May 29, 2012

Hoagie Rolls & Steak Sandwiches

"If I had bread, we could have steak sandwiches ..."

"You have the stuff to make bread don't you?"

And that was how I ended up making bread for the first time on Sunday night. While I had never made bread before, I did know it made quite the mess so I made arrangements with my boyfriend that if I made the bread, that he would do the dishes. Win!

Rather than making a basic loaf of bread, I decided to find a steak or hoagie roll recipe and was rather successful. Go check out this amazing hoagie roll recipe from member kzbhansen. The only alteration I made was when cutting the ingredients in half, I halved the yeast as well with no issues at all even though when you alter the servings on site it still asks for 2 packages of yeast.

With the rolls turning out a success, I started in on the steak part of my steak sandwich. Of course, since this was a 'no plan week', the steak had to come out of the freezer and get thrown into the sink under running water so we could eat at a reasonable time.

In my opinion, a steak is a steak. Yes, some cuts are much better than others, but I saw no issue with using a '7 bone steak' that we picked up from Safeway. So, once the steak is done and on the roll, just add a little bit of your favorite steak sauce and you're good to go!


Steak Sandwich

Yield: Makes 4-5 sandwiches

     - Hoagie Rolls (recipe below)
     - 1 lb steak (Sirloin, London Broil, or other favorite cut of steak)
     - Salt
     - Pepper
     - Seasoning salt
     - Basil
     - Worcestershire
     - Steak sauce (A1)
     - Liquid Smoke (optional)
     - Vegetable toppings: tomato, onion, etc (optional)

     - Prepare hoagie rolls (or buy from store) and let cool.

     - Slice steak along the grain in thin strips or chunks depending on preference. Coat the sliced steak with salt, pepper, and seasoning salt. If you're a seasoning nut like me, go ahead and toss and coat again. Place in a dish or baggie, top with a sprinkling of basil, a tablespoon or two of the Worcestershire, steak sauce, and liquid smoke, and then store in the fridge for at least 45 minutes to an hour.

     - Remove from fridge and dump into a frying pan on medium-high. Carefully watch and stir the meat occasionally until desired doneness.

     - Slice hoagie rolls in half and layer the base of the rolls with a healthy serving of meat. Add any tomato, onion, or other desired vegetable slices. Top with steak sauce and enjoy!


Hoagie Rolls

     Recipe by: kzbhansen

Yield: 8 or 9 rolls

     - 1 package active dry yeast
     - 1 1/2 cups water
     - 1 tablespoon sugar
     - 1/8 cup vegetable oil
     - 1/2 tablespoon salt
     - 4 to 4 1/4 cup all-purpose flour

     - Dissolve yeast into into mixture of 1/2 cup water and and 1 tablespoon of sugar. Make sure the yeast is thoroughly dissolved.

     - Mix in the remaining water and then stir in oil, salt, and 4 cups of flour until dough is smooth. On a smooth, floured surface, knead the dough for 6-8 minutes, or until elastic.

     - Place in a greased bowl, being sure to cover the entire surface of the dough in grease before covering and setting it aside to rise for about an hour.

     - Punch the dough down and divide into eight or nine pieces (recipe is said to make 9 rolls, but it separates easier into 8 rolls). Shape them into long ovals and cut a shallow slit in the top of each roll, and then place on greased baking sheet to rise for an additional 20 minutes.

     - While the dough is rising again, preheat the oven to 400 degrees.

     - Bake for 13-18 minutes (or until golden brown). Let cool thoroughly (or burn your finger-tips tearing a piece off to dip in butter like I did).

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