soup mix, it had to be good!

*wit = the term used when ordering a cheese steak in Philadelphia that means "with onions".

Here I am at Pat's in Philadelphia last year eating the real deal.  I love how little man is eying my sandwich.  Don't worry little guy, you'll get your cheese steak soon!

Lipton Onion Soup mix makes everything taste so good!  I mix in into sour cream for a quick onion dip. I also love the recipe on the box for baked onion potatoes. Check it out sometime!

The recipe was simple enough, but I made some changes since I didn't have cube steak on hand.  I had never heard of it before, but found out it's the preferred steak for chicken fried steak, which, believe it or not I've never had despite being one of those GRITS (Girls Raised In The South).  Anyhoo, I used a piece of top sirloin that I found in the back of the freezer. I sliced it about 1/3" thick and pounded it with a meat hammer until it was as thin as it could be.

I also just left the steak in the pan and added the onion soup mix and water. Mixed. Heated for a couple minutes. Done.

My husband and I loved these sandwiches. The meat was so tender and the onion soup mix gave it a great flavor.  I served it with Trader Joe's garlic fries (and yes, wine :) ).  They tasted just like the ones served at the San Francisco Giants games. YUM!

Here's the recipes for these tasty sandwiches... (or link to the original recipe if you prefer)

 

To print, left click >file >print. To save file to your computer, right click on image, then "save image as". 

Bistro Style Burger

What fantastic burgers we had last night...and they didn't come from some fancy restaurant, but rather my kitchen.  Every month when I receive my subscription of Cooking Light magazine, I thumb through it tearing out the recipes of interest such as this one for Mushroom and Provolone Patty Melts.  Burgers at our house typically consist of slapping a frozen turkey burger patty on the Foreman Grill and then top it with American cheese.  I know, boring, but that's why I shake things up periodically with new and exciting twists on an old simple favorite.

The hubby and I loved these burgers and will definitely make again.  Who knew it would be so flavorful and easy to make.   I would have to credit the porter beer for the deliciousness of the sauteed mushrooms and onions.  That got me thinking that I could probably substitute red wine for the porter to make burgundy burgers like the ones at our favorite local burger bar, Relish Burger.   OH SO GOOD!

I followed the recipe exactly other than subbing fresh ciabatta bread for the rye.

Mushroom and Provolone Patty Melts
from Cooking Light Magazine, October 2010
 
1 pound ground sirloin
cooking spray
1 T. olive oil
1/4 cup thinly sliced yellow onion
1/8 t. salt
1/8 t. black pepper
1 (8-ounce) package sliced crimini mushrooms
1 1/2 t. all-purpose flour
1/4 c. dark beer (such as porter)
8 (1.1-ounces) slices rye bread
4 (3/4-ounce) sliced reduced-fat provolone cheese

Heat a large nonstick skillet over medium-high heat.  Shape beef into 4 (4-inch) patties.  Coat pan with cooking spray.  Add patties; cook 4 minutes on each side or until done.

Heat oil in a medium skillet over medium-high heat.  Add onion, salt, pepper, and mushrooms; saute 3 minutes.  Sprinkle flour over mushrooms; cook 1 minute, stirring constantly.  Stir in beer; cook for 30 seconds or until thick.  Remove from heat; keep warm.

When patties are done, remove from large skillet.  Wipe pan clean; heat over medium-high heat.  Coat 1 side of each bread slice with cooking spray.  Place 4 bread slices, coated sides down, in pan.  Top each with 1 patty,  1 cheese slice, and 1/4 of mushroom mixture.  Top with remaining bread slices; coat with cooking spray.  Cook 2 minutes on each side or until browned.

UPDATE: Want a recipe card?  Well, here you go!

To print, left click >file >print. To save file to your computer, right click on image, then "save image as".