• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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got myself a Blackstone griddle grill Hot Damn its badass
Looks big enough to cook for a troop of boy scouts. Boy scouts are at the age where they can chow down.
There was a time I could have used that, but with only the wife and I, we don't need anything that big. Griddles are under rated. Like I said, I only cook steaks in a cast iron pan on the stove, then finish in the oven. Way more control.
You don't cook them over coals long enough to really get much charcoal flavor or smoke flavor to make it worth the hassle of firing up the grill, plus here in the south it is hot 9 months of the year. I don't like standing over a hot grill tending meat. I guess it saves me some money. Rather than salting the meat I can just drip sweat on it....lol.
Get a couple of good cast irons...I have a 8" and a 16". Season them up properly, you have non stick....and they get better over time. I have had mine for years. I might dump grills and various kitchen items, but I'll never get rid of my cast irons. The 8" was my grandmothers. My sister gave it to me when she got all of granny's cast iron. It has maybe 110 years of meals cooked in to the thing. It's perfect for 2 filets and a few mushroom or some onions. Cast iron holds flavor. A bit of every meal ever cooked stays in that thing.
My 16" I bought. It only has about 40 years of meals cooked in.....it's getting there...lol I needed bigger once the children started to drop in to the picture. I couldn't cook enough steak, bacon, or scramble enough eggs to serve everybody at once. Mostly, I am the cook in the house. I love cooking.
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got myself a Blackstone griddle grill Hot Damn its badass
Looks big enough to cook for a troop of boy scouts. Boy scouts are at the age where they can chow down.
There was a time I could have used that, but with only the wife and I, we don't need anything that big. Griddles are under rated. Like I said, I only cook steaks in a cast iron pan on the stove, then finish in the oven. Way more control.
You don't cook them over coals long enough to really get much charcoal flavor or smoke flavor to make it worth the hassle of firing up the grill, plus here in the south it is hot 9 months of the year. I don't like standing over a hot grill tending meat. I guess it saves me some money. Rather than salting the meat I can just drip sweat on it....lol.
Get a couple of good cast irons...I have a 8" and a 16". Season them up properly, you have non stick....and they get better over time. I have had mine for years. I might dump grills and various kitchen items, but I'll never get rid of my cast irons. The 8" was my grandmothers. My sister gave it to me when she got all of granny's cast iron. It has maybe 110 years of meals cooked in to the thing. It's perfect for 2 filets and a few mushroom or some onions. Cast iron holds flavor. A bit of every meal ever cooked stays in that thing.
My 16" I bought. It only has about 40 years of meals cooked in.....it's getting there...lol I needed bigger once the children started to drop in to the picture. I couldn't cook enough steak, bacon, or scramble enough eggs to serve everybody at once. Mostly, I am the cook in the house. I love cooking.
Looks big enough to cook for a troop of boy scouts. Boy scouts are at the age where they can chow down.
There was a time I could have used that, but with only the wife and I, we don't need anything that big. Griddles are under rated. Like I said, I only cook steaks in a cast iron pan on the stove, then finish in the oven. Way more control.
You don't cook them over coals long enough to really get much charcoal flavor or smoke flavor to make it worth the hassle of firing up the grill, plus here in the south it is hot 9 months of the year. I don't like standing over a hot grill tending meat. I guess it saves me some money. Rather than salting the meat I can just drip sweat on it....lol.
Get a couple of good cast irons...I have a 8" and a 16". Season them up properly, you have non stick....and they get better over time. I have had mine for years. I might dump grills and various kitchen items, but I'll never get rid of my cast irons. The 8" was my grandmothers. My sister gave it to me when she got all of granny's cast iron. It has maybe 100 years of meals cooked in to the thing. It's perfect for 2 filets and a few mushroom or some onions. Cast iron holds flavor. A bit of every meal ever cooked stays in that thing.
My 16" I bought. It only has about 40 years of meals cooked in.....it's getting there...lol I needed bigger once the children started to drop in to the picture. I couldn't cook enough steak, bacon, or scramble enough eggs to serve everybody at once. Mostly, I am the cook in the house. I love cooking.
