$10 buck dinners!

Well balanced meals for a family of 4. $10 or less!

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Open Face Steak Sandwich with Seasonal Peppers

A nicely priced steak or roast is wonderful for steak sandwiches! You don’t have to have the best cut or the most leanest of meats, you just have to give it a nice dry rub, broil and slice on the bias. Add some wonderful summer veggies, a few onions and some melted cheese and KAPOW! A steak sandwich nobody can match!

Open Face Steak Sandwich:

2 lb roast or flank steak – $5.98
1 loaf fresh french bread (deli section) – $1.49
1 white onion, sliced – $.20
1 red pepper, sliced – $.88
1 green pepper, sliced – $.50
1/2 cup Cheddar cheese, shredded – $.50
2 Tbsp Season Salt – pantry
2 Tbsp Paprika – pantry
2 tsp fresh ground pepper – pantry
1/2 tsp salt – pantry
1 Tbsp Olive oil – pantry

COST: $9.55

Using season salt, paprika and 1 1/2 tsp pepper, dry rub steak or roast. On a very hot BBQ or an oven set to high broil, cook steak or roast till crisp on the outside and medium rare on the inside, When cooking is complete, let stand while you prepare peppers. Make sure to set BBQ or oven to broil or medium high heat as the prepared sandwiches will return for toasting.

In a medium hot fry pan, add oil, toss in sliced peppers and onions and saute for 3-4 mins. Make sure to salt and pepper as you cook. Once peppers are cooked, but still slightly firm and browned, remove from heat and prepare bread for sandwich.

I like to cut the loaf in half and then slice. So you have 2 large sandwiches that you will later cut in two’s to make 4 very nice size steak sandwiches.

Rub your olive oil on the outside of your bread, then place meat on one side and peppers and onions on the other. Sprinkle with cheese and place in the oven on broil or 450 for 3-4 mins. Watch carefully!!!

Once cheese is melted, you can fold over and broil again, if you like your bread toasted. Again, watch to make sure it doesn’t burn. I burned ours. Very sad. Thankfully, the pictures don’t show that part. But we still ate it. And it was still yummy!

Anyway, after you’re satisfied with doneness, remove sandwich, slice and serve hot with chips, mac salad or whatever you choose. For us, the sandwich was perfect all by itself. I think we had some chips, but really, it’s all about the sandwich, so the chips were forgotten. Oh, if you have some spicy mustard or horseradish, bust it out! That was the perfect compliment to the already perfect steak sandwich.


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Fail Proof Pot Roast – No Kiddin’

Posted by Renae under Beef, Oven Roasted, Potatoes

Fail Proof Pot Roast

I love pork. The flavor, the tenderness, the price. It’s just my favorite. But! Sometimes, chuck roast or london broil is on sale and I just have to buy it. So, I figured, why not cook it slow and steady, just like my pork. Not only does it make dinner easy (I don’t have to baby sit the meal), but it makes it tender and moist and juicy. Just like my pork!

I put this roast in while I leave to shop, take kids to soccer practice, mow the lawn. Whatever! I just know that I don’t have to worry. It’s slow cooking goodness is fail proof. My type of recipe!

Pot Roast in Red Wine with Carrots and Potatoes:

1 2-3 lb chuck roast, trimmed – $5.73
4 large carrots, peeled and cut – $.75
1 medium onion, diced – $.40
6-8 red or white small potatoes, cut into 2 inch pieces – $1.50
1 cup dry red wine – $.50
1/2 tsp thyme – pantry
1-2 bay leaf – pantry
1 Tbsp minced/crushed garlic – pantry
2 tsp salt – pantry
1 tsp black pepper – pantry
2 Tbsp beef bouillon and 2 cups Hot Water or two or beef broth – pantry
1 tsp olive oil – pantry

COST: $8.88

Preheat oven to 350 (or 275 for those of us without a Dutch oven). Heat olive oil in a large Dutch oven over medium-high heat or, if using a non stick frying pan, be prepared to transfer dish to deep oven proof pan for baking.

Season roast with salt and pepper, then add to Dutch oven or hot fry pan; cook 5 minutes, turning to brown on all sides. Once browned, remove roast from pan and set aside.

In same pan, add onion and sauté till transparent, 5 minutes or so. Keep pan on medium to high heat and return roast to pan. Now, add red wine, garlic, beef broth (bouillon and hot water mixed), thyme and 1 bay leaf (optional) to pan; bring to a boil, then reduce to simmer.

If you are using a Dutch oven, just cover pan and bake at 350 for 1 1/2 hours. If you do not have a Dutch oven, then transfer all liquid and the roast to a deep baking dish and cover with tin foil. Bake at 275 for 2 hours.

After roast has cooked amount of time stated above, add carrots and potatoes, sprinkle salt and pepper on veggies and cover again. Adjust oven to 350 (Dutch oven or regular baking pan, same temp) and bake for one more hour or until vegetables are tender.

Remove bay leaf from pan and discard before serving. I made some Mimi’s biscuits to go with the roast and veggies. A perfect compliment. So tender, so delicious, so easy.

Mimi’s Biscuits:

This is a very simple biscuit recipe and super delicious! Believe it or not, I got it from a book and NOT a cook book. I read it in Shem Creek, by Dorthea Benton Frank. I sometimes modify mine with lard. Today, I went straight butter. I have to say, butter does make these special. Not only perfect for the roast, but great in the morning with jelly and a nice cup of coffee.

2 cups all purpose flour – .50
1 Tbsp baking powder – Pantry
1/2 tsp salt – Pantry
1/3 cup vegetable shortening or lard (or even butter) – .20
3/4 cup milk – .25

Preheat oven to 450 degrees. Sift flour, baking powder and salt together. Cut in lard and butter. Stir in milk. Lightly flour a large cutting board or countertop. Place dough in center. Knead lightly, 10 times or so. Lightly roll out to 1/2 inch thick and cut with floured metal cutter or I used a small glass. Bake 10-12 min. Serve hot! Makes about 10-12 biscuits.

COST: $.95


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