Steak and Cheese Sandwich

Homemade Steak and Cheese Sandwich with sauteed Onions and Peppers.

The Best Steak and Cheese

If you love a Philly Cheese Steak, wait until you try this Steak and Cheese sub style sandwich. It’s made with chipped beef, sliced and marinated, from a Beef Chuck Tender roast. Then it’s topped with sauteed onions, sweet lunch box peppers and melted Monterrey Jack cheese. I like to use full length loafs of French Bread, cut in half and spread with butter, before I load them with goodies, then quickly toast them in the oven under the broiler. If this sounds good to you, let’s get started.

Semi Frozen Beef Chuck Tender portions for chipped beef.

Steak and Cheese Chipped Beef

One of the first things I learned about meat preparation was the secret to cutting thin sliced meat. This secret can be applied to pork and chicken as well, not just beef. All you have to do, after the meat has been cut into portions, is place the meat on cookie sheets and freeze for 30 to 45 minutes. Once the meat is firm, it’s a lot easier to cut and slice into thin pieces. If you’re using a meat slicer, you can stack the meat portions into 3’s and freeze for an hour, instead, then run them on the blade.

In my video tutorial I use my food processor to cut the meat but I don’t recommend that you do this at home because it can be dangerous. The cheese grader blade, on my machine, has a reversed blade designed to slice vegetables, not meat. So, be for warned that it is dangerous to cut chipped beef this way and that I don’t recommend that you do it this way. Stick with a meat slicer, grinder or a sharp kitchen knife. Even better, just have your butcher do it for you.
Poor Man’s Gourmet Kitchen Video Tutorial for a Steak and Cheese Sandwich.

Steak and Cheese Ingredients:

2 Loaf French Bread
3 lbs Beef Chuck Tender Roast, chipped
3 tbsp Butter
1 Onion, sliced
1 Bell Pepper, sliced
1 1/2 tsp Kosher Salt
Salt and Pepper to taste during cooking

1 Garlic Clove, chopped
1 Chipotle Pepper in Adobo Sauce
1 tbsp Dijon Mustard
1 tbsp Honey
2 tbsp Olive Oil
2 tbsp White Wine Vinegar

After everything has been cooked, the meat and vegetables, you can combine everything and melt the cheese in the pan, covered with a lid, or bake in the oven, on the french bread under a low broil for, a few minutes, until the cheese is melted and the bread is lightly toasted. I recommend that you butter the bread first ,though, before you toast your Steak and Cheese Sandwich.

Roasted Bone Marrow

The Best Roasted Bone Marrow

If you’re a big fan of Roasted Bone Marrow, you’re in for a real treat because this dish can cost buku bucks in European and French restaurants.  Doing it your self at home, however, can cost pennies on the dollar.  So it’s well worth tucking some of that cash away, for a rainy day, and brushing up those skills in the kitchen.  Not to mention, the flare and presentation of this dish is enough to impress anyone.  So get comfortable and let me show you how it’s done.

Buying Bone Marrow

When you head off to the grocery store or to your local butcher, to buy Bone Marrow, you’re actually purchasing Beef or Lamb Bones(depending on where you live).  For this recipe, I purchased Beef Bones but you can apply the same recipe and technique to Lamb if that’s what you’re using.  I found that I can buy Beef Knuckle bones, frozen, at a fraction of the cost of the Long-shanks.  The problem is, however, there isn’t as much bone marrow to be extracted and half of the bones didn’t have any to be removed at all.  It’s better to buy these bones for Beef Bone Broth, which I will be showing you how to make in the next post.  The Long-shanks were much meatier and had a lot more marrow to be extracted but the price difference between the two was tripled.

Cleaning Bone Marrow Bones

Bone Marrow is really easy to clean.  In fact you don’t even have to do it if you want to just skip down to the next pic.  No?  Okay!  Well, what you have to consider is that most butchers have a ton of meat to cut, literally, everyday.  So, sometimes, the bones are left with a lot of scrap meat still attached to them.  It’s not the worse thing in the world but it can be a little unsightly and scrappy looking if you’re serving this dish to someone you want to impress.  All you have to do is tip the bones up on their ends, on a cutting board, and hack down the sides of the bone, scraping them clean.  I highly recommend using a knife you don’t want to keep sharp because the bone will dull the blade, but it’s well worth doing if you like your bones clean.

The second Trick is soaking the bones in salt water.  Most people recommend soaking them over night but the truth is, they’re usually clean in only 6 to 8 hours.  You only need 1 teaspoon per cup of water and it doesn’t have to be an exact measurement, either, just close enough.  I’m sure you’ll find that the bones look remarkable after a good soak and will appear to have been bleached.

Grilled Bone Marrow

You may have noticed that I Grilled these Roasted Bone Marrow Bones.  They are just as easily prepared in the oven, if you prefer.  I just like the flavor of the grill better for most meat recipes.  Roasted Bone Marrow is a lot like butter or spread and if you think of it like unsalted or salted butter, you’ll know whether or not you should season your Marrow.  Personally I think it’s practically flavorless without.  But, because this recipe is best served on a baguette, I highly recommend that you try my Tomato and Basil Bruschetta or my Bruschetta with Roasted Peppers and Ricotta.  Also, if the traditional salad topping, for the Bone Marrow, doesn’t sit well with you, I suggest you try my Chimichurri.  Personally, I like it much better.

On a side note, like I mention in the video, Bone Marrow is often served with a shot of Whiskey.  To make it fun, don’t just shoot the whiskey.  Instead, after you’ve eaten the marrow, place one end of the bone in your mouth and hold the other end up, like a flute.  Then poor the shot of whiskey into the middle of the high end, where the marrow use to be, and drink your shot.

Roasted Bone Marrow Ingredients:

1 French Baguette, sliced

8 to 10 lbs Beef Bones
2 qts Water
1/4 cup Salt

2 tbsp Olive
1 Lemon, squeezed
2 Green Onions, chopped
1 bunch Parsley, chopped
1 Garlic Clove, chopped
1 tsp Fish Sauce, optional
Salt and Pepper to taste

Grill or Roast Bones in the oven for 20 to 25 minutes at 375 degrees f.