Back when I was in scouts a couple of camp sites we visited used big wood stoves plus we had big lots of cast irons. We'd cook for 30-40 scouts and leaders in all seasons I loved it ! Our troop leader had a deal with A&P to get bulk food like eggs, bread, butter, meat you name it ! And we ate like horses.
I'll never forget cooking a complete Thanksgiving dinner with wood stoves which had ovens and well water and it snowed. Even breakfast was great bacon, eggs, trail bread the works.
And my little Ol' grandmother used cast iron all the time and she was the best cook I've ever known.
Now I love steak, burgers, veggies and more on our grill but griddle grills have their place.
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I know. I was a Eagle Scout. Some of the best meals I ever had were in camp, cooked by some troop leader or some dad there to help out.
The reality is they probably weren't all that good, but home fries with onions and sausage, and eggs with cheese just seemed to taste better in camp.
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SAN MARZANO PIZZA
Prep Time 20 Min Cook Time 20 Min Serves 4
Our classic San Marzano pizza recipe, made with our Cento Certified San Marzano Tomatoes, fresh mozzarella and basil.
★ For this and other Centro pizza recipes see. https://www.cento.com/recipes-categories/pizza.php
Ingredients
- 1 packet Active Dry Yeast
- 3/4 cup Warm Water
- 1 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Sugar
- 2 cups Anna TIPO 00 Flour
- 1 can Cento Organic Certified San Marzano Tomatoes (28 oz), hand crushed
- 1/4 tsp Cento Ground Black Pepper
- 4 oz Mozzarella Cheese, sliced
- 5-6 leaves Fresh Basil Leaves
- Cento Imported Extra Virgin Olive Oil
Directions
Preheat oven to 400˚F. Prepare pizza dough according to Chef Cento’s Pizza Dough recipe. Roll out dough to desired size and thickness, then transfer to a pizza pan, stone or screen.
Season the San Marzano tomatoes with salt and pepper, then spread evenly over the dough. Evenly distribute mozzarella and garnish with fresh basil leaves.
Drizzle with olive oil and bake for 15-20 minutes, or until pizza is cooked as desired. Serves 4.
A good Italian style pizza for a GAMEDAY or anyday !
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Cento, San Marzano are the best. At least for a canned tomato. Even fresh are hard to beat them unless you are just wanting to eat some fresh sliced tomatoes alone or on a burger. For cooking up a sauce, they are the only way, IMO.
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Cento, San Marzano are the best. At least for a canned tomato. Even fresh are hard to beat them unless you are just wanting to eat some fresh sliced tomatoes alone or on a burger. For cooking up a sauce, they are the only way, IMO.
Cento, San Marzano are the best. At least for a canned tomato. Even fresh are hard to beat them unless you are just wanting to eat some fresh sliced tomatoes alone or on a burger. For cooking up a sauce, they are the only way, IMO.
I haven't had much luck growing San Marzano - never heard of Cento, but Amish Paste are pretty good, and big.
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Cento, San Marzano are the best. At least for a canned tomato. Even fresh are hard to beat them unless you are just wanting to eat some fresh sliced tomatoes alone or on a burger. For cooking up a sauce, they are the only way, IMO.
I haven't had much luck growing San Marzano - never heard of Cento, but Amish Paste are pretty good, and big.
I haven't had much luck growing San Marzano - never heard of Cento, but Amish Paste are pretty good, and big.
They are canned tomatoes....imported from Italy. Cento is the brand. Comes in a yellow can. You have them in the local grocery store. Give them a try. Like I said, they are saucing tomatoes. You aren't going to slice or dice to put on a sandwich or in a salad. I guess you could, but I'll take fresh for that. There is already some sauce in the can, but there are 4-5 whole tomatoes in the can.
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I haven't had much luck growing San Marzano - never heard of Cento, but Amish Paste are pretty good, and big.
They are canned tomatoes....imported from Italy. Cento is the brand. Comes in a yellow can. You have them in the local grocery store. Give them a try. Like I said, they are saucing tomatoes. You aren't going to slice or dice to put on a sandwich or in a salad. I guess you could, but I'll take fresh for that. There is already some sauce in the can, but there are 4-5 whole tomatoes in the can.
