Stir-fried noodles or pancit is a staple for us back home. Not so much in my house but once in awhile it's nice to have it as part of a meal or have it as a snack with bread.

This noodles are especially perfect for glazed chicken wings which I recently discovered. YUM. So here it goes.

Tip 1: Any meat can be used, prawn, chicken, beef
Tip 2: Adjust the saltiness to your preference.
Tip 3: This amount is for big gatherings, if you're only cooking this for a simple meal, then cut the ingredients in half.

Ingredients:
50 grams rice noodles
1 large size onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
250 grams pork, sliced lengthwise, tossed in 1 tablespoon soy sauce
Salt and pepper to taste
3-4 tablespoons soya sauce
2 large carrot, sliced lengthwise
500 grams yellow Chinese Noodles
1 medium size cabbage, shredded
1 litre water

10 generous servings

Directions:
Soak rice noodles in warm water for 5 minutes. Drain and set aside.

In a large wok, saute onion and garlic in oil. Add pork bits. Salt and pepper to taste.

Add soya sauce and all vegetables to the wok. Cook for 2 minutes.

Add water. Bring to a boil for a minute.

Drain the vegetables & meat and set aside while returning the liquid to the pan.

Add both noodles to the pan. Mix well and cover. Let it simmer for 5 minutes.

Return vegetables and meat to noodles. Toss to mix well.

Photos next time!

The star of this dish is the wings. You can eat it with rice, with noodles, with french fries, with whatever you want to eat it with.

There are so many great things about this dish. The awesome glaze has a taste that will please any age, it's so versatile, it's super easy that you can do other things while the wings are cooking and it is inexpensive. Dish doesn't have to be expensive to taste great.

When you're single you don't think much about how much money you spend but when you have a family, you prioritize. I think unless you're sweating money through your pores, you know exactly what I mean. Although I'm still working on this whole theory as of right now, food is my addiction... not bags, not clothes, not shoes... food. I have to constantly argue and debate with myself why I shouldn't buy that ingredient... most of the time... the evil foodie prevails... "it is worth it! when you bite on it, you know it's worth it".

This dish.... entails no argument.

Ingredients:
2 kilos chicken wings
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon butter
1 tablespoon toasted sesame seeds

Directions:

Line two shallow baking pans with aluminum foil. Put pans in the oven and preheat oven to 500F.

Make sure your wings are pat dry. Toss them in oil, salt and pepper and spread wings on preheated pans making sure there's no overlapping. 1 layer clean.

Roast WITHOUT TURNING! 30 minutes until golden and tender.

Whing wings are roasing. Simmer vinegar, soy sauce and sugar in a saucepan. Stir occassionally. Reduce to about 1/3 cup, approximately 12 minutes.

Remove from heat and add butter. Stir until melted.

Once wings are done, take if out off the oven and let it rest on the pan for a minute. Transfer to a clean bowl. Pour the glaze over and toss to coat well. Let is rest for some 3-5 minutes and then toss again. Sprinkle with toasted sesame seeds and serve on top of stir-fried noodles.

Will post stir-fried noodles recipe soon!

Who doesn't love pizza? It's one of Italian's best gifts to humanity... it's soooo comforting, it's so delicious that it can make any day so much better after a slice or two. Have it with an ice cold beer, have it with wine, soda or just plain water... either way, you know you'll enjoy the meal.

I've been eating pizza for as long as I can remember. The first one being Shakey's, then some local company, then as Shakey's popularity faded out.. it's time to turn to Pizza Hut for much needed comfort. Every now and again, I crave for gourmet pizza where unique toppings are the star.. guess it won't be the case now... I can make my own gourmet pizza!

I always thought making pizza will be easy ... didn't think it'll be super easy.

This dough is sooo good that I plan to use it in sausage rolls, garlic breads and other goody adventures.

The only tip is: have fun and be as creative as your taste buds wish you to be!

