Category: Main Dishes

Hot Italian Sausage with Fresh Corn Polenta

Some folks don’t really care for polenta. I think it is one of the best (and easiest) things to make. What’s not to like about great corn flavor, with cheese and butter? This hot Italian sausage with fresh corn polenta dish has a great combination of creamy corn smoothness and the heat and juiciness of sausages.

Hot Italian Sausage with Fresh Corn Polenta

Shrimp Are Great Too

Grilled shrimp would work great in this too. But you cannot beat this hot Italian sausage with fresh corn polenta just like it is.

So is there a difference between polenta and grits? Apparently, yes, but there are lots of thoughts on the subject. I usually use cornmeal, and for dishes like this one, I prefer a coarser variety when I can find it.

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Also try my fresh pasta with grilled sausage and mushrooms.

Hot Italian Sausage with Fresh Corn Polenta
Print Pin
5 from 1 vote

Hot Italian Sausage with Fresh Corn Polenta

This hot Italian sausage with fresh corn polenta dish has a great combination of creamy corn smoothness and the heat and juiciness of sausages.
Course Main
Cuisine American
Keyword grits, Italian, polenta, sausage
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 1143kcal
Author From Fine Cooking

Equipment

Ingredients

  • Kosher salt
  • 2 cups cornmeal yellow stone-ground
  • 3 cups corn kernels about 2 cans if you don’t have fresh on hand
  • 4 tablespoons unsalted butter
  • ½ cup Parmigiano-Reggiano cheese freshly grated, plus more for shaving
  • 12 links hot Italian sausage
  • 2 tablespoons parsley chopped

Instructions

  • Bring 7 cups of water to boil in a large pot. Add salt.
  • While whisking the water, slowly pour in the cornmeal.
  • Keep whisking until the mixture begins to thicken, about 3-4 minutes.
  • Reduce the heat to medium low and let the cornmeal cook, stirring occasionally, for 20 minutes. If the mixture gets too thick, add just a bit of hot water, stir, and add more water in small quantities if needed.
  • Add in the fresh corn and stir.
  • Continue cooking until the cornmeal is smooth and no longer gritty, 10-15 more minutes.
  • Add the butter and cheese and stir.
  • Add more salt to taste if desired.
  • Grill sausages until done.
  • Let rest 5 minutes then cut into thirds.
  • Spoon cornmeal onto plates and top with the sausages.
  • Garnish with parsley and a few cheese shavings and serve.

Notes

You can use non-spicy sausages instead if you like.

Nutrition

Calories: 1143kcal | Carbohydrates: 55g | Protein: 42g | Fat: 84g | Saturated Fat: 32g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1927mg | Potassium: 868mg | Fiber: 7g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 8mg | Calcium: 150mg | Iron: 5mg

Nutritional values are approximate.

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Thai Peanut Chicken with Ramen

I had pretty low expectations when I started making this dish of Thai peanut chicken with Ramen noodles. I can’t say I’ve eaten a lot of Ramen noodles. They weren’t around when I was in college. Back then my staple was canned chili or soup when the dorm cafeteria wasn’t open.

Thai Peanut Chicken with Ramen

Cheap Ramen Is Great!

But, this Thai peanut chicken with Ramen takes those little Ramen noodles to a new level. This dish is fantastic. You have the freshness of the coconut, cilantro and lime flavors, with the smooth creaminess of peanut butter… all backed up with a hint of Sriracha on the stir-fried chicken. I’d make this again and again.

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Also try my Ramen-seasoned potato chips. Yep, Ramen-seasoned potato chips. They’re fantastic!

