Holy Pepper Steak Sandwiches

Sometimes you just need a steak sandwich, sometimes it needs to be topped with farmer's market fresh Anaheim chili peppers & Onions.  To be honest, when I bought the peppers I wasn't sure what I was going to do with them, but they were so gorgeous and tasty looking at the market that I had to grab them.  The inspiration for the sandwich didn't really hit me until I saw a package of cube steak on sale at the store.  It was then a hop, skip, and a jump over to the bakery to grab foccaccia buns, and we were on our way to sandwich glory.

Anaheim Chili Pepper, seeded and cut into strips

Foccaccia (or bun of your choice)

Cube steak (you'll need one for each sandwich you make)

Grilling Seasoning mix or just salt and pepper
Cheese-one slice per sandwich

Sriracha Mayonnaise (optional)--recipe below

Special Equipment Optional--Grill basket















Preheat your grill to med. high heat

Go ahead and get a meat mallet and tenderize a/k/a beat the bejeepers out of your steaks.  Liberally salt and pepper, or use your grilling seasoning mix on both sides.

Put you peppers & onions into a bowl and drizzle them with olive oil, and then salt and pepper them as well.  Put your grill basket onto the grill, preferable not directly over the flame, and dump your veggies in.  Cook these for about 5 minutes, tossing occasionally, until they start to soften and take on some char.

Prepare all of your sandwich toppings now, I'd even go so far as to tell you to make up the buns at this point  These steaks cook super quick.

Put the steaks onto the grill and standby, these are so thin they only take a minute or two to cook.   In fact, in my neck of the woods we used to call these minute steaks.  Give them about a minute per side (more if you like your steak more well done, but I'm warning you, not too much longer), adding your cheese after the first turn.

Remove your steaks and your veggies from the grill, add them to your sandwich buns.  You are now good to go!

Siracha Mayonnaise--my basic recipe is 1 Tbsp of Siracha to 1/2 Cup Mayonnaise.  Stir to combine.

Dill Pickle Roll Ups

New Year's  Resolutions have slipped through my grasp again, and even worse, the threat of swimsuit season did not sway me.  After coming so far with my weight loss goals, I am slowly slipping back into old habits.  I blame it on stress, I blame it on health, work, any number of things, but it boils down to I eat too much of the things that aren't good for me, and I don't move enough.

In another effort to get back on track, I am going back to the beginning.  I am going to log my calories and I'm going back to the exercise routine that led me to success in the first place.

Having said that, and I know i've said it before, I am not one for deprivation and suffering, I need good tasty food to eat, and boy do these ever fit the bill.  If you are low carbing it, these are the snack for you.  They are also a nice low calorie snack.  Bur even if you are doing none of that they are a delicious snack that I find myself having to share with my husband.

I'm not going to give you quantities here.  You can make as many or as few as you would like and go from there.  I will say that if you are going to make a bunch and save some for later, let your pickle slices dry for a few minutes on some paper towels, it keeps things crispy and fresh.

Deli Style Turkey Lunchmeat Slices
Dill Pickles, Sandwich Slices, cut in half
Laughing Cow Cheese or Light Cream Cheese-Flavor of your choice softened to room temperature.

Lay one slice of turkey down, and smear either half a packet of laughing cow, or about teaspoon of cream cheese down the center.  Put a dill pickle slice in the center and roll up.

Repeat until you have the amont that you desire.  Happy eating!