Dough Ingredients:
2 1/4 teaspoon active dry yeast
3/4 cup warm water (blood temperature, perfect to cultivate the yeast, too hot or cold and yeast will die)
1 teaspoon sugar
1/4 cup vegetable oil
2 1/2 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon olive oil
+sausage or cheese strips for stuffing if you like stuffed crust

Toppings
Bottled Pizza Sauce
----or make your own if you really want to, 1 1/2 cups ground tomatoes, 1 tsp dried oregano, 1 tsp dried basil, and 2 tblspns grated Romano cheese, combine all ingredients
Mozarella Cheese, sliced thinly
Pepperoni
Canned artichokes
Sauteed mushroom
Sauteed minced beef
Pineapple bits
Sliced olives
Parmegiano Regiano
Pepper flakes
add whatever you feel like eating...
++if you are adding leaves like rocket or spinach, add it on top when the pizza is done. The oven heat will wilt it and will destroy the colour and taste.

Dough Directions:
In your mixing bowl, combine the first 3 ingredients and stir for a minute. Add the vegetable oil, all purpose flour and salt. Using a wooden spoon, stir until ingredients starts to bind.

If you have a mixer, attach the paddle and use it on medium speed for a minute. Replace with a dough hook attachment and on medium speed, knead for another 3 minutes. Turn your dough out on a lightly floured surface and manually knead using the heel of your hands for another 2 minutes until pliable.

If you want to do it manually, knead the mixture for 8 minutes.

In a separate bowl, pour the olive oil. Turn your dough ball twice on oil until all surface is coated. Cover your bowl with cling wrap and let it rest for 2 hours. If you will use the dough the following day, do the mixture at night, keep the bowl overnight in the fridge, it will rise slower. Take it out one hour before cooking.

Shaping Directions: +now is the perfect time to preheat your oven to 475F.
If you want to make a deep dish pizza, don't punch the air out. Place the dough on the deep-dish pan, press and stretch the dough until it reaches the side of the pan. When cooked, the middle section of the pizza will be almost as thick as the sides.

If you want to make a biscuit-thin crust pizza, turn your dough onto a lightly floured surface. Press your fingers all over the dough (resembling a massage move). Flour your wooden rolling pin and roll out on all sides, turning the dough couple of degrees to get the even thinness. It also helps to stretch your dough by hand on every turn. Sprinkle a little bit of cornmeal on your cookie sheet or baking pan before transfering the dough. Roll your pin a bit more if there is enough space for the dough to stretch to make it super thin.

If you want a stuffed-crust, turn your dough onto a lightly floured surface. Press your fingers all over the dough (resembling a massage move). Flour your wooden rolling pin and roll out on all sides, turning the dough couple of degrees every time while also stretching the dough's sides whenever you turn it. Stop at your preferred thickness. Place your stuffing on the edge of the dough, sausage or cheese or whatever stuffing you prefer. Roll the edge inside to secure the stuffing and also create a wall. Sprinkle a little bit of cornmeal on your cookie sheet or baking pan before transfering the dough.

Assembling Directions:
Lay the mozarella slices on the dough, overlapping them to make sure you cover the surface. Spread the pizza sauce on top of the cheese. Lay on the toppings you want to munch, pepperoni, minced beef, etc. The final touch is to generously sprinkle parmegiano regiano on top. 

If you are making a stuffed-crust pizza, brush the edge with melted butter (add garlic on your butter before melting if you want it garlicky). Sprinkle parmegiano over the butter.

Cook it in pre-heated oven (475F) for 20 minutes.

Take your pizza out and rest for 3-4 minutes before slicing.

Enjoy!!!!

-AcousticChef, cookin' one tune at a time!

I made my first Hot Bun half a year ago and though I was proud of the recipe I discovered, I'm still on the lookout for a recipe that will make my face smile with just pure glee. I did, with this second version.

The first version was good, the flavour is reminscent of the hot buns I grew up with. However, this new one that I ventured into incorporated the old flavour while including other flavours that takes hot buns onto a different level. There is a depth of flavour that is more of a grown up version of the ones I used to enjoy.

I think the most important reason why I enjoyed making this second version more than the previous one is because I matured as a baker. Also, this recipe broke the complication down to simple and almost to point of being commonsensical. Those light bulb moments when you're doing something and your finally understood the reason behind why you're doing certain things in a particular way and realized that recipes are basic guidelines, you really don't have to follow it to the tee.

