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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Summer Grilling Recipes

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One of the things I look forward to most every summer is cooking outside on the BBQ, so make your backyard your kitchen with these Summer Grilling Recipes!

One of the things I look forward to most every summer is cooking outside on the BBQ, so make your backyard your kitchen with these Summer Grilling Recipes!

With every oncoming season, I look forward to things to come. When fall approaches, I look forward to cooler temperatures at night, shorter days, soccer games, and leaves changing. As winter approaches, I can’t wait for the prospect of snow (we don’t always get it in these parts), the holidays, and baking Christmas cookies. As spring approaches, I look forward to every flowering bulb that pops through the ground, finally seeing the sun again, and watching the days get longer by a few minutes each day. But summer? Oh, there are just so many things to love about summer. Sunshine that lasts longer than I can stay awake, hours at the pool with friends, a schedule so jam packed with fun activities and vacations that I savor the days where nothing at all is planned, farmers market, and cooking in our backyard on the barbecue. Summer cooking is so much fun because you don’t add any additional heat to the inside of your house plus you make all of your neighbors jealous by wafting mouthwatering scents from the grill over to their yard. I love cooking everything from kabobs to steaks & ribs to burgers slathered in homemade sauces. Everyone loves a good BBQ, so I decided to share a couple dozen of my favorite grilling recipes!

One of the things I look forward to most every summer is cooking outside on the BBQ, so make your backyard your kitchen with these Summer Grilling Recipes!

Sweet Maple Barbecue Chicken
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Avocado Turkey Burgers

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Cilantro Lime Chicken
Grill 1

Copycat Red Robin Whiskey River BBQ Burger
Grill 2

BLT Ranch Burgers
Grill 3

Spicy Black Bean Hawaiian BBQ Burgers
Grill 4

Carolina Mustard Barbecue Sauce
Grill 5

Grilled Shrimp and Scallop Kabobs

Grilled-shrimp-and-scallop-kebobs-1

Grilled Cola Chicken

Grilled-Cola-ChickenWB

Baby Back Ribs

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Homemade Sweet Chili Grilled Chicken

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Grilled Pesto Chicken and Tomato Kabobs

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Steak Kabobs

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Grilled Pineapple

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Spiral Grilled Hot Dogs

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Grilled Margherita Pizza

Grilled-Margherita-Pizza

Chicken Parmesan Burger

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Grilled Chicken Caesar Salad

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Caprese Grilled Filet Mignon

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Grilled Pork Chop

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Spicy Za’atar Grilled Chicken

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Best Chicken Marinade

best-chicken-marinade-easy

Grilled Pork Tenderloin with Avocado-Peach Salsa

Grilled-Pork-Tenderloin-with-Avocado-Peach-Salsa-HERO

Smoky Margarita

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Grilled Apple Crisp

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Filet Mignon with Malbec Mushrooms

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Create a delicious and sophisticated dinner when you make this mouthwatering Filet Mignon with Malbec Mushrooms.

Create a delicious and sophisticated dinner when you make this mouthwatering Filet Mignon with Malbec Mushrooms.

I am a lover of wine. I definitely would not consider myself an elite expert. Far from it. But much like food, I can tell when a wine is a) delicious and b) of good quality.  I bought a new bottle of wine and my first instinct was to make hamburgers because I really wanted to enjoy this wine with red meat, but then I took it to the next level and went above and beyond hamburgers and used filet mignon. I also knew that I not only wanted to enjoy a glass of wine with my dinner, but I also wanted to incorporate it into the recipe.

Create a delicious and sophisticated dinner when you make this mouthwatering Filet Mignon with Malbec Mushrooms.

Steak (or any cut of beef, really) and mushrooms are meant to be together. Its just one of those pairings that have to happen. That part was easy. I wanted to add some depth and flavor without over powering the dish, so I opted for scallions over traditional yellow onions. Of course, garlic and herbs were a must as well.

Create a delicious and sophisticated dinner when you make this mouthwatering Filet Mignon with Malbec Mushrooms.

After the mushrooms, green onions, and garlic were beautifully cooked and the cooked steak was resting, it was time to finish off the meal with the Malbec. I added the wine to the sizzling mushrooms, scraped all those wonderful bits off the bottom of the pan to incorporate into the sauce, and then added the herbs and the butter to create a rich and wonderful sauce.