They are canned tomatoes....imported from Italy. Cento is the brand. Comes in a yellow can. You have them in the local grocery store. Give them a try. Like I said, they are saucing tomatoes. You aren't going to slice or dice to put on a sandwich or in a salad. I guess you could, but I'll take fresh for that. There is already some sauce in the can, but there are 4-5 whole tomatoes in the can.
Cento San Marzano are branded and only grown in Italy and traceable there to prevent counterfeiting. In the USA and elsewhere they are commonly known and grown as roma tomatoes.....favored by my dad and my wife, great for sauces and canning. For more on Cento tomatoes see https://www.cento.com/index.php
The tomatoes themselves:
Origins
San Marzano tomatoes originate from the small town of San Marzano sul Sarno, near Naples, Italy, and were first grown in volcanic soil in the shadow of Mount Vesuvius. One story goes that the first seed of this tomato came to Campania in 1770, as a gift from the Viceroyalty of Peru to the Kingdom of Naples, and that it was planted in the area of San Marzano sul Sarno.
In the United States, San Marzano tomatoes are the genetic base for another popular paste tomato, the Roma tomato. The Roma is a cross between a San Marzano and two other varieties (one of which was also a San Marzano hybrid) and was introduced by the USDA's Agricultural Research Service in 1955.........
Yes there are many differences and varieties of ? tomatoes. Bon appetit !
(And yes I love tomatoes, at the old homestead we grew many varieties, my grandfather and dad used to collect and propogate the seeds from tomatoes and other plants. My grandfather was also an expert grafter from the Ukraine. We had 10 different kinds of fruit trees on our property. Oh the stuff that you learn here!)
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One of my favorites PHILLY CHEESESTEAK SANDWICHES Philly style but which one is the best ? From Mr Food and also see the notes below. Perfect for a GAMEDAY or anyday hearty meal.
- SERVES 4 COOK TIME 20 Min
Our Philly Cheese Steak Sandwiches is the closest you can get to "the real thing" without taking a trip to the city! This traditional recipe is melt-in-your mouth delicious and takes just 10 minutes to make. All you need to do is heat up your tasty ingredients in a skillet before creating your sandwich. Our secret ingredient? Cheez wiz! It might sound strange, but this combo is absolutely delicious.
What You'll Need
- 2 tablespoons vegetable oil
- 2 onions, thinly sliced
- 1 1/4 pounds beef top round, thinly sliced (see Note)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 hoagie rolls, split
- 1 cup Cheez Whiz, melted (or Velveeta or provolone or other cheese see Notes below)
What to Do
- In a large skillet over medium-high heat, heat oil until hot. Add onions, and saute 6 to 8 minutes, or until onions are tender. Transfer to a bowl and set aside.
- Add beef to skillet and sprinkle with salt and black pepper; saute 3 to 5 minutes, or until no pink remains in beef. Transfer to a cutting board and cut steak into very thin strips, almost shaved.
- Place steak on hoagie rolls, top with onions and drizzle with melted cheese, serve Philly Cheese Steak Sandwiches immediately.
---> Notes...I always liked mine best with chipped steak, melted provolone, onions on a soft Italian sandwich bun, ummmmm !
- -------> The easiest way to get thinly sliced beef top round is to ask the butcher at the supermarket to do it for you.
- Not a fan of Cheez Wiz? Some people prefer to make these Philly Cheesesteak Sandwiches with Velveetva Cheese instead.
- If you love the taste of a cheese steak sandwich but are looking for something new and exciting, try our Cheese Steak Casserole, Philly Cheese Steak Bake, or Philly Cheese Steak Omelet Cups!
