slow cooker french dip sandwiches... 6 hours

the goods:

3 pound beef chuck roast
1 tablespoon olive oil
1/3 cup reduced sodium soy sauce
1 cup Coca-Cola (not diet)
2 can (10.5 ounces each) beef consomme
1/4 cup dry minced onions
1 tablespoon beef bouillon
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 bay leaf
6 french rolls or hoagie buns
6 slices provolone cheese
6 tablespoons softened butter

Heat olive oil over medium high in a cast-iron skillet. Using tongs to hold roast, sear on all sides until slightly browned. Add to the slow cooker and top with soy sauce, Coke, beef consomme
minced onions, beef bouillon, garlic powder, onion powder, oregano, salt, pepper, thyme, and bay leaf. Cook on low for 4 hours, then remove roast to a cutting board. Thinly slice across the grain. Place sliced meat back in the slow cooker and continue to cook on low for 1-2 hours more.
When ready to serve, remove roast and strain broth through a sine sieve, so it is ready for dipping.
Preheat oven to 350 degrees. Split rolls and place bottom halves on a rimmed baking sheet. Top each piece of bread with beef followed by a slice of cheese. Bake for 2-3 minutes or until cheese is melted. Butter the top buns with softened butter and place face down on a griddle or skillet to lightly toast. Top sandwiches with toasted buns and serve with dipping sauce.

beef with broccoli... 30 minutes

the goods:

1 flank steak, sliced very thin against the grain
1/2 cup plus 2 tablespoons reduced sodium soy sauce
2 and 1/2 tablespoons flour
3/4 cup chicken broth
1/4 cup brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
3 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon red chili flakes
1 head of broccoli, florets cut off
1 red bell pepper, seeded and sliced
1/4 cup water
2 tablespoon vegetable oil, divided
cooked rice, for serving
sesame seeds, for serving
2 scallions, chopped

Add steak and 2 tablespoons soy sauce and 1 tablespoon flour to a large zip-top bag. Seal, then squish to combine and evenly coat the meat. Place beg in the refrigerator and allow to marinate for 20 minutes.
Meanwhile, add remaining 1/2 cup soy sauce, remaining 1 and 1/2 tablespoons flour, chicken broth, brown sugar, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes to a bowl, whisk to combine, then set aside.
Heat a large wok or nonstick skillet over high heat, then add water and broccoli. Stir fry until broccoli is crisp-tender, 2-3 minutes, then transfer to a plate. Add red bell pepper to the wok and stir fry for 2-3 minutes until crisp tender; transfer to plate with broccoli.
Heat 1 tablespoon vegetable oil in the wok and add about half the marinated meat in a single layer. Let it sit, undisturbed, until seared, about a minute. Then stir fry until just barely cooked through. Remove to plate with broccoli, then repeat with remaining beef and an additional tablespoon of oil.
Add sauce to empty wok then simmer until slightly thickened, 2-3 minutes. Add cooked broccoli, beef, and bell peppers back into the wok and stir to combine with the sauce.
Serve over rice and garnish with scallion and sesame seeds.

enchilada beef nachos... 20 minutes

the goods:

1 pound ground beef
1 can (10 ounces) red enchilada sauce (or 1 cup homemade)
1 can (4 ounces) fire roasted diced green chiles
1 bag tortilla chips
1 cup black beans, rinsed and drained
1/4 cup sliced pickled jalapenos
3 mini sweet peppers, thinly sliced
1 jar (15 ounces) salsa con queso
1/4 cup fresh cilantro, chopped
salsa and sour cream, for serving

Heat a large skillet over medium-high heat. Add the ground beef and brown, while breaking up with a wooden spoon. When fully cooked, drain the meat and add enchilada sauce and green chiles. Simmer for 8-10 minutes until sauce has reduced.
Meanwhile, microwave the queso, until heated through, about 3 minutes.
Distribute chips among plates, top with queso, meat, beans, sour cream, peppers, jalapenos, and cilantro.

crockpot pot roast... 6 hours

the goods:

2-3 pound chuck roast
3 russet potatoes, cut into chunks
12 ounces frozen pearl onions
5 carrots, peeled and chopped
2 cans (14.5 ounces each) beef broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon pepper
 2 tablespoons fresh flat leaf parsley, chopped

Place roast in crock pot. Pour onions all around it. Layer potatoes on top, then carrots. Add seasonings. Pour beef stock over all of it to incorporate. The roast should be covered in liquid, so if it's not, add water until it is. Cover with a lid and cook on high for 5 hours. You will know when it is done if you pot a fork in it and it falls apart. Serve topped with fresh parsley and additional pepper.