Create a delicious and sophisticated dinner when you make this mouthwatering Filet Mignon with Malbec Mushrooms.

This dinner along is beautiful. You can’t beat a good steak, creamy mashed potatoes, and dark green broccolini. But add these Malbec mushrooms and it takes a really good meal over the top and makes it unbelievably good.

Create a delicious and sophisticated dinner when you make this mouthwatering Filet Mignon with Malbec Mushrooms.

5.0 from 1 reviews
Filet Mignon with Malbec Mushrooms
 
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Create a delicious and sophisticated dinner when you make this mouthwatering Filet Mignon with Malbec Mushrooms.
Author:
Recipe type: main dish
Yields: 4 servings
Ingredients
  • 1 1/2 pounds filet mignon steaks
  • 1 tablespoon olive oil
  • salt and pepper
  • 8 ounces mushrooms, sliced
  • 4 green onions, sliced
  • 4 cloves garlic, minced
  • 1 cup Malbec wine
  • fresh thyme and rosemary
  • 2 tablespoons butter
Instructions
  1. Allow steaks to rest at room temperature for 30 minutes prior to cooking. Insert a meat thermometer into one of the steaks. Season meat with salt and pepper.
  2. Preheat oven to 400 degress F.
  3. Heat a large oven safe skillet over high heat. Add olive oil. When the oil is hot, add the steaks and allow to brown, undisturbed, for about 5 minutes. Turn the steaks and immediately transfer to preheated oven. Cook until you reach an internal temperature of 125-130 degrees F. Remove from oven, transfer steaks to a plate, and loosely cover with aluminum foil.
  4. Using the same pan, cook mushrooms and green onions over high heat, stirring only occasionally, until browned. Reduce heat to medium, add garlic, stir, and cook for another 1-2 minutes.
  5. Add malbec wine and fresh herbs. Use a wooden spoon to scrape the bottom of the pan and allow wine to reduce by about half. Remove from heat and stir in butter to finish off sauce.
  6. To serve, top steak with a large spoonful of the mushrooms with extra sauce.

Create a delicious and sophisticated dinner when you make this mouthwatering Filet Mignon with Malbec Mushrooms.
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Five Alarm Steak Chili

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This spicy Five Alarm Steak Chili is the best recipe you'll ever find, plus slow cooking it in the crockpot makes it perfect game day tailgating grub.

This spicy Five Alarm Steak Chili is the best recipe you’ll ever find, plus slow cooking it in the crockpot makes it perfect game day tailgating grub.

This spicy Five Alarm Steak Chili is the best recipe you'll ever find, plus slow cooking it in the crockpot makes it perfect game day tailgating grub.

This, by far, is the best chili I’ve ever made. Can you believe I’ve only ever made my chili with ground beef? Turns out, I’m all out of ground beef, but I did have a couple of sirloin steaks in the freezer. I combined those with my favorite cooking hot sauce along with some other ingredients… and pure magic happened. Everyone knows (or should know) that browning your meat first does amazing things for the flavor. I covered my cut up steak pieces with a light dusting of flour and then I cooked them for a couple minutes on each side in some screaming hot oil. There were all sorts of good things stuck to my pan so I did what any reasonable cook would do and I cracked open a can of amber ale beer and poured it in to loosen up all those delicious bits, then I added all of that into the slow cooker.

This spicy Five Alarm Steak Chili is the best recipe you'll ever find, plus slow cooking it in the crockpot makes it perfect game day tailgating grub.

You have all of your basic chili components in here – beans, tomatoes, onions, and chili powder among a few other things. When you really want to call your chili Five Alarm Chili, then you add in 5 tablespoons of this hot sauce. If you’re not brave enough, you can make four alarm chili and add four tablespoons. And if you really like to sweat, you can make six alarm chili and… you get the idea.
This spicy Five Alarm Steak Chili is the best recipe you'll ever find, plus slow cooking it in the crockpot makes it perfect game day tailgating grub.

