Steak Sandwiches with Spicy Honey Mustard

Spicy honey mustard is a thing, right? I’m not so revolutionary as to have invented a new condiment. I’m just not that clever.

Steak sandwiches were always a staple in my house as a kid. My Dad loved them (so did my Mom), and we as kids HATED them. My parents had a very strict “you have to try it policy,” so I am at a loss for how I tried a steak sandwich and did not like it.

All these years later, I feel the loss of all the steak sandwiches I could have eaten as a child.

And I must make up for it.

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Maybe I was against onions and peppers as a kid?

These are NOT Philly cheesesteaks. For that, you’ll need to go to Philly. Or find someone from Philly. Or just coat this in Cheese Whiz and then cry yourself to sleep.

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I use a steak sandwich process that I assume was patented by my mother.

Once the onions and peppers start to soften, push them to one side of the pan. Add the steak. Let it cook. Flip it over. Then mix the cooked steak in with the peppers and onions. Push everything to the side, and repeat the process until all of the steak is cooked.

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Hungry?

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Too many close ups of the same thing? Oh well. I was hungry, and now I’m looking at these and wondering if there are any leftovers in the fridge.

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Ignore my lightly singed bread, yet another casualty of my inability to use the broiler properly. (Don’t be like me: lower your oven racks and set a timer!!)Steak Sandwiches.png

 

Goat Cheese Red Pepper Turkey Burgers

I woke up at 6:45 this morning. And went running. It might be a New Year after all.

I type this fully realizing that 6:45 a.m. is NOT that early, and that many people wake up then or much earlier every day to go to work, or to exercise or to whatever. But I do not. Ever. Wake up before I absolutely have to.

And running isn’t an absolute need. I suppose until today.

So the healthyish thing is continuing, hence the continued running (we also have a half marathon coming up, and don’t want to embarrass ourselves).

Which brings me to today, and to the turkey burger. The sad little cousin of the beef burger, younger sister to the world’s greatest burger, the lamb burger (in my HUMBLE opinion). I will order a lamb burger on basically any menu I see it on. I will not order a turkey burger on basically any menu I see it on. Turkey burgers usually end up so dry and boring tasting.

Time to change that. With one of the greatest foods ever, goat cheese. My newest obsession to cook with since I seem to have moved on from bacon. Though, full disclosure, I did make myself bacon and a goat cheese omelette for dinner last night. Oops.

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You know what goes great with goat cheese? Roasted red peppers. Which I mixed into the ground turkey with an egg, some spices and some breadcrumbs to help moisten the whole thing up a bit.

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Mixed meat is just about the least appetizing looking thing ever, right?

IMG_0543.JPGUntil it becomes these gorgeous patties.

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And yes, it’s January, so I used my cast iron grill pan instead of the actual grill. These might have even been slightly better on the charcoal grill, but it was cold outside. Indoor options called.

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Grill marks make everything better.

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While the burgers were grilling, I slathered some softened goat cheese on each bun. Added some spinach… so good. Tomato would have been good on this also, but I only had cherry tomatoes and that didn’t seem like a great option for topping a burger.

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I served these with a SALAD (not pictured) and oven-baked fries (pictured). I can only go without potatoes for so long. I’m still human, after all.

The leftover patties were also yummy leftover the next day with some quinoa and asparagus!

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“Cuban” Sandwiches

Disclaimer: These are not authentic Cuban sandwiches. Beginning with the fact that I am in no way Cuban and ending with my lack of panini press, I do not claim these to be traditional. They are, however, yummy. Which is pretty much all that matters in my house.

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With two visitors arriving, I needed something delicious and easy that would serve a crowd (thinking: leftovers). Roasting a pork shoulder checks those boxes pretty much every time, but instead of doing regular old pulled pork, I decided to do sandwiches.

Most pork shoulders are enormous. Like, you’ll be eating roasted pork for the next five months enormous. Try to find a size that works for the group your feeding (pork usually freezes pretty well, too!). In my case, I searched for the smallest one I could find, around 6.5 pounds, and STILL had plenty of extra.

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Rinse your shoulder off, pat that bad boy dry and then plunk it (fat side down) in the crock pot. You can roast the shoulder in the oven too… another recipe for another post 🙂  Make a few small cuts in the meat and insert slices of garlic. Rub it down with olive oil, and then a spice mixture of salt, pepper and oregano. Squeeze an orange over the shoulder, then cover and cook for 6 hours on low.

When the shoulder is done, it will be tender and browned throughout. Remove it from the crock pot and let it rest for 15 minutes or so before pulling or slicing it for layering on sandwiches.

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While the pork is resting, lightly toast your rolls (or Cuban bread if you’re aiming for authenticity) and slather with mustard. Layer on ham, Swiss cheese, sliced red onion, roast pork, and top with (lots of ) pickles. (Going for authenticity, I’d press the sandwiches too, but the last time I tried that without the proper tools I made a massive, massive mess, so….) Dig in!!

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