This is a quick and easy dinner and the pear salad has a nice, fresh flavor that is really complimented by the walnut oil and blue cheese.
I’ve been wanting to make bread for a few weeks, but the temperatures in the upper nineties and even breaking one hundred a couple days in a row meant the last thing I wanted to do was turn on the oven.
Today will stay in the low seventies for much of the morning, so I felt like I could risk a nice round of baking. I turned this recipe into one loaf and four sub rolls.
Beef & Pepper Subs
- 1 to 2 tbsp olive oil
- 1 lb sirloin or flank steak, thinly sliced*
- 1 onion, sliced
- 1 pepper, seeded and thinly sliced
- 1 tsp garlic
- salt & pepper to taste
- 4 large crusty Italian sub rolls, sliced
- 8 oz Provolone or American cheese, sliced (opt)
Heat oil in skillet, add meat, garlic, onions & peppers. Allow to cook until tender, stirring frequently, about 10 minutes. Add immediately to rolls. Top with cheese. If desired you can also then pop under the broiler to melt the cheese (keep an eye on them, so they don’t burn)
*it’s easiest to do if it’s slightly frozen when you slice it
I made a few changes to the basic recipe. I had grilled a whole onion on the wood pellet grill the other day, so I used that. And I marinated the beef in a good whisky, garlic, salt and coarse ground pepper. Just to take things up a notch.
Walnut Pear Salad
- 3 pears, thinly sliced
- Bibb lettuce leaves
- ½ cup chopped walnuts
- ½ cup vegetable oil
- 1 ½ tbsp walnut oil (opt)
- ¼ cup vinegar
- ¼ cup honey (more If needed)
- 2 oz crumbled blue cheese
large platter, saucepan
Arrange lettuce leaves on a platter, add pear slices. Combine walnuts, oil, vinegar & honey in saucepan, mix well, and heat until honey is melted. Taste and add more honey or vinegar if needed. Pour over pears. Crumble cheese over salad.