Not much has changed since then. As I had previously posted, I went to San Diego to visit my parents for Christmas. My dad was excited to here of my new found love for cooking! We decided to make Italian steak heroes, delicious little sandwiches with a robust flavour. This recipe was inspired by Susanna Tee’s recipe found in The Steak Book. It’s especially great for a group of people. Enjoy!

Prep: 20 minutes
Cook: 20-25 minutes
Makes: 4-6 servings

Ingredients

• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 small red bell pepper, finely chopped
• 3 1/2 oz white mushrooms, finely chopped
• 1 cup fresh ground steak
• 1/2 cup red wine
• 1 small onion, finely chopped
• 2 tbsp tomato paste
• 4 ciabatta rolls (or any type of roll will work)
• extra virgin olive oil, for bushing
• 2 3/4 oz / 75 g mozzarella cheese
• 2 tbsp fresh basil (or 2 tsp dried basil)
• salt and pepper to taste

Steps

1. Heat the olive oil in a large pan over medium heat, add the onion,
   garlic, red bell pepper, and mushrooms, and cook, stirring occasionally, for
   5-10 minutes until softened and browned.
2. Add the ground steak and cook, stirring frequently for 5 minutes until browned on all sides.
3. Add the wine, tomato paste, and salt and pepper to taste, and let simmer for 10 minutes, stirring occasionally. Remove from heat.
4. Split the bread rolls in half and brush both halves with extra virgin
   olive oil. Put the bottom halves onto a piece of foil and spoon an equal
   quantity of the sauce on the top of each, if desired.
5. Add sliced cheese to the tops of the rolls. Press down gently and wrap in the foil. The longer you let them sit out (though no more than an hour) the more flavourful they will be. Regardless, they taste delicious no matter when you eat them!

Prep: 20 minutes
Cook: 12 minutes
Makes: 4 servings

Ingredients

• 12 oz. penne pasta
• 3 tbsp olive oil
• 2-3 cloves of garlic, peeled and chopped
• 2 large green peppers, medium diced
• 2 cups mushrooms, sliced
• 2 large tomatoes, medium diced
• 3 tbsp Worcestershire sauce
• 1/2 cup water from cooking the pasta
• 3/4-1 cup Parmesan cheese
• Salt and pepper to taste

Steps

1. Cook the pasta according to package directions, drain and save 1/2 cup pasta water
2. Meanwhile, heat the olive oil in a medium skillet. Add the vegetables and cook for two minutes.
3. Add the Worcestershire sauce, pasta water, and cooked pasta.
4. Blend and simmer until hot.
5. Stir in the cheese, and season with salt and pepper. Enjoy!

Prep: 20 minutes
Chill: 60 minutes
Makes: about 10 cups

Ingredients

• 4 cups mezzo rigatoni or penne pasta, cooked
• 2 medium tomatoes, chopped (about 2 cups)
• 12 slices (about 1 1/2 cups) pepperoni or salami, chopped
• 1 cup mozzarella cheese, shredded
• 1/2 cup chopped fresh basil
• 1/2 cup Parmesan cheese, shredded
• 1/2 cup Italian dressing

Steps

1. Toss all ingredients.
2. Pour into serving bowl, cover, and chill for at least an hour to allow flavours to blend.

Credit! This recipe is a variation of one found at Kraft Foods.