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Thursday, August 1, 2013

Philly Cheese Steak Sandwhich

I give this recipe 5 Stars.  The cheese sauce is a bit complicated and very demanding, but worth it!

Makes 4 Sandwiches, (The Lineman ate 2)
 
I used this recipe with left over tri tip, perfect for this.

 

Ingredients


  • 4 Cups left over tri tip, thinly sliced  (If you don't have left over meet pan fry Steak, Tri Tip, what ever you have, just don't over cook)
  • Olive oil
  • Salt and ground black pepper
  • Soft hoagie rolls, split 3/4 open
  • Provolone Sauce, recipe follows
  • 1 Cup Sliced Mushrooms
  • 1/2 Cup thinly sliced Onions
  • 2 Sweet Peppers, I used 1 Red, 1 Orange, thinly sliced
  • 2 Tbsp Italian Seasoning
Cheese Sauce:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cups Milk (do not recommend fat free), heated
  • 1 cup grated aged provolone cheese
  • 1/4 cup grated Parmesan
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  •  
     

    Directions

     Heat 2 tbsp olive oil in large skillet.  Place Peppers, Onions, Mushrooms, and Italian Seasoning in pan and saute.

    On low heat put 1 tbsp olive oil and let warm up in a medium pan.  Place meat in once oil is hot.  Over low heat let warm up.

    Cheese Sauce:
    I would not start this until the peppers and meat are done.  Cover them to keep warm.  The cheese sauce will take all of your attention.

    Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 6 to 8 minutes. It took me one minute to slowly add the milk in.  I would let it thicken and then add more.  If at 8 minutes it is still not super thick, it is ok.  The cheese will help. Turn heat to low and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

    Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

    This will be your new favorite sub!!

    *This Recipe was alter, the original is from Bobby Flay*

    Friday, July 19, 2013

    Meatball Sub

    I give this recipe 5 Stars.  Super Easy and The Lineman Loved it.

    Ingredients


    Meatballs:

    • 1 1/2 pounds ground sirloin
    • 1 large egg, beaten
    • 1 cup torn white bread
    • 1 medium onion, chopped fine
    • 1/2 tsp garlic powder 
    • 1/2 tsp crushed red pepper flakes
    • 2 tsp Worcestershire sauce,
    • 1/4 cup (a couple of handfuls) grated Parmesan Cheese
    • Coarse salt and black pepper
     

    5 Minute Marinara Sauce:

    • 2 tablespoons extra-virgin olive oil, (2 turns around the pan)
    • 4 cloves garlic, crushed and chopped
    • 1/2 teaspoon crushed red pepper flakes
    • A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
    • 1/2 teaspoon dried oregano
    • 1 (28 ounces) can crushed tomatoes
    • 1 (14 ounces) can chunky style crushed tomatoes
    • Salt and freshly ground black pepper
    • 4 semolina crusty sub rolls, with or without sesame seeds
    • 1 (10-ounce) bag (2 1/2 cups) shredded provolone or Italian 4-cheese blend
    • Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
    • Oven fries, as an accompaniment, recipe follows

    Directions

    Preheat oven to 450 degrees F.

    Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.

    Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.

    Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with provolone cheese and place under subs under broiler to melt cheese.

    Recipe from Rachel Ray
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