Sunday, October 25, 2015

Recipe #322: Philly Cheesesteak Sloppy Joes

I can't rave enough about this one.  I stumbled across this recipe and knew I had to try it.  Once it was done cooking, although it smelled good, I was worried it might be bland.  I was dead wrong; it was very much the opposite!  It's messy like a sloppy joe, but tastes just like a philly cheesesteak.  I love the cheese sauce.  Maybe next time, I'll add mushrooms.

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 softball-sized onion, chopped
  • 1 green pepper, chopped
  • 2 tablespoons steak sauce
  • 1 cup beef stock
  • Salt and ground black pepper
  • 4 dinner rolls
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 cup provolone, shredded
  1. In large skillet over medium-high heat, heat oil and then brown the ground beef until completely cooked through and juices run clear.
  2. Add the onion and green pepper to the beef and cook another 3-4 minutes, until the vegetables start to become tender.
  3. Stir in the steak sauce and beef stock. Season with salt and pepper. Bring to a simmer and cook about 2 minutes.
  4. Split open rolls and remove some of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.
  5. While the meat is cooking, melt the butter in a medium sauce pan. When butter is melted, stir in the flour and cook about 1 minute until a roux is formed. Whisk in milk and let sauce thicken to desired consistency, stirring constantly. Turn off heat and stir the cheese.
  6. To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Recipe #321: Southwest Chicken Taquitos

After a summer of just wanting to eat burgers and steak off my grill, I'm finally back into cooking mode in my kitchen as the weather cools off.  This recipe is SO delicious and very easy to assemble.  I found this on and the only changes I made was to the dipping sauce.  I doubled it and added sour cream when it was too spicy for our tastes.

  • 1 rotisserie chicken breast, shredded
  • 1 cup chopped onion (1/2 large onion)
  • 1 clove garlic
  • 1 cup fresh or frozen corn
  • 1 14 oz can black beans, rinsed and drained
  • 3 green onions, chopped
  • 2 tsp cumin
  • 2 cups shredded Mexican blend cheese
  • Fajita size tortillas
  • ¼ c ranch
  • ½ avocado
  • 1 T chipotle adobo

  1. Preheat oven to 400F.
  2. In a skillet over medium heat, saute the chopped onion in 1 T olive oil until softened. Add the garlic and cook another 2-3 minutes. Set aside to cool slightly
  3. In a separate bowl, add the sauteed onions and garlic, shredded chicken, corn, beans, green onion, cumin and cheese. Season to taste with salt and pepper.
  4. Spoon approximately ¼ cup filling onto a tortilla and roll up. Place seam side down in a baking dish or rimmed cookie sheet. Repeat, arranging the assembled taquitos in a single layer. Spray the tops with nonstick spray.
  5. Bake for 20 minutes, or until the tops are crispy and browning.
  6. In a small bowl, mash the avocado until smooth. Whisk in the ranch and adobo sauce and serve alongside for dipping.