Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Posts Tagged ‘steak’

Cavey Cheesesteak

Posted by Caveman Cooking on March 26, 2010

Cavey Cheesesteak
When you’ve got some leftover beef, this is an easy way to make another great meal out of it.

INGREDIENTS

6-8 Ounces Cooked Steak, preferably rare
3 Medium-Small Mushrooms
2 Thin Slices Sweet Onion
1/4 Small Red Bell Pepper
1 Slice Cheese
1 Tbsp Oil
1 Tbsp Mayonnaise
1 Fresh Sandwich Roll
Salt & Pepper to taste

RECIPE
NOTE #1: After soaking a Tri-tip in some Teriyamic Marinade for a day, we BBQed for the first time in our new Cave and had the Cave-in-laws as our first guests. Unfortunately, we were too cooked from the unending unpacking to do a photo-shoot for a post, too. But, we had plenty of leftovers and, finally, some time to do one for this! A BIG thank you to the Cavewoman for taking some great shots.

Heat non-stick griddle or large skillet over medium-high heat.
As thinly as possible, slice some leftover steak or other rare to medium-rare beef. Set aside.
Slicing Leftover Tri-tip

Slice mushrooms, paper-thin cut the onion, and slice red pepper. Set aside.
Slicing Veggies

Butterfly slice the roll, being careful not to cut all the way through. Place onto griddle and quickly heat both sides. Remove from griddle, evenly spread mayo, and set aside on plate.
HINT #1: Choosing the right roll is critical for a really good cheesesteak sandwich. If possible, skip the pre-packaged rolls in the store and get a good, fresh-baked Amoroso roll, Artisan roll, or French Roll. It does make a huge difference!
Artisan Roll On Griddle

Add oil to griddle. When heated, add meat.
Tri-tip On The Griddle

Before you are ready to flip the meat, add veggies to skillet/griddle. Keep separated from meat, for now.
HINT #2: Although I said “Salt & Pepper to taste” in the ingredients, I find that any marinated, or rubbed, meat tends to already have more than enough seasonings for this dish. That said, if you feel the need for more, this is the point to add it.
Tri-tip & Veggies On The Griddle

Just before meat and veggies are ready, place cheese on top of the meat. Then, place veggies evenly on top of the cheese, and allow cheese to begin melting before removing from grill.
NOTE #2: Usually, I like to use Provolone cheese on this sandwich. In fact, we had just bought some from our local market. But, upon opening, it was readily apparent that it had already turned to the darkside. So, I subbed out some Swiss, which worked fine. Cheddar would have been great, too. Just goes to show that although “cheese” is an integral part of a cheesesteak, the kind of cheese isn’t as consequential … experiment!
Cheesesteak Stuff

Using a large spatula, remove entire mound of food from griddle and place onto prepared roll. Enjoy!
HINT #3: If you like hot sauce, this is a great vehicle for it. I like to splash a bunch of Tapatio, Cholula, or Tabasco on mine. Pizza sauce also works great … but, I think that may qualify as a whole different sandwich! 😉
Cavey Cheesesteak

Prep Time = 10 minutes
Cook Time = 10 minutes total
Serves 1

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Main Course, Sandwiches | Tagged: , , , , , | 12 Comments »

Freezer Food Fest #10

Posted by Caveman Cooking on January 18, 2010

It’s official! We’re moving!! So, I have been given a “request” by the Cavewoman to empty the freezer before we hit the road. The pressure is on!

