Steak Sandwich on Garlic Bread

Sandwiches. They are a staple in any American’s diet. Sandwiches can be simple and easy, like peanut butter and jelly on untoasted white bread. They can be complex and require ingredients you don’t even know how to pronounce, much less have on hand in your kitchen. They can be prepared by the greenest of culinary novices or the most celebrated chefs in the world. But what happens when you take a meat that is loved widely by carnivores and nestle it between two pieces of bread? Magic happens. We call this magic a steak sandwich. And what’s better than a steak sandwich? How about a juicy steak sandwich on crispy, grilled garlic bread. The recipe can be found here.

Which cut of beef makes the best steak sandwiches? Tenderness is the key here!  According to many culinary experts, quality sirloin steak is the best cut of beef to use for a steak sandwich. Sirloin is packed with flavor and is often marbled to perfection, making it the obvious winner, but ultimately, any tender cut of meat will suffice. Some other great contenders are tenderloin, flank steak, and a host of different types of roasts; even leftover prime rib would make a tasty sandwich. Whether you’re relying on what’s in the fridge, what’s available at your local store, or what will be kindest to your pocketbook, the options are endless for this recipe.

Minced garlic or garlic powder? Well, you must first recognize the difference between the two before deciding which route you’d like to take. Minced garlic is superior to garlic powder in most situations because it is fresher and it has a stronger flavor. So in the case of this recipe, playing up the garlic in the garlic bread with minced garlic instead of garlic powder would seem to be the obvious choice. However, if all you have on hand is garlic powder, fear not. It will still get the job done.

This recipe calls for bolillos to serve as the sandwich bread that will be transformed into garlic bread. Why bolillos? Many reasons. First, bolillos, a white bread recipe popular in Mexico and Central America, is an ideal sandwich bread because of its simplicity. It’s also incredibly versatile. The crust is crunchy while the inside is fluffy and chewy. And it makes for some delicious garlic bread.

Here’s what you’re going to need:

Here’s what you’re going to do:

  1. In a nonstick skillet set to medium heat, cook the onions until caramelized, about 10 minutes. Remove the onions and cover them to keep them warm.
  2. Add the steak to the skillet in batches to ensure even cooking. Cook each batch for about 2 to 3 minutes or until done, flipping each strip a few times.
  3. Add the chiles to the last batch of steak and cook them, too.
  4. In a bowl, combine the cooked steak and chiles with the caramelized onions. Add the chopped cilantro and give it all a toss. Cover the bowl to keep the mixture warm.
  5. In a separate bowl, mix the mayonnaise and garlic powder and spread it onto the cut sides of the bolillos.
  6. In a skillet, grill each side of the bolillos until golden brown, about 2 minutes for each side.
  7. Transfer the bolillos to a plate and fill with the steak mixture. Add desired amount of cheese slices.

Unless you’re cooking for vampires, or are one yourself, swapping conventional buns for crunchy garlic bread can only level up your sandwich game. Find more ways to level up in the kitchen here.




Deliciously Cheesy Chicken Parmesan Recipe

Sometimes you want to go all-out for dinner and prepare a restaurant-grade meal. Thankfully, this excellent recipe for a cheesy, crispy, and flavorful “Best Chicken Parmesan” from Bon Appétit will set you up for a successful, four-star dish that’s sure to please.

Ingredients for Chicken Parmesan:

Directions for Chicken Parmesan:

