It’s time for another edition of You Know You’re From the Midwest When… (check out editions one and two!) You know you’re from the Midwest when you don’t say “Maid who??” when I tell you Maid-Rites were on the menu tonight!
Maid-Rite, a popular Midwestern restaurant, specializes in “loose meat” sandwiches, aka seasoned ground beef on a warm bun. I know. Sounds… crazy?! It is, a little, I suppose – but we totally dig them. And NO they’re not sloppy joe’s!
I had to laugh when Ben told me a story about a co-worker who was visiting from the east coast last month and was asking people where she should eat while in town. Someone suggested Maid-Rite and was trying to explain the sandwiches to her…
“So it’s a sloppy joe then…”
“No, there’s no sauce.”
“So it’s just meat?”
“Yeah, but it’s seasoned.”
“But it’s still just ground beef…”
“Right, but it’s really good. Just trust me!”
HA! I can totally hear this conversation in my brain… Anyway, my Mom has a super recipe for Maid-Rites (oh also, you can just call them “maid-rites” and everyone will know what you’re talking about) so I cooked some up for dinner!
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Maid-Rites
Description
Maid-Rites are a popular Midwestern loose meat sandwich, and they're full of savory goodness. This is my version!
Ingredients
- 1lb 85/15 ground beef (could use 80/20 - just not super lean)
- 1 onion, chopped
- 1/2 beef bullion cube
- 1/2 cup water
- pepper
- 1-1/2 Tablespoons soy sauce
- 1-1/2 Tablespoons steak sauce
- Buns
Directions
- Sauté beef and onions until cooked then drain and return to pan. Add the rest of the ingredients then simmer for 30 minutes and scoop onto buns.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
SO easy, right?! I always get my maid-rites with a squeeze of cold ketchup and salty pickles. Perfection I tell you. Totally a crowd pleaser too – everyone will love these.
Bring a taste of the Midwest to your home, won’t you?
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Fill in the blank “You know you’re from (fill in your city/state here) when…”
Alternatively, do you have any unique local or regional dishes?
Iowa, of course, is know for their corn and pigs. NOT POTATOES – that’s Idaho (I can’t tell you how many times I’ve gotten that!)
No way you use fresh onion I worked at a maid rite they use dried onion and yes beef bouillon but you cannot replicate the time the meat sits in the steam We made 15 pounds at a time to fill one steam container Sat in steam for at least 4 hours
This is perfect!!! My Hubby is a Maid-Rite lover and approves of this recipe.
Amazing!! So glad you both enjoyed, Pam!!
This is not at all an Iowa Maid-Rite! No ketchup anywhere near the sandwich.
That’s a personal preference, Kerry. I prefer ketchup, mustard, AND pickles on mine!
I have never gone to a Maid-Rite and had ketchup on a Maid-Rite
I’m grew up in central Illinois and Have been telling my husband about Maid-Rite sandwiches for years. Can’t wait to try this recipe!!!!
Never, never, never put any Ketchup on a Maid-Rite, never ever!
Use some normal yellow mustard, chopped onions! Use a little bit of dill pickles if you want! That’s It!!!
NEVER Ketchup, NEVER!!!
I like ketchup, Mikey, and personally believe people shouldn’t push their own made up food rules re: loose meat sandwich toppings onto others.
Funny story, Michael lives in Chattanooga now. When I go to visit we go to this hole in the wall place because they have loose meats. We went as children to the dairy den in Missouri Valley and eat on the tailgate of our station wagon. I saw a recipe where you cook the meat and onions first and then add other ingredients to transfer to the crock pot for several hours. I can’t wait to try yours. How do you steam your buns??? They don’t know how in Chattanooga!!
Oh my gosh, I love that loose meats have made it to Chattanooga! I have updated my loose meat recipe – try the recipe/crock pot method here: https://iowagirleats.com/crock-pot-cheeseburger-french-fries-special-sauce/. I don’t think we’ve ever steamed the buns here at home, but you could try wrapping a bun in a barely damp paper towel then microwaving for 20 seconds. Let me know how they turn out!
God bless ya sweetheart! Thinking about opening something here in Nevada. Maid rites and pork tenderloin. Of course as big as our heads. Great recipe!
Oh yeah! People would flock!!
I like the idea of the seasonings you’ve chosen, and I’m totally going to try it!
I hope you love them, Jan!
https://www.encyclopediadubuque.org/images/a/a7/MAIDRITE2.jpeg
great recipe i grew up in dubuque iowa in the 70’s this location was state of the art local diner
I love the recipe you’ve made! Tastes delicious! Have you ever tried to make ahead and freeze? If so, what is your process for it?
Thank you!!
Oh sure! Just cool then refrigerate until fully chilled. Scoop into freezer ziplock bags then freeze flat. :)
Girl, your Mom must be as old as I am. Thought these were long gone. copied it…. thanks
I was so excited to find your recipe when I looked for Maid Rites. They use to have restaurants in Rockford, IL. My husband introduced me, the Wisconsin girl to these delicious sandwiches. It’s been years since we had them. Tonight I make the Maid Rites. With great anticipation. Thanks for posting a piece of nostalgia.
Maid rites are the best sandwiches ever so glad to have the recipe,!
Thank you!
I have been looking but can’t find how you made the fries in the pic for the Maid-rotes recipe.
Salt, Pepper, Onion juice and Hamburger meat. Maybe some pickle juice.
Hi! I don’t have beef boullion but have beef broth. Could I use that? If so, how much? Thanks.