Thai Peanut Chicken with Ramen
Print Pin
5 from 1 vote

Thai Peanut Chicken with Ramen

This dish takes those little Ramen noodles to a new level. This dish is fantastic. You have the freshness of the coconut, cilantro and lime flavors, with the smooth creaminess of peanut butter… all backed up with a hint of Sriracha on the stir-fried chicken. I’d make this again and again.
Course Main
Cuisine Thai
Keyword Asian, chicken
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 1106kcal
Author Based on a recipe from College and Cook

Equipment

Ingredients

  • 2 packages Ramen noodles chicken flavor
  • Sriracha chicken recipe below
  • Coconut peanut sauce recipe below
  • Green onion sliced, for garnish

For the chicken

For the sauce

Instructions

  • Cook the noodles per the package instructions.
  • Drain 80% of the water.
  • Stir in the seasoning packets.
  • Add in the cooked chicken and coconut sauces from below, stir, and serve garnished with green onion.

For the chicken

  • Heat the oil in a wok or skillet over high heat.
  • Mix the chicken with the Sriracha and the seasoning in a small bowl.
  • Sprinkle with the corn starch and combine.
  • Stir fry until the chicken is done. Remove from the heat.

For the sauce

  • Heat the milk in a small pan over medium heat.
  • Add in the peanut butter and stir until melted and smooth.
  • Add remaining ingredients. Warm through.

Notes

Serve immediately.

Nutrition

Calories: 1106kcal | Carbohydrates: 71g | Protein: 43g | Fat: 76g | Saturated Fat: 47g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 2000mg | Potassium: 1212mg | Fiber: 4g | Sugar: 4g | Vitamin A: 189IU | Vitamin C: 11mg | Calcium: 96mg | Iron: 11mg

Nutritional values are approximate.

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Pepper Jack Meatloaf

Now, truth be told, if I can, I’m going to smoke my meatloaf. Now, having said all that, I was all over this cheesy pepper jack meatloaf recipe when I came across it. I figured how can it be bad? And it wasn’t. At all. It reminded me of a Juicy Lucy hamburger in ways. There’s nothing but flavor in bite after bite. Oh, and my meatloaf favorite: chunky vegetables. If a meatloaf is going to have veggies in it, I want to taste them, see them and get some crunch from them.

Pepper Jack Meatloaf

The Best Meatloaf Sandwiches

I really liked the celery in this Pepper Jack meatloaf too. It added a nice crunchy contrast to the meat and the velvety cheese. The leftovers also made for fantastic meatloaf sandwiches. I just slice the meat loaf thick, pile it on thick Texas toast, and squirt on a bit of ketchup.

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Also try my BBQ meatloaf sandwiches!

Pepper Jack Meat Loaf
Print Pin
4 from 1 vote

Pepper Jack Meatloaf

I was all over this cheesy pepper jack meatloaf recipe when I came across. It's like a Juicy Lucy burger but in meatloaf form.
Course Main
Cuisine American
Keyword cheese, meatloaf
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 -6
Calories 633kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Spray a loaf pan or baking dish with non-stick spray.
  • Combine the beef, celery, onion, crackers, and eggs. Mix well. Get in there with your hands and work it!
  • Place half of the meat into the pan. If you’re using a baking dish, form the meat into a loaf.
  • Sprinkle the cheese over the meat.
  • Add the remaining meat on top and pinch down along the sides to seal the cheese inside.
  • Spread ketchup over the top of the meat and sprinkle with chili powder, salt and pepper.
  • Cover the pan with lose-fitting foil and bake for 30 minutes.
  • Remove foil and increase oven temperature to 425 F.
  • Let bake another 20 minutes or until the internal temperature of the meatloaf is 160 F.
  • Remove from oven and let rest 5 minutes before slicing and serving.

Notes

Great on thick bread and served as sandwiches, too!

Nutrition

Calories: 633kcal | Carbohydrates: 20g | Protein: 38g | Fat: 44g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 747mg | Potassium: 553mg | Fiber: 1g | Sugar: 5g | Vitamin A: 763IU | Vitamin C: 3mg | Calcium: 475mg | Iron: 4mg

Nutritional values are approximate.