  1. You’ll begin this recipe by starting with preparing the tomato sauce. You’ll do this by heating your extra-virgin olive oil in a large Dutch oven, or alternatively, you can use another heavy pot over medium heat. After the oil is heated, you’ll add your onion and 8 cloves of garlic and begin to cook them while stirring often. Continue this just until the onions and garlic are softened but not browned (about 5 minutes), at which point you’ll add in your tomato paste and red pepper flakes. Continue to cook and stir until the paste is slightly darkened in color. In fact, the paste should begin to fry in olive oil.
  2. Add in your tomato purée, salt, and sugar, and bring it all to a simmer. Then, partially cover the pot with a lid in order to avoid splattering, reduce your heat so that the sauce is kept at a very bare simmer, and cook it while still stirring occasionally until it’s slightly thickened. This should take approximately 40-50 minutes.
  3. Next, you’ll begin the chicken assembly by placing 1 chicken breast at a time onto a cutting board so that a short side of the chicken is facing towards you. Then, as you hold a chef’s knife parallel to the breast, slice along the middle of a long side of the chicken in order to make a slit. Continue to slice until you are about ½” away from the other side. Then, open up the chicken breast like a book and place it between two sheets of wax paper or plastic wrap. You’ll then pound the breast with a meat mallet or rolling pin until the chicken is about ⅓” thick. Ensure that the chicken is super thin so that it will keep from overheating. Repeat this step for the remaining chicken breasts.
  4. Combine your five garlic cloves, lemon juice, and olive oil in a large baking dish. Then, season your chicken cutlets all over with salt; you can use about ¾ teaspoons of Diamond Crystal or a ½ teaspoon of Morton koshersalt per cutlet. Afterward, add the cutlets to your marinade while turning the chicken over to fully coat. Then, let them sit for at least 20 minutes but not longer than 1 hour.
  5. At this point, you’ll make a dredging station, for which you’ll whisk your eggs, garlic powder, salt, and about 2 tablespoons of water in a large shallow bowl such as a cake pan or pie plate. Then in another large shallow bowl, place your panko breadcrumbs, and place your flour into a third. Whisk the remaining salt into the flout, mixing it together.
  6. As you work with one chicken cutlet at a time, take a cutlet out of the marinade and let any excess drip off. Then, dip the cutlet into the egg wash, dredge it in panko (pressing firmly to adhere), gently shake off the excess, and place the cutlet onto a rimmed baking sheet. Repeat this process for the other cutlets, and chill for at least 20 minutes but not longer than 8 hours.
  7. Then, set a wire rack inside a second large rimmed baking sheet, and grate your mozzarella on the large hotels of a box cheese grater into a medium bowl. Add some Parmesan cheese, and toss to combine. Next, you’ll pour your vegetable oil into a large high-sided heave skillet so that the oil comes up 1” on all sides. Heat the oil over medium until an instant-read thermometer registers at 400°F.
  8. Working in batches to avoid over-crowding the pan and returning the oil to 400°F after each batch, you’ll very carefully lower the cutlets into the skillet with tongs and cook them until they’re each golden brown. This should take approximately 2 minutes per side. Afterward, transfer the cutlets to the prepared rack and season each with salt.
  9. Now you’ll heat your boiler and arrange the cutlets so that they are sitting side by side in 2 large baking dishes.Generously spoon some sauce over each cutlet and put the remaining sauce into baking dishes around the cutlets. Cover them with your cheese mixture and broil just until the cheese is melted, bubbling, and browned in spots. This should only take about 4 minutes- at which point you’ll remove this chicken from the broiler, let them cool slightly, and sprinkle with parsley before serving.

Notes for Chicken Parmesan:

  • You can make the tomato sauce up to two days ahead of time. Follow steps 1-2 above, let it cool, transfer the sauce to an airtight container, cover, and chill until you need it for the chicken.
  • When your chicken cutlets are marinating, the lemon juice will turn the chicken flesh opaque, but that’s to be expected.

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Fried Chicken Biscuit Sandwiches with Honey Drizzle

A well-prepared plate of fried chicken and fresh biscuits is a southern delicacy that doesn’t only have to be enjoyed in a restaurant because this delicious recipe for Fried Chicken Biscuit Sandwiches from Simply Recipes sets you up for flavor success right in your own kitchen.

