Cheese Steak Sandwiches

So, I've had a major food aversion to meat this pregnancy but the other day I just really wanted a steak! I knew I probably couldn't actually tolerate eating a whole steak so I opted for these cheese steak sandwiches.

I first made this recipe a couple of years ago and I'm surprised I haven't already shared it here on the blog actually! It's super easy and yummy and 3 out my 4 kids even eat it. :)

Here are a few notes on this recipe: 1) Don't cheap out on the bread.  Get a good baguette to put this on! Something that will hold together but also taste delicious. 2) if not everyone is in agreement about mushrooms you can always saute them in a separate pan and people can add them as desired! 3) Some people like them with just the meat and cheese but I find it a little dry.  We add chipotle mayo to our and it is yummy! I've included it as optional in the recipe.  We just use Kraft brand but there are also some fancier looking chipotle sauces at the store or you can make you own! 4) Before slicing the roast get the meat really cold.  You can put it in the freezer for about an hour or leave it in the back of you fridge for a day before you make the recipe. This will help you slice it thinner and the thinner you cut it the more tender it will be in the sandwich.

Cheese Steak Sandwiches
2 lb. eye of round roast
olive oil 
1 green bell pepper (sliced into strips)
1 sweet onion (sliced into strips)
4-5 white mushrooms (sliced)
salt and pepper (to taste)
1 T. Worcestershire sauce
6-8 slices provolone cheese
chipotle mayo (optional) (we use Kraft but you can make your own)
6  hoagie rolls or baguettes

Slice cold meat as thinly as you can.  Break up slices into bite sized strips.

In a large frying pan, heat 1-2 T. olive oil and add bell pepper, onion and mushrooms. Saute until softened.  Remove from pan.  Add 1-2 more T. of olive oil, meat, salt, pepper and wocestershire sauce to pan.  Heat over medium heat, draining frequently, until meat is cooked through.  I drain my meat throughout the cooking process so that the meat gets a little crispy on the edges instead of getting tough. You can also use your cooking utensil to kind of break the meat up into bite sized pieces. Add veggie mixture back to the pan and mix together with the meat.

Turn off heat.  Cover entire pan with sliced provolone cheese and allow to melt.  Dish up meat and cheese mixture onto each of the hoagies.  Top with chipotle mayo if desired. Enjoy!

Buttermilk Pancakes (and Strawberry Syrup)

Forgive my super bad picture that I snapped really fast Christmas morning!  But I promise these are delicious!  Maybe I'll have to make them again so that I can get a better picture ;)

When my Grandma passed away I inherited her old Betty Crocker cookbook along with her recipes for homemade dog food and beer.  Since I don't need dog food or beer I decided to flip through her cookbook and see what I could find.  One recipe that has definetely stood out is this buttermilk pancake recipe! Delicious!  They come out perfect and fluffy every time.  My favorite part is that you just mix it all in  one big bowl. No combining dry ingredients and then mixing in wet ingredients or anything like that.  Just dump it all in and stir.

This Christmas I paired them with homemade strawberry syrup and it was a success.  Sugar on top of dough will do that ;)  I included the syrup recipe at the bottom of the page.  Give the pancakes a try with or without the syrup.  Easy and worth it!

Buttermilk Pancakes
2 eggs
2 cups flour
2 cups buttermilk
1/4 cup milk (plus extra if needed)
4 T. vegetable oil
2 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

In a large mixing bowl beat the egg until fluffy.  Beat in all other ingredients just until smooth.  Add extra milk if batter is too thick. Pour about 3 T. of batter onto a hot griddle until puffed and cooked around the edges.  Turn and cook other side until golden.  Continue with rest of the batter.

Strawberry syrup
1 bag frozen strawberries
1 T. lemon juice
2/3 cup granulated sugar
1-2 T. cornstarch
2 T. water

Put strawberries in a medium saucepan and begin to heat over low heat.  As strawberries thaw, crush and chop slightly with a potato masher.  Increase heat to medium high. Add lemon juice and sugar and bring to a boil.

Combine and cornstarch and water in a small bowl and stir until smooth.  Add cornstarch mixture to the strawberries and continue to cook until thickened.