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Pizza Hut Pan Pizza (Copycat Recipe)

For years (years ago), a co-worker and I would go grab lunch at a Pizza Hut near our office almost every day. Back then, Pizza Hut always had a lunch special that consisted of a personal pan pizza and a trip to the salad bar. It was always the highlight of our day. The crust on the pizzas was fantastic. So, I was eager to make this copycat recipe of a Pizza Hut Pan pizza. That’s one of the special things about food. It can bring back such fond memories.

Pizza Hut Pan Pizza (Copycat Recipe)

Memories In Every Bite

This recipe for a copycat Pizza Hut pan pizza is absolutely spot-on the same taste I remember of the Pizza Hut pan pizzas. A little oily, a little crunchy, and oh-so-yummy. We will definitely be making these again (and again). I loved the original from the restaurant. And I really, really love this homemade version.

I found this recipe at CD Kitchen, one of my favorite food sites. There are tons and tons of great copycat recipes at CD Kitchen… go check it out!

You can also make these in a cast iron skillet.

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Also try my copycat of Pizza Hut’s Meaty Marinara pasta.

This recipe is based on a recipe from CD Kitchen.

Copycat Pizza Hut Pan Pizza
Print Pin
5 from 1 vote

Pizza Hut Pan Pizza (Copycat Recipe)

This recipe is absolutely spot-on the same taste I remember of the Pizza Hut pan pizzas.
Course Main
Cuisine American
Keyword copycat, pizza
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 726kcal
Author Based on a recipe from CD Kitchen

Equipment

Ingredients

For the dough

For the pizza

  • 1 cup Pizza sauce
  • ½ cup Italian sausage crumbled, cooked, and drained
  • ½ cup Mozzarella cheese shredded
  • ¼ cup Fresh mushrooms sliced, sauteed in Italian seasoning

Instructions

  • Combine the yeast, sugar, salt, and dry milk in a large bowl.
  • Slowly stir in the warm water.
  • Let sit for two minutes.
  • Stir in the 2 tablespoons of oil.
  • Add the flour and stir until a dough starts to form. Continue stirring until the flour is absorbed.
  • Remove the dough to a very lightly floured surface and knead for 10 minutes. The dough will form a wonderful consistency and smooth texture.
  • Add 2 ounces of oil to each of 3 9″ cake pans. Make sure the oil is spread out evenly in the pan.
  • Divide the dough into 3 equally-sized balls. Roll each ball out to a 9″ circle and place in the pans. Spray edges of dough with the non-stick spray.
  • Cover the pans with a dish towel or a plate and place in a warm area (around 78° F) and let the dough rise until doubled, 1 to 1 1/2 hours.
  • Preheat oven to 475° F.
  • Divide sauce between pans. Add sausage, cheese, and mushrooms, or whatever toppings you desire.
  • Bake pizzas for about 15 minutes or until the crust is golden brown and hardened and the cheese is melted.

Notes

You’ll need 3 9″ cake pans for this recipe. You can also make the pizzas in 10″ pans, but of course the crush won’t be as deep. Or, you can make a single pizza in a large deep pizza pan.

Nutrition

Calories: 726kcal | Carbohydrates: 72g | Protein: 17g | Fat: 42g | Saturated Fat: 31g | Cholesterol: 23mg | Sodium: 641mg | Potassium: 401mg | Fiber: 3g | Sugar: 7g | Vitamin A: 356IU | Vitamin C: 4mg | Calcium: 136mg | Iron: 5mg

Nutritional values are approximate.

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6-Bean Beef and Sausage Chili

There are two things I really like to have in my chili: Italian sausage and lots of beans. I know, I know. I am violating several chili laws, specially by adding beans, but if it’s called 6-bean beef and sausage chili it’s gonna have beans in it!

Sausage Makes for Great Chili

The sausage adds such a great flavor. People often aren’t expecting it. This chili has chunks of beef, like you’re looking forward to, that are countered by the different texture and bite (I used hot sausage) of the sausage. The beans, well, the more the merrier. I just love the texture and flavor, particularly when there is a large variety of beans in the bowl.