BBQ brisket nachos... 15 minutes

the goods:

1-2 cups leftover shredded or sliced BBQ brisket (you can also purchase it pre-cooked at the store)

BBQ sauce

tortilla chips

1/2 cup frozen corn

1 cup shredded cheddar cheese

1 cup shredded monterey jack cheese

1 cup sliced cherry tomatoes

3 sweet peppers (red, orange, yellow) sliced

sour cream

chopped cilantro

 Preheat oven to 375 degrees. Toss brisket with BBQ sauce to moisten. Spread tortilla chips out on a baking sheet. Top with brisket, corn, and cheese. Place in oven until cheese is melted, about 5 minutes. To serve, top with tomatoes, peppers, sour cream, cilantro, and additional BBQ sauce if desired.

Kid approved!

steak sandwich... 20 minutes

the goods:

7 oz. boneless sirloin steak

1/4 teaspoon black pepper

3/4 teaspoon salt, divided

1/2 cup roasted red pepper hummus

4 multigrain bread slices, lightly toasted

1/2 an English cucumber, thinly sliced

Sprinkle steak with pepper and 1/2 teaspoon salt. Heat grill or grill pan to medium-high heat and grill steak to desired doneness, about 5 minutes per side. Allow to rest, 10 minutes, before cutting into thin slices. Spread 2 tablespoons hummus on each slice of bread. Divide steak evenly between 2 of the bread slices. Top with cucumbers; sprinkle evenly with remaining 1/4 teaspoon salt, and cover with remaining bread slices.

pot roast with potatoes and carrots... 3 hours and 15 minutes

the goods:

1 boneless chuck roast (3 pounds), or beef shoulder, trimmed of excess fat
2 tablespoons olive oil
1 yellow onion, coarsely chopped
3 garlic cloves, minced
1 can (14.5 ounces) beef broth
3/4 cup red wine
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 pounds baby dutch potatoes, quartered
6 medium carrots, peeled and chopped into 1 and 1/2-inch pieces

("take a picture of my dinner too, mom!")

Place oven racks on lowest position and preheat the oven to 275 degrees. Heat olive oil in a large dutch oven or heavy pot, over medium-high heat. Season roast all over with salt and pepper, then brown on all sides, about 2 minutes per side. Remove roast to a plate, and add onions to the pan. Saute until they begin to brown, about 4-5 minutes, adding garlic during the last minute. Return roast to pan, pour in beef broth and red wine. Add thyme, rosemary, and bay leaf. Bring to a simmer, then cover with a lid and transfer to oven to cook for 2 hours.

Remove from oven, add carrots and potatoes to the pot and season with salt and pepper. Return to oven and cook 1 hour longer until roast and veggies are tender. Remove bay leaf and herb sprigs, and serve warm.

carne asada beer chili... 6 hours

the goods:

2 pounds carne asada meat or flank steak

2 tablespoons olive oil

4 cloves garlic, minced or grated

1 onion, finely chopped

2 tablespoons chili powder

1 tablespoon cocoa powder

1 teaspoon paprika

1 teaspoon cumin

1 can (28 ounces) fire roasted diced tomatoes

3 tablespoons tomato paste

2 tablespoons apple butter

1 can or bottle (12 ounces) beer

4-6 cups chicken broth

1 can (14 ounces) pinto beans, rinsed and drained

1 can (14 ounces) black beans, rinsed and drained

sliced avocado, shredded cheddar cheese, fritos, grilled corn, lime slices, sliced jalapenos, sour cream, and cilantro, for serving

Preheat oven to 325 degrees, with rack in the lowest position. Heat a large heavy bottomed soup pot to high heat. Rub the steak all over with olive oil and season with salt and pepper. Sear the meat on both sides until light char marks appear, about 3 minutes. To the pot, add garlic, onion, chili powder, cocoa powder, paprika,cumin, tomatoes, tomato paste, apple butter, beer, and 4 cups chicken broth. Cover and cook for 4-5 hours, stirring once or twice. Shred the meat with 2 forks, it should fall apart easily, stir in the beans, and if it's not soupy enough you can add more broth as needed.
Serve topped with as many toppings as desired (I like them all!)

