#310- Cheesesteak Salad & Garlic Bubble Loaf

Cheesesteak Salad

• 1 lb. sirloin or cube steak
• 1/2 tsp. salt, divided
• 1/2 tsp. ground pepper, divided
• 3 Tbsp. olive oil, divided
• 2 oz. sliced provolone cheese
• 1 medium red onion, thinly sliced
• 1 Tbsp. white-wine vinegar
• 1 1/2 tsp. Worcestershire sauce
• 1/2 tsp. Dijon mustard
• 1/4 tsp. dried oregano
• 1 small clove garlic, grated
• 11 oz. baby spinach
• 1/2 cup sliced jarred roasted red peppers, rinsed and patted dry

Pat steak dry and season both sides with 1/4 teaspoon each salt and pepper.  Heat 1 tablespoon of oil in a large skillet over medium-high heat.  Add the steak and cook. Flipping once, until an instant-read thermometer inserted in the thickest part registers 125 degrees for medium-rare, about 4-5 minutes per side.  Transfer to a cutting board, top with cheese, and let rest for 5 minutes before slicing against the grain.  Meanwhile, add onion to the pan and cook, stirring occasionally, until lightly browned, about 5 minutes.  Whisk vinegar, Worcestershire, mustard, oregano, garlic and the remining 1/4 teaspoon each salt and pepper in a large bowl.  Slowly whisk in the remaining 2 tablespoons oil and any steak drippings. Add spinach and peppers and toss to coat.  Serve the salad topped with the onions and steak.

Garlic Bubble Loaf

• 1/4 cup butter, melted
• 1 egg, beaten
• 1/2 tsp. garlic powder
• 1 tsp. salt
• 1 Tbsp. parsley
• On loaf frozen bread dough

Preheat oven to 375 degrees.  Line a large pie plate with foil, set aside.  Combine butter, egg, garlic powder, salt, and parsley in a bowl; mix well.  Cut loaf of slightly thawed bread dough into about 12 slices.   Dip dough pieces into the butter mixture and arrange in a circle in the pie plate.  Let dough rise to 2-3 times; bake for 30 minutes.