I usually buy Cheddar or Colby Jack, but sometimes, there’s a special on something normally out of my price range. This week it was Provolone. And let me tell you, a little goes a long way and turns a simple sandwich into something extraordinary!

Broiled Steak Sandwich with Provolone and Grilled Onion:

1 Baguette – $1.49
1 1/2 lb. London Broil – $4.54
4 tsp butter or margarine (Olive oil can sub or leave off) – pantry
1 yellow onion, sliced – $.40
4-6 slices Provolone – $1.15
1 tsp Liquid Smoke – pantry
2 Tbsp Soy Sauce – pantry
1 tsp Pepper – pantry
2 tsp minced garlic – pantry
1 Tbsp Worcester Sauce – pantry
2 Tbsp Olive Oil – pantry
Leftover red wine (1 cup, if you have it. Orange Juice works good or leave off) – counter

COST: $7.58

Mix all the liquids together and add sliced onion and London Broil. Let marinade for 4 hours, overnight if possible. Rotate every hour or as necessary.

Turn oven to high broil (500 degrees) and place marinated beef on roasting pan. With meat on middle rack, broil for 10-12 minutes. This time is very dependent on your oven. THEY ARE ALL DIFFERENT. The key is to get a nice crisp crust and somewhat pink center.

While London Broil is cooking, pan fry your marinated onions till they are soft and nicely carmelized.

When London Broil is done, remove from oven and set aside. You can prepare salad as the meat rests (see salad recipe below). Also, reduce broil temp on oven to about 400.

After meat has rested, thinly slice at an angle. Set aside. Next, divide baguette into 4 sandwich size pieces and slice in half. Spread butter on each piece and begin layering the sandwich on a baking sheet.

Place meat, onion and then Provolone on sliced Baguette and broil till cheese is melted and lightly browned. Serve hot with a nice summer salad such my Grape and Walnut. Delicioso!

Grape and Walnut Salad:

1/8 cup Walnut pieces – $.70
Mixed Greens, bulk (wash and spin dry) – $.76
2 Roma Tomato, sliced – $.30
2 Green Onion, sliced – $.15
1/2 cup Seedless green grapes, cut in half – $.50
1 handful of dried Cranberries – $.25
3 Tbsp Olive oil – pantry
1 Tbsp Cider vinegar – pantry
1 tsp Dijon mustard – pantry
1/2 tsp Salt -pantry
1/2 tsp Pepper – pantry
1/2 tsp Garlic Powder – pantry
1 tsp Sugar – pantry

COST: $2.66

The salad is a no brainer. As for the dressing, whisk together the vinegar, mustard, salt, garlic, pepper and sugar. Then add the oil and whisk again. with some power. Add more salt to balance your taste, if necessary. A dash of fresh lemon juice is great if you have it. Adds a little freshness and makes the flavors POP!

GRAND TOTAL: $10.24 (OK. I blew it on this one, but really, it’s just a quarter. Hope you can forgive me.)