Cheesesteak Sandwiches

My husband likes this sandwich so much that this is the meal he chose for Father's Day this year.  I must admit that the first time I made it did not go well.  It tasted great, but I hadn't thoroughly read the sidebar on the cookbook.  If I had, I would have realized that the best way to slice the meat thinly was to freeze it for about 2 hours and then slice it thinly using my food processor and its slicing blade.  Instead I tried to slice it with a knife, unfrozen, and ended up with something that was like eating fajitas on a sandwich.  Still tasty though.
If you can remember to put the meat in the freezer 2 hours early, this really is a quick prep.  Also, make sure you use quality hoagie rolls.  A hot dog bun will not do at all.  As for the meat, it is less important which cut you use, since you are going to slice it really, really thin.

Cheesesteak Sandwiches

1 lb. boneless steak, sliced very thinly (see above)
2 Tbsp. butter
1 green pepper, thinly sliced
1 onion, thinly sliced
salt & pepper
hot sauce/Tabasco
sliced provolone cheese
4-6 Hoagie rolls

1.  Melt butter in large skillet over med-high heat.  Add steak, stirring constantly.
2.  When meat is halfway browned, add onions and peppers.  Season to taste with salt, pepper and hot sauce.  Continue stirring until meat is cooked thoroughly and onions and peppers are tender.
3. Spoon meat filling into sliced rolls.  Top with provolone cheese.  Place under the broiler on a baking sheet for 1-2 minutes to lightly toast the bread and melt the cheese.
Serve immediately.

source:  Our Best Bites Cookbook

Roast Beef Italian Soup

This is my favorite recipe to make when we have leftover pot roast. I found it on the internet years ago.   I keep the stock that comes from making the roast to use in the soup.   Sometimes I vary the amount of peppers, or sometimes I mix it up and use red and green peppers.  Depending on the seasoning in the Italian diced tomatoes, you may need to adjust the seasoning.   I have also adapted it for the slow cooker by sauteing the onion and peppers and then tossing all the ingredients in the slow cooker for about 4 hours.  

 It is so good with a crusty bread on a cold night.

Roast Beef Italian Soup

1 onion, chopped
1 bell pepper, chopped
1 Tbsp. olive oil
4 c. beef stock
8 oz. mushrooms, sliced
1 can diced tomatoes, italian recipe
2 c. cubed leftover roast beef
1 Tbsp. dried oregano
1 Tbsp. dried basil
salt & pepper to taste
fresh basil

1.  Heat oil in the bottom of a large pot.  Saute onions and peppers about 5 minutes or until tender.
2.  Add remaining ingredients.  Simmer for about half an hour. Toss a handful of fresh chopped basil over the top before serving.

source: unknown

Pepsi Pot Roast

This makes a tender roast in a sweet, rich gravy.  The limited number of ingredients make it super simple to prepare.  The leftovers also make a great open face sandwich for a hot lunch the next day.
You don't actually have to use Pepsi.  You could use Coke, Dr. Pepper, or any cola variety including diet and caffeine free.  It's the acidity that really works to tenderize the meat.  We used Coke, but I like the alliteration of Pepsi Pot Roast better.

Pepsi Pot Roast

1 2 1/2 lb. chuck roast
1 pkg. dry onion soup mix
1 can cola
2 Tbsp. corn starch
1/4 c. water

1.  Place chuck roast in a greased slow cooker. Sprinkle onion soup mix over roast. Pour cola on top.
2.  Cover and cook on LOW for 8 hours or until roast is tender.
3.  Remove roast from slow cooker and let sit 10-15 minutes before slicing.
4.  Pour cooking liquid into a saucepan, skim off and discard fat. Bring cooking liquid to a simmer. Whisk together corn starch and water and whisk into cooking liquid. Simmer for 5 to 10 minutes or until desired consistency is reached. Gravy will thicken upon standing.  Serve roast with gravy.

