Cheesesteak Subs

I am crediting Real Mom Kitchen for this recipe. It was fast and easy and really good. TJ even liked it. AM turned up her nose but that's pretty typical these days. This one has made the cut and will be going into my cookbook. The only changes I made was to replace half of the butter with Olive Oil and I added tomatoes after the sandwich had been put together. Thanks to Maria for having some oregano on hand. I had forgotten that when we moved I threw a lot of outdated spices away.

Quick and Easy Cheesesteak Subs

3 tablespoons butter
1 green pepper, halved and sliced
1 onion, halved and sliced into thin half moons
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips
Salt and pepper
4 -6 (6-inch) sub rolls (depending on how meaty you like them – I did 6)
4-6 slices provolone cheese, cut on half

In a large skillet, melt the butter, add the onion and peppers; cook until softened and golden.  Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.

Place the sliced rolls on a rimmed baking sheet. Place to halves of provolone on half of each roll.  Broil until bread is toasted and cheese is melted. Top each roll with meat mixture . Serve immediately.

Great new soup ... Beef Barley Soup

I was tired of all the normal soups I make so I went searching. I found this on recipezaar and it totally lived up to all the great reviews. We loved it.

Beef Barley Soup

1 lb stew meat

1 teaspoon vegetable oil

1 large onion, coarsely chopped

1 garlic clove, minced

4 cups beef broth

4 cups chicken broth

3 cups water

2 teaspoons worcestershire sauce

1/4 teaspoon dried thyme

1/2 teaspoon pepper

1 can petite diced tomatoes

1 large carrot, diced

1 stalk celery, sliced thin

1 cup quick barley

1 (1 ounce) package au jus mix

Heat oil in large Dutch oven and cook stew meat until just barely cooked through. Drain fat from meat. Add onions and garlic. Cook for few minutes.

Add broth, water, and seasonings. Simmer for 1 hour to 1 1/2 hours for beef to become tender. Add veggies and cook for another 15 minutes. Stir in au jus mix and add barley. Cook until barley is tender. (If it's the quick barley it'll take about 10-12 minutes.) Salt to taste and serve.

I jinx'd myself!

I posted about how I seemed to have a lot to say and then all my words dried up!

To stop the silence I'm posting a favorite recipe of ours. We love it! I'd have it once a week if I wouldn't have to listen to Tornado whine about it.

Bulgoki (Korean BBQ)

1 Tablespoon sesame seeds
4-6 cloves garlic, crushed
1/2 teaspoon black pepper
6 Tablespoons sugar
3-4 Tablespoons soy sauce
1/2 cup chopped green onions
1/2 teaspoon salt
4-6 Tablespoons water
1 Tablespoon sesame oil
1 pound flank steak in very thin slices (easiest to slice when still partially frozen)

In dry skillet, parch sesame seeds until slightly brown. In a gallon ziplock baggie combine rest of ingredients EXCEPT meat. Once mixed, add to meat, and mix well. Marinate all day (or at least 4 hours). Cook in frying pan with a bit of hot oil.

Make a dipping sauce with 1/3 part soy sauce to 2/3 part water, a bit crushed red pepper, and a bit of sesame oil - heat to simmer. Serve meat with sides of Butter lettuce, sauce, and rice. To eat authentically, use lettuce leaf as a wrap, put meat, rice, and sauce inside, and wrap lettuce around it.

To add a bit of heat add a dash of red chili pepper sauce to the marinade and dipping sauce.

Ridiculously Easy... and good... Beef noodle bowl

The only changes I made was to double the sauce and I used pre-cut broccoli and carrot stir-fry veggies. I also used steak that had already been cut into stir-fry strips.

I made this in less that 20 minutes while being pestered unmercifully by my three year old and stopping umpteen times to put a pacifier in the mouth of my screaming 6 week old.

-Oh, and giving credit where credit is due, I got this recipe from K*raft magazine.

Beef Noodle Bowl
1/2 lb. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup K*RAFT Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce

COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.