-----> * Did You Know? The Philly Cheese Steak is one of the most debated sandwiches in the U.S.! Not only do folks get pretty heated about who makes the best Philly Cheese Steaks in Philadelphia, but there is also a lot of debate about what ingredients go into an authentic cheesesteak. For example, in the case of the cheese, some like theirs with American or provolone, while others believe that a truly authentic sandwich should be made with Cheez Whiz. Then, there's the bread - it's pretty agreed upon that it should never be toasted. And when it comes to add-ons, that's a whole other discussion! Common toppings include onions, peppers, and mushrooms. No matter where you stand on this debate, we hope you'll give our version a try (and tweak to your liking!) as we know you're going to love them!Up Next:
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
Been to Pats, and Geno's in Philly. They are pretty much across the street from each other To each their own....just not a big fan of a cheesesteak.
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Been to Pats, and Geno's in Philly. They are pretty much across the street from each other To each their own....just not a big fan of a cheesesteak.
Been to Pats, and Geno's in Philly. They are pretty much startedacross the street from each other To each their own....just not a big fan of a cheesesteak.
I really started eating them in college at YSU at our favorite hangout Tony's Hideaway which was a big horseshoe bar with pinball machines, a pool table and a grill that opened up at 11am. They had the best Philly Steak sandwiches and pizza and I've been a fan since. We do occasionally have them as takeout or make at home now more as a treat really.
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PHILLY CHEESE STEAK BAKE.....If you want to have a slightly different Philly taste with red and green bell peppers. It's not just another sandwich.
Philly Cheese Steak Bake, from Mr Food and a follow-up to the Philly Cheese Steak Sandwiches and see the notes below. Good for GAMEDAY or anyday for a good hearty dish. If you want to see Mr Food do it check out. https://www.mrfood.com/Casseroles/Philly-Cheese-Steak-Bake
- SERVES 6 COOK TIME 40 Min
We deconstructed one of your favorite sandwiches to bring you this family-sized Philly Cheese Steak Bake. It's got everything you love about a cheese steak in the form of a hot and hearty casserole, including the cheesy sauce and deli-style roast beef.
What You'll Need
- 1 (12- to 16-ounce) frozen garlic bread
- 1/4 cup vegetable oil
- 2 red bell peppers, cut into 1/2-inch strips
- 2 green bell peppers, cut into 1/2-inch strips
- 1 large onion, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) jar cheese sauce, warmed. (see notes below)
- 1 pound deli roast beef, cut into 1-inch strips
What to Do
- Preheat oven to 450 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- Place garlic bread open face on a baking sheet; bake 12 minutes. Remove from oven and reduce temperature to 350 degrees. Let bread cool 5 minutes, then cut into 1-inch cubes and place in prepared baking dish.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Add bell peppers, onion, salt, and black pepper; saute 12 to 15 minutes, or until tender.
- Drizzle half the cheese sauce over bread, then layer with roast beef and vegetable mixture. Cover with foil.
- Bake 15 to 20 minutes, or until heated through. Drizzle with remaining cheese sauce and serve.
Notes.....again I like mine with melted provolone but your favorite melted cheese may work fine !
We love Philly Cheese Steak in its many forms and one of our other favorites is Philly Cheese Steak Omelet Cups -- imagine having it for breakfast!
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I could probably do the bake. It's not like I don't like a Philly, I just don't like sloppy over stuffed sandwiches. Heck, I eat pizza with a fork and knife.
I just don't like eating with my hands if possible. Chicken wings is about it unless we are talking some fast food burger or hotdog, but you have a wrapper on the thing. And it is the small ones. If it comes in a box and not a wrapper, I am not going to eat it driving down the street. Go somewhere with half lb burger, got to use a fork. Even a grilled cheese gets a fork. Just me. I don't go to Dennys or Waffle House and eat my omelet and hash browns with my hands. Why would a large burger be any different? I don't want various juices and condiments dripping down my chin in to my lap or on my shirt. I just prefer to use utensils.
If everybody had like minds, we would never learn. -
One of my favorites PHILLY CHEESESTEAK SANDWICHES Philly style but which one is the best ? From Mr Food and also see the notes below. Perfect for a GAMEDAY or anyday hearty meal.
- SERVES 4 COOK TIME 20 Min
Our Philly Cheese Steak Sandwiches is the closest you can get to "the real thing" without taking a trip to the city! This traditional recipe is melt-in-your mouth delicious and takes just 10 minutes to make. All you need to do is heat up your tasty ingredients in a skillet before creating your sandwich. Our secret ingredient? Cheez wiz! It might sound strange, but this combo is absolutely delicious.