This chili is downright perfect for tailgating. Just get everything in the crockpot the night before, let it cook while you sleep, and then take it to the parking lot bright in early to get it warmed up. It also works great during a busy work week. Just imagine doing the prep work in the morning, slaving all day at work, running back and forth between football and soccer practice, and coming home to a hot bowl of THIS!

This spicy Five Alarm Steak Chili is the best recipe you'll ever find, plus slow cooking it in the crockpot makes it perfect game day tailgating grub.

Five Alarm Steak Chili
 
Prep time
Cook time
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This spicy Five Alarm Steak Chili is the best recipe you'll ever find, plus slow cooking it in the crockpot makes it perfect game day tailgating grub.
Author:
Recipe type: main dish
Yields: 8 servings
Ingredients
  • 1 medium onion, diced
  • 2-3 pounds steak, cut in 1-inch chunks (you can use stew beef, I used two sirloin steaks)
  • 1/2 cup all purpose flour
  • 4 tablespoons oil (I use avocado oil and use enough to generously coat bottom of pan)
  • 1 (12 ounce) bottle of amber ale
  • 3 tablespoons chili powder
  • 5 tablespoons hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 tablespoon tomato paste
  • 1 tablespoon salt
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 (15 ounce) can white kidney beans, drained and rinsed
  • 2 (28 ounce) cans unsalted plum tomatoes, with juice (break up tomatoes into pieces)
  • Garnish with freshly grated cheese, sour cream, and/or diced avocados
Instructions
  1. Add onion to the bottom of your slow cooker.
  2. Lightly coat steak with flour and shake off excess. Heat a heavy bottom large skillet or dutch oven over high heat and add oil. When oil is hot, add meat, ensuring enough space is in between pieces to properly brown. Allow to cook for just a couple minutes on each side to brown. I had to do this in two separate batches. Turn off heat when done. Transfer browned steak to slow cooker, placing on top of the diced onion.
  3. Add amber ale to pot and allow to sit for 5-10 minutes to dissolve all that good stuff that stuck to the pot. Scrape it with a wooden spoon and then add entire mixture to slow cooker.
  4. Add remaining ingredients all the way up to the garnish, stir, and set slow cooker to cook on low for 8-10 hours. Before serving, use a masher to smash the chili to shred the meat and smash up some of the beans. This will thicken everything to perfection. Top with garnishes and serve hot.

 

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Guinness Ribeye Steak

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If you’re looking for a delicious and flavorful dinner idea, serve up some Guinness Ribeye Steak.

If you're looking for a delicious and flavorful dinner idea, serve up some Guinness Ribeye Steak.

You ever watch cooking shows like Chopped? If you don’t, let me tell you what the judges always look for: a good sauce. Whether it be on the appetizer, entree, or dessert, a good sauce is what ties everything together. I love beer. You’ll probably never see me drinking it, but its one of my favorite ingredients to cook with in everything from main dishes to sweets.  I tried drinking a dark beer once when I was enjoying a Whole Foods hamburger. I don’t know if they do this at every Whole Foods, but at mine, you can go in at any time on the weekends, sit down at their burger bar, and get a half pound grassfed perfectly cooked burger, piping hot fresh cut fries, and a beer on tap for only $10. Considering their normal burger is already $9, I figured I’d go for the happy hour even though I knew I didn’t like beer.  I tasted all three on tap. The only one I sorta liked was the light fruity beer that had just run out.  I was a dark stout virgin until I tried theirs and thought it was just disgusting. I still have a hard time accepting that people enjoy drinking that stuff. But, call me crazy, but beer tastes outstanding when mixed with other ingredients to create something new.

For this sauce, I sort of took an old favorite recipe I use to make beef jerky which combines soy sauce, Worcestershire sauce, brown sugar, and garlic. Then I added in some Guinness.  Beer always does a fantastic job tenderizing meat. I used this marinade to flavor the meat, and once it was on the grill, I cooked it down into a thicker sauce. I served it up with some horseradish mashed potatoes, broccolini, and some chocolate Guinness cake for dessert. Oh my!

