Philly Cheesesteak Sliders

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Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.I knew before I even started making these little sandwiches that my husband was going to love them. I would say hamburgers are his meat-wrapped-in-bread meal of choice, but these little Philly Cheesesteak Sliders might just come in at a close second. My kids even loved them. That is, after they picked out the peppers and onions because that’s just what they like to do.

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.I happened to use my pressure cooker to cook my roast, but if you don’t have one or prefer to start cooking something in the morning and have it ready when you come home after work, the slow cooker is the way to go. Whichever way you cook it, you end up with very tender pieces of meat. Now, I really like using a rump roast because its very lean and there’s literally no fat I have to worry about biting into. The problem with lean meat is that it can taste dry, even when cooked in liquid. That is why I have absolutely no problem using butter for the veggies as well as on the buns. I also loved the way the cooking liquid tasted on the sandwiches when I cooked it down a bit but was still able to preserve all the amazing flavor.

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.I ended up choosing sour dough cook and serve rolls. I wasn’t sure if the sour dough taste would be too strong for these sliders, but it actually was wonderful, plus the texture of the bread held up really well with all the liquid and they didn’t fall apart.

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.These hot little sandwiches can certainly feed a crowd and would be perfect for any tailgating or game day party. They’re easy to make and I guarantee your friends and family will love them!

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.

Philly Cheesesteak Sliders
 
Prep time
Cook time
Total time
 
Use your pressure cooker or slow cooker to transform a roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.
Author:
Recipe type: main
Yields: 16 sliders
Ingredients
  • 1 (2-3 pound) rump roast
  • 2 cups beef broth
  • 1 (1.12 oz) onion dip mix packet
  • 1 teaspoon garlic powder
  • 2 yellow onions, sliced thin
  • 1 green bell pepper, seeds removed and sliced thin
  • 1 yellow bell pepper, seeds removed and sliced thin
  • 6 T butter, divided
  • 16 heat-and-serve sour dough rolls
  • 5 ounces sliced provolone
Instructions
  1. Slice roast into thin pieces. This works best if the meet is partially frozen. Combine the meat with the beef broth, onion dip mix, and garlic powder. You can cook the meat by using a pressure cooker or slow cooker. If using the pressure cooker, cook on high pressure for 10 minutes and then allow to naturally release pressure for 10 minutes before quick releasing the remaining pressure. If using the slow cooker, allow to cook on low 5-6 hours. Remove cooked meat from liquid and set aside. Cook liquid over medium heat, uncovered, until reduced by half. Set aside.
  2. Using 2 tablespoons of the butter, saute the onions and peppers over high heat in a large saute pan stirring only occasionally just until golden brown, about 10 minutes. Set aside.
  3. Split the rolls. Melt the remaining 4 tablespoons of butter and spread on open surface of the rolls. Heat in preheated 350 degree F oven for about 10 minutes until they just begin to turn golden. Remove rolls from the oven.
  4. Assemble the sandwiches by layering the meat with the reduced cooking liquid, topped with the sauteed peppers and onions, and finally with the sliced provolone. Cover with tops of rolls and continue cooking in preheated oven until cheese has fully melted, about 10 minutes. Serve warm.

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.
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Loaded Grilled Italian Sandwich

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Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

If there’s one thing my husband loves, it’s a good sandwich. Now, show him a sandwich like this that’s full of the things he loves – namely cured Italian meats like salami and prosciutto – and he’s one happy man. I try to make food like this right before asking for something that he might normally disagree with to see if it sways his decision!

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

In all seriousness, who doesn’t love a good sandwich, really? What’s not to love when you combine so many different flavors and textures in between two pieces of crusty bread.

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

One of my pet peeves when it comes to sandwiches, though, is either a sandwich that’s too big to bite (or if you’re successful, it’s not pretty) or a sandwich that has too much bread. One really must have the right bread to filling ratio. If you plan on using a nice crusty Italian loaf like I did, there’s a secret.

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

You must scoop the inside of the loaf out to make room for all the fillings. No need to waste all that delicious bread – just let it dry out and then run it through the blender or the food processor and turn it into bread crumbs. This way you have this wonderful void in which you can properly layer your filling ingredients without risk of dislocating your jaw while attempting to eat such a massive sandwich. Creative, right? Now keep in mind you have to choose a bread with a pretty tough outside to hold up to such manipulation, but once you do the end result is so incredibly worth it.

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

Now, one could assemble this sandwich and call it good, however I’m not that kind of girl. If I’m going to combine all of these amazing harmonious ingredients into one sandwich, then I’m going to take it to the next level and grill it up so the cheese gets all nice and melty and all of the other ingredients are heated through.

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

Trust me – that is an insanely delicious sandwich you’re looking at right there. Now, can you imagine standing in a cool parking lot as the fall weather creeps in waiting for your favorite team to take the field, and you and your friends pull one of these sandwiches off the grill to devour before you head into the stadium? Oh yes.

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

GET THE RECIPE HERE

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!
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Hawaiian Ham Skewers

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Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.

Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.

Skewers or kabobs? Is there a difference, really? Well guess what – I looked it up. According to the internet,  a skewer is the physical object on which food to be grilled is put. They can be metal, bamboo, or other materials. A kabab is a specific arrangement of meat and vegetables, put on a skewer, and grilled. Regardless of what you call them, I was truly surprised at how delicious these skewers were! In my head I had planned on just threading the ham steak and veggies onto the skewer, grilling them up, and calling it good. Then I had the fantastic idea of making some kind of pineapple grilling sauce.  Pure genius.

Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.

Besides the sauce, the other reason these kabobs are so fantastic are because you’re not dealing with any raw ingredients. When you make chicken, beef, or shrimp kabobs, you have to cook them until the meat is safe to eat which often times over cooks the veggies. Since the ham steak is ready to eat, you’re essentially grilling them up to heat them all the way through (because who wants to eat a cold dinner, right?) and to infuse all that glorious flavor of the sauce over a searing hot grill.

Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.

The combination of flavorful meat, juicy pineapple, and crunchy seared veggies all smothered in that easy to make barbecue sauce makes for an outstanding meal.

Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.

This is one of those recipes you can have the kids help with too as long as you trust them not to stab themselves in the hand as they thread the food onto the skewers (ahem, I may have done this once or twice myself).

Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.

We happened to enjoy these for family dinner with a side of rice, but they would be perfect for tailgating. You could do all the prep work ahead of time, throw them in a sealable container, and then throw them on the grill when you’re ready to eat. Perfect!

Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.

GET THE RECIPE HERE

Hawaiian Ham Skewers, made with a pineapple grilling sauce, ham steak, and fresh vegetables, are not only insanely delicious but are super easy to make.
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Cuban Shredded Beef with Peppers and Onions

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Cuban Shredded Beef with Peppers and Onions is a delicious blend of tender meat and delectable flavors that combine to make a healthy and wholesome meal.

cuban-shredded-beef-with-peppers-and-onions

 

I buy my meat in bulk. I don’t mean that I go to Costco and buy a bunch of meat.  I mean that I buy a pasture raised and finished quarter cow once a year. If you’ve never done something like this, I strongly urge you to look into it for two reasons:

1) You’ll realize how much better meat can taste than the stuff you’ve been buying at the grocery store and

2) Assuming you don’t choose the cutting option where you only get steaks and everything is ground up, you’ll get a variety of cuts that you have no idea how to cook.  This is a good thing.

I love knowing that I have some cut of beef in my freezer that I’ve never made before.  I feel like I’m on an episode of Chopped (a favorite show of mine and my foodie-to-be-kids). I have to trust my close friend, google, to tell me what I can do with said cut of meat. Since buying my meat direct from a farm, my whole world opened up to all sorts of new dishes and cooking styles.  This particular recipe uses braising to make the meat tender.  Oh, how I do love to braise.  I made this Cuban style shredded beef prior to a camping trip. I stored it in tupperware, brought along some tortillas, black beans and rice, and some shredded cheese.  We assembled our burritos in record time, wrapped them up in foil and warmed them on the fire.  I guarantee we had the best tasting, and easiest to prepare, camping dinner in the whole campground that night!

5.0 from 1 reviews
Cuban Shredded Beef with Peppers and Onions
 
Prep time
Cook time
Total time
 
Cuban Shredded Beef with Peppers and Onions is a delicious blend of tender meat and delectable flavors that combine to make a healthy and wholesome meal.
Author:
Recipe type: Main Dish
Yields: 8
Ingredients
Braise:
  • 1 bone in pot roast, 3-4 pounds (can use boneless chuck roasts or round steaks but meat will not be as tender)
  • 28 ounce can whole peeled tomatoes, juice separated.
  • 2 cloves garlic, chopped
  • 1 medium yellow onion, chopped
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 6 whole peppercorns
  • 1 teaspoon kosher salt
  • 1 bay leaf
Stew:
  • 1 tablespoon olive oil
  • 1 onion, white or yellow, thinly sliced
  • 2 teaspoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), thinly sliced
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt
Instructions
  1. To braise, place beef in Dutch oven. Add the juice from the canned tomatoes and reserve the tomatoes for later. If the level of the liquid does not reach the surface of the meat, add just enough water to be level with the top of the beef. Add the garlic, onion, carrot, celery, peppercorns, salt, and bay leaf. Cover Dutch oven with lid slightly ajar. Heat on medium high until it comes to a boil, then reduce the heat to low and simmer for 3 1/2 to 4 hours. Meat should easily shred with a fork.
  2. Remove meat with tongs and allow to start cooling in a separate bowl. Separate the cooked vegetables from the liquid by using a strainer. Return the liquid to the Dutch oven and discard the vegetables. Reduce the liquid over medium heat, uncovered, until reduced by half. This should take at least 15 minutes and the final volume should be about 1 cup. Leave the liquid in the Dutch oven and set aside. When the meat is cool enough to handle, shred it using two forks and discard any fat, bone or cartilage.
  3. Over medium high heat, add the oil to a large skillet and heat until it shimmers. Add the sliced onion, stir, and allow to cook until slightly tender and fragrant, about 3 minutes. Add the cumin, cayenne pepper, garlic and bell pepper. Stir and allow to cook until all the vegetables are tender, about 5-8 minutes. While the onions and peppers are cooking, mash the reserved tomatoes and the oregano into the reduced broth. Add the cooked onions and peppers and simmer over medium heat for about 15 minutes. Add the shredded beef and remaining salt and heat for another 10 minutes.
  4. Serve with warm tortillas, black beans and rice, and garnish with sour cream, lime and cilantro.

 

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