Pork Steak Rolls with Cream Cheese, among other things, are comfort food that I could consume at least three times a week. My children are as captivated by it as I am.

Every time I return from my weekly grocery store runs, my youngest son requests me to prepare it.

The reason I don’t make it three times a week is that we can eat an entire platter of them in under 10 minutes.

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It goes well with salads, pasta, rice, sandwiches, eggs, and fries. You name it, and these pork rolls may be filled with just about anything.

Because I know many of you don’t eat pork, I’d recommend trying it with chicken instead. Make sure to pound the chicken breasts until they’re thinner, then stuff them with cream cheese.

So this pork roll was something I grew up enjoying. It’s a lot like Karaore’s schnitzels, which are rolled veal or pig steaks packed with Serbian “kajmak.”

In that way, it’s similar to whipped cream cheese, but it doesn’t taste like cream cheese; yet, we can use it in place of cream cheese in this dish, as I did.

It’s frequently accompanied by roasted potatoes and tartar sauce.

Also a fun fact, because of its phallic shape, the steak is also referred to as the maidens’ dream.

Chef Mica Stojanovic invented the dish in 1959 when he wanted to cook Chicken Kyiv for a prestigious visitor.  There was a shortage of poultry so instead of chicken, he used veal.

However, he was not entirely satisfied with the result, so he poured tartar sauce over it and garnished it with a slice of lemon and tomato slices, which resembled the Order of the Star of Karaoke medal in the end, and thus the steak was named after a Serbian revolutionary Karađorđe. source: Wiki 

Well, I know nobody asked, and I didn’t make exactly the same dish, but there you go, I included a fun little fact. You are welcome!

Hey, if you like my tasty Pork Steak Rolls with Cream Cheese recipe, please tag me on Instagram @sandraseasycooking. I like seeing all of your lovely creations and variations on my recipes. It’s all about cooking and making something like these platters. Make the best of what you have, and creativity will follow.

PORK RECIPES YOU MIGHT LIKE:

Grilled Pork Chops

Easy Pork Schnitzel 

Broccoli and Pork Tenderloin Stir Fry

Yield: 4 to 5 Servings

Pork Steak Rolls with Cream Cheese

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Easy way to create something very delcious. It goes well over pasta, rice, or potatoes.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

• 6-8 (1.5 lbs-2 lbs.) boneless pork loin; pork steak
• 1 tablespoon salt
• 1.2 tablespoon ground black pepper
• 3-4 tablespoons cream cheese
• 5 tbsp. all-purpose flour for dusting; use more if needed (for low carb almond flour)
• 2 large eggs, well beaten
• 1 1/2 cup breadcrumbs (pork rinds crumbs or almond flour for low carb)
• 1/2 cup Oil, more if needed

Instructions

1. Pound pork steaks with a meat tenderizer until they are thinner, then season with salt and black pepper on both sides.
2. On each steak add about 1/2 tablespoon of cream cheese. Wrap the meat into the rolls. Place them in the baking pan and cover them, as seen in my pic above, and allow them to chill for 30 minutes in the fridge. You can also wrap it in the film (plastic wrap) or anything similar.
3. After 30 minutes, coat each in the flour, dip them into beaten eggs, and finally, roll in bread crumbs. If bread crumbs are unsalted then add a generous of salt and pepper.
4. Heat a skillet to medium-high, and fry in oil until golden in color. every 2 minutes turn around until the right color is reached. Please it on the plate lined with a paper towel so excess oil could be removed. I like to slice one in the middle just to ensure it's cooked through, however, pork is done when the internal temperature reaches 145°F. Keep in a warm oven until ready to serve. 

Notes

I like to slice one in the middle just to ensure it's cooked through, however, pork is done when the internal temperature reaches 145°F. Keep in a warm oven until ready to serve. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I am a sandwich person, and I could eat a sandwich probably every single day. However, when it comes to ham, slow-cooked pork, swiss cheese, pickles, mustard pressed in the Cuban bread there is nothing better in this world. I love this Tasty Pressed Cuban Sandwich.