6-Bean Beef and Sausage Chili

What’s This Pasta Thing?

My wife prefers her 6-bean beef and sausage chili over spaghetti. I had never seen or heard of such a thing before I moved to Indiana. But, I made her a small pot of pasta so she too could enjoy this great chili.

I like to use my good ole trusty Dutch oven to make this chili and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my prime rib chili.

6-Bean Beef and Sausage Chili
Print Pin
4 from 1 vote

6-Bean Beef and Sausage Chili

There are two things I really like to have in my chili: Italian sausage and lots of beans. I know, I know. I am violating several chili laws, specially by adding beans, but if it’s called 6-bean beef and sausage chili it’s gonna have beans in it!
Course Main
Cuisine American
Keyword beans, beef, chili, sausage
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 10
Calories 376kcal
Author Mike

Equipment

Ingredients

Instructions

  • Brown meats in a large pot or Dutch oven. Drain if desired.
  • Add onion, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook over medium-high heat until vegetables are starting to soften, about 6-8 minutes.
  • Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 3 to 4 hours or until beef is tender, stirring occasionally.
  • Add beans, stir, and cook another 30 minutes.
  • Serve garnished with sour cream, cheddar, and chopped green onions.

Notes

Feel free to substitute hot Italian sausage for a nice little kick!

Nutrition

Calories: 376kcal | Carbohydrates: 9g | Protein: 28g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1250mg | Potassium: 643mg | Fiber: 3g | Sugar: 1g | Vitamin A: 467IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 4mg

Nutritional values are approximate.

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Ham Salad Sandwich

I was digging around in the freezer when I came across a container of leftover smoked ham. My first thought was to make your standard ham-and-cheese sandwiches, but after more pondering, I decided that a ham salad sandwich would be way better. And it was. So much better.

Ham Salad Sandwich

A Great Ham Salad For Wraps, Too

This ham salad was fantastic on a sandwich. It has a nice bit of a crunch, and a little kick from the Cajun seasoning (I used more than a dash). The salad is also great in a wrap. And even fantastic on crackers. Got a fru-fru fancy luncheon planned? Yep, finger sandwiches with this salad are bound to impress everyone.

I’m Boiled Egg Challenged

I absolutely stink (best word I could think of) when it comes to making boiled eggs. Hard or soft, doesn’t matter. I am egg challenged. So I picked up a little cheap egg cooker like the one below. This lil baby cranks out 6 eggs in about 15 minutes and they’re perfect each and every time! I don’t even feel bad any more that I just cannot make boiled eggs!

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You can use precooked ham from your grocery instead of a home-smoked one, of course.

Also try my delicious ham and egg sandwiches.

Ham Salad Sandwich
Print Pin
4 from 1 vote

Ham Salad Sandwich

This ham salad was fantastic on a sandwich. Nice crunch, and a little kick from the Cajun seasoning (I used more than a dash). it’s also great in a wrap.
Course Main
Cuisine American
Keyword ham, salad, sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 315kcal
Author Based on a recipe from Paula Deen

Equipment

Ingredients

Instructions

  • Pulse ham in a blender or food processor a few times to chop it further. Do not over-blend and create a paste.
  • Remove to a medium bowl.
  • Add the pickle to the blender or food processer and pulse a few times.
  • Remove to the bowl with the ham.
  • Add celery, onion, mustard, and mayonnaise.
  • Mix well.
  • Gently fold in the eggs.
  • Add Cajun seasoning and salt and pepper to taste.
  • Serve on a nice crusty bread or as a topping for crackers.

Notes

I like these sandwiches with dill pickle slices!

Nutrition

Calories: 315kcal | Carbohydrates: 2g | Protein: 14g | Fat: 27g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 975mg | Potassium: 282mg | Fiber: 1g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg

Nutritional values are approximate.

