Before we get to this, I have one last photo collage to share before the snow covers everything in a thick white blanket. We’ve had plenty of snow, but none of it sticking around for very long. I think today that’s about to change. So I want to enjoy (and share) those lovely fall sunrises one last time.
I did something shocking yesterday! Ok not really shocking, but definitely differing from the norm. In general, I tend to be pretty territorial about my kitchen. That there is my domain, and I don’t need a bit of help in it (except when it comes to doing the dishes, of course). But last night, I invited Himself into the kitchen to make pizza with me. I forget sometimes how nice it is to cook with someone else. Even if it means loosening my grip of absolute control in the kitchen. That’s not to say that Himself disappears when I begin cooking, only to reappear at dinner. No, just the opposite, but actually creating the meal together is different than just him hanging out. I had forgotten how great it is to cook with someone. Himself may not be aware of it yet, but there’s more of that in his future.
We’ll start him off with more simple comfort food recipes, like this cheesesteak from the little kitchen. Even the most novice chef can easily prepare this awesome meal. There is no way I couldn’t share this recipe with you. It may not be a traditional cheesesteak, but I am willing to bet it’s the best one you’ll ever make at home. This is my go to recipe for steaks these days. I’ve found that any cut works really well, as long as you slice it thinly against the grain. Also, rather than melt the cheese over the meat, I skip a step, and just line the bun with the cheese. Use any favorite cheese, Himself loves it with pepperjack. You can experiment, it’s one of the more forgiving recipes I’ve stumbled across. The key thing here is, wrap those sandwiches tightly. Some kind of magic takes place while you finish these sammys in the oven.
4 hoagie rolls, sliced
1/2 green pepper, sliced
1 large white onion, cut in half and sliced thick
8 oz mushrooms, sliced
1.25-1.5 lbs beef ribeye steaks (sliced thinly across the grain and then chopped roughly again so they are small pieces)
salt & pepper
3 1/2 Tbsp salted butter
8 slices of cheese (Provolone or Muenster)
Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to a separate plate (unless everyone likes peppers/onions/mushrooms then add to the plate with mushrooms & onions).
Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in peppers & onions or half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half as pictured above. Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.
Repeat the process with the remaining steak & veggies or like I did with the mushrooms and onions – for the last two hoagie rolls. Serve fresh out of the oven with chips or your favorite French fries.
If you have leftovers (if that’s possible), refrigerate inside a zippered plastic bag (don’t remove it from the foil). Reheat the cheesesteaks in the foil in a 350 degree oven for 20-25 minutes.
YIELD: 4 sandwiches
PREP TIME: 35 min
COOK TIME: 50 min
TOTAL TIME: 1 hr 25 min