Cheesesteak Sandwich

These sandwiches were really yummy! I always wondered how to get the thinly sliced beef that you get when you order a philly cheesesteak at a restaurant, and luckily I found this recipe which tells you just how to do it!

Cheesesteak Sandwiches
Recipe found here

photo credit

1 lb. steak (you really can use any cut; since you’re going to slice it up and season it heavily, there’s really no need to splurge on a fillet mignon.)
2 Tbsp. butter
1 green bell pepper (i used red bell peppers)
1 medium yellow onion
Provolone
Kosher salt and freshly-ground black pepper
Hot sauce (like Tabasco or Cholula; optional, I suppose, but super yummy!)
(i didn't use any hot sauce)
4-6 Hoagie rolls


We stuck our sandwiches in the oven for a few minutes just until the cheese was melted and the bread was toasted, yummy!


Suggested Sides: homemade french fries

beef taco bake

this recipe is certainly not the best recipe i've ever had but it was tasty and a great one for using up tomato soup. i would really like to try it substituting the ground beef for chili con carne. i would also like to try it using macaroni noodles in place of the tortillas to make it more food storage friendly.

photo source

Beef Taco Bake

recipe found at real mom kitchen

1 pound ground beef
1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup (regular or 25% Less Sodium)
1 cup salsa
1/2 cup milk
6 flour tortillas (8-inch) OR 8 corn tortilla (6-inch), cut into 1-inch pieces (I use my pizza cutter to do this)
1 cup shredded Cheddar cheese (about 4 ounces)

Cook the beef in a large skillet over medium-high heat until it’s well browned, stirring often. Pour off any fat.
Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbly. Sprinkle with the remaining cheese. (I put it back in the oven for 5 min to get the cheese nice and melty)

*to make it a stovetop meal skip the baking part and serve warm and heated out of a skillet

Food Storage items used: tomato soup, salsa, could substitute beef for beans or chili con carne, could substitute milk for evaporated milk or powdered milk, could substitute tortillas for cooked macaroni noodles

Southwestern egg rolls

this is another recipe i tried recently that was really good. i adapted it a little from the original. we used leftover steak in place of the chicken but i would like to try it with chicken sometime too.


Southwestern Egg Rolls

Ingredients:
•3 cups grilled steak, cubed
•2 tablespoons red bell pepper, minced
•2 tablespoons green onion, minced
•1/2 cup frozen corn
•1/4 cup canned black beans, drained and rinsed (opt.)
•2 tablespoons diced jalepenos
•1-2 tablespoon cilantro, minced
•1/2 teaspoon cumin
•1/2 teaspoon chili powder
•1/4 teaspoon salt
•dash of cayenne
•3/4 cup Monterey Jack cheese, shredded
•5 8" flour tortillas


Method:
Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender
Mix steak into the pan with onion and red pepper. Mix in corn, black beans, cilantro, jalapeno peppers, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the refrigerator. These are best if refrigerated for 24 hours.

In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

OR

Fry each stuffed tortilla for about 2 minutes on each side, drain on a paper towel, then transfer to a baking sheet. Bake for 15 to 20 minutes or until heated through.

Avocado Ranch Dipping Sauce

Ingredients:
•1/4 cup smashed, fresh avocado (about half of an avocado)
•1/4 cup mayonnaise
•1/4 cup sour cream
•1 tablespoon buttermilk
•1 1/2 teaspoons white vinegar
•1/8 teaspoon salt
•1/8 teaspoon dried parsley
•1/8 teaspoon onion powder
•dash dried dill weed
•dash garlic powder
•dash pepper

Method:
Smash avocado. Combine all ingredients and mix well. Keep refrigerated.