CHEESESTEAK EGG ROLLS

 

Everyone appreciates a hearty dinner of steak and cheese, and everyone enjoys a delicious egg roll. Why not mix the two for yourself or for your friends and relatives, and create some tasty Cheese Steak Egg Rolls.

This recipe is a variation on the Philly Cheese Steak, except in a crispy shell made of sirloin steak. They’re so quick to make. Tonight, you should make plenty for dinner, then freeze the rest of it for every family weeknight meal.

I like the flavor of egg rolls. Living in New York, I mostly get take out rather than preparing for myself. I have the pleasure of experiencing a Philly Cheese Steak sandwich now that I live in Philadelphia, and I am thrilled to share this perfect combination of American fast food and Chinese fast food.

These cheesesteak egg rolls are filled with sirloin steak that’s seasoned to perfection. Caramelized onions with peppers, and cheese. Good on ya!

 

INGREDIENTS :

 

» 2 Lbs.Of Sirloin.

» 12 Egg rolls.

» 12 slices.Of Provolone cheese.

» A large spoon.Of Olive oil.

» One large Yellow onion, slice it thinly.

» Two MEDIUM Bell peppers, thinly sliced.

» 2/3 Cup.Of Vegetable oil + two additional large spoons.

 

• TO SEASON, I USED:

» Kosher salt.

» Freshly ground black pepper.

» 1 small sp.Of Oregano.

 

• FOR SERVING:

» Ketchup sauce.

» Mayonnaise.

 

LET’S PREPARE IT TOGETHER:

 

» Step 1 – Heat the olive oil in a skillet over medium heat. Then add the sliced onions and peppers, and season them with salt and pepper, and then cook until soft for around 10 minutes.

» Step 2 – Make sure that the cooked vegetables are put on one side of the pan and then apply 2 teaspoons of vegetable oil on the other side.

» Step 3 – Immediately cook the meat slices in the oil mixture, season with dried oregano, kosher salt, and black pepper, and fry for few minutes.

» Step 4 – Then, stir for five minutes, or until cooked through. Mix until mixed and then extract from the heat, whisk and put it aside.

» Step 5 – For the next steps, use a smooth, diamond-shaped base, and then apply a slice of cheese and a spoonful of steak mixture. You should bend half of the roll until finished and firmly fold it from the ends.

» Step 6 – Then roll it softly with a few drops of water and secure it. Next, repeat the procedure with the remaining meat and vegetables.

» Step 7 – Alright, make sure to heat the remaining oil, your skillet should be 1 inch high, over medium heat in a wide frying pan, till bubbles begin to appear in it. 

» Step 8 – After the egg rolls are done frying, add them, and fry them for 1 minute per hand, or until golden; allow them to cool until serving.

ENJOY IT!!!!

Reuben Casserole!

 

Ingredients

4 cups water
1 1/2 cups milk
1/3 cup butter or margarine
1 tablespoon yellow mustard
2 pouches (4.7 oz each) Betty Crocker™ roasted garlic mashed potatoes
1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces
1 can (14 1/2 ounces) sauerkraut, rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
4 teaspoons caraway seed, if desired
Thousand Island Dressing, if desired

Directions

1 Heat oven to 350ºF. Grease or spray 2 1/2-qt baking dish.
2 Heat water and butter to the rapid boil in 3-quart saucepan; remove from heat. Stir in milk and mustard. Stir in 2 pouches potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
3 Spread about 3 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef and sprinkle with 2 teaspoons caraway seed, if desired. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and remaining caraway seed.
4 Bake uncovered about 20 minutes or until cheese is light golden brown

Best Chocolate Chip Banana Bread

 

Ingredients:

2 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup mashed bananas (about 3 small)
1/2 cup shortening
2 eggs
1 1/2 cup semi-sweet chocolate chips
1 cup water (optional)

Directions :

1 Heat oven to 350°F.
2 Grease two 8 x 4 x 2-inch loaf pans.
3 In large mixer bowl, combine all ingredients except chocolate chips.
4 (Optional) Add water to add moisture.
5 Blend well on medium speed.
6 Stir in chocolate chips.
7 Pour into prepared pans.
8 (Optional) Lay some chocolate chips along the top of the mixture.
9 Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.
10 Let cool for 10 minutes.
11 Remove from pans.
12 Let cool completely on wire rack

Blooming Quesadilla Ring

 

Ingredients

2 cups cooked and shredded chicken
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
1 cup taco sauce
20 taco-size tortillas
3 cups shredded cheddar cheese
3 cups shredded Monterey jack cheese

Directions

Preheat the oven to 375˚F. Line a baking sheet with parchment paper. In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
Roll the tortillas into cones, starting fro the cut edge and making sure not to push the ingredients out of the tortilla.
Place a wide mouth jar or glass in the center of the baking sheet.
Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack.
Remove the jar from the center of the ring. Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately. Servings ~ 20

Oven Baked Chili Hot Dogs

 

In my house, hot dogs are a staple. They serve as a quick lunch, an afternoon snack or an easy meal in a pinch. We’ve covered them in corn meal, topped them with slaw or mixed them with beans…we grill them, pan-fry them, boil them and even cook them in the microwave, but we have NEVER thought to cook them in the oven!! Who knew that you could make delicious chili-cheese dogs in the oven?