I'd like to think that this recipe is my coming-of-age recipe, because the following recipes I've taken on after this one, have somehow got deconstructed in my head. A method in reality that takes a lot of deep understanding of how the flavours should play about and complement each other even if the ingredients were prepared differently. I know I sounded uber geeky but it is what it is.
 
It will be an understatement to say that this recipe belongs to my fave list.

Tip 1: Don't be scared by the process... it's surprisingly easy! Start with the dough coz you actually leave it alone for 4 hours! While the dough is puffing up, you can easily do your sauce and filling with no pressure. You can actually make the filling and sauce the day before and keep it in the fridge! How convenient is that?
Tip 2: You can knead your dough with gloves... but where's the fun in it? I kneaded it with bare hands, of course I washed my hands really well first... then I slathered them with Crisco... yes, Minny Jackson's fave Crisco... fun! 
Tip 3: To help your dough in its rising stage, keep the dough in your oven (switched off!) with a bowl of hot water next to it. You'd be surprise how the bugger loves it.
Tip 4: If you don't have a lard, any oil will do.
Tip 5: Play around with the filling. It can be vegetarian, it can be chicken, beef, whatever you want it to be. The secret is the filling's seasoning, sauce and dough. 

To Make the Filling
Ingredients:
3 tblspoons lard or oil
2 tblspoons garlic, minced
1 medium size onion, minced
2 tblspoons dark soy sauce
2 tblspoons light soy sauce
4 tblspoons hoisin sauce
2 tblspoons honey
2 tblspoons dry sherry or xiao hsing wine
1 tspoon sesame oil
1/2 tspoon Chinese five spice (optional)
1 tspoon grated ginger
500 grams pork loin, cut into strips, about 1/2 inch wide by 1 1/2 inch long.
1 tblspoon cornstarch, diluted with 2 tblspoons COLD water

Directions:
Combine soy sauces, hoisin sauce, honey, wine, sesame oil, five spice, ginger, garlic in a small bowl. Set aside.

Heat the oil in a pan. Sautee galic and onion. Add pork bits, soy sauce mixture and simmer for 15-20 minutes.

Add the constarch mixture, cook and stir until sauce becomes the thick consistency you prefer.

To Make the Dough
Ingredients:
1/3 cup lukewarm water
1/3 cup flour
2 1/4 tspoons active dry yeast or 1 packet
2 tspoons sugar
1 cup flour
3/4 cup cake flour
1 tspoon baking powder
1/2 tspoon salt
2 tblspoons sugar
1 tblspoon oil
1/2 cup lukewarm water
1 tspoon baking powder

Directions:
Proof the yeast by combining water, flour, yeast and sugar (first 4 ingredients) in a large bowl and set aside for half an hour.

Mix in flours, baking powder, salt, sugar and oil. Continue mixing while slowly pouring water until it just forms a dough.

Knead the dough on a board until smooth, about 5 minutes.

Place the dough back into the bowl. Cover with plastic wrap and set aside for 4 hours.

Sprinkle the remaining baking powder on top and knead again.

Roll a log and divide into approximately 12 chunks or 50-60 grams each piece to be exact.

To Make the Sauce
1 beef broth cube
2 cups water
2 tbsp corn starch diluted in a 4 tblsps of cold water
1/4 cup diced onions
2 cloves diced garlic
Fresh ground black pepper
4 tbsps brown sugar
2 tbsps soy sauce
1 tbsp Worcestershire sauce
1 teaspoon salt

Directions:
Place 2 cups of water in a saucepan. Boil and add the beef cube, stir until fully dissolved.

Add onions, garlic, soy sauce, Worcestershire sauce, brown sugar, salt, ground black pepper and simmer for 10 minutes. Make sure to trap the steam by covering the saucepan. Add extra water if needed.

Add the constarch mixture, cook and stir until sauce becomes thick. Strain the liquid to get rid of the onion and other bits.

Transfer your sauce to a serving container or better yet a squishy bottle.

Assembling and Steaming Your Siu Bao:
Flatten the dough until a round shape is formed, first with your hand, then with a rolling pin.

Place 2 tbspoons filling in the middle of the dough and wrap by pulling and crimping the sides together. Gather on top and twist it around.

