Hey so you remember that rye we made? Or maybe you don’t… or didn’t… either way check out my Everything Rye recipe if you skipped that step… cause thats like… step one…

INGREDIENTS

• Bread, use my rye
• Chuck Steak, 3 pounds
• Celery, 2 sticks
• Mushrooms, about 1 pound
• Carrots, 2 sticks
• Rosemary, fresh is best, 2 sprigs
• Thyme, see above, 2 sprigs
• Beef stock, half cup
• Horseradish, 1 Tablespoon, or more…
• Dijon Mustard, 1 Tablespoon, or more…
• Salt and pepper
• Swiss Cheese
• Spinach
• Tomato
• Mayo or whichever equivalent you prefer

EQUIPMENT

• Dutch Oven 12″
• Knife or Mandolin – if you use a Mandolin, wear a Kevlar or Chain glove, this will save you a trip to the Emergency Room.
• Cutting Board, don’t use your table top, you animal
• Tongs
• Wooden Spoon
• Solids masher
• Oven Mitts

THE STEPS

• Preheat your oven and Dutch Oven to 475. If you made my bread, its cooling and tempting you and this part is done already.
• Salt and pepper the beef, all sides. I grind generously.
• Cut your carrots and celery into thin cubes. There’s probably a fancy word for this I don’t know, but if my Mandolin is right its called a Julian. Set aside. Thin slice your mushrooms. Set aside. Strip your rosemary and thyme if using fresh, set aside.
• Place your beef into the Dutch Oven, should sizzle a bit. Add half of your beef stock. Add in the rosemary, thyme, Dijon, and horseradish, give it a good stir, splashing a bit over the steak. Then add in your veggies. Rest of the beef stock
• Lid on the Dutch Oven, back into the oven for 30 minutes.
• Remove from oven, CAREFULLY remove the lid and flip your meat over. Back in the oven, uncovered for another 15 minutes.
• Remove from oven, and tong your meat onto the cutting board, let it rest for about 5 minutes before cutting it against the grain. The reason you do this is to be able to take sando size bites and not just pull all the goodness out of the loving wrap. You’ll know you cut it wrong if you pull out a whole steak strip…
• At this point, take your solids masher and mash the contents of the Dutch Oven into a tasty paste. Add in a couple handfuls of spinach. I do this now so its slightly wilted when we make our sandwich.
• Thick slice your tomato, if you’re into that sort of thing… I’m not…
• Thick slice your cheese, if you’re into that sort of thing… you betcha I am!
• Add meat, and cheese, and the Dutch Oven paste, and tomato, and a good heaping spoonful of Mayo, Dijon, and more horseradish in-between two slices of home made bread and bam! Steak Sando on Everything Rye.