As a mother of two young boys, I’m all about simple, fast and easy when it comes to cooking, especially when I have to prepare two dishes at a time. There might be some days when I have extra time and would not mind preparing a more complicated recipe, but I prefer preparing simple and easy meals often.
We had a healthy dinner last night. Unfortunately, my youngest son is allergic to seafood and could not eat fish. Sometimes, I have to cook three different meals at a time just to accommodate everyone in my family.
My son had chicken for lunch, so I made him barbecue steak sandwich for dinner. This dish is easy and made with very few ingredients and it’s ready in less than 30 minutes.*
Prepare the ingredients.
- 1 1/2 lb. chuck roast or top sirloin or chicken, thinly cut across the grain
- 3/4 cup Cattlemen’s Kansas Style barbecue sauce or a barbecue sauce of your choice
- 1 tablespoon dark soy sauce
- 1/4 cup onions, diced
- 4 cloves garlic, finely chopped
- 1 slice of Havarti creamy deli style white cheese
- Ciabata roll or flour tortilla
- 2 tablespoons olive oil
- 1 tablespoon sour cream or plain yogurt (optional)
- lettuce (optional)
- sliced or chopped tomatoes (optional)
*Note: Depending on the heat of your stove, cooking time may require adjustment.
Preheat a skillet with a lid over medium-high heat and coat with olive oil when hot. Add the garlic and onions and saute until translucent about 1 minute.
Add the meat and stir-fry for 2 minutes.
Cover and let cook until the meat starts to sweat about 1 to 2 minutes.
Remove the lid. Add 1 tablespoon soy sauce and stir until well incorporated. Cover and let cook for 4 minutes.
Remove the lid and stir-fry until the sauce evaporates about 2 minutes. Reduce heat to LOW at this time.
Add the barbecue sauce and stir-fry until the sauce is well incorporated about 2 minutes.
Continue to stir-fry until the barbecue sauce thickens and caramelized or turned to darker color about 5 to 7 minutes.
Turn off heat. Cut the ciabata roll lengthwise without cutting it all the way and place the cooked steak in between. Place cheese on top of the steak and melt the cheese in a 350 degree oven.
Remember, do not leave the sandwich in the oven for too long or it will burn. Turn off the oven and let heat melts the cheese about 2 to 4 minutes*. You can add tomato slices and lettuce if you prefer. For the steak wraps, add 1 tablespoon of sour cream or yogurt and chopped tomatoes and lettuce with the barbecue steak in the center of the flour tortilla and fold the tortilla over. Roll once. Gather the sides of the flour tortilla and fold. Roll up to secure. Cut in half and serve immediately with fruits or chips. Enjoy.
*Note: Due to variations in ALL ovens, cooking time may require adjustment.
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