Andy Griffith Favorite Blue Bird Diner Ground Steak Sandwich Recipes

ANDY GRIFFITH FAVORITE BLUE BIRD DINER GROUND STEAK SANDWICH

This is a loose meat sandwich that is greater than the sum of it's parts. I grew up eating these in Mt. Airy ( Mayberry) N.C. Best served with creamy coleslaw and a thick slice of tomato both in the sandwich. It's an NC thing.

Provided by cans4fun

Categories Very Low Carbs

Time 17m

Yield 6 Sandwiches, 6 serving(s)

Number Of Ingredients 5

Andy Griffith Favorite Blue Bird Diner Ground Steak Sandwich image

Steps:

Start by browning the beef in the pan, chopping up so the meat takes on a "sloppy joe" appearance.
Drain ground meat.
Pepper meat LIBERALLY ! This is supposed to be redolent in the taste of ground black pepper.
Whisk together water, salt and flour.
Add to skillet, and allow to come to a boil.
Lower heat and simmer until mixture has thickened.
Serve on buns with mayo, your favorite coleslaw and a slice of tomato.

Nutrition Facts : Calories 363.7, Fat 25.9, SaturatedFat 10.3, Cholesterol 104.3, Sodium 281, Carbohydrate 4, Fiber 0.1, Protein 26.8

Ingredients

2 lbs ground chuck (80/20 is crucial to the success)
1/4 cup flour
3/4 cup water
1/2 teaspoon salt
pepper

THE BLUE MILL TAVERN LOOSEMEAT SANDWICH

I've chosen to submit this recipe because the recipes found on this website for loosemeats, and on other websites, are not the original recipe. The loosemeat was created in 1924 at Ye Old Tavern-now Gus' Family Restaurant on 14th and Jackson St. in Sioux City, Iowa. Nowadays you will find the original sandwich served at Bob's Drive Inn on Hwy 75, LeMars, Iowa just a mile or so out of Sioux City, at The Tastee Inn and Out, on Gordon Drive and at Miles Inn on Leech Ave. among others. If you see a recipe for loosemeats that contains tomato juice-run! A loosemeat is a sloppy joe without the slop-so stay away from anything tomato-ey please! These little sandwiches are great for football parties, slumber parties, with a cold beer on a sunny summer day, or just anytime you want a real taste of Americana cooking that takes just a few minutes with very little cleanup. These are typical Iowa tavern fare. I loved these sandwiches so much when I was a kid and one day I ran into my Grandma's tavern and asked for my usual "tavern". They always came served with a thin sheet of restaurant paper under them. I was so eager I ate my sandwich half way gone before I realized I was eating the paper too:-) After cooking these in the kitchen they were transferred to a portable steamer. This is the original recipe for the little dudes that were served in the Midwest. I cannot account for changes or differences in flavor for other regions of the country, east or west. I learned to make my Grandma's version when I came to spend summers with her in Sioux City between 1958-65. She's the reason I've become a diehard foodie, a "from scratch" cook. My Grandma was a fearless woman who wasn't afraid to tread in unfamiliar waters. In so many ways food brings people together. I had no idea these little sandwiches would be so loved and bring such happiness to people. I've been so touched by the messages I've received from folks who've tried this recipe and then shared their memories w/me! Thanks!! And thank you Recipezaar for creating a place for us to come together and share with each other!

Provided by plantfreek

Categories Lunch/Snacks

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

The Blue Mill Tavern Loosemeat Sandwich image

Steps:

Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet.
Melt fat over medium heat and lightly salt bottom of skillet.
Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.
Add chopped onion while browning meat.
Keep working with the back of spoon to break up meat.
When meat is browned, drain off any fat and return meat to skillet.
Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.
Cook, at a simmer, till water is all cooked out-between 15-20 minutes.
Adjust salt and pepper to taste.
Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it.
When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
*If you start changing this recipe and using things like olive oil for the fat and Dijon or honey mustard for the yellow mustard, you will not get the traditional yummy taste of a loosemeat sandwich.
Likewise, don't add any liquid smoke or Worcestershire sauce.
Make them just like this the first time so you can sample the simplicity of this famous Midwestern treat.
If you want to start making changes after that by all means do so but I'd like you to taste the original recipe at least once.
Serve with homemade potato salad and chips or with my Easy Cheesy Potato recipe.

