This dish might not rank extremely high on the health scale but still, I think it was a pretty healthy alternative to a classic sandwich.
You see, the weather has finally been summer like this week-end, so we sort of kicked off summer by firing up the BBQ.
While I don’t eat much beef anymore, there is one thing that I will always enjoy and indulge in once in a while, and that is a nice, big, juicy ribsteak cooked on the BBQ. It’s always been and always will be one of my guilty pleasures. Seeing that I like my steaks cooked Pittsburgh style (charred on the outside while still raw on the inside), I always have to have the butcher custom cut me a couple of really thick steaks, which, of course, always end up weighing well over a pound.
There was a time when I was able to eat the whole thing, with a side of potato and salad. No more! There is no way I could go through that entire piece of meat, so I always end up with quite a decent chunk of leftover steak to use in such a sandwich.
Not a bad way to use leftover steak, if you ask me! Although it does lack a bit in the veggie department, I admit…
This one was pretty easy to make.
Ingredients for one sandwich
- 175g leftover steak
- 4 mushrooms, sliced and cooked
- 20g goat cheese, crumbled
- 20g blue cheese, crumbled
- 1 tbsp whole grain mustard
- 1 whole grain sandwich loaf
Instructions
- Coat skillet with cooking spray and heat over medium high heat. Cook mushrooms until nice and golden brown, about 5 minutes.
- Cut loaf in half lenthtwise and toast lightly in toaster.
- Cut the leftover steak in very thin slices.
- When bread is ready, spread mustard on bottom half.
- Mound steak, top with mushrooms and goat cheese and blue cheese crumbles.
- Put in the oven on broil (do not top sandwich just yet, keep top piece on the side) for about 5 minutes, just to soften cheese and heat meat slightly.
- Take out of the oven and put top slice in place.
I’m from outside of Philly and I approve! This may not be the “traditional” sandwich, but it looks pretty damn good.
Huh? This showed up in my Google Reader as being posted today at 7:54AM EST.
And I’m so happy that it did because I love Philly cheese steak sandwiches! I saw it in Google Reader but didn’t load it completely because I was about to get on the train. But I got to the “finally summer like weather” part and was really confused. Then when I went directly to your page when I came home, I was disappointed because I didn’t see this post. Then I thought it must have been some other page with a similar name but it was you! YAY!
I think you’re way too hard on yourself with the healthiness ranking of this sandwich. Steak? Iron, which I find it hard to get elsewhere. Cheese? Calcium. And okay, fat, but we all need fat. Mushrooms? Whole grain roll? This sandwich is healthy perfection.
I don’t actually eat any of the ingredients in your recipe other than steak and roll so mine’s not so healthy. I load mine with Provolone.
And homemade tomato sauce made without sugar. Lycopene! Yeah! My sandwich fights cancer! That sounds so cool. I have to make one soon.
Must be because I corrected a typo this morning at around that time! Only thing I could think of. Glad it led you to it though. And now that I saw it too, I’m craving a steak sandwich. I still have a long time to wait until summer is back. Bummer! I might have to take my cast iron pan out and have the fire alarm go off (that NEVER fails to happen when I cook steak indoors!)
You might be right, I’m a little hard on myself when it comes to what I consider healthy and not. Rib steaks definitely aren’t the healthiest cut of beef out there. But still, they aren’t the worst. Much better than ground beef, let me tell you!
And this sandwich is a much better option than most.
Oh, I haven’t had a good sandwich in so long. I feel one coming soon!
I’m no good at beef cuts so I googled rib steak and it does indeed look fatty. Oh well. It still sounds healthy enough.