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 perfect for that criteria. The pasta salad reached perfection through the taste buds of my daughter, grand-girls, and four nieces who all know what they like. 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
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
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!
May you enjoy all the days of your life seated with friends at a well laden table.
Award-winning author Sloane Taylor is a sensual woman who believes humor and and good food are healthy aspects of our everyday lives and carries that philosophy into her books. She writes romances that takes you right into the bedroom. Being a true romantic, all her stories have a happy ever after.
Her books are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives.
Taylor was born and raised on the Southside of Chicago. Studly, her mate for life, and Sloane now live in a small home in Indiana and enjoy the change from city life. She is also an avid cook.