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

Teriyaki Pulled Pork Sandwiches

What to do with a pork shoulder and you just don't want to dump a jar of barbeque sauce on it again?
That was my dilemma when I stumbled upon this recipe from Six Sisters Stuff.  It is still that yummy texture of juicy pulled pork that you get with barbeque, but with a nice flavor twist.  They recommended eating it with a slice of pineapple and I wholeheartedly agree.  The only real addition I would make is to be sure to toast your buns first.  The pulled pork is really juicy and can make your bun soggy if not eaten right away.

Teriyaki Pulled Pork Sandwiches

1 2-3 lb. pork shoulder (boston butt roast)
1 med. onion, diced
1 bottle teriyaki sauce (not marinade)
1 can pineapple slices
buns

1. Spray slow cooker with cooking spray.  Place roast in slow cooker.  Drain pineapple juice from can and pour over the roast.  Add diced onion to the slow cooker.  Pour 1/2 c. teriyaki sauce over roast.
2.  Cover and cook on low 7-9 hours or on high 5-6 hours.
3.  Pull the cooked pork into shreds with two forks.  Add in more teriyaki sauce to taste and stir to combine.
4.  Serve the pulled pork on toasted buns with a slice of pineapple.
optional other suggessted toppings, provolone cheese, sliced jalapenos, sliced red onion.  (I just like it with pineapple or cheese but not both.)

Note to self:  photos taken with my phone do not make the food look as good as it tastes.

source:  Six Sisters Stuff via Pinterest

Pizza Grilled Cheese

This shouldn't even get a recipe because it is so simple, but otherwise how would people know about it?  I never thought about it until I saw it on pinterest and thought, genius!  Needless to say, the kids and husband both LOVED this one.  The recipe is for 4 sandwiches, but we have to double that amount, so do the math and figure out what you need to make these for your crowd.

Pizza Grilled Cheese
8 slices bread
8 slices mozzarella cheese (or shreds)
4 slices of sandwich sized pepperoni, or about 16-20 of the pizza sized pepperoni
butter or margarine
pizza sauce (I use this one)

1. Butter one side of each slice of bread.
2. Place on hot griddle or pan, butter side down.  Top with one slice mozzarella, pepperoni, another slice of mozzarella, and another slice of bread, butter side up.
3.  When bread is golden on the bottom, carefully flip sandwich.  Cook until golden on the bottom, then remove.  Repeat with remaining ingredients to create 4 sandwiches.  Slice in half (corner to corner) and serve with pizza sauce for dipping.

source:  Forkful of Comfort via Pinterest

Fajita Melts

My husband takes these to work for lunch and then gets complaints because he doesn't have enough for the whole group.

This recipe comes together really quickly, especially when you use leftover grilled chicken or shredded chicken, like the Cafe Rio Chicken.  In that case it takes less than 10 minutes to prepare.  

The most important step is to toast the bread first, otherwise it gets kind of soggy.  

Mmmmmmm.  Toasty.

Fajita Chicken Melts

1 loaf french bread
2 chicken breasts (or use leftover cooked chicken)
1 pkg. fajita seasoning
1-2 sliced peppers (green, red, yellow)
1 sliced onion
1/4 c. salsa
Monterrey Jack or Pepper Jack cheese

1. Slice bread lengthwise and toast it lightly under the broiler.
2. Season chicken with 1/2 of the fajita seasoning and grill on both side until cooked through.  Let rest a few minutes and then slice into thin strips.
3. Saute peppers and onions until tender and then add remaining fajita seasoning and 1/4 c. water. Stir and cook until water cooks off.  (about 3-5 minutes)
4. Spread salsa on the toasted bread.  Top with chicken, then peppers and onions.  Top with sliced or shredded cheese.
5.  Place under the broiler for a few minutes or until the cheese is melted.

source: 5 dollar dinners