Friday, May 7, 2010
Grilled Cheese Steak Sandwich + Tomato Bisque = Slurpin' Good Time!
What's not love about a grilled cheese sandwich, right? Every kid loves it. Well, they'll love it even more when it is transformed into a grilled cheese steak sandwich. Throw in a side of homemade tomato bisque for dipping and you are bound to be a hero to your kids!
So, let's get right down to business and start with the tomato bisque. To make a medium pot of the soup, you'll need the following ingredients:
6 plum tomatoes
1 rib celery (cut up into approx 1 inch pieces)
1 onion (rough chop)
3 cloves garlic
1 carrot (rough chop)
1-2 cups chicken stock or broth
1 teaspoon dried basil flakes
2 tablespoons of butter
1 bay leaf
Salt & pepper to taste
Start by cutting the plum tomatoes into 4 segments and roasting them off in the oven for about 30-45 minutes at 350F or until tender. Before popping them into the oven, oil the segments with some olive oil and season with just a little salt and pepper and sprinkle the basil flakes over them. While the tomatoes are roasting, cook all the vegetables with some olive oil in a medium pot until tender. When the tomatoes are ready, add them into the pot together with the chicken stock, butter and bay leaf. On medium heat, let the ingredients simmer in the pot for 15-20 minutes. When done, remove the bay leaf and puree the contents of the pot in a food processor or use a handheld immersion blender (Cuisinart SmartStick Immersion Hand Blender). Taste and season appropriately with salt and pepper. The tomato bisque is now done. Oh and you can garnish the bisque with some chopped chives or scallions.
Let's move on now to the grilled cheese steak sandwich. You'll need:
1 loaf Texas Toast
1 lb. shaved steak
1 green bell pepper (fine dice)
1 onion (fine dice)
3 cloves garlic (chopped fine)
1 cup button mushrooms (sliced)
1/2 cup beef broth
Cheddar/American cheese (sliced)
Salt & pepper to taste
Start by sweating the onions, then add the garlic and bell pepper. Cook until tender and then add the shaved steak and mushrooms. Add the beef broth, cook and finally season with salt and pepper. Now for the fun part. Butter one side of the bread and grilled them on a hot flat top or pan. Scoop some of the steak onto a piece of the bread and place some cheese on top. When the bottom part of the bread turns slightly brown, move the empty piece on top of the one that has the steak and cheese. Grill them further until all the cheese has melted. When done, cut the grilled cheese steak sandwich into two triangles and serve with the tomato bisque. You are now officially a hero to your kids!