Steak Sandwiches with WIAW

Wednesday is here.This week is all about lessons.

1. When I wake up early and go the the gym I am happier than if I don't.
2. If I go to the gym and run I am happier than if I just do the elliptical.
3. Going to the gym means I can make dinner at night. 
4. Making dinner at night makes me happy. I think it is because I can immediately
5. Mr. J seems to think that regardless of if I make dinner or not I am still doing the dishes.
6. I really do not like doing the dishes.

Lessons learned.

Now on to the important stuff, what I ate...

Somewhere under there is Quaker Oats squares. peaches right now are in their prime.  These are local from a farm literally a mile away. They are so good and so juicy. I am a mess after eating one. 

Lunch was a salad mix of leftovers. Tomatoes, cucumbers, basil and mozzarella. All from the garden. Not the mozzarella but you know what I mean.

We made steak sandwiches for lunch.  Pretty easy meal that seemed way fancier than a typical lunch. We ate about 50% of the mixture and then had the rest the next day in tortillas with salsa.  Love it when you can use leftovers to create a new, almost completely different meal from one recipe.

Dinner was the old stand by nachos. I made them in a skillet.  Sweet potatoes and black beans with lots of avocado. More tomatoes and peppers from the garden.

Steak Sandwiches with Peppers

by Emily Morris

Prep Time: 15 minutes

Cook Time: 10 minutes

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Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 medium onion, halved and sliced into 1/4-inch-thick wedges
• 1 green bell pepper (ribs and seeds removed), thinly sliced lengthwise
• Coarse salt and ground pepper
• 2 tablespoons red-wine vinegar
• 1 lb Skirt Steak, very thinly sliced
• 4 rustic rolls
• 6 slices smoked Gouda cheese

Instructions

Preheat broiler with rack 6 inches from heat.

In a large skillet, heat oil over medium-high. Add onion and peppers; cook, stirring often, until softened and beginning to char, 10 minutes. Half way through cooking time, add thinly sliced steak. Season with salt and pepper. Remove from heat; stir in vinegar.

Place bottom halves of rolls on a large rimmed baking sheet; dividing evenly, top each with meat mixture, then cheese slices. Broil until cheese has melted, about 2 minutes.

Remove from oven; transfer to a cutting board. Add steak mixture to rolls and serve.

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