Ingredients

1 lb ground beef round or 1 lb ground sirloin
1 tablespoon fat like lard (if meat is round or sirloin) or 1 tablespoon Crisco (if meat is round or sirloin)
2 teaspoons salt, just enough to lightly cover bottom of your skillet
1 onion, chopped fine
1 tablespoon prepared yellow mustard
1 tablespoon vinegar
1 tablespoon sugar
water, to cover
salt and pepper, to taste

BISTRO-STYLE BEEF STEAK SANDWICH

With summer fast approaching, it's time to dig out the fabulous sandwich recipes! This is just one of my many favorites to make!

Provided by Wildflour

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Bistro-Style Beef Steak Sandwich image

Steps:

Stack beef steaks; cut lengthwise in half and then crosswise into 1" strips.
Heat 1 Tbl. olive oil in non-stick skillet over med-high heat til hot.
Stir-fry beef strips and garlic (1/2 batch at a time), 1-2 minutes or til outside surface is no longer pink.
Remove from skillet and season with 2 Tbl. soy sauce and pepper.
Reduce heat to medium.
Add 2 teaspoons oil to pan (if needed), and stir-fry onion 5 minutes.
Add mushrooms and continue cooking 2-3 minutes or til veggies are tender.
Add red pepper, wine and remaining 1 Tbl. soy sauce, bring to a boil.
Reduce heat and return beef to skillet.
Heat through.
Pile beef mixture onto bottoms of rolls.
Top each with 2 slices cheese.
Place on cookie sheet with tops next to bottoms cut side up, and broil just til cheese is melted and inside tops are lightly toasted.

Nutrition Facts : Calories 585, Fat 26.8, SaturatedFat 12.1, Cholesterol 53.8, Sodium 1880.3, Carbohydrate 57.9, Fiber 3.4, Sugar 4.4, Protein 25.6

Ingredients

1 lb beef round tip steak, 1/8-1/4-inch thick, pound if necessary
1 tablespoon olive oil
2 garlic cloves, crushed
3 tablespoons light soy sauce, divided
1/8 teaspoon pepper
1 medium red onion, cut into thin wedges
2 teaspoons olive oil
1 1/2 cups sliced mushrooms
1/2 cup jarred roasted red pepper, cut into strips
1/4 cup dry red wine
8 slices c- monterey jack cheese or 8 slices cheddar cheese
4 (6 inch) crusty rolls or 4 (6 inch) hoagie rolls

BARROS LUCO (CHILEAN BEEF STEAK SANDWICH)

Make and share this Barros Luco (Chilean Beef Steak Sandwich) recipe from Food.com.

Provided by Marlitt

Categories Lunch/Snacks

Time 12m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 9

Barros Luco (Chilean Beef Steak Sandwich) image

Steps:

Grill steak to medium rare or as desired.
Combine all ingredients like a sandwich and grill on griddle.
Serve cut into bite-sized morsels.

Nutrition Facts : Calories 562.9, Fat 35.5, SaturatedFat 14, Cholesterol 100.9, Sodium 553.1, Carbohydrate 26.9, Fiber 1.4, Sugar 2.4, Protein 32.6

Ingredients

1/2 lb beef steak
2 tablespoons red wine vinegar
2 garlic cloves (finely chopped )
1 teaspoon cumin
2 small aji panca chilies (finely chopped )
1 tablespoon olive oil
4 slices bread
salt and pepper (to taste )
2 slices monterey jack cheese

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Andy Griffith Favorite Blue Bird Diner Ground Steak Sandwich Recipes

ANDY GRIFFITH FAVORITE BLUE BIRD DINER GROUND STEAK SANDWICH

This is a loose meat sandwich that is greater than the sum of it's parts. I grew up eating these in Mt. Airy ( Mayberry) N.C. Best served with creamy coleslaw and a thick slice of tomato both in the sandwich. It's an NC thing.

THE BLUE MILL TAVERN LOOSEMEAT SANDWICH

BISTRO-STYLE BEEF STEAK SANDWICH

With summer fast approaching, it's time to dig out the fabulous sandwich recipes! This is just one of my many favorites to make!

BARROS LUCO (CHILEAN BEEF STEAK SANDWICH)

Make and share this Barros Luco (Chilean Beef Steak Sandwich) recipe from Food.com.

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