Place the siopao on individually cut wax paper and cook them in a steamer for 15 minutes.

You can make 12 hot buns with these recipe, prolly some left over filling and a bottle of sauce. Serve your Siu Bao hot with your home made sauce and enjoy!
 
-AcousticChef, cookin' one tune at a time!

FV46-03-0111

Having two boys who aren't particularly adventurous (at the moment) when it comes to food, I have to be extra creative, not to mention, extra patient. They love to eat but the dish I put forth must deliver in all aspect, otherwise, it'll be a resounding "no thanks mommy, can I eat something else?"

There are times when I slaved in the kitchen for hours thinking they'll like what I cooked and then they'll request for mac and cheese or meat loaf or something ridiculously simple.

My oldest one seems to be okay lately. Majority of the time, he accommodates my request to at least give the food a try and discover that he actually likes the dish. My youngest is a bit of a primadonna, hence the nickname El Divo.

If it's a new dish, it better look FANTASTIC and must equally smell DELISH... otherwise, he'll cover his nose and request for the absurd menu listed on top.

So I found this very simple and easy way to prepare salmon but looks, tastes and smells yum.

Tip 1: De-bone the very rare ones you can find from the fish. You can feel if as it sticks out when you run your fingers on it. Use tweezer that you specifically reserve for this purpose please.
Tip 2: Do not overwash the fish otherwise you'll take out the oils and flavours that you want from it.
Tip 3: Some like their salmon a bit rare in the middle, so you cook it the way you want it. As you fry it, you can see the bottom part turning opaque which is a sign that it's cooked until that level.
Tip 4: If you don't have a broiler, put the cheese mixture on top of the fish the minute you flip to cook the other side. Cover the pan immediately to melt the cheese.

Took me just a jif!

Ingredients:
2 pcs of salmon fillet/steak (150-200 grams each)
1/4 cup bread crumbs (seasoned or not)
1/2 cup matured coloured cheddar cheese (or whichever cheese you love the most)
2 tbsp extra virgin olive oil
1 knob of butter

Lemon-Butter Sauce (<--click)

Serves 2

Debone and take off the skin of the fish. Rinse it lighly in cold water, pat dry with paper towel

Season fish with salt and pepper and set aside.

Mix bread crumbs and cheese together and set aside.

Heat butter and olive oil. Add the fillet and fry just to your liking. Flip it once the bottom half start turning opaque.

Fry the other side until cooked.

Put the cheese mixture on top and broil until the cheese bubble and crumbs form.

Place the cooked fish on a serving plate with Lemon-Butter Sauce. Perfect dish for Garlic Fried Rice with grilled or pan fried asparagus....

Happy Eating!

-AcousticChef, cookin' one tune at a time!

FV45-02-0111

A long time ago I ate Garlic Prawn at one Cafe and fell in love with it. Aside from the garlic taste which the name promised... I tasted something much better in the background. It was definitely lemon and butter but I couldn't figure out how.

Before I got really interested in cooking, I tried melting butter and then adding lemon juice on it and then use it as condiment. Then realized, it's not well mixed that it keeps on separating. Gave up after couple of tries.

Now I found the secret... and it's now out in the open!

Tip 1: Follow the recipe first then make your adjustments to satisfy your taste buds
Tip 2: Make sure the butter is at room temperature for the components to be well mixed.
Tip 3: You should only make sauce enough for your meal. This sauce doesn't keep well and can only be kept 2 hours before serving. Warm but not at all simmering.
If you re-heat this, butter and lemon will separate and will no longer look ideal for the purpose. If not used, discard.

*Perfect with Pan-fried Salmon Steak with Cheese Crumb Crust

Took me less than 10 minutes.

Ingredients:
200 grams butter, room temperature, diced
70 ml lemon juice, freshly squeezed
70 ml brown sauce or beef broth
Salt and pepper to taste

Makes about half a liter. 

Heat up lemon juice and brown sauce in a sauce pan. Slowly add knobs of butter in the mixture, whisking well and working on and off the flame. Make sure butter is melted and whisked well before adding another.

Add salt and pepper to taste, taking into consideration the saltiness of your main ingredient, whether it's fish or shrimp.