steak burrito bowls...20 minutes

the goods:

1 cup uncooked brown rice

1 flank steak

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 can (15 ounces) black beans, rinsed and drained

1 cup salsa

1 avocado, peeled, and chopped

1 orange, sectioned into supremes

2 cups baby spring mix

2 radishes, thinly sliced

1 cup thinly sliced, peeled jicama

2 teaspoons olive oil

1 teaspoon red wine vinegar

lime wedges, for serving

Prepare rice according to package instructions. Sprinkle steak with salt and pepper. Heat a lightly greased grill pan over high. Add steak and cook until medium rare in the center, 4-5 minutes on each side. Transfer to a cutting board and let rest for 5 minutes. Gently stir together beans and salsa. In a large bowl, toss together spring mix with orange supremes, radish, and jicama. Whisk olive oil and vinegar together in a small bowl and pour over salad. Toss to coat. Divide rice between bowls, top with beans and salsa, steak, salad, and avocado. Serve with lime wedges.

shake shack burger... 25 minutes

the goods:

shake sauce:
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices dill pickles
1/4 teaspoon garlic powder
1/4 teaspoon paprika
pinch of cayenne

burgers:
8 ounces ground beef sirloin
8 ounces ground beef chuck
1 tablespoon vegetable oil
2 tablespoons butter, room temperature
4 potato burger buns
curly lettuce
2 vine-ripened tomatoes, sliced
1/2 teaspoon vegetable oil
4 slices American cheese

Combine mayonnaise, ketchup, mustard, pickles, garlic powder, paprika, and cayenne in a food processor, and pulse until smooth. Refrigerate until ready to use.
Gently mix together sirloin and chuck in a mixing bowl until combined. Form into 4 patties, leaving a thumb indentation in the center of each patty.
Heat oil in a cast-iron skillet over medium-high heat. Generously season patties with salt and pepper, then transfer, seasoned-side-down, to the hot skillet. Use a heavy, flat spatula to press down and lightly flatten patties. Season top-side with salt and pepper. Cook until crisp-brown crust has formed, about 3 minutes. Carefully loosen patties from skillet and flip. Top with a slice of cheese and cook until cheese has melted, about 1 to 2 minutes more.
Split open buns and lightly butter the inside of each half. Toast on a griddle or skillet until toasted. Spread buns with shake sauce on both sides. Top each bun half with a patty, then tomato, lettuce, and top bun. Serve with additional shake sauce.

grilled tenderloin and eggplant open-faced caprese sandwiches... 40 minutes

the goods:
1 pound beef tenderloin steaks, about 1-inch thick (or other similar steak)
extra-virgin olive oil
1 tablespoon steak rub (I used stagner)
1 medium-large eggplant, cut into 1/2-inch slices
4 slices sourdough bread
2 large tomatoes, sliced
8 slices fresh mozzarella cheese
fresh basil leaves
balsamic vinegar

Bring steaks to room temperature, about 15 minutes while you preheat the grill to medium and slice all your veggies. Rub steaks with olive oil, then with steak rub on both sides. Clean and lightly oil hot grates. Grill steaks 10-15 minutes, flipping halfway through until medium. Remove steaks from grill and allow to rest. Brush eggplant slices and bread slices with olive oil and season with salt and pepper. Grill eggplant 6-8 minutes, flipping halfway through until tender. Toast bread until slightly crisp, 1-2 minutes. Thinly slice steaks against the grain. Layer the mozzarella, tomatoes, basil leaves, steak, and eggplant onto bread slices. Drizzle with balsamic vinegar and serve!

bacon fried cheeseburgers with spicy aioli... 30 minutes

the goods:

aioli:

1/2 cup mayonnaise

1/2 cup ketchup

2 tablespoons dill relish

1 teaspoon worcestershire sauce

1/2 teaspoon garlic powder

1 tablespoon tabasco sauce

burgers:

1 pound ground chuck

8 slices sharp cheddar cheese

sliced dill pickles

6 slices bacon, cut in half

4 brioche buns

lettuce

Make the aioli by combining all ingredients in a small bowl. refrigerate until ready to use.

