Here’s our son Jace’s recreation of the beef kebob sandwich served at Zlfred’s restaurant in Fresno. Zlfred’s is sadly long gone, but thanks to Jace we can still get our Zlfred’s fix at home.
48 oz of beef cut in bit sized chunks (I use tri-tip)
2 large bell peppers (or more if you like), cut into bite sized strips
1 large onion (or more if you like), cut into bite sized pieces
Marinate several hours or overnight in:
2/3 c red wine
1/3 c olive oil
1 Tablespoon salt
1 Tablespoon pepper
2 Tablespoons Worcestershire sauce
12 cloves minced garlic (2+ Tablespoons)
Cook mixture and any juices in olive oil over high heat and don’t crowd the pan. Cook until the meat has some char on it and the bell pepper is tender. Alternately, if you want the meat less cooked but still well browned and you like your veggies carmelized…
I cook the whole mess in a large non-stick skillet until it’s boiling and the liquid is released. Then I pick out the meat and keep cooking the veggies. When the veggies are softened, I drain off the liquid into a small pan and keep cooking the veggies until they’re carmelized. Meanwhile, I boil the reserved liquid to reduce it by half or more. When the veggies are done, I reserve them, heat the skillet to high and get a good sear on the meat. The higher the heat, the less done the inside will be, but it will still be at least medium. Finally, I mix the whole mess back together. Voila!
To serve:
Split pita bread rolls (not pita pockets) in half (See my recipe under “breads”)
Spread the cut sides generously with butter, place cut side down on a hot skillet or griddle, and fry until nicely toasted. Alternately you can broil the bread, and can sprinkle it with a little garlic powder and even a little parmesan cheese for added flavor if you want.
Place the meat on the bottom half of the bun and spoon some of the olive oil/butter/pan juices over the top. Place the top half of the bun on and hit it with a side of pilaf. Truly a manly man’s meal with hardly a vegetable in sight.