Ingredients for Fried Chicken Biscuit Sandwiches

1 ½ – 2 pounds of boneless, skinless chicken thighs

Pickled vegetables like japaneños or onions, to serve

Chopped chives, to serve

3 drizzles of honey, to serve

¾ of cold butter, sliced into small pieces

¼ cup of melted butter

5 ¼ cups of cold, full-fat buttermilk

4 cups of all-purpose flour, plus more for dusting

1 tablespoon of baking powder

1 ½ teaspoon of baking soda

2 quarts of vegetable oil, for frying

3 tablespoons of crushed chilies, plus more for garnish, divided

1 teaspoon of ground mustard

2 teaspoons of celery seed

1 tablespoon of smoked paprika, divided

1 tablespoon of granulated garlic, divided

2 teaspoons of freshly ground black pepper, divided

1 ¼ tablespoon of kosher salt, divided

Maldon salt, for garnish

Recipe and Instructions for Fried Chicken Biscuit Sandwiches

  1. You’ll begin your chicken marinade by combining 4 cups of your buttermilk, 1 ½ tablespoon crushed chilies, 1 teaspoon smoked paprika, 1 ½ teaspoon granulated garlic, ground mustard, celery seed, 1 ½ teaspoon kosher salt, and 1 teaspoon black pepper into a large bowl or gallon-sized storage bag. Add in your chicken thighs, and toss to coat it in the marinade. Store this in the refrigerator to marinate for 2-4 hours or overnight. 
  2. When you’re ready to cook, start by preheating the oven to 375°F. Line a baking sheet with parchment paper and sprinkle flour atop it. Set aside until ready for use.
  3. In a large bowl, combine your flour, baking powder, baking soda, and salt. Place the cold butter pieces into the flour mixture and then use a dough cutter to cut the pieces of butter into the flour. You can use a rocking motion with the dough cutter to break up the butter into smaller pieces. Afterward, the butter should resemble a coarse meal.
  4. Create a well in the center of your flour mixture, and pour in your buttermilk. Fold the mixture together with a large spoon or rubber spatula until it all comes together into a shaggy, crumbly mixture. Be careful to not overwork the dough.
  5. Transfer the mixture to a lightly floured surface and press the dough together with your hands until it’s compacted together and no longer shaggy. Form the dough into a square and then roll it out into a ¾-inch thick square. Fold the dough in half about four to six times while lightly patting the dough down with your hands. You’ll do this in order to create layers in the biscuit; roll out the dough into an 8-inch square.
  6. While using a 3 ¾ to 4 inch round biscuit cutter or ramekin dipped in flour, begin cutting the dough without twisting the cutter. Be sure to flour the cutter between each cut and gently press together the remaining dough, forming it into a square. Roll out the remaining dough and follow the same step with the next pieces, and once all of the biscuits are cut, place them onto the baking sheet with parchment paper and sprinkled flour, spacing the biscuits out 1 ½ inch apart.
  7. Place your biscuits in the freezer for 10 minutes to cool. Then, remove them from the freezer, use a pastry brush to brush the biscuits with butter, and bake them for 20 minutes or until they’re golden brown.
  8. Whenever you’re ready to fry the chicken, place a large Dutch oven or heavy-bottomed pan over medium heat and pour in vegetable oil until it’s about ¾ inches deep. Using a thermometer to measure, heat the oil until it reaches 350°F. Meanwhile, set up two baking sheets with wire racks atop them. Cover one with a paper towel and set these aside until they’re ready for use.
  9. Make the dredge for the chicken by combining your flour, remaining chilies, paprika, granulated garlic, salt, and pepper in a large mixing bowl.
  10. Remove the chicken from the buttermilk marinade and allow the excess buttermilk to drip off. Then, individually dredge each piece into the flour mixture making sure that the chicken thigh is fully coated. As you coat each piece, transfer it onto the baking sheet with the wire rack in order to prevent the coating from coming off.
  11. Preheat your oven to warm in preparation for the cooked fried chicken. Once your vegetable oil reaches 350°F, place three to four chicken pieces into the pan. Once the chicken is in the oil, the temperature will slightly drop, so be sure to raise the heat, and closely monitor the oil temperature.
  12. Fry the chicken for 14 to 16 minutes, turning each piece of chicken halfway through. Cook the pieces until they reach an internal temperature of 165°F and the outer chicken is of a crispy and golden brown texture. Remove the chicken from the coil and place them onto a clean wire rack. Sprinkle the chicken with Maldon salt and crushed chili, placing the first batch into the warmed oven. Repeat with remaining chicken in batches.
  13. You’ll serve by placing your cooked chicken onto the bottom piece of a cut-in-half biscuit and top with chives, honey, and pickled vegetables. Top each sandwich with the top half of the biscuit, serving immediately, and enjoy.

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Restaurant-Style French Toast Recipe

Anyone who has attempted to recreate the quality of french toast that you find at the town’s popular brunch restaurant at home can attest that it can be tricky to replicate, yet the following high-quality, delicious recipe from the popular food blog Let’s Delish Recipes certainly comes closest to whipping up a restaurant-caliber breakfast in your own kitchen.

Even when supplied with the best intentions, sometimes fate intervenes and you’re left with a disappointing breakfast entree in the form of the less-than-ideal plate of soggy french toast. One of the best ways to prevent this from happening is to pay attention to what type of bread you’re using. The best results can come from utilizing the thickness of bread like French bread, Challah bread, or at least any type of bread that is sliced at least 1-inch thick. This makes all the difference, so be sure to spend the extra time deciding at the grocery store.

One of the best parts of the following recipe is that all of the french toast will be ready at the same time, meaning that there isn’t the annoying tradition of the chef standing at the oven’s skillet with the next piece while the rest of the family enjoys their meal. This is thanks to the method of placing your French toast onto a baking sheet and popping it in the oven for about 15 minutes before serving. With this method, you’ll ensure that each piece will come out crispy every time.

