Chuck Wagon Steak Sandwich Recipe
Sandwich has always been the perfect fastfood pick and now try this highly delicious Chuck Wagon Cheese Sandwich. However heavy your palalte may be, this Chuck Wagon Cheese Sandwich is always filling and satisfying.
Ingredients
Soy sauce - 1/2 cup
Water - 1/4 cup
Instant onion flakes - 2 tablespoons
Garlic - 2 cloves, crushed
Sugar - 2 tablespoons
Cube steaks - 6 medium-sized
Butter or margarine - 1/2 cup
Flour - 1/3 cup
Salt - 1 teaspoon
Pepper - 1/4 teaspoon
Ground ginger - 2 teaspoons
Milk - 3 cups
Sliced fresh mushrooms - 1/2 pound
Vienna bread - 1 loaf (1 pound)
Corn oil - 1 tablespoon
Tomatoes - 2 medium-sized, each cut into 6 slices
Directions
GETTING READY
1. In a large bowl, combine the soy sauce, water, onion flakes, crushed garlic and sugar.
2. Put the cube steaks in soy mixture for at least one hour and set aside to marinate
Cut Vienna bread into 12 slices and butter slices
3. Preheat the oven
MAKING
4. Prepare the sauce in a saucepan by melting 1/3 cup butter.
5. Slowly stir in the flour, salt, pepper, and ginger into the butter and sauté.
6. Gradually add milk while stirring constantly. Set aside to cool for two minutes after thickening.
7. In another pan, sauté sliced mushrooms in remaining butter and add them to sauce. Keep sauce hot.
8. Toast the buttered bread in a hot oven (400° P.) for about fifteen minutes or wrap in foil and heat over grill.
9. Cook marinated steaks on oiled griddle or grill over hot coals.
SERVING
10. Place one slice of toasted bread on plate and cover with the steak, 2 tomato slices, another bread slice and about 1/2 cup hot ginger-mushroom sauce and serve hot
1. In a large bowl, combine the soy sauce, water, onion flakes, crushed garlic and sugar.
2. Put the cube steaks in soy mixture for at least one hour and set aside to marinate
Cut Vienna bread into 12 slices and butter slices
3. Preheat the oven
MAKING
4. Prepare the sauce in a saucepan by melting 1/3 cup butter.
5. Slowly stir in the flour, salt, pepper, and ginger into the butter and sauté.
6. Gradually add milk while stirring constantly. Set aside to cool for two minutes after thickening.
7. In another pan, sauté sliced mushrooms in remaining butter and add them to sauce. Keep sauce hot.
8. Toast the buttered bread in a hot oven (400° P.) for about fifteen minutes or wrap in foil and heat over grill.
9. Cook marinated steaks on oiled griddle or grill over hot coals.
SERVING
10. Place one slice of toasted bread on plate and cover with the steak, 2 tomato slices, another bread slice and about 1/2 cup hot ginger-mushroom sauce and serve hot
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