Sunday suppers are always a challenge with our busy schedules. We want a meal that’s tasty, easy, and doesn’t take an hour to prepare. This menu is fits the criteria perfectly. Make the salad the day before so the flavors blend.
Grilled Sirloin Steak & Cheese Sandwiches
- 4 fresh Kaiser rolls, cut in half
- 1½ pounds sirloin steak, about 1 inch thick
- 1 Roma tomato
- 4 slices mozzarella, provolone, or horseradish cheese, not too thin
- Olive oil
- Garlic powder, NOT garlic salt
Preheat a heavy 8-10 inch skillet or griddle over medium-high heat.
Brush a light coating of olive oil on the inside of each half of the rolls. Sprinkle on a little garlic powder. Grill rolls oil side down until lightly browned. Remove to a cutting board.
Slice the sirloin into thin pieces lengthwise. You’ll end up with about 7 slices. Drizzle a little more olive oil in the hot pan. Add meat and sauté about 2 minutes or until done to your preference. Well done is not good for this recipe.
Turn the steak, add a tomato slice, and top with cheese. Cover pan until cheese melts.
Lay meat on the bottom buns, cover with the top one, and serve.
Makes 4 sandwiches
Pasta Salad
- 3 cups dried med. shells, macaroni, or any curly pasta
- 1½ cups real mayonnaise
- 1 tbsp. sour cream
- 1 tbsp. vinegar
- 1 tsp. sugar
- ¾ tsp. salt
- ½ tsp. freshly ground pepper
- ½ tsp. garlic powder, NOT garlic salt
- ¼ tsp. thyme
- 1 cup celery, sliced thin
- 4 green onions, sliced thin with a large portion of green
- 2 large hard boiled eggs, chopped fine
- ¼ rounded cup Italian style or roasted red pepper, chopped
Cook pasta according to package directions. Be careful not to overcook. The pasta should be firm yet tender. Drain in a colander and rinse with cold water until completely cool. Spread the noodles over a dish towel to dry thoroughly while you make the dressing.
Combine mayonnaise, sour cream, vinegar, sugar, salt, pepper, garlic powder, and thyme in large bowl, stirring well after each addition.
Add celery, onions, egg. Stir well. Lay red pepper on a paper towel to absorb a little of the oil. Move pepper to a cutting board, chop, and blend into the salad.
Fold in pasta. This may look like too much sauce, but it’s not. The pasta absorbs sauce as it sits. Spoon the mixture into a bowl, cover, and refrigerate until you’re ready to serve.
Turn this dish into a complete summer lunch or supper by adding a tuna in water pouch. Serve with chilled red grapes and fresh croissants. Don’t forget a bottle of chilled white wine!