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Stromboli

This is the world’s easiest take on a stromboli. In a little over an hour you’ll be enjoying 2 large stromboli. They’re stuffed with all of your favorite flavors. From onions and peppers to pepperoni and olives and of course, lots of cheese. You can make the stuffing ahead of time, too. And the leftovers (if you actually have any) keep well and make for a great, easy lunch.

Stromboli

Don’t Go Crazy Stuffing Them

You can add just about anything to the stuffing, but don’t add so much that it becomes difficult to roll. Trust me, I’ve learned this the hard way. More is NOT better. Your dough might tear and that is a bad thing. Keep your stromboli simple and they’ll come out fantastic!

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Also try my easy sausage and stromboli sandwiches.

Stromboli
Print Pin
5 from 1 vote

Stromboli

This is the world’s easiest take on a stromboli. In a little over an hour you’ll be enjoying 2 large stromboli stuffed with all of your favorite flavors, from onions and peppers to pepperoni and olives and of course, lots of cheese. 
Course Main
Cuisine American
Keyword stromboli
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 738kcal
Author Mike

Equipment

Ingredients

Instructions

  • Crumble the sausage into a large skillet over medium-high heat. Lightly brown. Remove to a large bowl.
  • Add the onion and peppers to the skillet and saute until they just start to soften.
  • Add in the garlic and Italian seasoning. Stir. Add to bowl.
  • Add the ham, pepperoni and olives to the bowl and stir to combine.
  • Lightly flour a work surface. Roll out one tube of crust until it is about 10″ x 14″.
  • Top flour with half of the toppings, leaving a 1″ border around the edges.
  • Sprinkle with half of the cheese.
  • Whisk together the egg and one tablespoon of warm water in a cup or small bowl. Brush onto edges of the dough.
  • Beginning along the long edge, roll up the dough to form a log. Pinch in the edges and seems. Transfer to a large baking pan that has been sprayed with non-stick spray.
  • Repeat with other tube of dough and remaining toppings.
  • Preheat oven to 375 F. Let stromboli rest while the oven heats.
  • Bake 20-30 minutes or until the tops get golden brown.
  • Let rest 10 minutes before slicing and serving.

Notes

Add some chopped pepperoni to the filling for more yummy greatness!

Nutrition

Calories: 738kcal | Carbohydrates: 7g | Protein: 38g | Fat: 62g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 1684mg | Potassium: 478mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1335IU | Vitamin C: 36mg | Calcium: 590mg | Iron: 2mg

Nutritional values are approximate.

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Kicked Up French Dip Sandwiches

I recently made a yummy pot roast sandwich. As soon as we finished off all of the pot roast I was already jonesin’ for more. Instead of making the same thing again, I made kicked up French dip sandwiches. What’s great about them? The addition of a tasty creamy horseradish sauce and caramelized onions. The result was over-the-top good. Super tender meat with great beefy flavor, wonderful onions, and a horseradish kick to boot.

Kicked Up French Dip Sandwiches

A Better French Dip

I used to make more ‘normal’ French dip sandwiches. You know, thin sliced beef with an au jus for dipping. Not ‘kicked up French dip sandwiches’, but still good stuff. But now I’m addicted to shredded beef dip sandwiches with a wonderful horseradish sauce and caramelized onions.

I got the inspiration from my pot roast sandwich, which is actually my take on the same sandwich from the Hobnob Corner Restaurant in Nashville, Indiana. Their tremendously tender super-flavorful beef sandwiches are a big favorite of mine anytime I’m in town.

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Also try my French dip crescents.