You guys asked me so many time to post my version of this amazing sandwich and I always hesitated. To be honest, I was testing how I like it the best without offering anyone regarding how I make it.

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I ate so many different version even though they all contain the same ingredients just slightly different made or prepared. In the end, what is truly authentic?

It’s food, a recipe and everyone add their own print, right? You are allowed to experiment and put your own little twist on dishes that you make for you and tour family.

That being said, my family went crazy for this one. Also, I made for my husband’s staff and they all loved it so I am confident that you guys going to love this recipe.

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I made 3 trays full of these Cubanos and I couldn’t resist. I didn’t have a piece of bread or anything with gluten for about 3 months at all, and this was rebirth experience.

So, if you are on low carb diet then you know what I mean. Anyhow, you can totally use low carb tortilla if you are on keto. It’s not the same as having a nice Cuban bread but, hey, better than nothing! Haha

It is truly amazing and so delicious and I really hope you give this sandwich a try.

When you make my Tasty Pressed Cuban Sandwich, or any other recipe from my blog please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you so much in advance!

Yield: 8

Tasty Pressed Cuban Sandwich

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Prep Time 10 minutes

Cook Time 15 minutes

Additional Time for cooking pork 6 hours

Total Time 6 hours 25 minutes

Ingredients

MARINADE

• 3/4 cup extra-virgin olive oil
• 1 tablespoon orange zest
• 1 cup orange juice
• 1/2 cup lime juice
• 1 cup cilantro, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon dried oregano
• 2 tablespoons ground cumin
• 1/2 tablespoon Kosher salt
• 1/2 tablspoon ground black pepper

PORK

• 5-6 pounds boneless pork shoulder butt.

SANDWICH INGREDIENTS

• Four 10 inches (approximately) Cuban sandwich loaves, sliced into 4 equal sizes
• 1 stick unsalted butter, softened and divided
• 1/2 cup yellow mustard
• 1 pound sliced smoked ham
• Dill pickles sliced lengthwise
• Roast pork
• 8-10 ounces Swiss cheese slices

FOR PRESSING SANDWICH

• Garlic and Herbs Butter or read notes
• Cast iron grill pan with cast iron grill press
• OR PANINI PRESS

Instructions

PORK PREP:

1. Place pork into a largest ziplock bag then pours the marinade. Make sure that marinade is very well combined before pouring it over the pork. massage the pork for a bit to coat then close the ziplock bag and place in the fridge for at least 8 hours, preferably 12 hours. Halfway through turn the ziplock on the other side and massage it again just to make sure the pork is well coated with the marinade.

Oven roast pork in Dutch Oven for 3 to 3 ½ hours on lower heat at 350°F. Take it out of the oven, and allow it to cool down for 20-30 minutes before shredding or carving against the grain.

You can use your slow cooker: Set on high and slow cook for 4-6 hours depending on the size. You may slice it in big chunks so the pork fit well in the slow cooker. Shred pork using two forks as soon as the pork is falling apart.

Grilling pork brings an amazing flavor and it's my favorite ways to prep meat.

When I am cooking it on my Traeger Grill:

1. I prep my smoker for 15 minutes at 250° Fahrenheit with the lid closed. Then I place pork directly on the grill and cook for 2 hours.
2. Take it off the grill and put the pork in the center on the heavy-duty foil, then bring up the sides of the foil a little bit before pouring the apple cider on top of the pork butt.
3. Wrap the foil tightly around the pork, make sure the cider does not escape.
4. Place the foil-wrapped pork butt back on the grill and cook until the temperature of 145 degrees Fahrenheit, in the thickest part of the meat, about 2-3 more hours longer depending on the size of the pork butt.
5. Allow it to cool DOWN completely for about 30 minutes in foil before shredding or carving against the grain.

