CHEESE STEAK SANDWICH

I found this recipe in Martha Stewart's Everyday Food magazine (again), but of course tweaked the ingredients. I hope you enjoy the sandwich as much as we do!

SERVES TWO:

INGREDIENTS:

1 1/2 pds. RIB-EYE or EYE-of-ROUND Steak

1 Tbs. OLIVE OIL (I do not have a non-stick skillet, so I doubled the Olive Oil)

1 WHITE ONION

1 RED BELL PEPPER [my addition]

1 SWEET YELLOW PEPPER [my addition]

1 RED JALAPENO PEPPER [my addition]

8 Slices PROVOLONE Cheese

COARSE SALT and GROUND PEPPER

Freeze the Rib-Eye or Eye-of-Round Steak 35 minutes.

Thinly slice the Onion, and Peppers.


Once you remove steak from freezer slice very thinly against the grain with a serrated knife and season with Coarse Salt and Ground Pepper.

In a non-stick skillet, heat the olive oil, and cook the sliced White Onion, and Peppers until onion has browned and all have begun to soften.

Transfer Onion and Peppers to bowl. Wipe non-stick skillet clean, otherwise add steak and cook until cooked through and browned around edges.

Gather meat evenly into two mounds and top with Onion, Peppers and 4 slices of Provolone per mound.

Cook until cheese melts. Serve on toasted Hoagie Roll.


ENJOY!

Streusel Pumpkin Pie

1 (9-inch) unbaked pastry shell
1 (16oz) can pumpkin (about 2 cups)
1 (140z) can Sweetened Condensed Milk
2 Eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt

Topping: In medium bowl, combine 1/2 cup firmly packed light brown sugar and 1/2 cup flour; cut in 1/4 cup cold butter until crumbly. Stir in 1/4 cup chopped nuts. After 30 minutes of baking at 350, sprinkle on top of pie; bake 20 minutes longer or until golden.

Preheat oven to 425. In large mixer bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool.

Homemade Scallop Potatoes

Preheat oven 375 degrees.

4 Cups Sliced Potatoes
2 Tbs Flour
1 Tsp Salt
1/8 Tsp Pepper
3 Tbs Butter
2 Cups Milk (warm)
1/2 Cup Shredded Cheese

Butter a 2 quart dish.

In a bowl combine flour, salt and pepper.

Place 1/3 potatoes into dish. Sprinkle 1/2 flour mixture over potatoes, repeat with another layer of potatoes and flour mix and top with remaining potatoes.

Dot with butter then pour warm milk over potatoes. Cover and bake 45 minutes.

Uncover sprinkle cheese over top, return to oven and bake, for 15 minutes, or until potatoes are tender and cheese has melted.