French Dip Sandwiches
Print Pin
5 from 1 vote

Kicked Up French Dip Sandwiches

I used to make more ‘normal’ French dip sandwiches. You know, thin sliced beef with an au jus for dipping. Good stuff. But now I’m addicted to shredded beef dip sandwiches with a wonderful horseradish sauce and caramelized onions.
Course Main
Cuisine American
Keyword sandwich
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Calories 696kcal
Author Mike

Equipment

Ingredients

Caramelized onions

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3 small sweet onions sliced thin
  • 1 tablespoon sugar

Instructions

  • Heat oil in a large Dutch oven over high heat.
  • Add the beef and brown on all sides.
  • Reduce heat to medium-low.
  • Add broth, soup, and beer.
  • Simmer for 7-8 hours, turning occasionally, until meat is falling apart and tender.
  • Remove meat and let rest for 10 minutes before slicing or chopping.
  • Place chopped meat into a separate pot.
  • Add a ladleful or two of the broth sauce. Keep warm.
  • Warm the bread.
  • Slather both sides of the bread with the horseradish sauce.
  • Add meat and cheese. Top with the onions.
  • Serve with a bowl of strained broth for dipping.

Caramelized onions

  • Heat oil and butter in a large skillet over medium-high heat.
  • Add the onions and cook until they start to brown.
  • Reduce heat and continue to cook the onions until they are golden brown and caramelized, 10-15 minutes.

Notes

Serve with plenty of napkins.

Nutrition

Calories: 696kcal | Carbohydrates: 41g | Protein: 57g | Fat: 33g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 398mg | Potassium: 1072mg | Fiber: 3g | Sugar: 25g | Vitamin A: 57IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 6mg

Nutritional values are approximate.

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Creole Beef Debris Po Boy

This Creole beef debris po boy came out absolutely outstandingly good. The meat is fall-apart tender with a deep beefy flavor that is boosted by a simple roux. The beef takes a while to cook, but it is oh so worth it, and as an added bonus, your house will smell terrific while it is cooking!

Creole Beef Debris Po Boy

Pot Roast On A Bun

This is the perfect cold-weather recipe. You’re rewarded in the end with the best sandwich meat you can find. Yeah, you could eat it more like a pot roast, but for me, the real winner is a po boy. I just cannot get enough of that great flavor and the delicious juice-soaked bread. It makes for a messy sandwich, and messy is always good!

I served the Creole beef debris po boy on toasted bread, topped with Chez John’s Kaw-Cajun Comeback sauce. It was a dripping, messy, fantastic sandwich. Remember my rule: the messier, the better and this sandwich is absolutely perfect. Like my Drunken Cajun chicken po boy.

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Also try my cube steak po boy. It’s a bit different but a whole lot of delicious! And so is my Oh Boy Po Boy!

This recipe is based on a recipe from Louisiana Kitchen and Culture.

Creole Beef Debris Po Boy
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5 from 1 vote

Creole Beef Debris Po’Boy

This Creole beef debris po boy came out absolutely outstandingly good. The meat is fall-apart tender with a deep beefy flavor that is boosted by a simple roux.
Course Main
Cuisine Creole
Keyword beef, Creole, sandwich
Prep Time 30 minutes
Cook Time 9 hours 30 minutes
Total Time 10 hours
Servings 8
Calories 980kcal
Author Based on a recipe from Louisiana Kitchen and Culture magazine

Equipment

Ingredients

For the Creole beef debris

For the po’boys

  • 4 loaves French bread halved lengthwise
  • Kaw-Cajun Comeback sauce
  • 2 tomatoes sliced
  • ½ head iceberg lettuce shredded
  • 1 red onion sliced thin