In a cast iron skillet, fry the bacon. Transfer to a paper-towel-lined plate.

Divide chuck into 4 equal portions. Shape into burger patties and make a thumb-indention in the center of each patty. Season both sides of patties with salt and pepper. Fry the patties in the cast iron skillet that you cooked the bacon in, about 5 minutes on each side. Top with cheddar cheese, cover, and cook for 2 more minutes to melt cheese. Toast the brioche buns, then top with aioli, burger, bacon, pickles, and lettuce.

crispy sesame beef... 35 minutes

the goods:

1 pound sirloin steak
4-5 tablespoons cornstarch
1 quart canola oil

sauce:
1 cup sweet chili sauce
4 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
sesame seeds, for garnish

Freeze steaks for 15 minutes, then slice across the grain, into 1/4-inch pieces and place in a large bowl. Sprinkle with 3 tablespoons cornstarch, stir to coat each piece and set aside.

In a large, deep pot, heat oil to 350-375 degrees. Sprinkle meat with 1-2 more tablespoons of cornstarch (depending on how much has been absorbed). Stir to ensure that all the pieces of meat are separated from each other and evenly coated.

Once the oil is hot, drop 1/3 of the meat into the oil and stir with a slotted spoon. Cook the meat until browned and crispy. Drain onto paper towels and sprinkle with salt. Continue cooking the meat in batches until it's all cooked.

In a large skillet, heat the sweet chili sauce, soy sauce, sesame oil, and honey until warmed. Add in crispy beef and stir to coat and heat. Serve over rice with sesame seeds.

blue cheese burger with tomato-shallot jam... 1 hour (plus mascerating)

the goods:

tomato-shallot jam:
1 pint cherry tomatoes
1/3 cup sugar
1/3 cup shallots, minced (from about 2 small shallots)
zest and juice from 1 lime
1/2 teaspoon salt

burgers:
1 pound ground beef
1 tablespoon brown sugar
1 tablespoon worcestershire sauce
1 teaspoon extra-virgin olive oil
blue cheese crumbles
4 brioche hamburger buns
lettuce
french fries

Make the shallot jam: Cut the cherry tomatoes in half and toss them in a bowl with the sugar. Let them sit at room temperature for 1 hour, stirring once or twice during this time. Then, in a large skillet over medium-high heat, add the tomatoes with any accumulated juices, and the shallots. Cook, stirring frequently, for 12-15 minutes until the jam is thick and the tomatoes are broken down. Stir in the remaining ingredients and cook for an additional 1-2 minutes. Remove from the heat and set aside. Once cooled, the tomato-shallot jam can be stored in a jar in the refrigerator until ready for use.
If you want french fries, for serving and topping your burger, then start them at this time.
Heat grill to medium-high heat. Clean and oil hot grates.
Make the burger patties: Add the ground beef, brown sugar, worcestershire sauce, olive oil, and 1/2 teaspoon salt and black pepper to a medium bowl. Using clean hands, combine the ingredients together. Form the meat into 4 patties. Sprinkle the tops of the patties with additional black pepper.
Grill patties about 4-5 minutes per side. Butter inside of buns and add to grill during the last minute to lightly toast. Remove meat from grill and immediately top with blue cheese.
Assemble the burgers: Spread some tomato-shallot jam onto the bottom half of each bun, top with hamburger patty, fries, lettuce, and top half of bun. Dig in!

grilled flank steak sandwiches with caramelized onions and mushrooms... 45 minutes (plus marinating)

the goods:

marinade:

1 flank steak

1/4 cup olive oil

3 garlic cloves, minced

2 tablespoons red wine vinegar

1/3 cup soy sauce

2 tablespoons honey

1/2 teaspoon ground pepper

onions and mushrooms:

1 tablespoon butter

2 tablespoons olive oil, divided

1 yellow onion, peeled and thinly sliced

8 ounces sliced mushrooms

pinch of salt

sandwiches:

4 ciabatta rolls (or a loaf cut into sections)

8 slices white cheddar cheese

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons creamed horseradish spread

sliced tomato

fresh spinach

Place the steak in a large zip-top bag along with all the marinade ingredients, seal bag and squish to combine and coat. Refrigerate 2 hours or overnight.

