hosted by Laverne Diede & Rhonda Fitterer
Cheesesteak Salad
- 1 lb. sirloin or cube steak
- 1/2 tsp. salt, divided
- 1/2 tsp. ground pepper, divided
- 3 Tbsp. olive oil, divided
- 2 oz. sliced provolone cheese
- 1 medium red onion, thinly sliced
- 1 Tbsp. white-wine vinegar
- 1 1/2 tsp. Worcestershire sauce
- 1/2 tsp. Dijon mustard
- 1/4 tsp. dried oregano
- 1 small clove garlic, grated
- 11 oz. baby spinach
- 1/2 cup sliced jarred roasted red peppers, rinsed and patted dry
Pat steak dry and season both sides with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the steak and cook. Flipping once, until an instant-read thermometer inserted in the thickest part registers 125 degrees for medium-rare, about 4-5 minutes per side. Transfer to a cutting board, top with cheese, and let rest for 5 minutes before slicing against the grain. Meanwhile, add onion to the pan and cook, stirring occasionally, until lightly browned, about 5 minutes. Whisk vinegar, Worcestershire, mustard, oregano, garlic and the remining 1/4 teaspoon each salt and pepper in a large bowl. Slowly whisk in the remaining 2 tablespoons oil and any steak drippings. Add spinach and peppers and toss to coat. Serve the salad topped with the onions and steak.
Garlic Bubble Loaf
- 1/4 cup butter, melted
- 1 egg, beaten
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1 Tbsp. parsley
- On loaf frozen bread dough
Preheat oven to 375 degrees. Line a large pie plate with foil, set aside. Combine butter, egg, garlic powder, salt, and parsley in a bowl; mix well. Cut loaf of slightly thawed bread dough into about 12 slices. Dip dough pieces into the butter mixture and arrange in a circle in the pie plate. Let dough rise to 2-3 times; bake for 30 minutes.
