These Philadelphia cheesesteak sandwiches are perfect for these busy days just before Christmas. They are quick, easy, and delicious.
I have made them before, but, like so many popular foods, cooks have changed them over the years and there are several ways to make these hot sandwiches. This recipe was given to me by our friend Diane. She tried them out and reported they were “perfect.” I also made a few and we were not disappointed.
Here’s how we did it:
Start with a good, lean beef steak, such as sirloin. Make a rub from oregano, garlic powder, chili powder, and Worcestershire sauce, and apply to meat. Slice it thin.
Stir fry some sliced peppers, mushrooms, and onions in a little oil, until crisp tender. Remove vegetables from pan and add the meat, with a little more oil, if needed. Cook until meat is no longer pink. Combine the cooked vegetables and meat.
Add 2 or 3 slices of American cheese and a little cream cheese. Place mixture on hoagie buns. Top with mozzarella cheese and place under the broiler for a few minutes.
You will have to judge the amounts of the ingredients, based on how many sandwiches you are making.
Here is a recipe that goes well with the Philly sandwiches or anything else:
Cut russet potatoes into french fries. Toss in vegetable oil, salt, pepper, and paprika.
Spread the potatoes on a cookie sheet and sprinkle with 1 teaspoon of sugar.
Bake at 350-400-degree oven until done.
If you have a small gathering and are thinking of chicken for the holiday dinner, try this:
Oven-baked cornmeal chicken
Yield : 4-6 servings
Prep: 15 minutes
Bake: 50 minutes
½ cup cornmeal
½ cup all-purpose flour
1-½ teaspoons salt
1-½ teaspoons chili powder
½ teaspoon dried oregano
¼ teaspoon pepper
½ cup buttermilk
1 fryer chicken (3 to 3-½ pounds), cut up
1/3 cup butter, melted
In a shallow bowl combine the first six ingredients. Pour milk in another shallow bowl. Dip chicken in milk, then roll in cornmeal mixture.
Place chicken in greased 13-by-9-inch baking pan. Drizzle with butter. Bake, uncovered, at 375 degrees for 50-55 minutes or until juices run clear.
Or, you could try this simple turkey dinner for six, which you can make in a half hour:
Turkey breast tenders
2 turkey breast tenderloins (about 1 1/2 pounds)
1/2 cup butter, melted
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/4 teaspoon paprika
1/2 teaspoon garlic powder
Cut tenderloins in half lengthwise, then into serving-size pieces. Place on rack of broiler pan. In a small saucepan, heat remaining ingredients until butter is melted. Broil turkey until lightly browned on one side. Brush with the herb butter; turn and brown the other side. Brush with butter.
Continue cooking 6-8 minutes or until no longer pink, brushing often with butter.
Good chicken rotini
You can use leftovers from turkey or chicken with this recipe, instead of the canned chicken.
1/2 of a 1-pound package uncooked rotini pasta (about 3 cups, cooked)
1 medium zucchini, peeled and shredded (about 1 1/4 cups)
1 medium carrot, peeled and shredded (about 1/2 cup)
1 tablespoon olive oil
1 small onion, chopped
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/4 cup milk
1/4 cup sour cream
1 tablespoon grated Parmesan cheese
1 can (12.5 ounces) white chunk chicken breast in water, drained
Cook the rotini according to the package directions in a 4-quart saucepan without salt. Add the zucchini and carrot for the last 1 minute of the cooking time. Drain the rotini mixture well in a colander.
Heat the oil in the saucepan over medium heat. Add the onion and cook until tender, stirring occasionally. Stir the soup, milk, sour cream, cheese, chicken and rotini mixture in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.
Southwest shepherd’s pie
3 pounds ground beef
1 cup chopped onion
2 cans (10 ounces each) enchilada sauce
2 tablespoons all-purpose flour
2 teaspoons chopped chipotle peppers in adobe sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
2 1/2 cups water
2 cups milk
1/3 cup butter, cubed
1 teaspoon salt
4 cups mashed potato flakes
2 cans (4 ounces each) chopped green chilies, undrained
2 cups (8 ounces) shredded Mexican cheese blend, divided
2 cans (11 ounces each) Mexicorn, drained
2/3 cup chopped green onions
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, in a large saucepan, combine water, milk, butter, and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chilies and 1/ 2 cup cheese blend.
Transfer meat mixture to two greased 11-by-7-inch baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze one casserole for up to 3 months.
Cover and bake the remaining casserole at 375 degrees for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika.
Tip of the week: Bring your own healthy dish to a holiday gathering, then you know what you are eating!