Ingredients:

Oven Baked Chili Hot Dogs (adapted from Sunshine and Bones)
Ingredients:
8 hot dogs
8 hot dog buns
1 can of chili
Cheddar Cheese
Mayonnaise
Mustard
Relish (I used sweet relish)

Directions:

~ Preheat oven to 350 degrees
~ Line the inside of a baking pan
~ Spread mayo, relish and mustard on the inside of the hot dog bun
~ Fill bun with hot dog and squeeze into a pan
~ Top the hot dogs with chili and cheese
~ Cover with aluminum foil and bake for 45 minutes
~ Remove from oven and ENJOY!

By the way, I ate these with my hands! Oh AND I licked my fingers…

“Julia Child” Quiche

 

Quiche is a great way to use up ingredients hanging around your fridge. Feel free to substitute in whatever you have. Any kind of cheese, veggie or meat. Quiches are very forgiving.

Ingredients:

1 Pie Crust (store bought or homemade)
1-2 Tbs olive oil, butter or bacon drippings
about 3 cups total of any kind of combination of veggie you’d like, chopped into small dice this could include:
onion
bell pepper
mushrooms
broccoli
cauliflower
zucchini
spinach
anything you have in your fridge will be delicious — use what you love!
1 cup meat of choice, chopped/diced:
leftover ham
taco meat
breakfast sausage
cooked chicken
bacon
again, anything you have that you like will probably be delicious
1 tsp salt and pepper
8-10 Slices Canadian Bacon, chopped (can be left out if making it vegetarian)
5 Eggs
1 cup milk
1 tsp dijon mustard
1 Cup Shredded Cheddar Cheese

Direction:

Preheat oven to 375. Unroll Pie crust and line a deep dish pie dish with crust and cover the bottom with half the cheese, enough to cover the bottom.
If using bacon, dice it and saute in a skillet until crisp. Remove bacon and fat drippings. Wipe pan with a paper towel. Add 1-2 Tbs bacon fat back to hot pan. If using butter or oil, just add that to the pan and bring up to medium high heat.
Saute the veggies for 3-5 minutes, season with salt and pepper. Remove from heat mix with your meat and spread over your crust on top of the cheese. Sprinkle bacon (if using) over your veggie mixutre.
In another bowl whisk together the eggs, milk and dijon then pour into pie.
Sprinkle with more cheese.
Place on top of a baking sheet (if you’re worried about it spilling over) and bake for 35-45 minutes, until eggs mixture is puffed and firm and crust is golden. Allow to cool for 10 minutes before serving.

Instant Pot Philly Cheesesteak Pasta

 Ingredients:

1 pound ground beef
2 tablespoons butter
1 yellow onion (diced)
1 tablespoon minced garlic
1 green bell pepper (diced)
8 ounces baby Bella mushrooms (minced)
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2 cups beef broth
8 oz shell pasta (I used large shells)
2 cups shredded cheese (provolone, Swiss or mozzarella cheese)

Instructions:

Set Instant Pot to Saute.

Once the IP is hot melt the butter.

Add the ground beef, let it cook without moving for about 1 minutes, to get a nice sear on it. After that, break it up using a wooden spoon as it cooks.

Once the ground beef has browned, add salt, pepper and Worcestershire sauce. Stir to combine. Add onion, garlic, green pepper and mushrooms. Stir and cook for another 1-2 minutes.

Add the ketchup and beef broth. Stir to combine. Scrape the bottom of the pot with a wooded spoon, to make sure bits are not stuck to it.

Add pasta and stir to combine.

Cover and seal the lid. Make sure the valve points to Sealed. Change setting to manual and adjust time to 5 minutes on High Pressure.

Once Instant Pot beeps to show that it’s done, do a quick release, by changing the position of the valve to Vent. Carefully remove cover and stir.

Turn off the Instant Pot.

Top with cheese, put the lid back on but don’t seal. Allow a minute or two for cheese to start to melt. Stir to combine.

Serve!