What You'll Need
- 2 tablespoons vegetable oil
- 2 onions, thinly sliced
- 1 1/4 pounds beef top round, thinly sliced (see Note)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 hoagie rolls, split
- 1 cup Cheez Whiz, melted (or Velveeta or provolone or other cheese see Notes below)
What to Do
- In a large skillet over medium-high heat, heat oil until hot. Add onions, and saute 6 to 8 minutes, or until onions are tender. Transfer to a bowl and set aside.
- Add beef to skillet and sprinkle with salt and black pepper; saute 3 to 5 minutes, or until no pink remains in beef. Transfer to a cutting board and cut steak into very thin strips, almost shaved.
- Place steak on hoagie rolls, top with onions and drizzle with melted cheese, serve Philly Cheese Steak Sandwiches immediately.
---> Notes...I always liked mine best with chipped steak, melted provolone, onions on a soft Italian sandwich bun, ummmmm !
- -------> The easiest way to get thinly sliced beef top round is to ask the butcher at the supermarket to do it for you.
- Not a fan of Cheez Wiz? Some people prefer to make these Philly Cheesesteak Sandwiches with Velveetva Cheese instead.
- If you love the taste of a cheese steak sandwich but are looking for something new and exciting, try our Cheese Steak Casserole, Philly Cheese Steak Bake, or Philly Cheese Steak Omelet Cups!
-----> * Did You Know? The Philly Cheese Steak is one of the most debated sandwiches in the U.S.! Not only do folks get pretty heated about who makes the best Philly Cheese Steaks in Philadelphia, but there is also a lot of debate about what ingredients go into an authentic cheesesteak. For example, in the case of the cheese, some like theirs with American or provolone, while others believe that a truly authentic sandwich should be made with Cheez Whiz. Then, there's the bread - it's pretty agreed upon that it should never be toasted. And when it comes to add-ons, that's a whole other discussion! Common toppings include onions, peppers, and mushrooms. No matter where you stand on this debate, we hope you'll give our version a try (and tweak to your liking!) as we know you're going to love them!Up Next:
One of my favorites PHILLY CHEESESTEAK SANDWICHES Philly style but which one is the best ? From Mr Food and also see the notes below. Perfect for a GAMEDAY or anyday hearty meal.- SERVES 4 COOK TIME 20 Min
Our Philly Cheese Steak Sandwiches is the closest you can get to "the real thing" without taking a trip to the city! This traditional recipe is melt-in-your mouth delicious and takes just 10 minutes to make. All you need to do is heat up your tasty ingredients in a skillet before creating your sandwich. Our secret ingredient? Cheez wiz! It might sound strange, but this combo is absolutely delicious.
What You'll Need
- 2 tablespoons vegetable oil
- 2 onions, thinly sliced
- 1 1/4 pounds beef top round, thinly sliced (see Note)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 hoagie rolls, split
- 1 cup Cheez Whiz, melted (or Velveeta or provolone or other cheese see Notes below)
What to Do
- In a large skillet over medium-high heat, heat oil until hot. Add onions, and saute 6 to 8 minutes, or until onions are tender. Transfer to a bowl and set aside.
- Add beef to skillet and sprinkle with salt and black pepper; saute 3 to 5 minutes, or until no pink remains in beef. Transfer to a cutting board and cut steak into very thin strips, almost shaved.
- Place steak on hoagie rolls, top with onions and drizzle with melted cheese, serve Philly Cheese Steak Sandwiches immediately.
---> Notes...I always liked mine best with chipped steak, melted provolone, onions on a soft Italian sandwich bun, ummmmm !
- -------> The easiest way to get thinly sliced beef top round is to ask the butcher at the supermarket to do it for you.
- Not a fan of Cheez Wiz? Some people prefer to make these Philly Cheesesteak Sandwiches with Velveetva Cheese instead.
- If you love the taste of a cheese steak sandwich but are looking for something new and exciting, try our Cheese Steak Casserole, Philly Cheese Steak Bake, or Philly Cheese Steak Omelet Cups!
