Today's evolution of food: Blog, cookbook, plate

Most of the cookbooks I bought this year were written by foodies who turned their blog into a book deal.

I love it.

People blog about food are passionate about food and it shows in the food they make. Also, because they are regular people like you and me, they use regular ingredients. You know, the stuff we can find at our local grocery store at 8 p.m. on a Thursday night.

Of course, not every food blogger goes from Internet sensation to best-selling writer to TV show host to movie starring Meryl Streep, so you've got to love Ree Drummond for hitting three out of four.

If you haven't ready Drummond's blog, The Pioneer Woman, you must do so immediately. If you haven't purchased her first cookbook, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl, you need to check it out immediately. And if you haven't made Marlboro Man's Favorite Sandwich, they you must do so right now.

This is more than a steak sandwich. It is awesome on a bun.

With a kick.


Makes 4 sandwiches

  • 1 large onion or 2 small/medium onions
  • Butter, lots of it
  • 2 or 3 pounds of cube steak
  • seasoned salt, preferably Lawry’s
  • Lemon pepper
  • Black pepper
  • Worcestershire sauce
  • Tabasco
  • 4 French or deli rolls
Slice the onions. Then melt 1/4 of a stick of butter in a skillet over medium heat. Add the onion and cook over medium-low heat, stirring occasionally, until onions are soft and light brown, about 5 to 7 minutes. Remove the onions from the pan and set aside.

Cut the cube steak against the grain into 1-inch strips. Season the meat with a sprinkling of seasoned salt, lemon pepper and black pepper.

Add 2 tablespoons of butter to the same skillet in which you cooked the onions. Turn the heat to high. Let the butter begin to turn brown, about 2 minutes. You’ll want the skillet to be hot. Add enough meat to the skillet to form a single layer. Do not stir. Let it sit for about a minute, long enough for one side to turn brown. Flip the meat over and cook for another minute, then remove to a plate. Repeat until all the meat is cooked.

Return all the cooked meat to the skillet and add the onions. Pour in the Worcestershire sauce, several dashes of Tabasco, and an additional 2 tablespoons of butter. Simmer the mixture over low heat for about 5 minutes.

Cut each roll in half length-wise. Spread generously with butter, then brown on a griddle or skillet.

Place the rolls face up on a plate, then place the meat mixture on the bottom half. Spoon 2 or 3 tablespoons of the pan juice over the top and enjoy!

Source: The Pioneer Woman Cooks: Recipes from an Accidental Country Girl by Ree Drummond

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