Hot Philly Cheesesteak on a Hawaiian Roll...enough said!

St. Joseph, MI

We leave for Michigan in 3 days, 19 hours and 31 minutes, but, who's counting?  Don't worry, this post will be up AFTER we've gone and returned home (and the kids have started school).

I'm trying to be productive by getting my laundry together and am starting to pack.  By pack, I mean I've thought about where my duffle bag is and what clothes I may put in it.  Since originally writing this post, the kids packed themselves (with me double checking) that afternoon and it made things so much easier! 

When we get home we will hit the ground running with tons of babysitting kids and the school's annual "meet the teacher". Let's also not forget sports practices and games for three kids and running my oldest to his job at Chic-Fil-A. Sounds like I need some easy dinner ideas. 

I've previously blogged about an easy chicken taco recipe cooked in the cock pot.  Here's the link (you should just be able to copy and paste into your browser): http://anniegirl36.blogspot.com/2014/07/just-another-summer-day.html

Make ahead everything burritos are also really good. Here's another link to that recipe:

http://anniegirl36.blogspot.com/2014/02/the-easy-button.html

I've kept my old menus so I have some ideas ready.  I also see patterns in what I serve.  This summer has been full of  sandwiches.  They are usually easy to prepare and can be made in infinite ways.  My oldest always asks for my "roast beef to the rescue" sandwich.  I came up with this recipe as an entry for an old contest.  I had to make a video as part of the contest.

https://www.youtube.com/watch?v=dH5hjGiblG4

When I was at my mom's house we made Hot Philly Cheesesteak on Hawaiian Rolls.  We did make a double batch to make sure we could feed all the hungry mouths. 

You will need:

1# good, sliced roast beef-chopped

1/2 sweet onion sliced thin

1/2 sweet pepper sliced thin

2 packages of Hawaiian Rolls cut in half (cut tops off to fill sandwich)

8 oz. sliced provolone cheese

3/4 cup mayo

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp onion powder

salt and pepper to taste

3 tbsp. melted butter

1 tbsp. canola oil

Preheat oven to 350

Cut the top of the rolls off and set aside.  Place the bottom of the buns on a cookie sheet lined with aluminum foil and spray with cooking spray.  Spread the mayo on the bottom half of the buns.

In a pan over medium heat 1 tsp canola oil and begin to cook the onion and pepper until softened.  Remove from heat and set aside. When cooled, spread evenly on the bottom layer of bread.

Add the roast beef to the pan and season with the Worcestershire, garlic and onion powder and paprika.  Once it has been heated through, place on top of the onion and pepper mixture.

Top with provolone cheese and put the tops of the buns back on.  

Brush tops of buns with melted butter and bake for 10-15 min.

These are incredible.  They even tasted great cold the next day.

Enjoy and Blessings!

Oh Gravy, how I love thee......

I used to be afraid of gravy.  Can you believe it?  I was worried it would be too oily, glumpy, or just plain gross.  Then my sweet friend for life Shelly walked me through one of the most basic elements of cooking.  Fifteen years later, I can’t imagine my life without it.  In fact this week we had gravy three days in a row.  The fourth day was spent with a delicious chocolate mousse pie, but that’s beside the point. 

I will admit there is a certain amount of shame involved in admitting to three days in a row with gravy.  When Will asked for chicken and dumplings for the fourth day, I had to turn him down.  

So, if you’re wondering what all the gravy was for let me tell you.  Roast chicken with mashed potatoes and homemade chicken gravy was Sunday’s dinner.   There was also a light tossed salad with mandarin oranges and a honey mustard vinaigrette to help cut the heaviness of the meal. 

Monday was Salisbury Steak with (more) mashed potatoes, creamy beef gravy and steamed green beans.  Tuesday wound up being a “breakfast for dinner” night.  We had biscuits and gravy with a bagged (gasp) breakfast skillet and fried eggs. 

My biscuits were not homemade.  I’m holding out for Paula Deen to show me her magic.  Every time, and I mean every time, my biscuits end up harder than a hockey puck.   So I get the frozen ones at Aldis.

I know there are a million sites out there to show how to make sausage gravy, but I thought I’d share my recipe for those who want to treat their family to some comfort first thing in the morning.  My kids and my husband all love this, I hope you guys do too. 

 

 

 

Sausage Gravy:

1 16 oz breakfast sausage roll (go ahead and use turkey sausage if you want to lighten it up a bit)      

4 tablespoons all purpose flour

1 teaspoon fennel seed (it helps bring out the “sausage” flavor)1 tablespoon hot sauce (I use Franks Red Hot; and if you’d like it hotter, add more. )

4 cups milk (I use 2%)

Plenty of salt and pepper to taste!!

 

First brown the sausage in a large pan.  Make sure you break it up into crumbly bits.  Do not drain the fat! That’s what works with the flour to make the roux.  Roux is the French word for gravy base.  Don’t be scared.

Sprinkle in the fennel seeds and flour.  Stir it until the flour coats the sausage and begins to get gummy looking. 

Now add the milk.  I start with two cups, then gradually add the rest until it gets to the right consistency.  When you first add the milk it will look like you did it wrong.  It will resemble soup.   That’s ok, keep stirring.  As it cooks, the gravy will thicken.  Be sure to taste and add salt and pepper.  Don’t forget the hot sauce. 

I made this the first time because I wanted biscuits and gravy, but couldn’t really afford to go out to eat.  I bought canned gravy thinking that would do the trick.  Never was I so wrong.  Don’t do what I did and settle for canned sausage gravy.  Spend twenty minutes and make the real thing.