Monday, April 29, 2013

Philly Cheesesteak with Garlic Mayo

I have never made a Philly cheesesteak sandwich before and personally I think i have only had a Philly cheesesteak two or three times before. But decided to make these for my husband one Saturday. They were a hit! These can be used as a dinner too. I think my husband was caught a little off guard when i started whipping these up for lunch (after I made my boys corn dogs because thats one of their favorites this week) But after he tasted it he was so glad that I had made them!

Philly Cheesesteak Sandwiches
Makes 6 mini hogies

3 Tablespoons oil
1/2 white onion, thinly sliced
1 green bell pepper, seeds and ribs removed, sliced thinly
1 1/2 cups sliced mushrooms (mine were large so i cut them in fourths)
2 Tablespoons butter
1/3 cup mayo
1 teaspoon minced garlic
7 oz roast beef, sliced
8 oz provolone cheese, sliced
6 mini hoagie rolls (I used bolillios)

Preheat oven to 500 degrees (broil). In a large skillet place oil, onion, bell pepper, mushrooms over medium heat. Continuely move around veggies making sure not burn. Cook for around 5-7 minutes.  Slice hoagie rolls in half and put butter on each side. Place on a cookie sheet and broil for about 2 minutes or until lightly brown. Place the mayo and garlic in a bowl and mix together. After you take the rolls out of the oven spread the mayo on each side of the roll. then place the roast beef on one side with a slice of cheese that has been cut in half. On the other side place the veggies with another slice of cheese that has been cut in half. Place in the oven to broil for about 3 minutes or until the cheese is melted. Fold the sides together and ENJOY!



Tuesday, April 23, 2013

Crockpot Tri-Tip Tacos


I saw tri-tip on sale at our grocery store and decided to give it a try. First we marinated it and then put it on the grill. And it caught on fire! haha it was still way yummy after we cut off all the burnt edges. So I figured that that probably wasn't the best way to cook it with the marinade I had tried. The next time I got it I forgot about the "fire incident" and tried it again...same thing happened! So the next time I tried the crockpot. And boy was it good! We just ate it plain with some mashed potatoes. And then the most recent time I used this same marinade and put it in tacos! And it was a definite hit at our house! Something a little different then the regular shredded beef tacos. And this meat was so juicy and moist! We loved it! Give it a try!




Crockpot Tri-Tip

2-3lbs of Tri-Tip
1/2 cup water
1/2 Tablespoon beef bullion
2 Tablespoons Worcestershire sauce
1/2 packet Dry Italian Seasoning
2 Tablespoons Garlic Salt
1 Tablespoon ground black pepper
1 Tablespoon ground mustard
3 Dashes of Franks Hot Sauce (or your favorite hot sauce)
1 Tablespoon Vegetable or Olive Oil

Place the water, bullion, worcestershire in the crockpot. Wisk together. Add Tri-tip. Sprinkle the italian seasoning,garlic salt, black pepper, ground mustard, hot sauce, and oil onto the tri-tip. Cook on low for 8 hours. If you are home while it cooks, flip the tri-tip half way through. If not it will taste great if not flipped. After 8 hours shred meat and take out any fat that you find. This can be placed in corn toritalls, on a baked potato with BBQ sauce, on a roll or bun with BBQ sauce, or just eaten plain!