Sandwich Assembly:

1. Slice Cuban bread loaf in half then spread unsalted butter on one size and mustard on the other.
2. Add sliced or shredded pork, ham, cheese slices, and pickles. Close and spread or brush soften garlic and herbs butter on top then slice into equal portions.
3. Preheat your grill pan and cook these but pressing onto the cast iron grill. pan and pressing it with cast iron grill press. You can turn it around if you wish and do the same on the other side. You may use a panini press or just bake in the oven if you do not wish to press it at all. I like keeping them in the warm oven wrapped before serving, or microwave to make the hot.

Notes

• If you get pork shoulder butt with a bone, no worries you can still do this and it will taste great.
• If you wish to use Pork Loin or Tenderloin, it's great! I tried it and it tastes fantastic. You do not need to panic.
• If you like any other pickle or ham go ahead and adapt to your liking. Maybe you like dijon mustard use that one. We prefer yellow mustard and smoked ham over honey glazed ham.
• If you cant get garlic and herbs butter then spread butter on the bread and sprinkle with herbs and garlic powder.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Salads make such an amazing lunch or dinner. We all love quick and easy lunch like this. I do not like adding a bunch of stuff to my chicken salad so this is as easy as it gets. I love pickles so that is always a must for me.

Also, sometimes I would add diced ham to my salad or Candian bacon. I can’t even tell you how good that taste with chicken salad, but this time I kept it classic and simple.

Actually, my daughter, Anna loves salads like this just as much as me. We could eat for days tuna as well as salmon salad, which is coming soon on my blog, potato salads, and egg salad as well.

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Sometimes it scares me how much in common we have with each other. She loves almost everything that I love, except pies. She would rather take a cake over a pie, and I am the opposite. Never come between me and my pie, although as long as a cake does not contain any frosting I am loving it, too.

Anyhow, this was one amazing lunch that we enjoyed very much and we hope you will enjoy it as well.

HAPPY COOKING!

If you make a recipe inspired by me @sandraseasycooking ⬅please tag me and use➡ #sandraseasycooking

5 from 1 vote

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Easy Chicken Salad Recipe

Course Main Course

Cuisine American

Keyword salad, chicken, sandwiches, brunch

Prep Time 15 minutes

Total Time 15 minutes

Servings 6

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 cups Shredded Chicken Breast cooked
• 1/2-1 Celery rib/stick finely diced
• 6 Kosher Mini Pickles finely diced
• 1/8-1/4 teaspoon Salt or to taste
• 1/2 teaspoon Onion Flakes or Powder You can use 1/4 raw onion as well, just finely dice it
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Dried Parsley
• 4-5 tablespoons Mayonesse I used Mayo with Avocado Oil
• Croissants Toast, Hoagie Rolls, tortilla/wraps etc.
• Lettuce – Boston butter, or any other greens that you prefer

Instructions

1. Shred chicken and run across with a sharp knife to make sure that the chicken is really finely chopped. Dice celery and pickles. If you like sweet relish please add that although I prefer Kosher Mini Pickles.
2. Add the chicken to a large bowl, then add the rest of the ingredients, as you can see in my pictures.
3. Mix it very well, place in the container with a fitted lid and transfer it to the fridge.
4. Allow it to chill in the fridge for at least 30 minutes before serving.
5. Serve it in the sandwiches, lettuce cups, wraps, etc.

Recipe Notes

Properly stored, the chicken salad will last for 3 to 5 days in the refrigerator. How long can chicken salad be left at room temperature?

Chicken salad should be discarded if left out for more than 2 hours at room temperature.

You can use baked, roasted, boiled chicken or perhaps store-bought rotisserie chicken or any other on hand or whatever is convenient for you. I like to boil mine with herbs, 1 teaspoon salt, 1 teaspoon black pepper, carrots, onion, and ginger.

This way I can use that broth in my cooking like stews, soups or similar. You can also use chicken breast on the one and just remove the meat from the bone when it cooked. You can also use a combination of dark and white meat, which always gives you amazing flavor and texture.