Hi, I'm Betty. Welcome to Betty’s Kitchen. Today for lunch we’re making cheddar steak sandwich. And we’re going to start with the bread. Here I have some bread that I've had at the deli and this was actually called sweet Italian buns. So I thought that was going to be perfect for my cheddar steak sandwich. It comes like this and when you break it apart, which it’s connected together, and then, if you will slice it with the bread knife, you will have this kind of setup.
So what I want to do is move this over here and I'll cover this pan just because I don’t want to mess the pan up, don’t want to have a lot of cleanup but I'm going to use some cooking oil spray and spray the tops of these—them. I don’t want to soak them in butter or anything like that. Sometimes I will—on top of the stove or any oven and have some butter on it. This—it will stay nice and locked. So we’re going to put this under a broiler. Well, we’re just going to put it in the oven and the broiler is turned on and I’ll put it on the top shelf, it’s about six inches away from heating elements and I leave the door open about that—well there’s a place where it stopped right there for broiling. And that allows me to look in on it and also it gives the air circulation that it needs for broiling so in just a short time, this will be ready and I'll be back to show you where we’ll go from there.
So this is what our toasted bread looks like after it comes up from under the broiler in the oven. And we’re just going to let it sit there while we prepare our meat. What I have here for the steak is actually tough round steak. You can use nicer steaks than that. You could use a New York strip or sirloin or rib eye and cut those into lengths like this, very thin. But I happen to have some tough round steak and what I did was I stuck it in the freezer for about an hour, to get the ice crystals in it, then it’s very easy to slice. And it needs to be slice across the grain and diagonally and that—to my little strips.
What I want to do is to season these up. So I'm going to use some meat tenderizer and some of you that ask about the meat tenderizer that I occasionally use, this is Adolf’s, if you’ve wanted to know the brand, and it has no MSG, so it’s healthy and it’s not got any harmful additives that you need to worry about. So I'm just—I'm going to put plenty on the top because I plan to start that around with my hands and I've got to wait on that until I have used all of my ingredients here. I want to grab some fresh pepper on top of this. And then, I'm going to come back to this and kind of get that altogether, but in the meantime, my skillet needs to be prepared. I have a deep skillet and I'm going to put about two tablespoons of extra virgin olive oil in there. So we’re going to be frying these or sautéing them in about two tablespoons worth of oil.
So coming back here, I want to get these all coated and then I'll take them to my skillet which will be getting hot at that time and then it will be a matter of just cooking these very quickly and stirring them and a little way into the cooking, I want to tell you this, I have about four or five garlic cloves that I minced. All right, this is a clove right here, this is a bulb back here. So you need the little one and you need about four or five of those, medium sized and you mince them up so they're small. I don’t add them in at the very beginning because they have a tendency to burn and turn black. We don’t want that. So we’re going to put our steak in and cook it for a bit. But before I see you back, I probably will have added the garlic and I'll have my steak done. So let’s go over here and hope that this is getting hot. Yeah, it’s sizzling. So I'm going to put this in and I will be turning them around with a spoon like this and I will add the garlic and if this starts popping and gets to be out of control, I have a colander that I can put over the top to prevent a lot of spray from coming at me or at the wall back there. And if I need to look at that—then I've got my pot holders here ready to do that. But now, I'm going to wash my hands and then I'll start sauteing that, I'll put a little garlic in and I'll be back when this is all crisped up and done.
We’re in the process of cooking this steak and I've already added the garlic in, you can see that this does produce a lot of juice. What you want to do is just keep cooking this even though it might look done in terms of the steak itself. If you'll keep cooking it, it will absorb all the flavor of the garlic and it will be a crispier look, a browner look and great tasting.
What have you thought your steak is going to look like when it’s ready to come up? It’s all browned up and even the garlic is brown but it’s not burned, it’s not black. So, what we’re going to do is turn this off. If you see the—did its pattern, then it hasn’t been bad at all. Bring this over and put it on a tray or plate that has some paper towel. Now I'm not breaking up everything there because we have something that we’re going to do at this point, which is to add some onion rings. Well, onion slices. I took two onions, white onions like this and then peel them, wash them, slice them up and I have this much so I'm just kind of put all of that into our skillet that the steak just came out of, put it back over low heat and let those saute until they are soft and those are going to go on our sandwich as well. I'm ready to assemble my cheddar steak sandwich and since we will make two today, there will be one for me and one for my husband. I'm going to make my husband’s according to the way he likes his steak sandwich. The first thing that he likes on his toasted bread is the steak, so we’ll put it—leave that on and I will tell you, these are a lot like my steak bites that I have posted. They're very flavorful and tangy because of the garlic and because we’re cooking them all the way down until that liquid is absorbed. They're still tender, they're really great for eating on the sandwich.
So we’re going to put those on. And then we’re going to put some onions on. I fried these onions, or sauteed them in the skillet that was left from cooking the steak so it has a lot of the steak flavor and the garlic flavor and so on. So we’re going to pow those up there and hope that they will stay. You know my husband likes to have his sandwich topped with some steak sauce and this happens to be—Green steak sauce. You can use any kind that you like and just drizzle that over your onions, give some nice flavor that compliments the steak and then the last component is some peas. And since I coated these, our cheddar steak sandwiches, I guess you knew we were going to be using cheddar cheese. So I would probably use a couple standard size slices because they're very thin and they are at room temperature and hitting all of this that is hot, they're going to melt down and be fine. So we’re going to put the top on it and that’s how it’s going to look. There is our cheddar steak sandwich.
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