Mushroom, Onion and Provolone Steak Sandwich

Pretty much since early this year I have been craving a sandwich. Not just any sandwich, but a good sandwich. I wanted a sandwich with a substantial roll that tasted like real bread, not just a sub-par gluten free substitute.

Earlier in the month, my husband's grandma (my grandma in law??) who lives in Utah found a shop that sells a bread mix made by a small company near her home called Grandpa's Kitchen. I don't think that they even have a website. Just a small mom and pop operation doing all of the work from a small kitchen. Anyhow, she of course saw it and thought of me, so she sent it right out! I love that lady, she really is very sweet and thoughtful! Anyhow, I got it and gave it a try. It consists of Corn Starch, Potato Starch, Rice Flour, Tapioca Flour and Xanthan Gum. It is a very liquid dough once it is mixed up with yogurt, egg, vegetable oil, baking powder, baking soda, salt and yeast. I wasn't sure of how I was going to get a bun shape with such a moist dough. It is meant to be poured into a loaf pan. I thought for a while and had the idea to pour it into my french onion soup bowls- which are oven safe, and let the dough rise in there. It worked so well! I couldn't believe how high the dough rose just sitting there- and then with the baking soda and powder, it rose even higher. It was awesome! Once out of the oven, I split them and then toasted them up back in the oven. They were so dreamy! :)

Then all I did was saute up some mushrooms and onions, stir fry some thin cut steak strips in some oil, salt, pepper and garlic salt. I smeared some Spectrum GF Mayonnaise on one half of the bun, topped it with the steak strips, onions and mushrooms and then placed a slice of provolone on it. It was so simple and soooo tasty! It really hit the spot!

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I'm not going to list a recipe because it is more of a method than an exact recipe. Use what you like for any kind of sandwich filler...I am just super stoked about these buns and how well they worked. They are soooo much better than the nasty buns from the store with those strange absorbent bead packs in them. Does anyone else think that is creepy and gross? I'm not down with that.

Anyhow, I am going to try to duplicate the bread mix. It has all very simple and accessible ingredients, I just need to experiment with the quantities of each flour/starch. I'll let you know how it goes when I figure it out :)

If you are interested in trying out the Grandpa's Kitchen bread mix, which can also be made lactose free, please email them at grandpaskitchen at gmail dot com.

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More bread than anything else-- but really, who cares!!!