I don’t even know where to start with this post. Should I just pretend that it hasn’t been THREE WEEKS since I last posted?! (how did that happen?) Or should I fill you in on all the nitty gritty details that have kept me away from the blog? If I do the latter, I may drive many of you away because that means I’ll be forced to explain the inner workings of my psyche to you and that could just get scary. :)
In order to keep you around for just a bit longer (because I do so love your company), today I’m going to just quickly say that the past few weeks have been a bit of a mental and spiritual challenge for me. Because this challenge has had such a profound effect on me, I really want to share bits of it with you but first I want to finish what I’ve started. That means, I want to show you the third recipe of my [non]trifecta and how I said adieu to a wonderful summer. Remember summer? it seems like a lifetime ago. The weather here turned cold on Labor Day and even though I tried to hold onto it as long as I could, summer just wouldn’t have it. I had to let it go.
Well, a week before school started this year we packed up the family car and drove from Indianapolis to the Oregon Coast to vacation with my family. It was so great. We kicked up our feet and just soaked in the greatness of being together. Kids played, adults debated, we all laughed. It was perfect. See for yourself.
To be sure that no one was stuck in the kitchen more than anyone else, we divided dinner duty up amongst each family. For my dinner I chose Fajita Steak Sandwiches, the third component to the trifecta of bun, filling and side.
This is a favorite in our house and the kids are almost always guaranteed to gobble it up. It’s quick, easy and so darn tasty! The only mistake I made was that I didn’t calculate enough for people to have seconds. So when you make these, calculate enough for people to have seconds…I promise it will get eaten.
Fajita Steak Sandwiches
1 pound beef sirloin, cut into 1/8 inch strips then cut into 1-inch squares
1 onion, sliced
1 green bell pepper, julienne
1 red bell pepper, julienne
3 ounces deli sliced cheese, (I prefer pepper jack. swiss, or provolone)
4 deli buns, split lengthwise
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon dried basil
- In a small bowl, mix together spices (salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil). Sprinkle over beef and toss to coat.
- Heat half of the oil in a skillet over medium-high heat. Sauté beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and sauté the vegetables until they reach desired doneness.
- Preheat oven on broiler setting.
- Divide the meat between the bottoms of 4 rolls, layer with vegetables, and then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. If desired spread fresh guacamole and/or sour cream over the bun top then replace the bun top over the broiled bottom and serve (with onion rings or zucchini fries).