In my on-going quest to introduce my dear husband to new foods, I happened upon this particular recipe. I found it on one of my new favorite websites, Pinterest. It looked really yummy and really simple, so I pinned it and decided to give it a shot. It wasn’t necessarily a hit with My Honey, but he declared that it wasn’t that bad. It may be a rare meal, but I enjoyed it and thought you might, too.
- 1 – 1 1/2 lbs. thin, lean steak (I had a good-sized sirloin in the freezer and used that.)
- 1 (10 1/2 oz.) can French onion soup
- 1 tbsp. Worcestershire sauce
- Salt and pepper to taste
- 2 buns
- 3-4 Provolone cheese slices
- 1/4-1/2 cup finely chopped onion
- Slice the steak into thin strips (like for fajitas), trimming off fat as you go.
- In a skillet, cook the meat through with the onion, Worcestershire sauce, salt, and pepper. Drain off grease.
- Mix soup and meat together in the skillet again. Bring to a boil. Cover and reduce heat to low-medium. Allow to simmer 15-30 minutes.
- Uncover and allow excess juices (if there is any) to cook out. Remove from heat.
- Lightly butter both sides of buns, and broil for about a minute to toast.
- Divide meat onto bottoms of buns. (Set the tops aside.) Top meat with 1-2 slices of cheese.
- Broil again until cheese melts (1-2 minutes).
- Place top half of bun on immediately.
More topping ideas:
- Sliced banana peppers
- Bell peppers
- Au jus dipping sauce
*Note: This recipe is also crock pot friendly. Just cut up steak, and place it in crock pot with all the other ingredients. Cook on low for about 8 hours or on high for about 4 hours. I actually mostly cooked the steak in a skillet with onions, Worcestershire sauce, salt, and pepper, drained, and placed in the crock pot with the soup for about 2 hours on high to finish cooking and tenderize the meat.