3 Napkin Steak Sandwich

Welcome to Wednesday! Middle of the week. How is everyone’s week going? The kids got mid-term grades on Monday and I am pleased with my babies:) I just hope they keep it up. Sarah started dance on Monday again. We pulled her out this past year due to a crazy amount of homework (6-8 pages a night… and this was 2nd grade!) Anyway, so I wanted to make sure all was well on the 3rd grade home front before we put her back in. Glad to report, this feels like it’s going to be a great year:) Busy, but great. Along with dance on Monday’s, Jamie also has golf on Mondays. Matthew begins swimming again starting next Monday. This season he will be swimming 5 days a week with extra swim practice on Wednesdays. So, it’s nice to have Paul at home to help out with the running around. He uses his time to catch up on his reading. I know I’m very lucky to have the luxury of his help. I can’t imagine doing it all without him.

This morning, I was really busy. I had tons of homework (still not finished). I knew I wouldn’t want take out so I pulled out a package of really thin (1/8 inch) Sirloin Steaks and marinated them for lunch. Lunch time came and I put this together in about 15 minutes. Delicious:) The times before that I’ve made this, I used frozen onions, simply because I had them on hand. Today though, I sliced an onion up. You can do it either way, but I do think I prefer the big slices of onions to the diced up frozen ones for the sandwich. My friend, Lillie’, turned me on to them. Those and then the mixed frozen onions and peppers–pretty cool little short cuts, I have to say! Anyway, if you are short on time and want a good meal, give this one a try:) Enjoy!!

OK, HERE’S What You Need:

Sirloin Steak (1/8 inch thick)

Lawry’s Steak and Chop Marinade

Yellow onion (cut thin rings)

Button Mushrooms (cleaned and sliced)

a bit of oil or pat of butter

Italian bread rolls – We love Nickels

HERE’S What You Do:

Start with Sirloin Tip Steaks (1/8 inch thick). You can either cut them up into strips or leave it whole.

Pick your marinade. We like this. The Asian one is good too.

In a Ziploc bag, in goes your steak and about a 1/4 - 1/3 of the bottle of marinade. Squoosh it around and place in the refrigerator for at least a couple of hours.

In the few minutes before you want to start your steaks, take them out of the fridge and put them on the counter. Wash/clean/slice your onions (I used about 1/4 of a large yellow onion) and mushrooms.

Fry your steaks in a little bit of oil or small amount of butter. It does not take long at all to cook these. I'm talking like 3 - 4 minutes TOPS for the whole steak.