Everyone has an opinion when it comes to what toppings, garnishes, and fixings are best atop a slice of french toast, but the most popular choices have to be maple syrup, fresh fruit, whipped cream, and powdered sugar. Try and have a combination of all four to see which flavors are accentuated by which topping.


  • 2 fresh eggs
  • ½ cup of milk
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of cinnamon
  • ¼ teaspoon of nutmeg
  • A pinch of salt
  • 6 slices of French bread or Texas Toast, each 1 inch thick
  • 1-2 tablespoons of butter


  1. Begin your breakfast of champions by preheating your oven to 400°F. While you’re waiting for it to reach 400°F, you’ll want to take out your cooking instruments and cookware.
  2. In a large skillet, melt your 1-2 tablespoons of butter over medium heat. Then, in a large, shallow bowl or pie plate, whisk together your eggs, milk, vanilla, cinnamon, nutmeg, and salt. At the same time, prepare your slices of 1-inch thick bread nearby.
  3. One at a time, place your bread slices into the egg mixture and ensure that you coat each piece fully on both sides. Be sure to turn each piece of bread in the mixture and let it stand for a few seconds so that each side is coated well.
  4. You’ll cook the french toast in batches to ensure good individual quality. Working in batches, brown the bread slices in your skillet of butter for 2-3 minutes per side. Hold each side until it’s golden brown, and then transfer the bread to a large baking sheet when finished. Depending on how many people you’re serving, you’ll want to keep a clean skillet and steady procedure for browning the individual slices of bread, so pay attention to the individual browning times.
  5. After each piece of bread has been browned on both sides and transferred to the baking sheet, place the sheet tray into the 400°F oven and bake the batch until the bread pieces are crispy and slightly puffed. This should take about 12-15 minutes.
  6. The method in which you serve and garnish your french toast is up to you, but try to keep the serving size to a moderate amount. Many prefer slices of fresh fruit or maple syrup with their french toast pieces, as the texture of the toast compliments the sweetness of the toppings and garnishes excellently.

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Fall Apart Pulled Pork Sandwiches

After curing overnight and spending some time on the grill, this delicious recipe for barbecued pulled pork from Olive Magazine is sure to satisfy the hungriest of crowds this summer.

While this meticulous recipe requires about four and a half hours of preparation and cooking time, the best results in both flavor and texture can be achieved by dry curing your pork shoulder overnight before roasting it in the oven the following day.

While this recipe gives you a delectable entree with a melt-in-your-mouth texture that can be enjoyed all on its own atop a soft bun, it pairs excellently when it’s topped with crunchy cole-slaw (also included below).


Pulled Pork:

BBQ Sauce:

  • 9 oz. of ketchup
  • 5 oz. of red wine vinegar
  • 4 ½ oz. of light brown sugar
  • 4 tablespoons of chili powder
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of soy sauce
  • 2 tablespoons of mustard powder
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of ground ginger
  • 3 slices of lemon
  • 2 crushed cloves of garlic

Dry Rub:


  • ½ of a yellow onion (finely sliced)
  • 1 lemon (zested & juiced)
  • 1 lb bag of shredded red cabbage
  • 7 oz. carrot (grated)
  • 4 oz. celery (finely sliced)
  • Sprig of parsley (chopped)
  • 1-2 tablespoons of mayonnaise
  • 2 tablespoons of sour cream
  • 2 tablespoons of sugar
  • 2 tablespoons of white vinegar
  • 1 tablespoon of mustard powder
  • 2 teaspoons of celery salt
  • Optional: 1 large handful of roasted peanuts (roughly chopped)


