Nov 04 2010
We all have our favorite sports-foods. My top two would have to be pizza and nachos, though not in the same meal. But both are easy and quick, especially if you take advantage of your freezer: freeze pre-made crusts, marinara, and taco meat.
But sometimes, instead of going the pizza or nachos route, I really just want a sandwich. A weekend sandwich, not a brown-bag sandwich. Something fun, like a crazy version of grilled cheese, some sort of panini, or a steak sandwich (At pretty much all times, I have tenderloin in the freezer that I butchered – you can save a LOT of money by buying the entire loin).
And for a little extra fun, I made this version boozy. Why, you ask?
The right liquor, beer, or wine adds tons of flavor. For my sandwiches, I opted to go with whiskey. I prefer brandy, but mine’s almost gone…so whiskey it was.
And though I still think the best way make these sandwiches is to grill the steak and make the onions and peppers in a cast iron pan on an outdoor grill, since it’s November, I’ll make these in the comfort of my warm home, thank you very much.
6-8 ounces sirloin or tenderloin, sliced
1 bell pepper, thinly sliced
1 medium red onion, thinly sliced
2 slices provolone
2 sub buns, white or wheat
salt & pepper
Heat skillet over medium-high heat. Add a splash of oil; when the oil starts to shimmer, add the slices of beef and a pat of butter. Be sure the pieces don’t touch, and let them brown without disturbing them. Flip the slices over; while the other side is browning, season generously with salt and pepper. When evenly browned, remove the steak to a bowl.
Add the onions to the pan, season with a sprinkle of salt, and cook until starting to soften. Add the peppers and saute until slightly softened.
Return the beef to the pan and add a generous splash of whiskey. Let it boil down slightly, then scrape the bottom of the pan with a heat-proof spatula to loosen any brown bits. Turn off heat.
Turn on broiler. Cut sub buns in half lengthwise and place on a baking sheet lined with foil. Place under the broiler until lightly toasted, remove from oven.
Top buns with steak, onions, and peppers; cover with cheese. Return to broiler until cheese is melted.