Remove steak from fridge and allow to come to room temperature. In the meantime, heat a cast-iron skillet on the grill over medium-high. Add butter and 1 tablespoon of the olive oil. Add the onion and a pinch of salt and toss to coat. Put the lid on the grill and let mixture cook for 15 minutes, stirring about every 5 minutes. Add the mushrooms and an additional tablespoon of olive oil to the skillet and cook an additional 5-10 minutes until onions are soft and mushrooms are golden. Remove skillet from grill. Remove the steak from the marinade and place on the grill in the hottest spot and grill for about 5 minutes each side (depending on the thickness of your cut). Remove from grill and allow to rest for 10 minutes before slicing.

Preheat the broiler. Slice the ciabatta rolls or loaf in half. Layer bottom halves with sliced steak, onions and mushrooms, and then sliced cheese. Place on a rimmed baking sheet and place under the broiler for 3 minutes until cheese melts. Meanwhile, in a small bowl, combine the mayonnaise, sour cream, and horseradish. Spread the top bun with mayo mixture. When sandwiches are done broiling, remove from oven, and top with spinach, tomato slices, and top bun. Slice in half and serve.

shredded beef and jalapeno popper burgers... 8 hours and 20 minutes

the goods:

1 tablespoon olive oil
2.5 pounds chuck roast
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon oregano
1/4 cup steak marinade
2 cups beef broth
1 onion, peeled and quartered

6 jalapenos
2 ounces cream cheese
1 cup shredded pepper jack cheese
1 tablespoon Italian seasoning

brioche buns
butter
barbecue sauce

Combine the onion powder, garlic powder, chili powder, and oregano in a small bowl. Heat a skillet to medium and add olive oil. Rub the meat with the spice mixture and sear 1 minutes on each side. Place roast in slow cooker and add marinade, beef broth, and onion. Cook on low for 8 hours.
After 8 hours shred beef and onion with 2 forks.
Preheat the oven to 350 degrees. Slice jalapenos in half lengthwise and remove seeds. Place in a single layer, cut-side-up on a rimmed baking sheet. Combine the cream cheese, shredded cheese, and Italian seasoning in a bowl. Add a spoonful of the mixture to each jalapeno. Bake 15-20 minutes until jalapenos are tender and cheese is bubbly.
Butter and toast buns, add shredded beef, drizzle with barbecue sauce, and top with jalapeno poppers and bun.

balsamic steak and berry salad... 25 minutes

the goods:

3-4 steaks of your choice (I used rib-eye)
steak seasoning (if you have access to Stagner, it's amazing, otherwise Montreal seasoning works fine)
1 tablespoon vegetable oil

1 bag spring salad mix
1 cup raspberries
1 cup blueberries
1 cup sliced strawberries
1/4 cup blue cheese crumbles
1/4 cup praline pecans

balsamic vinaigrette:
1/4 cup balsamic vinegar
1/4 cup olive oil
3 teaspoons sugar
1/2 teaspoon dijon mustard
salt and pepper

Heat a grill to medium-high. Rub steaks with oil then seasoning. Clean and lightly oil hot grates. Grill steaks for 5 minutes, flip and then 3 more minutes until medium-rare (cooking time with vary depending on what kind of steak you use). Transfer steaks to a plate and let rest for 5-10 minutes before slicing into strips or cubes (depending on your preference).
In a mason jar, combine all vinaigrette ingredients, put lid on, and shake to combine.
Portion salad mix, berries, and steak onto individual plates. Drizzle with dressing, then top with blue cheese and pecans.

beef enchiladas... 1 hour and 20 minutes

the goods:

homemade red sauce:

2 tablespoons vegetable oil

2 tablespoons flour

4 tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon oregano

2 cups chicken stock or broth

enchiladas:

1.5 lbs. ground beef

1 small white onion, peeled and diced

1 can (4 ounces) diced green chiles

1 can (15.5 ounces) black beans, rinsed and drained

8 large flour tortillas

1 cup shredded monterey jack cheese

1 cup shredded cheddar cheese

1 cup shredded pepper jack cheese

toppings: chopped fresh cilantro, sour cream, avocado or guacamole

Make the sauce: Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for 1 minute. Stir in the seasonings, then gradually add in the stock/broth, whisking constantly to remove lumps. Reduce heat and simmer for 10-15 minutes until thick.

Heat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside.