Pepsi pot roast, roasted rosemary red potatoes, Caesar salad, and bread machine dinner rolls.

source:  Hy-Vee

Corned Beef and Cabbage

My great-great grandmother came over on the boat from Ireland when she was but a wee thing.  We've always embraced our Irish heritage and celebrate St. Patrick's Day the same way my grandparents did.  The centerpiece of the celebration is always the Corned Beef and Cabbage.
In my area there are usually three types of corned beef available: round, flat cut, and point cut.  The point cut and flat cut both come from the brisket.  The flat cut slices nice and evenly, and has the least fat.  The point cut has nice marbling which makes for a lot of good flavor. My grandmother insisted that the round is the best.  It has excellent flavor and doesn't shrink the same way the brisket does.  
I make it pretty much the same way my grandmother did with the exception being using the slow cooker.

FYI- It is "corned" beef not "corn" beef.  It has nothing to do with corn whatsoever.

Corned Beef and Cabbage

1 prepared corned beef with spice packet
8-10 small red potatoes, quartered
5 carrots, peeled and cut in 3 in. pieces (or use baby carrots)
1 head cabbage, cut into small wedges
Salt & pepper

1.  Place potatoes in slow cooker.  Salt & pepper according to taste.
2.  Place corned beef on top of potatoes.  Sprinkle with spices from spice packet (often peppercorns & bay leaf) Place carrots around the corned beef. Cover with water.
3.  Cook on low 8-10 hours or on high 5-6 hours.  Add cabbage for the last 1-2 hours.
4.  Remove corned beef and set aside to rest at least 15 minutes before slicing.  Drain vegetables.
Serve with rye or pumpernickel bread, mustard and horseradish.

photo taken with my phone, sorry it isn't better!

source:  Grandma Charlotte

Beef Pot Pie

I started doing this many years ago as a way to use up leftover pot roast.  It's great comfort food, and an easy meal to prepare.

Beef Pot Pie

2 c. leftover roast beef cut into chunks
2 c. leftover cooked vegetables (potatoes, carrots, onions, peas, corn, whatever you like)
1 c. prepared beef gravy
2  pie crusts, prepared

1.  Roll out one pie crust and place in pie plate.
2.  Fill pie with beef chunks and vegetables.
3.  Pour gravy over beef and vegetables.
4.  Place 2nd pie crust over the top and seal and crimp edges as you would any pie.  Slice into the top to vent.
5.  Bake at 375 for 30-35 minutes until nicely browned on top and heated through.

Before laying on the top crust.  I meant to add peas, but unbeknownst to me, my husband ate them for lunch!

Finished pie.  (I'm playing with light settings on my camera.  Haven't found the right one for my kitchen yet!

source:  none

Sunday Pot Roast

There is nothing better on a cold Sunday than coming home from church and walking into a house that smells like pot roast & potatoes (and if I'm really on top of things, homemade bread too).  It's probably one of the easiest things you can make in your slow cooker, and an excellent way to use tougher (and cheaper) cuts of meat.
 
This version is based on one form the owner's manual for the slow cooker I got for my wedding.  I've tweaked the recipe over the years for my own tastes. 


1 3-4 lb. boneless beef roast  (I used chuck roast, because it was on sale of course)
1/2 c. water or beef broth
3 med. potatoes cut in chunks (I used a bunch of baby yukon gold)
2 large carrots, sliced (or a handful of baby carrots)
1 onion, sliced
1 tsp. Worchestershire sauce (optional)
seasoning salt, pepper  (if you don't have seasoning salt, use salt, paprika, & garlic powder)


1.  Place onion slices in the bottom of the slow cooker.
2.  Season meat with seasoning salt & pepper.  Place on top of onions in slow cooker.
3.  Place vegetables around the sides of the roast.  Add broth and Worchestershire sauce.
4.  Cover and cook on low 10-12 hours or high 5-6 hours.

To serve, I often remove the meat to a platter and then pour the vegetables and juices through a colander.  I then serve the vegetables in a serving bowl and I reserve the stock to make soup.

source:  Crock-Pot Slow Cooker Owner's Guide