Stuffed Flank Steak Rolls

This one has sauted Mushrooms and Onions
with Provolone Cheese!

These have onions and Swiss cheese.

I saw one of those videos out there that showed something like this, but prettier and very easy and simple looking. So I gave it a shot. It is NOT simple or easy or pretty! They leave out a lot of steps as always. I changed a few ingredients. (Only because I did not have them on hand. It didn't make a difference in the difficulty.)

I tried to get a step-by-step photo shoot. The quality isn't that great on the poor old camera I'm using, but you'll get the idea! 

 No mushrooms or spinach this time, but it will next time.

Spread out the vegetable mix.

Slice the cheese into strips so it will roll easier.

I used Swiss this time.

 Carefully roll from the narrow end 

holding the stuffing in and keeping it even.

Secure with skewers. I had to use two per roll.

Slice into rounds. I got 6 out of this one.

 Over high heat, sear for 1-2 minutes per side.

 Then into the oven for 10-15 minutes.

 All done! Oops, the flash was on!

Wonderful taste! I will be making it again!

Stuffed Flank Steak Rolls
Marinade:
1/4 cup Soy Sauce
1/4 cup Teriyaki Sauce

1/4 cup Worcestershire Sauce

Stuffing:
3 tablespoons chopped garlic

2 sweet onions, such as Vidalia, chopped

2 cups mushrooms, thinly sliced

½ tablespoon kosher salt

½ tablespoon freshly ground black pepper

2 pounds flank steak, pounded to an even thickness, if needed

9 slices Provolone, Swiss or Colby-Jack Cheese 1 bunch of baby spinach leaves (optional)

2 tablespoons canola oil, divided

Preheat oven to 350°F. In a large bowl combine the ingredients for the marinade. Coat meat and remove resting it on a plate. Combine stuffing ingredients in the bowl with remaining ingredients.

Heat one tablespoon of the oil in a pan over medium-high heat. Saute the stuffing mixture until just starting to soften. Do not overcook. They will continue to cook in the steak. Remove from heat and set aside.

Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top (optional), followed by the slices of provolone. Starting at the bottom, or the narrowest end, of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use skewers to secure the steak roll. Slice the steak roll into equal rolls.

Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare.

Shared on Meal Plan Monday 

A Big Hunk of a Sandwich!

No matter what you call it... Sandwich, Submarine, Hero, etc., it's a big ole hunk of a sandwich!

Ham
Turkey
Pepperoni
Mozzarella
Provolone
Red Onion strings
Lettuce
Tomato
Oil & Vinegar
Salt & Pepper
Basil, Oregano and Garlic
Mayo
French Bread, or any other large bread hollowed out

No matter what you call it, we called it supper tonight! :-)

Steak and Cheese Subs

Leftover steaks and/or pot roast, cut into chunks
1 tablespoon oil
1 pkg fresh button mushrooms, sliced
2 onions, sliced into rings
1/2 teaspoon minced garlic
1 tablespoon soy sauce

4 hoagie rolls, split lengthwise
1 (8 ounce) package sliced provolone cheese
salt, pepper and dried oregano
Lettuce and tomato

1. Preheat oven to 350 degrees F.

2. Heat oil in a large skillet over medium heat. Saute mushrooms, onion, and season with salt and pepper. Add garlic and soy sauce. Saute until vegetables are tender. Cut the steak into strips and then process it for a few seconds. Add to the vegetables to heat through.

3. Dig out some of the bread from the center of the bottom slice of bread, creating a boat-like shape to hold the meat and vegetables. Spread each bun generously with garlic mayonnaise*. Divide beef mixture into the buns. Top with cheese, and sprinkle with salt, pepper and oregano. Place sandwiches on a baking pan.

4. Heat sandwiches in preheated oven, until cheese is melted or slightly browned.

5. Add lettuce and tomato. Serve while still warm!

Sometimes I drizzle a little Italian Dressing over the lettuce and tomato. (This is the sub shop's secret trick to give their subs a little extra kick.)

*Garlic mayonnaise

1 cup Mayo
2 cloves Garlic, ground into a paste with a little salt and the edge of a chef knife
1 teaspoon lemon juice

Combine in small bowl. Cover and refrigerate til ready to use.

Italian Sausage, Onion and Mushroom Baked Subs with Provolone Cheese

My step-daughter, her husband and son, Jack came over yesterday. It was the first time we had been able to get together for Christmas! I fixed the Italian Sausage, Onion and Mushroom Baked Subs with Provolone Cheese. It's in the pictures, but I didn't use peppers this time, because we don't like the peppers on ours. You can of course use whatever you want! :-) 

 Kayleigh and Joe trying to figure out what is in the jar...
15 Bean Soup Mix 

 Jack and Moo Moo

 Jack just wants Moo Moo's camera!

It's hard to get a clear picture of that little face on the move! :-)

Jack handing Granddaddy the wrapping paper trash.
Thank you!

Italian Sausage, Onion and Mushroom Baked Subs

 with Provolone Cheese

Italian Sausage

Onion, sliced

Bell Pepper, sliced (optional)

Mushrooms, sliced

Provolone Cheese, sliced

Soy Sauce

Butter

Parmesan Cheese

Garlic powder

Basil

Salt and Pepper

Squeeze the brats out of their casings and brown.

Remove sausage. Leaving the drippin's.

 Melt about a tablespoon or two of butter.
Add a few shakes of soy sauce, about one or two tablespoons.
Add the onions, peppers and mushrooms.

Cook until a little color appears and the vegetables have softened.

Return the sausage to the pan.

Mix about a 1/2 cup of softened butter with

1/4 cup of Parmesan Cheese. Add seasonings to taste...

I scoop the inside of the bread out to give the filling a place to sit.
(Makes them easier to eat, also... and I'm all for that!)

Spread some of the butter mixture on the top and bottom pieces.

Load it up!

Oooops! I almost forgot the cheese... Provolone Cheese!

Wrap them up and stick them in a 350 degree oven for about

10 or 15 minutes, until warmed through and the cheese is melted!

Hot and fresh out of the oven!

OooooLaaaaLaaaa!!!

A good day had by all! :-)

Cheesesteak ~ Style Sloppy Joes

1 lb. ground chuck
1 onion, sliced
1 Tsp Worchestershire Sauce
1 c. beef stock
1 pkg. sliced mushrooms
Provolone cheese, slices

2 cloves garlic, minced
Salt & Pepper to taste
Buns/Rolls

Preheat the oven to 425 degrees.

In large pan brown the hamburger, about 5-6 minutes. Add the onions and mushrooms and cook until they start to get tender.

Stir in the Worchestershire sauce and beef stock, season with salt and pepper, bring up to a simmer and cook until most of the liquid has cooked down. If sauce is too thin, make a slurry with about an ounce of water and 1/2 teaspoon of corn starch. Bring to a boil for desired consistency.

Split open rolls, place a scoopful of the meat on the bottom half and add place one slice of cheese on top.  Toast in the oven until the cheese is melted and the bun starts to take on color.