Philly Cheesesteak Sandwiches

 Philly Cheese Steak Sandwiches

Prep 1 hr (includes freezing)   Cook 20 min   *Takes a while to make

Serves 4

Ingredients

2 lb skirt steak (do not substitute)

4  8-inch soft Italian sub rolls

2 tbsp vegetable or canola oil

1/2 tsp  salt

1/8 tsp pepper

1/4 cup grated Parmesan cheese

8 slices (8 oz) white American cheese

Optional

thinly sliced green bell pepper & sweet onion, sautéed

Instructions

1. Trim fat from the steak. Slice crosswise with the grain into 3-inch-wide strips. Freeze on a plate until very firm, about 1 hour.

2. Shave the frozen steak as thinly as possible against the grain. Mound the meat and chop coarsely 10–20 times.

3. Heat oven to 400°F. Split rolls, place on a baking sheet, and toast until lightly browned, 5–10 minutes.

4. Heat 1 tbsp oil in a 12-inch nonstick skillet over high heat until just smoking. Add half the meat in an even layer and cook without stirring until well browned, 4–5 minutes. Stir and cook until no longer pink, 1–2 minutes. Transfer to a colander to drain. Wipe skillet clean and repeat with remaining oil and meat.

5. Return skillet to medium heat. Drain excess moisture from the meat, return meat to skillet, and season with salt and pepper. Cook, stirring constantly, until warmed through, 1–2 minutes.

6. Reduce heat to low. Sprinkle Parmesan over the meat and lay American cheese slices on top. Let melt about 2 minutes, then fold the cheese thoroughly into the meat.

7. Divide the cheesy meat evenly among the toasted rolls and serve hot.

 

Sausage, Fontina, and Bell Pepper Strata

Bon Appétit | June 2009

Yield: Makes 8 to 10 servings
Ingredients

• 6 large eggs

• 2 ½ cups whole milk

• 2 cups sliced green onions

• ½ cup whipping cream

• ½ cup finely grated Romano cheese

• 2 tablespoons chopped fresh oregano

• ½ teaspoon salt

• 1 pound Italian sausages, casings removed

• 2 large red bell peppers, halved, seeded, cut into ½-inch wide strips, 

• 1 1-pound loaf rustic French bread, cut into ½-inch-thick slices or into 1 - 2 inch cubes*

• 2 cups (loosely packed) coarsely grated Fontina or fontinella cheese

Directions

Preheat oven to 350°F. Butter 13x9x2-inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.

Place sausage in large nonstick skillet; Brown sausage then remove to a plate.. Add bell pepper and green onions  to skillet. Sauté over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.

Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering.  (Or if using cubed bread, mix everything together. ) Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

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Recommendations —
do night before + let sit covered
in fridge. Take out of fridge for 40 minutes before baking. 

 

Laura’s Vegetable Turkey Chili

Ingredients

2 tablespoons canola oil or olive oil 1 ½ cups chopped yellow onions

2 red bell peppers, chopped 1 tablespoons minced garlic

1 medium zucchini, cut into small dice 2 cups frozen corn kernels

1 whole celery bunch 1 lb baby portobello mushrooms, chopped

1 tablespoon chili powder 1 teaspoon ground cumin

1 ¼ teaspoons sea salt ¼ teaspoon cayenne

2 (26-ounce) cans chopped tomatoes, drained 2 cans  black beans, rinsed and drained

1 (28-ounce) can tomato sauce 1 to 2 cups chicken stock 

3 tablespoons chopped fresh cilantro leaves Sour cream, for garnish

Diced avocado, for garnish Chopped green onions, for garnish

1 lb ground turkey

Note: Takes approximately 1–1½ hours to chop and get all ingredients in.

Directions

1. In a large, heavy pot, heat the oil over medium-high heat. Brown the turkey until cooked. Then place the cooked turkey in a bowl.

2. Add a little more oil if needed. Add the onions, bell peppers, garlic, and celery, and cook, stirring, until soft, about 6 minutes.

3. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 10 minutes.

4. Add the chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, about 30 seconds.

5. Add the tomatoes and stir well. Add the beans, tomato sauce, and chicken stock, and return the turkey to the pot. Stir well and bring to a boil.

6. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

7. Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.

8. Top each serving with a dollop of sour cream and a spoonful of avocado. Sprinkle with green onions and serve.