Big Man’s Sandwich, full of sliced steak and sauted onion on a toasted bun, was a part of our Christmas celebration this year. You see, Wheels has two weeks off at Christmas time almost every year. To make things special I gather up a bunch of new to us recipes and make something different everyday. We’ve “expanded our horizons” as Mom would say when her children were dragging their feet over something new. The Big Man’s fabulous sandwich was one of those Christmas vacation specials – and was thoroughly enjoyed by this short woman, too!
I hope you have met the Pioneer Woman. She is a stellar photographer, blogger, cook and funny to boot! Hers was one of the first blogs I read and I love her! She is a city girl married to a rancher she calls Marlboro Man. This is his favorite sandwich – and with a little dressing down became ours too. Here is the link to Marlboro Man’s sandwich post. Now don’t go looking at her blog with all its glorious step by step photos and expect to see that here. We all are unique. And the uniqueness at our house only allows time for one or two pictures of our food between cooking and eating!
I look for cubed steak on sale and stock up. (If I were smart and organized, I would cut it into strips before freezing – but I don’t think of that often enough.) I substitute olive oil for cooking, but you can use real butter like Pioneer Woman. We don’t eat spicy hot so eliminated Tabasco sauce altogether and cut the Worcestershire in half. I also look for smaller buns because they have fewer carbs each – and whole grain as that helps keep blood sugar on a more even keel besides giving a fuller flavor to the sandwich. And definitely use some of that real butter to toast the buns. Well worth the time and effort in exchange for such wonderful flavor. We have toasted some of the thinner brand buns in the toaster and then buttered them. Usually I slather the insides of the bun with butter and brown one at a time, butter side down, in the “other” skillet. We fill the buns moderately full and usually get 5 sandwiches from the recipe. Wheels and Bytes inhale these. And yes, this is so good — they make this for themselves! And they usually add a slice of Provolone cheese before closing the bun.
- 1 medium onion, sliced
- 2 tablespoons butter or olive oil
- 2-3 pounds of cubed steak, sliced in ½ inch or less strips
- 1 teaspoon seasoned salt or to taste
- 2 tablespoons butter or olive oil
- ¼ cup Worchestershire Sauce – up to ½ cup to taste
- 4-6 deli buns
- 4 tablespoons of butter
- Butter buns and begin browning as you cook sandwich filling, if you are doing them individually. If you have a griddle and can do them all at once, pick up this step later.
- Melt 2 tablespoons of butter OR use olive oil and sauté onion till soft.
- Remove onion and set aside. OR push to one side of large skillet, away from heat.
- Season sliced meat with seasoned salt – you can add more after meat is cooked, to taste.
- Melt 2 more tablespoons of butter OR use olive oil and brown meat over medium heat, 2 – 3 minutes each side
- When browned, add Worchestershire (and Tabasco, if you like). Stir in onions and cover. Simmer over very low heat until buns are all toasted.
- Assemble sandwich. Grab a couple of napkins and savor every bite!
This recipe was mentioned at Petite Hermine. Thank you!
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