Instructions

For the Creole beef debris

  • Preheat oven to 425 F.
  • Warm all of the beef broth in a pot over low heat.
  • Heat 1/2 cup of the oil in a large Dutch oven over medium heat.
  • Sprinkle the oil with flour and whisk continuously, 15-20 minutes or until the roux has turned the color of chocolate.
  • Slowly whisk in 6 cups of beef broth. Bring to a boil then reduce to a simmer and let simmer 5 minutes.
  • Strain roux through a wire-mesh strainer and reserve.
  • Wipe out the Dutch oven. Add remaining 1/2 cup of oil over medium-high heat.
  • Working in batches, sprinkle chuck with Creole seasoning and sear until brown. Remove to a bowl or large plate.
  • Add the onions to the Dutch oven along with 1 cup of water. Saute 12 minutes, stirring often.
  • Add the pepper, celery and garlic.Saute 5 minutes.
  • Add the tomato paste and hot sauce, if desired, and saute 3 minutes.
  • Add remaining 2 cups of beef broth and stir, simmering, for 5 minutes.
  • Add meat to pot.
  • Add the roux mixture.
  • Stir gently. Add water, if needed, to completely cover the meat.
  • Cover the Dutch oven and bake for 20 minutes. Note: If your Dutch oven lid doesn’t fit tightly, cover the pot with a piece of aluminum foil and then add the lid.
  • Reduce heat to 200 F and bake for 8 hours.
  • Remove from oven. Skim off any fat on the top.
  • Remove beef to a cutting board, let cool slightly, and shred.
  • Bring gravy mixture to a boil and simmer for 20 minutes, stirring often, until thickened.
  • Add the meat back along with the green onions.
  • Stir and serve.

For the po’boys

  • Lightly toast the bread, if desired.
  • Slather the bread halves with the Comeback sauce. Don’t be shy with it.
  • Add meat, tomatoes, lettuce and onions.Cut each loaf into 3 sandwiches.
  • Serve with lots of paper towels.

Notes

I also love these sandwiches made with mayonnaise instead of the comeback sauce.

Nutrition

Calories: 980kcal | Carbohydrates: 26g | Protein: 72g | Fat: 67g | Saturated Fat: 40g | Trans Fat: 2g | Cholesterol: 235mg | Sodium: 1247mg | Potassium: 1718mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1302IU | Vitamin C: 41mg | Calcium: 126mg | Iron: 9mg

Nutritional values are approximate.

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Steakhouse Grinder

Put it between two slices of bread and I’ll eat it. That’s why we have sandwich night (and day) here often. Sometimes that means a little work. I was a little rushed for time one evening, so I made this version of a steakhouse grinder from Kraft. I was relatively skeptical how it would work out. Would the A-1 steak sauce be too overwhelming?

Well, no, is the answer! The A-1 complimented the vegetables perfectly, giving the sandwich a nice little twang that really, really worked for me. Melted cheese, sauteed onions and mushrooms to boot… you just can’t go wrong.

Steakhouse Grinder

Messy Is Good

I have made this sandwich several times, changing up the meats and cheeses. Each time it was just what I was hankerin’ for! Interested in the awesome southwestern quinoa salad we had on the side? Click here for the recipe.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my ham and cheese grinder.

Steakhouse Grinder
Print Pin
5 from 1 vote

“Steakhouse” Grinder

I have made this sandwich several times, changing up the meats and cheeses. Each time it was just what I was hankerin’ for! 
Course Main
Cuisine American
Keyword sandwich, submarine
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 213kcal
Author Based on a recipe from Kraft

Equipment

Ingredients

  • 1 tablespoon A-1 steak sauce or more
  • 1 medium onion cut into slices
  • 1 cup mushrooms sliced thin
  • deli meat
  • deli cheese sliced
  • 2 sub rolls
  • mayonnaise

Instructions

  • Preheat oven to 400 F.
  • Heat a skillet over medium heat and add the steak sauce, onion, and mushrooms. Stir well.
  • Saute until vegetables start to soften.
  • Lightly toast the bread in the oven.
  • Place meat and cheese on bottom buns and return to oven under broiler until cheese melts. Keep an eye on them or they’ll burn.
  • Spread bun tops with mayonnaise.
  • Top bottoms with meat and cheese mixture and serve.

Notes

The onion mixture is great on hamburgers, too.

Nutrition

Calories: 213kcal | Carbohydrates: 41g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 421mg | Potassium: 256mg | Fiber: 3g | Sugar: 8g | Vitamin A: 23IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 11mg

Nutritional values are approximate.

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