Pepper steak sandwiches

While browsing one of my favorite food blogs the Pioneer Woman I found her recipe for 'The Marlboro Man's favorite sandwich'. It looked delicious but not exactly the healthiest thing under the sun. What I liked about Ree's recipe most of all was the idea of using cube steak for a sandwich. Honestly until I saw that recipe I had always seen cube steak as chicken fried steak, that's it! But her idea to slice it thin against the grain and tenderization lines was brilliant!! What you get is nice thin slices of meat that are tender and perfect for sandwiches.

Running with that idea I thought about what we like on steak sandwiches. Peppers came to mind first. Lots of bell peppers, a touch of onions. Maybe a bit of cheese. And what about a sauce? Things could get kinda dry in there without one. Well it IS steak so why not use steak sauce? Add a touch of soy sauce for the umami factor, a bit of balsamic to boost the acidity and subtle sweetness and some horseradish for a spicy background kick. Hmm... sounds like the Witch is on to something here.

This sandwich is pretty big. I had 1/2 a sandwich, the husband had a whole one and the little one had a few strips of meat. And she even tried a bell pepper!! So if you have adequate side dishes I would bet that you could serve 4 people off this recipe. I fed 3 of us and we had a bit left over.


Pepper Steak sandwiches
Makes 2 large sandwiches
2 cube steaks
1/4 onion sliced
1 bell peppers julienned
2 T A-1
1 t Worcestershire sauce
1 t soy sauce
1 t balsamic vinegar
scant 1 t extra spicy horseradish, use more or less depending on taste
seasoned salt
4 slices swiss cheese OPTIONAL
2 French bread sandwich rolls
butter for rolls

Slice steaks thin, against the grain & tenderization lines. This will allow the meat to be very tender. Mix the liquids together to make a sauce.

Heat a cast iron skillet over medium heat. Once its nice & hot add the beef and onions, laying onions on top of beef. Cover and allow to cook about 3 min or until you have a good amount of browning on the beef.

Flip meat and add bell peppers. Cover and cook about 1 minute, then add the sauce and a generous sprinkling of seasoned salt. Stir to mix, reduce heat to medium low and simmer uncovered until liquid is almost cooked out, about 5 minutes.


Butter the rolls and grill until golden. Place cheese slices over the hot beef and peppers. Cover and allow cheese to melt while buns are toasting. Assemble sandwiches and enjoy!




Nutrition Facts
Servings Per Recipe: 2
Serving Size: 1 sandwich
Amount Per Serving
Calories 434.7
Total Fat 18.0 g
Saturated Fat 9.5 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.7 g
Cholesterol 101.7 mg
Sodium 796.3 mg
Potassium 631.0 mg
Total Carbohydrate 28.2 g
Dietary Fiber 2.1 g
Sugars 4.4 g
Protein 38.0 g