Philly Cheesesteak Sandwiches

Did you know we bought a cow?! We did. Well, us and four other families bought 3/4 of a cow, but still, we’re talking a freezer full of beef! So what have I been doing? Learning the cuts of beef. Like today: I just researched sirloin cuts. Impressive, huh? Anyway, now that I know what my package labled “Loin Sirloin Steak, Round Bone” contains, I think I’ll make some Philly Cheesesteak Sandiches from it. Thanks to ourbestbites.com for the great recipe!

• 1 lb. steak (you really can use any cut; since you’re going to cut it up and season it heavily, there’s really no need to splurge on a fillet mignon.)
• 2 Tbsp. butter
• 1 green bell pepper
• 1 medium yellow onion
• White cheese (mozzarella or Swiss or provolone)
• Kosher salt and freshly-ground black pepper
• Hot sauce (like Tabasco, Cholula or (my personal favorite) Sriracha)
• 4-6 Hoagie rolls

If you have a food processor with a slicing blade (which I don’t, but might need to soon purchase) this will be super simple. Just make sure your beef is partially frozen still and thinly slice your meat. If you have to do it by hand just make sure to get the pieces of meat sliced as thinly as possible. If your meat is still partially frozen this task will be a bit easier. I used a sharp, serrated bread knife and cut accross the grain.

Thinly slice your bell pepper and onions as well.

Heat your butter in a saute pan, and start cooking your meat. Add your salt and lots and lots of freshly ground pepper at this point. Once the meat is about half-way done, add the peppers and onions and cook until the meat is done and most of the liquid has evaporated.

Put your meat and veggies on a bun, top with cheese and enjoy!

Sausage and Red Cabbage Rolls

This is a surprisingly good recipe. I wouldn’t call it our all time favorite, though can a recipe including cabbage ever even qualify as an all-time favorite recipe? I didn’t think so. Anyway, it’s adapted from a cooking light recipe. It’s very similar to a calzone, in style but doesn’t really have the pizza flavor. Maybe you could call it a stuffed sandwich?! Try it and let me know what you think!

• 1 pound hot sausage–I used pork, but turkey or chicken would work, too. I do think you do probably want the ‘hot’ version, though.
• 1  cup  diced red onion
• 4  cups  thinly sliced red cabbage
• 1  cup  apple cider
• 2  tablespoons  dark brown sugar
• 2  tablespoons  red wine vinegar
• 1/4  teaspoon  salt
• 1/4  teaspoon  dried thyme
• 1/8  teaspoon  black pepper
• 1  bay leaf
• French Bread dough or some kind of store bought dough

Preparation

Prepare the french bread dough through the first rising. While the bread is rising, prepare filling.

Remove casings from sausage. Add sausage and onion to pan; cook until sausage is browned, stirring to crumble. Add cabbage and remaining ingredients; bring to a boil.

Cover, reduce heat, and simmer 20 minutes or until cabbage is tender, stirring occasionally. Discard bay leaf.

Preheat oven and stoneware to 350.

Roll out your risen dough onto your work surface and cut into 4 inch squares. Drain the excess liquid off of the sausage mixture. Place a large spoonful of sausage mixture on each square, then pull up all the corners and join them together. Seal the seams and place face down on your preheated pizza stone. Cut a slit in the top of each.

Bake for 15-20 minutes, or until the bread is done. Brush each roll with melted butter, if desired.

Makes 8-10 rolls depending upon the size. Or do as I did and make 6 and use the leftover bread dough to make rolls for dinner the next night!

Grilled Panini Sandwiches

There are many variations to these really yummy, easy sandwiches. If you don’t have a pannini maker, go out and buy one right now. They are that good.

Here’s what you need:

Bread (I like to use the artisan bread from the grocery store, but any kind will work)
Sauce (Pesto, any kind of salad dressing–here’s my favorite, some olive oil, etc)
Meat (Salami–my favorite, turkey, ham, chicken, etc)
Cheese (I almost always use FRESH mozarella, but provolone, cheddar, feta, etc are all good options as well)
Veggies (Roasted bell peppers, arugula, spinach, etc.)

Throw all the ingredients on the bread (don’t need to butter or spray the outside of the bread unless you want to) and put it in your pannini maker. If you don’t have one and don’t want to buy one, you can also broil them open faced.

My favorite combination: Salami, Pesto, Fresh Mozarella, Roasted Red Peppers, Arugula.