Cook the ground beef in a large saute pan over medium-high until browned and completely cooked through, using a wooden spoon to break it up into small pieces as it cooks. Using a slotted spoon, transfer the beef to a separate bowl and set aside. Reserve 1 tablespoon of remaining grease, and discard the rest.

Add the onion to the saute pan and cook for 5 minutes until is is soft and translucent. Stir in the green chiles and beans, and cook for 1 minute to warm, stirring occasionally. Remove pan from heat, and stir the ground beef and 1/4 cup enchilada sauce into the onion mixture. Set aside.

To assemble the enchiladas, set up an assembly line including tortillas, sauce, ground beef mixture, and cheese. Lay out a tortilla, and spread about 2 tablespoons of sauce over the surface of the tortilla. Spoon 1/8th of the ground beef mixture down the center of the tortilla, then sprinkle with 1/3 cup cheese mixture. Roll up tortilla and place, seam-side-down in the prepared baking dish. Repeat with remaining tortillas. Spread remaining enchilada sauce on top of the tortillas, then sprinkle with remaining shredded cheese.

Bake uncovered for 20 minutes. Remove from oven and serve garnished with desired toppings.

steak sandwiches with roasted tomato and caramelized onions... 1 hour and 30 minutes

Let me just say these are horrible pictures of a really fantastic sandwich... I must have been too hungry to care!

 the goods:

caramelized onions:
1 sweet onion (vidalia)
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon balsamic vinegar

roasted tomatoes:
4 roma tomatoes, halved
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon black pepper

everything else:
1 flank steak
4 slices white cheddar cheese
pesto
4 brioche buns

Remove the tip and root ends of the onion, cut in half, peel, and thinly slice. In a large cast-iron skillet over medium heat melt the butter and ass the olive oil. Add the sliced onion to the pan and stir to coat. Cook over medium heat until the onions start to soften and brown slightly, stirring occasionally. Reduce the heat to medium-low and continue to saute the onions, stirring them every 5-10 minutes, scraping up the browned bite off the bottom of the pan with a wooden spoon. Continue cooking for 30 minutes more, stirring occasionally. Add the balsamic and continue cooking for another 10 minutes. Remove from the pan and place in a bowl.

While the onions are cooking, preheat the oven to 325 degrees and line a rimmed baking sheet with parchment paper. Place the tomatoes in a bowl and toss with olive oil, balsamic vinegar, salt, and pepper. Place them skin-side-down on the baking sheet and roast for 40 minutes. Allow to cool.

Season steak generously with salt and pepper. Grill the steak about 7 minutes per side. Transfer to a cutting board, tent with foil and allow to rest for 15 minutes before thinly slicing against the grain.

Lightly butter the inside of the brioche buns and toast on the grill for about a minute, watch closely! Spread pesto on each bun, top with steak, cheese, onions, tomatoes, and a bun!

grilled beef sandwiches with spicy aioli... 40 minutes

the goods:

3 tablespoons spicy brown mustard

1/4 cup honey

1 garlic clove

1/2 cup mayonnaise

1 beef tenderloin

5 large mushrooms, sliced

1 large vidalia or sweet onion, sliced 1/2-inch thick

1 cup baby spinach

1/4 cup crumbled blue cheese

1 ciabatta loaf, split lengthwise

3 tablespoons extra virgin olive oil

In a food processor, or blender, combine mustard, honey, garlic, and mayonnaise. Process or blend until smooth. Season with salt and pepper to taste, and set aside.
In a large cast-iron skillet, heat 1 tablespoon olive oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring occasionally until golden and translucent, about 20 minutes. Remove from pan and in same pan, heat another tablespoon of oil. Add mushrooms and cook, stirring often until soft, about 5 minutes. Set aside.
While you are cooking the onions, coat the tenderloin with 1 tablespoon olive oil and season well with salt and pepper. On a grill heated to medium-high, cook beef, turning occasionally to create a crust. Continue to grill until medium-rare, about 20 minutes. Transfer to a plate and allow to rest 10 minutes covered with foil. Before cutting into 1/2-inch slices.
Brush both sides of ciabatta with olive oil and grill, cut-side-down, until lightly charred, about 5 minutes.
To assemble: Spread aioli on both sides of bread. Top the bottom half with onions, then beef, then mushrooms, then blue cheese, then spinach. Finishing with top slice of bread. Cut into 4 sandwiches, and serve immediately.