  1. Begin by mixing the dry rub ingredients together with 1 tbsp of salt and then spread the dry rub all over your pork shoulder. You’ll want to ensure that it’s well-coated will the entirety of the rub. Wear gloves and pat the dry rub into the meat on all sides before wrapping the pork shoulder in aluminum foil. Lastly, your pork shoulder prep concludes by curing the shoulder in a chilled environment minimum of four hours but preferably overnight.
  2. Make your barbecue sauce by combining all ingredients in a small saucepan, and then cook the sauce over medium heat for approximately 20 minutes. Afterward, take the saucepan off the heat, and fish through the BBQ sauce, removing the lemon slices.
  3. For the coleslaw, begin by softening your onion in your lemon juice for 10 minutes. Afterward, mix the onion with your cabbage, celery, carrot, and parsley. Combine the mayonnaise, sour cream, sugar, vinegar, mustard, celery salt, and lemon zest together, add it to the cabbage mix, and toss it.
  4. After a patient curing period, take your pork shoulder out of the refrigerator and bring it to room temperature. While it’s sitting on the countertop, preheat your oven to 300°F. Heat some soil in a large, non-stick frying pan or skillet, and then brown the pork shoulder on all sides by frying it.
  5. Afterwards, place the browned pork shoulder into a roasting dish, and roast it in the oven “low and slow” for at least 3 ½ hours. The best results can be achieved by roasting the pork shoulder for about 6 hours. You can tell it is done whenever the meat is falling apart or when an instant-read thermometer stuck into the thickest part of the porkregisters at 170°F.
  6. After your meat is cooked, shred the pork shoulder into large chunks that would be ideal sizes for your sandwich buns. Toss the shredded pork with your barbecue sauce and heat throughout, adjusting your seasoning to taste. You’ll want to mix the pulled pork with ⅔ of your barbecue sauce and use the remaining 1/3rd of the sauce for topping off the buns. Serve the pulled pork into soft buns, top it with sauce and a dollop of crunchy coleslaw, and enjoy!

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Sunday Chili Recipe

This perfect “Sunday Chili” recipe from Pinch of Yum that’s designed to be quickly prepped, set on the stove on low, and essentially forgotten about until it’s time to serve is the perfect addition to any Sunday menu.

Chili is such a versatile dish that is guaranteed to satisfy the hungriest of appetites. While it’s a great dish served fresh, a proper pot of chili almost lives a longer second life as a week of leftovers due to the flavors becoming stronger and more distinct in a tight container in your fridge. Similarly, if you have a Sunday afternoon free, be sure to set up this recipe around lunchtime and expect to have that pot simmering all afternoon long for a truly impressive dinner.

Sunday Chili Ingredients: 

2 teaspoons of salt

1 ½ pound of ground beef

6 slices of bacon, (cut into small pieces)

Half of an onion (diced)

4 cloves garlic (minced)

1 jalapeno (minced)

4 carrots (minced), optional

2 ½ tablespoons of chili powder

2 tablespoons of cumin

1 tablespoon of oregano

1 teaspoon of garlic powder

3-4 tablespoons of tomato paste

1 28-ounce can of fire-roasted crushed tomatoes

2 14-ounce cans of black, red, or pinto beans (rinsed and drained)

2 ¼ cups of beef or chicken broth

Suggested Toppings for Sunday Chili:

Avocado (carved)

Cheddar cheese (shredded)

Sour Cream

Tortilla Chips

Red Onion (sliced)

Fresh cilantro

Sunday Chili Recipe:

  1. Begin your chili as you always should, by seasoning your ground beef with salt. If you like spice, sprinkle some black and cayenne pepper into the seasoning mix as well. Using a wooden spoon or gloved hands, mix the seasoning into the beef and set it aside while you prep the other ingredients. Slice your uncooked bacon strips into quarter to half-inch pieces, and place them in a large Dutch oven over medium-high heat until crispy. Take out the pieces with your spoon, and drain the excess oil on a folded paper towel, leaving 1-2 tablespoons in the oven for sautéing.
  2. Add your diced onion, minced garlic, and minced carrots into the oil, and brown them in the bacon oil, sautéing them until they are soft and fragrant. After they’re properly browned, add your ground beef and measured spices, mixing it all together. Continue to stir it all together until the beef is fully cooked, and add your tablespoons of tomato paste. Sauté the chili for two to three minutes.
  3. Next, add your fire-roasted tomatoes, preferred beans, and bacon pieces to the pot, mixing it all together. Bring the heat on your dutch oven down to a low simmer, and cover it. Keep it cooking on low heat for at least 30-45 minutes, though it’s always preferred to cook it for two hours or more. After all, this is called a “Sunday Chili” for a reason, and that reason is to have the pot simmering on low all afternoon to develop a fine-tuned flavor. When the chili begins to thicken, you can thin it out with water or any additional broth until the consistency is to your liking. Additionally, you can alternate between the pot resting over low heat or merely resting in the hot dutch oven.
  4. Once it’s done or it’s dinner time after the chili has been cooking in the background all day, it’s time to serve the chili into bowls and top it with you and your guest’s preferred toppings.


  • You can certainly substitute canned diced tomatoes for the crushed-tomatoes, if you prefer the thicker consistency.
  • While it’s delicious, the bacon is (of course) optional, as you can also sauté your vegetables in reserved bacon fat.
  • If you need to save time, chop your vegetables in a food processor or add your ingredients into a pressure cooker after it’s all sufficiently browned and the meat is cooked.

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