 

Guinness Ribeye Steak
 
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If you're looking for a delicious and flavorful dinner idea, serve up some Guinness Ribeye Steak.
Author:
Recipe type: main dish
Yields: 4 steaks
Ingredients
  • 4 bone in ribeye steaks
  • 1 cup Guinness (may use other stout beer)
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon minced garlic (2-3 cloves)
  • 1 teaspoon Worcestershire sauce
Instructions
  1. Combine all ingredients in a large plastic freezer bag and marinate the steaks for at least 2 hours to over night.
  2. Remove steaks from marinade (do not discard the marinade) and grill steaks on a hot grill until done to your liking, flipping only once, about 10-15 minutes per side. I removed from the grill when the internal temperature reached 135 degrees F. Allow meat to rest at least 15 minutes.
  3. While the steaks are grilling, cook down the marinade, uncovered, by bringing it to a boil and then reducing the heat to medium. Allow sauce to cook down the entire time the steaks are grilling and resting. Serve the steak with the sauce on the side or go ahead and smother it.

 

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Horseradish Mashed Potatoes

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Add a spicy kick to some already delicious buttermilk mashed potatoes and serve up some Horseradish Mashed Potatoes as a perfect side dish for steak.

Add a spicy kick to some already delicious buttermilk mashed potatoes and serve up some Horseradish Mashed Potatoes as a perfect side dish for steak.

I do love me some mashed potatoes. Have I ever told you my mashed potato horror story? I always tell it to friends when they come over for dinner. So here’s what happened… a long long time ago, we had some friends over for dinner. I made some mashed potatoes and they weren’t exactly hot. Usually not that big of a deal, but what does my husband do? He makes a really super huge deal out of it, apologizing profusely to our friends about how much they suck because they are cold, completely pissing me off and embarrassing me at the same time. Most women would have killed their husband, but I took the constructive criticism and try my best to serve my mashed potatoes so damn hot now that they come close to burning my husband’s mouth. I kid! I kid!  Well, sort of. Although I can laugh at the mashed potato incident now, I honestly have never served anything less than piping hot mashed potatoes since. The trick? Make them ahead of time, either earlier in the day or the day before, and then keep them warm on the stove, covered, over low heat, until you’re ready to serve. That way you’re not waiting until the last minute to blend them up, therefore cooling them off, right before serving. It also helps your kitchen appear more clean if the entire mashed potato production is in the past.

I make my mashed potatoes all sorts of different ways. I use different kinds of potatoes as well as different add-ins to make them smooth and creamy. It always depends on what I have on hand. I made these delicious beauties my most favorite way – with yukon gold potatoes, butter, buttermilk, and wonderfully spicy horseradish. Did you know horseradish is considered a super food? It is cancer fighting and also helps with sinusitis, urinary tract infections, and other health benefits. Plus, the taste can’t be meat when you pair this delicious side dish with a wonderful steak or meatloaf.

Add a spicy kick to some already delicious buttermilk mashed potatoes and serve up some Horseradish Mashed Potatoes as a perfect side dish for steak.

Horseradish Mashed Potatoes
 
Prep time
Cook time
Total time
 
Add a spicy kick to some already delicious buttermilk mashed potatoes and serve up some Horseradish Mashed Potatoes as a perfect side dish for steak.
Author:
Recipe type: side dish
Yields: 6 servings
Ingredients
  • 2-3 pounds potatoes, peeled and sliced (peel on optional, yukon gold recommended)
  • 4 tablespoons butter
  • 1/2 cup buttermilk (more if needed depending on desired consistency)
  • 1-2 tablespoons grated horseradish (depends on taste)
  • salt and pepper
Instructions
  1. How you make your mashed potatoes is completely dependent on how you like them. Adjust your buttermilk depending on how thick you like them and the horseradish depending on how spicy you want them.
  2. To cook the potatoes, add to a large pot, cover completely with water, cover, and bring to a boil over high heat. Once the water is boiling, reduce heat to low and simmer until extremely tender, about 20 minutes.
  3. Drain completely. Add potatoes to the bowl of a stand mixer with the paddle attachment. Add butter, buttermilk, and horseradish and blend until you reach your desired consistency. Add more of any ingredient, as well as a fair amount of salt and pepper, until desired result is achieved.
  4. Serve immediately or refrigerate and heat up before serving if making ahead.

 

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