Day Twenty Five: Dinner

Okay, so something a little different is happening today. Follow along, because it may blow your mind!

Tonight we're making smothered steak sandwiches by the Pioneer Woman. Sorry in advance for any unappetizing photos. It's really not as easy as I thought to cook and take pictures at the same time. All my pictures are SOOC { or straight out of the camera }. I'm not saying that as a good thing either. They probably could have used it. I'm just too exhausted today to edit them.

{ Smothered Steak Sandwiches }

A few red and green peppers cut up. The colors not really important, I just like variety.

Chopped up a few onions.

{ also minced some garlic, but that doesn't make for a great photo }

Cheated on the mushrooms ... bought them cut up because it was the same price either way, and hey, one less thing to do! And if my husband asks, these were not in the sandwiches. If he knew he ate a mushroom he would probably curl up and die.

Now the main ingredient ... cubed steak. Cubed steak is just tenderized round steak. My grandma likes to use it in her "cow fingers" or basically bite size chicken fried steak. It's a pretty cheap piece of meat and not to darn bad if you ask me!

Season, season, season. This is my husbands only cooking rule. Always season your meat. I use McCormicks grill seasoning like it's growing on trees. Or however that saying goes. Basically, I should buy stock in the company the way I use that stuff.

Now here's where the magic happens. Super hot pan, a little butter/olive oil mix and raw meat. Sizzle, sizzle and the house is starting to smell delicious!

Yeah, it's cooking. This was probably a useless shot.

Once it's browned, I take it out of the pan, leaving all the yummy dripping behind. That way I don't have to add anymore oil to the pan when I put in the veggies.

So here's the veggies. Right into the hot pan that the meat was in. How's that for easy cleanup!

When the veggies are tender, take them out and set them aside with the meat. I like to stop cooking mine while they still have a little bite to them. I hate mushy veggies.

Time to add a bit more butter/oil for the mushrooms. If my husband is reading this, please skip the next 5 pictures. I promise there was no fungus in your sandwich. Wink, wink.

Mushroom time. Yum. This is my favorite part.

Look at them cooking away. Pure deliciousness.

Now that they've cooked into mushroom amazingness, it's time to add some Sherry and worchestershire sauce. And a pinch of salt.

Once the sauce has reduced by half, the mushrooms are done and ready to be sampled a few times to ensure deliciousness. Mmm, I can taste them right now!!

Finally, it's time to start adding everything back together. First the meat.

Then add the veggies. By this point everyone in the house should have said, "that smells so good, what are you making". If not, walk away and order takeout. Seriously.

Now a little more butter. I promise I'm not purposely clogging your arteries.

Let's stop right here for a brief moment of truth. I normally don't toast my bread. I'm that girl at Subway that says, "Italian BMT on wheat, un-toasted". I'm not a fan of crunchy bread. But on this sandwich, it's a must.

Crispy, buttery goodness.

Now add the meat and veggie mix to the bottom half of the rolls. And last but not least, add cheese { I prefer provolone, but swiss, cheddar ... whatever you like will do }. Let it sit under the broiler for a minute or two to melt, then add on top half of roll. And that's it! An amazing and super easy steak sandwich. Worthy of a Rachel Ray Yum-o.