What Makes It Great: Pure hearty goodness: the richness of beefy short ribs napped in Dijon-spiked cheese sauce. You can find thinly cut boneless short ribs in many supermarkets, but especially in Asian markets, where this succulent meat is a popular choice for Korean barbecue and the Japanese dish sukiyaki. If you can't find presliced meat, freeze the short ribs for 30 minutes to firm them up; you'll get thinner slices.
12 ounces lean boneless beef short ribs, trimmed and very thinly sliced
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat broiler to high.
Cut bread in half lengthwise and again crosswise. Hollow out tops and bottoms of bread, leaving a 1/2-inch-thick shell. Place bread halves on a baking sheet, cut sides up. Broil 1 1/2 minutes or until toasted.
Combine milk, flour, and mustard in a medium microwave-safe bowl, stirring with a whisk. Microwave at HIGH 1 1/2 minutes or until thickened, stirring every 30 seconds. Remove from microwave; add 1/8 teaspoon salt and cheese, stirring until cheese melts.
Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, garlic, bell pepper, and 1/8 teaspoon salt; sauté 5 minutes or until tender. Remove onion mixture from pan; keep warm. Add remaining 1 teaspoon oil to pan; swirl to coat. Add beef, remaining 1/8 teaspoon salt, and black pepper to pan; sauté 3 minutes or until tender.
Divide beef mixture evenly among bottom halves of bread; top with onion mixture. Drizzle cheese sauce evenly over sandwiches. Top with top halves of bread; cut each sandwich in half.
This recipe has quickly become a family favorite! It is a recipe on the Cooking Light Diet Plan (if you can believe that!). I have simplified it a bit and combine the cooked meat, veggies, and cheese sauce in the pan and then put in on the bread. This makes it quicker to assemble and is much less messy to eat, especially for the kids.
The filling in this sandwich was legitimate - messy with the sauce though! Definitely use sukiyaki thin sliced boneless short rib (about the thickness of deli roast beef slices) for the recipe, and don't be afraid to turn up the heat.
We LOVED this! We used hoagie rolls instead of a baguette, 1 1/2 bell peppers, and added few mushrooms (sliced). Lots of flavor and I was tempted to go in for seconds. Really messy though, we resorted to eating this with a knife and fork.
Made this tonight. It was pretty good! I halved the recipe since it was only me home tonight but otherwise pretty much as written.
I thought I sliced the boneless short ribs as thinly as possible but they could have been even more tender. Next time I'd try cutting them the opposite way; I haven't worked with short ribs much beyond braising.
The cheese sauce was good, a bit reminiscent of welsh rarebit and could probably pinch hit for rarebit with dark beer in place of some of the milk. (I had never made a sauce like that in the microwave but it worked surprisingly well!) Be sure to put the milk mixture in a larger bowl than you'd think. Even though I made only 1/2 the mixture with only 1/4 cup milk in a 2 cup glass measuring cup, it overflowed. I'd also do the last 30 seconds in 15 second increments.
Messy but good!
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