No, I haven’t forgotten about my quest for a food-free freezer. I’ve just been a bit under the weather the last couple of days. But, that hasn’t stopped this ongoing crusade that now has slightly under 30 days left.
The Cavewoman decided to make some of her delicious Cheese Enchiladas for the family, which I often add some chicken to for the carnivore crowd. But, I didn’t think I had enough time to defrost and then prepare the chicken properly to go into this dish before they got rolled up and placed into the oven. Though, I did spot a couple of NY Strip Steaks in the freezer that would make an excellent Carne Asada to go along side the Enchiladas.
We had also just received a box full of fresh picked Avocados from the Cave-in-laws who have a couple of very prolific trees in their backyard. So, while the steaks defrosted, I whipped up some fresh Guac (recipe to come this week, along with the Enchilada recipe). Of course, we had to nibble on some of it while we cooked, and even had to force ourselves to stop before none was left for the meal. I’d like to think that it was my recipe that made it so good, but those Avocados were so creamy, buttery, and full of flavor that I probably could have added absolutely nothing and still found it as delicious! 😉
As for the Carne Asada, many recipes call for different kinds of marinades and spices. However, being the Caveman that I am, I try to keep it very simple. I just squeezed a little fresh lime juice onto the steaks and then dusted them with some World Spice Merchants Yucatan Rojo Rub – both sides. Covered them up and refrigerated for a couple of hours, and then grilled as usual. When done, I just sliced them across the grain and served them up with the Enchiladas and Guacamole. We also chopped up some of the Serrano Chili Peppers we grow in our backyard and sprinkled them on top of the cheese-filled tortilla yumminess.
Needless to say, this was a big hit with the family. Everything melded so well together. Even my veggie wife was intrigued by the allure of the Asada and, again, the Cavekids devoured their meal meal like a T-rex on a sheep farm. Plus, we had enough leftover for a full second tasty meal for everyone. Yet, another successful stop on the Freezer Food Fest sojourn!

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Freezer Food Fest | Tagged: , , , , , , | 19 Comments »

Steak ala Cave

Posted by Caveman Cooking on January 15, 2010


I have several ways of preparing a steak. But, this is the one I do most often … by far!

INGREDIENTS

1 Steak, approximately 16 oz.
2 Tbsp. Teriyaki Sauce
2 tsp. World Spice Merchants Bar-H Beef rub

RECIPE

The first step in this recipe begins at the store. Choose a steak with good marbling, and trimmed well – just leaving a thin 1/4″ fat layer on the sides. The marbling will provide good flavor and should add to the meat’s tenderness. Trimming makes sure you aren’t wasting your money on useless fat, though you want some to remain to keep the steak juicy and tender. Also, look for a nice red to maroon color. When the meat has sat there a while it starts to go to more of a very dark burgundy color, and once it starts to turn brown don’t buy it!
NOTE: These were called T-Bone steaks at the store. But, with such big Fillet sections these could have been called Porterhouses! Plus, they were on sale … score!!

Take half the teriyaki sauce and spread evenly over one side of the steak. Take half of the rub and sprinkle evenly, as well. Turn steak over and repeat. Cover with plastic wrap and refrigerate at least 2 hours. No need to add salt as the sauce and rub already have plenty.
HINT #1: I strongly recommend the use of Trader Joe’s Island Soyaki sauce. It has flavor and seasonings that most teriyaki sauces lack. Also, if you don’t have the Bar-H Beef rub (again, highly recommended) use the World Spice Montreal Steak Spice. The store-bought brands have too much salt for my tastes, but can be used as well.

I suggest grilling your steak on a BBQ. If the weather won’t cooperate, go ahead and put that baby under the broiler for 3-5 minutes per side. When ready to cook, remove steak from the fridge and heat grill. I like to get my hood temperature to at least 450°, which should translate to a grill temp of at least 500°. Place the steaks on the grill, close lid, and immediately reduce heat by 30%. Cook for 2-3 minutes and flip steaks. Cook for another 2-3 minutes, flip again. Repeat process once more so that each side gets over the heat twice. Steak should end up with a nice pink color throughout. Served here with baked potato and Sautéed Shrooms.
HINT #2: Have some water handy to control any flame ups … I always barbeque armed with a squirt gun to protect the meat from getting burnt.

Prep Time = 5 minutes
Cook Time = 8-12 minutes
Serves 1-2

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Main Course | Tagged: , , , , , , | 29 Comments »