Chicago Steakhouse Sandwich

Please excuse my pictures lately. The camera on my phone seems to be easier at transferring to blogger than taking the time to download pictures. Sorry!

Back to business. This Chicago Steakhouse Sandwich recipe comes from the Newest Food Network Star, Jeff Mauro. I followed the Food Network Challenge and was rooting for Jeff the whole time. I love his new show and have saved almost all his recipes to try in the near future. This one was a crowd pleaser. I highly recommend this sandwich. Make it tonight! Below is the recipe from the food network - I cut the recipe in half and it was perfect for 2.

Steak:

20-ounce boneless rib eye steak
Kosher salt and freshly ground black pepper

Sauteed Garlicky Spinach:
3 tablespoons olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper
Three 10-ounce bags fresh spinach, washed and stemmed
Kosher salt and freshly ground black pepper

Buttermilk Blue Cheese Dressing:
2 tablespoons crumbled blue cheese
1/2 cup buttermilk
1 cup mayonnaise
1/4 teaspoon Dijon mustard
1/2 teaspoon minced fresh dill
1/8 teaspoon ground black pepper

Sandwich Build:
1 fresh loaf crispy French bread, cut into 8-inch segments, buttered and grilled

For the steak: Heat a cast-iron skillet over high heat until very hot. Sprinkle both sides of the steak with salt and pepper. Place the steak in the hot skillet, reduce the heat to medium and sear until well browned, about 4 minutes. Flip the steak and cook until medium/medium-rare, about 6 more minutes. Set aside, loosely covered with foil, and let rest before slicing.

For the sauteed garlicky spinach: Heat the oil and sliced garlic in a Dutch oven over medium heat, stirring occasionally until the garlic is golden brown and crispy. Remove the garlic and set aside on a paper towel to drain. Add the crushed red pepper and cook until fragrant, about 30 seconds. Add the spinach and stir to combine with the oil. Cover and let cook over medium-high heat until the spinach is wilted but still bright in color, about 4 minutes. Season with salt and pepper and toss with the garlic chips.

For the buttermilk blue cheese dressing: Mix the mayonnaise, buttermilk, blue cheese, dill, mustard and pepper together in a bowl and set aside. Adjust the seasoning if necessary.

For the sandwich build: Slice the rested steak against the grain into 1/4-inch slices, removing any non-rendered fat. Place the steak slices on the bottom bun, top with the spinach and schmear the top bun with buttermilk blue cheese dressing.

I added Avocado slices for another layer of flavor. 

Philly Cheesesteak Sloppy Joes

This recipe is from Rachael Ray - so that gives me the right to say "YUM-O".

1 Tablespoon Olive Oil
1 lb ground sirloin
1 white onion; diced
1/4 cup steak sauce
1 cup beef stock
Salt and Pepper
Dinner Rolls
1 Tablespoon butter
1 Tablespoon flour
1 cup milk
1 cup provolone; shredded

In a large skillet, over medium high heat, add oil and brown the sirloin for about 5-6 minutes. Add the onion and cook another 3-4 minutes. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook for another 2-3 minutes.

Split open your rolls and toast under a broiler.

Melt the butter in a medium size skillet over medium high heat. Stir in the flour and cook for a minute. Whisk in the milk, bring to a bubble and let thicken about 2 minutes. Turn off the cheese and stir in the cheese till melted.

To serve, scoop the meat onto the rolls and top with cheese sauce.

Chicken Parm Meatball Subs

I have never used (or ate) ground chicken - till I met this recipe. Wow - I was surprised at how good these turned out. Take the beef out of the meatballs and these chicken meatballs are a lot healthier. Probably could have tossed the sub roll for an even healthier option - but where is the fun in that? 

1 1/2 lbs ground chicken (ground turkey for those scared of the ground chicken)
1 tablespoon grill seasoning
1 large egg
1 cup grated Parmesan cheese
1/2 cup Italian breadcrumbs
Handful of chopped parsley leaves
Extra virgin Olive Oil (3 Tablespoons for the sauce and extra for the meatballs)
2 cloves garlic; cracked from skin and split
1/4 teaspoon crushed red pepper flakes
1 28 oz can crushed tomatoes
1 cup chicken stock
Salt and Pepper
8-10 fresh basil leaves; torn or shredded
4 crusty sub rolls (or whole wheat)
1 1/2 cups reduced fat, shredded provolone

Preheat oven to 425.

Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated Parm, bread crumbs, parsley and a good drizzle of the olive oil. Mix the meat and form 12 large meatballs.
Spray a baking sheet with cooking spray and place meatballs on sheet. Bake for 15 minutes or until golden and firm. Switch the broiler on after the meatballs have come out.

While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons olive oil and garlic. Cook for 5 minutes and then remove the cloves. Add the crushed red pepper flakes and the tomatoes. Slowly stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes. Stir in the basil at the very end. Add the cooked meatballs to the sauce and turn heat to low.

Cut the sub rolls and hollow out a little bread from each half to make room for the meatballs. Toast the rolls quickly under the broiler just for a light toast. Fill the rolls with meatballs, sauce and top with shredded provolone and remaining Parmesan. Put under the broiler just until the cheese melts. Make sure you don't burn your rolls!

Crock Pot Minestrone

Soup and sandwich night is always better with homemade soup. The crock pot makes this recipe easy. 

Another recipe from the ABS book. Love that book!

2 tablespoons extra virgin olive oil
1 - 32 ounce container of low sodium chicken broth
1 can cannellini beans; rinsed and drained
1 can red kidney bean; rinsed and drained
2 cans (14.5 ounces) diced tomatoes
5 large carrots; thinly sliced
1 cup diced celery
2 cloves garlic; chopped
1 large onion; diced
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 package whole wheat pasta
1 package (10 ounces) frozen spinach; thawed and squeezed dry

Dump all ingredients, except the pasta and spinach, into a large slow cooker. Stir to mix. Cover and cook on low for 6 to 8 hours.

Cook the pasta according to the package directions. Add the pasta and the spinach to the cooker and stir. Turn up to high and cook for 10 minutes.

I topped with some Romano-Parmesan cheese.

For our sandwiches, I made "grown up" grilled cheese.

Fresh Mozzarella; sliced 

Vine ripe tomatoes; sliced

Sprinkle of oregano

Bread of your choice - would have used wheat, but wanted to use up some of our bakery bread

Olive oil

Warm pan over medium high heat. Lightly drizzle olive oil in the pan. Once warmed, add sandwiches. Top bread with another light drizzle of olive oil. Cook for about 3-4 minutes on each side; or until grilled to your liking.

Roasted Chicken and Artichoke Sandwich

1 Rotisserie Chicken; shredded

1 can artichoke hearts; drained and chopped

1 pint cherry tomatoes; chopped

1 can garbanzo beans; drained and rinsed

2 cloves garlic; minced

2 teaspoons lemon zest

3 tablespoons lemon juice

Salt and Pepper

Ciabatta bread; sliced

Combine the garbanzo beans, garlic, lemon zest and lemon juice in a food processor. Process until smooth; season with salt and pepper. 

Spread the garbanzo bean mixture over each bread slice. 

Top with chicken, artichoke hearts and tomatoes. 

Amy's rating: 9/10

Garbanzo bean spread - adapted from Food Network. 

Veggie Wrap

Veggie Wrap

Flat Out white-wheat bread

Hummus

Fat free feta cheese

1 seedless cucumber, diced

1 red pepper, diced

1 pint cherry tomatoes, halved

2 scallions, chopped

Spread hummus on bread. Top with veggies and feta. Roll up and enjoy.

This recipe may not have been worth a post, because it is so easy. I always forget about this one though - and it is so good for lunch!

Amy's rating: 10/10

Chad loved it - I just forgot to have him rate it. :)

Adapted from my sister!

Grilled Cheese with Tomatoes

Grilled Cheese with Tomatoes and Garlic

Sourdough bread

Sharp Cheddar cheese

4 farm fresh Tomatoes

4 cloves of garlic, chopped

2 tablespoons butter

Olive Oil

Salt and Pepper

Slice tomatoes and place on plate. Drizzle olive oil and sprinkle salt and pepper over each slice. Top with chopped garlic. Let marinate for an hour. Finally, prepare grilled cheese as you normally would. Spread butter on both sides of bread. Add cheese and marinated tomatoes. Grill for a few minutes on each side. Serve with Tomato Basil soup.

Since I have been traveling for work, Chad decided to make this for me when I got home. What a sweet surprise!

Chad's rating: 8/10

Amy's rating: 8.5/10