Keep warm.

Before serving, pass the sauce through a chinois or fine mesh to catch pepper bits and ensure your sauce looks clean and crisp.

Serve as in the photo or if using garlic prawn, drizzle on top of the garlic and keep some as condiment on the side.

Pretty sure this can also be perfect drizzle for stir fried and grilled veggies, ideally big asparagus sticks... yum yum!

FV41-05-1210

Recipe Credit:
Ruth Cousineau
Gourmet 2008

My sister asked me to teach her how to bake a mocha cake and though I have no idea how to ever make one, I said yes. So my saga started...... and although I was supposed to teach her, I ended up doing everything without her and she just gets to eat the fruit of my labour... trickster she is, eh?

Tip 1: Patience, a very important virtue that you will soooo need if you ever embark on baking this cake
Tip 2: Baking is science, follow the recipe to the tee,,, do not, I repeat, DO NOT play with this at all (unless you are stubborn like me)
Tip 3: You must have 3 pans of the same size to make your life easy and save time.
Tip 4: You will need 9 egg yolks and 16 egg whites to make this recipe,,, which means, you're gonna need to find another recipe where your excess egg yolks can be used... mayonnaise perhaps or carbonara?

It's really pathetic, it took me three weeks to really decide to do this. For 3 weeks I was just looking and studying the recipe trying to find an excuse to not make it while at the same time trying to find a boost somewhere to make it.

I started at 10 and finished at 12. By the way, I meant 10 AM and finished midnight... don't be scared... I had lunch and took a 2-hour nap so let's say... hmmmm 12 hours in the making? So 12 for me.... which means it'll be four to six hours to normal people. I tell you one thing though, IT IS WORTH EVERY SINGLE MINUTE OF MY TIME and I'll be making this again Christmas 2010! Masochist anyone?


I hope the second time around, I won't take as much time as this one...

Serves 8 generous slices... 16 picky ones :)

Ingredients:
For cake layers:
4 large egg yolks at room temperature 30 minutes
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract
3/4 cup sugar, divided
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large egg whites at room temperature 30 minutes

For soufflé layers:
6 ounces fine-quality 60%-cacao bittersweet chocolate, finely chopped
1/4 cup water
5 large eggs, separated, at room temperature 30 minutes
1/4 teaspoon salt
1/2 cup sugar, divided
1 tablespoon unsweetened cocoa powder

For meringue layers:
2/3 cup hazelnuts (3 1/2 ounces)
3 large egg whites at room temperature 30 minutes
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar

For syrup:
1/3 cup water
2 tablespoons sugar
1 teaspoon instant-espresso powder

For filling:
Coffee and mocha buttercreams (recipe follows)

Equipment: 3 (15-by 10-inch) 4-sided sheet pans (1/2 inch deep)

Make cake layers:
Preheat oven to 350°F with rack in middle. Butter 1 sheet pan and line bottom with parchment paper, then butter parchment. Dust with flour, knocking out excess.

Whisk together yolks, milk, vanilla, and 1/2 cup sugar in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.)

Beat whites with an electric mixer until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks.

Fold one third of whites into batter to lighten, then fold in remainder gently but thoroughly.

Spread batter evenly in pan and rap against counter to release any air bubbles. Bake until cake is dry to the touch and pale golden, 10 to 11 minutes. (Leave oven on.) Cool completely in pan on a rack.

Halve cake crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.

Prepare soufflé layers while cake bakes:
Line second sheet pan with parchment paper.

Melt chocolate with water [i.e. double boiler], then cool to lukewarm.

Beat yolks, salt, and 1/4 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 5 minutes with a stand mixer or 8 minutes with a handheld. Fold in melted chocolate.

Beat whites with cleaned beaters until they hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks, about 5 minutes.

Fold one third of whites into chocolate mixture to lighten, then fold in remainder gently but thoroughly. Spread batter evenly in lined sheet pan.

Bake soufflé layers:
Bake until puffed and a wooden pick inserted into center comes out with a few crumbs adhering, 25 to 30 minutes. Transfer pan to a rack, then cover top of soufflé with 2 layers of damp paper towels. Let stand 5 minutes. Remove towels and cool soufflé completely in pan (soufflé will deflate as it cools). Sift cocoa over soufflé, then loosen edges with a sharp knife.

