Around here we love our roast beef! In fact, my hero-of-a-hubby demands it quite often. He's not much of a white meat guy (unless it's lobster of course). But how do I get his veggies in him? With this sandwich (ok, so it's only onion and green peppers - who cares?!)...
The onion is sliced... like this...
The pepper is sliced... like this...
And then I set aside hubby's ingredients while I work on mine (I don't like peppers in my sandwich). This is how we do made-to-order in our house. Yes, it's that simple. DON'T add what you don't like. DO add what you do like!
The crimini mushrooms (baby portobellos) are sliced... like this...
And then I get my own bowl of yummy ingredients...
Then? Get out the saute pans... add a little olive oil and butter and turn on the heat! (The butter adds great flavor while the olive oil has a higher burn temperature and mixed with the butter allows us to saute confidently.)
Add the veggies and toss every minute or so...
Add a little salt... to pull out the natural juices of the veggies so they can saute.
Saute and toss for several minutes until the veggies have softened... tossing every minute or so...
And add your sliced roast beef. (Our deli actually had onion-flavored london broil on sale - so that's what we have this time around!)
It's already cooked, so you only toss the meat with the hot veggies for about 30 seconds.
Turn on your broiler, lay out your bread... and toast your buns!
Once toasted, top your buns with the appropriate mix of ingredients and a few slices of provolone. (Yes, this means the hubby is having two sandwiches tonight! He played golf today and worked up an appetitte while walking about 5 miles on the course... can you blame the guy?!)
Slide your cookie sheet under the broiler and watch closely. You don't want to waste these goods! About 2-3 minutes later you have this...
If you like mayo, slather some on your sandwich lid. And you know where to go from here... really, I've been typing descriptions to all of these pictures just for fun. They are rather self-explanatory. Right?!
Cut your sandwich in half...
And my hero-of-a-hubby recommends you serve it up with some of Josie's Potato Salad. It's our favorite!
Josie's Potato Salad
Recipe courtesy my friend Josie
4 large baking potatoes (Russets work everytime)
3 – 4 boiled eggs, diced
½ cup light mayonnaise
Dab mustard, just a touch
1-3 tablespoons relish (optional)
Salt/pepper to taste
Wash and dice potatoes (keep skin on) – after boiling, allow to cool. (Some people like the potatoes a bit crunchy; Jossie and I like them soft.) Place diced potatoes and eggs in large bowl.
In small bowl - combine mayo, mustard and relish and mix together well. Add small amount of milk for thinning, if desired. Pour over potato mixture, stir until well-mixed.
Refrigerate for at least an hour before serving.
enjoy your time in the kitchen...
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