hosted by Laverne Diede & Rhonda Fitterer
Philly Cheesesteak Sandwich
- 1 loaf Italian bread, or French bread or 2 large hoagie or sub rolls
- 1/2 lb. deli roast beef
- 1 white onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tsp. garlic, minced
- 1/2 lb. provolone cheese, thinly sliced
- Extra-virgin olive oil, for grilling
- Marinara sauce, or ketchup, optional
- Black pepper
Heat a griddle or a large sauté pan over medium-high heat. When hot, cover bottom with olive oil. Add the onions and bell pepper; cook, stirring, until caramelized (about 6-8 minutes). Add the garlic, salt, and pepper; cook for about 30 seconds. Push the mixture off to one side of the griddle.
Add the meat to the hot part of the griddle. Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, (about 2 minutes). Mix the meat, the caramelized onions, and bell pepper together. Divide into 2 portions, and top both portions with the cheese to melt.
If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches. Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese. When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara or ketchup, if desired. Serve immediately.
Fully Loaded Baked Potato Salad
- On 5 lb. bag medium russet potatoes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 package of bacon, cooked and crumbled
- 1 small onion, chopped
- Chives, to taste
- 1 1/2 cups shredded cheddar cheese
- Salt & pepper to taste
Wash the potatoes and poke holes in them with a fork. Bake at 350 degrees for about an hour or until fork tender. Cool and cut the potatoes into bite-sized chunks. Mix the mayonnaise and sour cream together in a bowl. Add to the potatoes, the onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese, bacon, and chives, and serve.