"Axis and Allies," Phil McConkey and Steak Sandwiches

Lots of families have memories of playing board games like "Shoots and Ladders" and "Candyland" and watching Disney movies like "The Swiss Family Robinson." Our house was a little different. We played "Axis and Allies" and "Conquest of the Empire" and watched "Escape from Alcatraz" and "Bridge Over the River Kwai." We rarely missed a Giants game, and when necessary we listened to the game on the car radio. On rainy Saturday afternoons we watched a taped version of SuperBowl XXI when the Giants defeated the Broncos, always stopping to watch Phil McConkey catch Mark Bavaro's tipped ball for a touchdown in a tense fourth quarter a few extra times. Post-game we would re-enact the play in the living room with my Dad as Phil Simms and my brothers and I taking turns playing Bavaro and McConkey.

My Dad ran a tight ship. Whining was a great way not to get what you wanted. He rarely raised his voice to us. He didn't need to. A quick glare from Dad, and we would cease and desist. My Dad's dark hair is a striking contrast to his green eyes, and are more fitting of an Irish or Scottish red-head. I never met my Grandmother, but she was Scottish and fair skinned and I am guessing the eye color came from her. His eyes are his "tell," and they communicated a lot. Each look had its own message, some merely commands (be quiet, eat your dinner, listen to your mother, time for bed, etc.) and others a bit more complicated. Growing up my brothers and I learned the meaning behind each one.

There was the look he gave at church that signaled to put our coats on before Communion. After Communion we'd bless ourselves on our way to the car, and be home for opening kick-off. My Dad would do a quick prayer as we drove home. Not sure if it was an epilogue to the Mass or prelude for a Giant win, probably both.

There was the look he gave when we were acting up in the car on our way out to my Aunt and Uncle's place in Long Island. We could see his glare in the rear view mirror telling us that he planned to let us all out on the Throgs Neck Bridge if we didn't quit it.

There was the look he gave me when I pitched my first Little League game. I struck out the entire lineup. I'd like to think it was my pure talent, but I'm guessing that the boys, upon seeing a girl pitcher, swung as hard as they could at whatever junk I was throwing. Nevertheless, I remember the way my Dad looked when I glanced at him from the pitcher's mound.

There was also the look he gave his dinner if the contents appeared unfamiliar. It was a curious look with one eyebrow slightly raised. I wouldn't say he is a picky eater but I you could say he is a suspicious eater. You won't be catching him eating Pad Thai or Crunchy Spider Rolls. My Dad likes steaks and roasts, rye bread, hot dogs and sauerkraut, string beans, Le Sueur peas, ripe beef steak tomatoes, split pea soup, ham and cheese, bacon and eggs, and Steak-umms.

I can be pretty sure he's not eating Steak-umms any more, but when my brothers and I were kids I remember him making Steak-umms for lunch on weekends. We loved them. We ate them on rye bread from Wall's Bake Shop (Hewlett, LI). The bread was awfully nice for slabs of greasy steak, but growing up we ate everything on this rye bread..

When I was older and living on my own, I ran across Steak-umms in the freezer section at my grocery store. I was so excited. I bought them and went home and promptly made them. I didn't have the Wall's rye bread, but I made do. I wish I could say they were awesome, like I remembered, but they fell short. They also made my studio apartment smell pretty bad for a few days.

In an effort to relive this childhood memory, I am going to reinvent the steak sandwich so that it has more in common with real steak than with Steak-umms.

There are three simple elements to my steak sandwich; steak, cheese sauce and sauted onions. Use any bread you please. I like using a baguette, but use whatever makes sense to you.

Cheese Sauce
2 tablespoons butter
1 tablespoon flour
1 cup of milk
1 cup of shredded Cheddar cheese
salt/pepper to taste

Melt butter in sauce pan, then add flour and wisk until smooth. Add milk and continue to whisk and then add cheese. If it's too thick for you, just add more milk. Add salt and pepper to taste.

Sauted Onions
1 teaspoon of vegetable
1 large onion, cut in half and sliced thinly
1/2 teaspoon salt
1/4 teaspoon of pepper

Heat up large skillet with vegetable oil. Add onions and keep at medium to high. After a few minutes add salt and pepper. Let cook until golden brown and soft, and then remove from pan.

Steak
1 - 1 1/2 lbs of eye of round steak (place in freezer 30 minutes before dinner, then slice meat as thin as possible, almost shaving off pieces. Freezing the meat will make it easier to slice)
1 tablespoon of vegetable oil
salt/pepper to taste

Use the same skillet you used for the onions. Add vegetable oil, and heat on medium high. Before adding meat sprinkle liberally with salt and pepper. You will probably do this in two batches. The meat will only take a couple minutes on each side.

Once meat is done, arrange sandwich. I like to start with onions, then steak, then cheese sauce.

Delicious.