Halve soufflécrosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.

Make meringue layers:
Toast hazelnuts, then cool, wrapped in a kitchen towel, and rub off any loose skins.

Reduce oven to 250°F.

Finely chop nuts.

Beat whites with salt and cream of tartar using electric mixer until they just hold soft peaks. Beat in sugar, 1 tablespoon at a time, and beat until meringue is stiff but still glossy.

Line bottom of third sheet pan with parchment. Put small dabs of meringue under corners of parchment to secure to baking sheets.

Fold nuts into meringue and spread evenly in pan. Bake until set and pale golden, 25 to 30 minutes.

Halve meringue crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers. Return to oven and bake until crisp, 45 minutes to 1 hour more. Cool in pan, then peel off parchment.

Make syrup and assemble cake:
Bring water, sugar, and espresso powder to a boil, stirring until sugar has dissolved. Cool.

Loosen edges of 1 cake layer with a knife and invert onto a flat platter. Carefully peel parchment from cake and brush with some of syrup. Spread with 1 1/4 cups mocha buttercream (if you really like buttercream, otherwise, just 1 cup or 3/4 will be enough).

Top with 1 meringue layer and spread with 1 1/4 cups coffee buttercream.

Carefully invert 1 soufflé layer onto buttercream and peel off parchment, then gently spread with 1 1/4 cups coffee buttercream.

Repeat layering, ending with coffee buttercream (there will be some left over). Chill at least 1 hour (after that, wrap in plastic wrap). Trim all around cake with a long sharp knife to neaten edges. Bring to room temperature (30 minutes) before serving... if you're anywhere in the middle east... otherwise, an hour ... you like to eat this chilled, not frozen but also not melting and falling apart.

FV32-05-1110

I was hungry, it's late and we don't have dinner yet... that's my concern one night. I already had the rib eye steak at room temperature but I didn't feel like having the usual rib eye steak with mushroom gravy. First, I was bored and second, I wasn't inspired enough to whip out a steak, my hubby was not around, steak is something he loves to chomp on.

Not really had any plans but in the end I thought of a great idea for the ingredients that I have... my inspiration? Guy Fieri's Diners, Drive-ins and Dives.. He goes to the most outrageous food joints in the US and it's amazing how hungry you'll be for those mouth-watering food.

Tip 1: Use meat tenderiser powder if you think you need it.
Tip 2: Use cling wrap on top of the steak before pounding your meat senseless so you'll have less mess after 

INGREDIENTS:
Kraft cheese, single/individual packet
2 portions of rib-eye (approx 500 grams)
1 box of button mushroom, sliced
1 1/2 medium sized red onion, sliced
1/2 cup pancetta
Mini - baguette

This took me 45 minutes

Rub your steak with meat tenderiser powder, then pound each part until they've thinned a little.

Leave the meat for 30 minutes on the side. 

In the meantime, prep the rest by sweating your pancetta to the point where its crispy enough. Drop in the mushroom and saute until it's cooked. Add the onion to the pan until it's cooked and translucent. Set aside.

On the same pan, pan sear the steak until cooked, a little pink on the inside.

Rest the steak for 5-10 minutes before slicing it.

Once rested, slice the steak against the grain and on 45-degree angle.

Return the steak and pancetta mixture to the pan and stir fry a little. If you like your meat a medium rare, then take it off the pan straight away. If you want it done, then take it off when the pink's gone.

Slice your baguette and pan-grill them, sliced side face down on the grill. Once you have good marks, spread one side with good mayonnaise, top with steak slices then finish off with a slice of cheese. Place the other half baquette on top and toast it panini style until the cheese begins to melt or put it in the oven to melt the cheese.

Serve your steak sandwiches with dijon mustard on the side. You can dip whatever steak that falls off your bread.

Serve this with fries or potato wedges or a green salad of your choice. An ice cold cola doesn't hurt either.

By the way, I ate left overs of these steak the following day and boy-oh-boy! It's as good as the night it's cooked. Yum-my!