-----> * Did You Know? The Philly Cheese Steak is one of the most debated sandwiches in the U.S.! Not only do folks get pretty heated about who makes the best Philly Cheese Steaks in Philadelphia, but there is also a lot of debate about what ingredients go into an authentic cheesesteak. For example, in the case of the cheese, some like theirs with American or provolone, while others believe that a truly authentic sandwich should be made with Cheez Whiz. Then, there's the bread - it's pretty agreed upon that it should never be toasted. And when it comes to add-ons, that's a whole other discussion! Common toppings include onions, peppers, and mushrooms. No matter where you stand on this debate, we hope you'll give our version a try (and tweak to your liking!) as we know you're going to love them!Up Next:
I use sliced thin rib eye.
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One of my favorites PHILLY CHEESESTEAK SANDWICHES Philly style but which one is the best ? From Mr Food and also see the notes below. Perfect for a GAMEDAY or anyday hearty meal.
- SERVES 4 COOK TIME 20 Min
Our Philly Cheese Steak Sandwiches is the closest you can get to "the real thing" without taking a trip to the city! This traditional recipe is melt-in-your mouth delicious and takes just 10 minutes to make. All you need to do is heat up your tasty ingredients in a skillet before creating your sandwich. Our secret ingredient? Cheez wiz! It might sound strange, but this combo is absolutely delicious.
What You'll Need
- 2 tablespoons vegetable oil
- 2 onions, thinly sliced
- 1 1/4 pounds beef top round, thinly sliced (see Note)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 hoagie rolls, split
- 1 cup Cheez Whiz, melted (or Velveeta or provolone or other cheese see Notes below)
What to Do
- In a large skillet over medium-high heat, heat oil until hot. Add onions, and saute 6 to 8 minutes, or until onions are tender. Transfer to a bowl and set aside.
- Add beef to skillet and sprinkle with salt and black pepper; saute 3 to 5 minutes, or until no pink remains in beef. Transfer to a cutting board and cut steak into very thin strips, almost shaved.
- Place steak on hoagie rolls, top with onions and drizzle with melted cheese, serve Philly Cheese Steak Sandwiches immediately.
---> Notes...I always liked mine best with chipped steak, melted provolone, onions on a soft Italian sandwich bun, ummmmm !
- -------> The easiest way to get thinly sliced beef top round is to ask the butcher at the supermarket to do it for you.
- Not a fan of Cheez Wiz? Some people prefer to make these Philly Cheesesteak Sandwiches with Velveetva Cheese instead.
- If you love the taste of a cheese steak sandwich but are looking for something new and exciting, try our Cheese Steak Casserole, Philly Cheese Steak Bake, or Philly Cheese Steak Omelet Cups!
-----> * Did You Know? The Philly Cheese Steak is one of the most debated sandwiches in the U.S.! Not only do folks get pretty heated about who makes the best Philly Cheese Steaks in Philadelphia, but there is also a lot of debate about what ingredients go into an authentic cheesesteak. For example, in the case of the cheese, some like theirs with American or provolone, while others believe that a truly authentic sandwich should be made with Cheez Whiz. Then, there's the bread - it's pretty agreed upon that it should never be toasted. And when it comes to add-ons, that's a whole other discussion! Common toppings include onions, peppers, and mushrooms. No matter where you stand on this debate, we hope you'll give our version a try (and tweak to your liking!) as we know you're going to love them!Up Next:
I use sliced thin rib eye.
I use sliced thin rib eye.
Also very good whether it's top round or sirloin or whatever it's all good especially if you cut the beef thin. The rest is up to you on how much you want to spend per pound.....or how you want to cook and season it on the next GAMEDAY recipe good enough for Sunday.
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I could probably do the bake. It's not like I don't like a Philly, I just don't like sloppy over stuffed sandwiches. Heck, I eat pizza with a fork and knife.
I just don't like eating with my hands if possible. Chicken wings is about it unless we are talking some fast food burger or hotdog, but you have a wrapper on the thing. And it is the small ones. If it comes in a box and not a wrapper, I am not going to eat it driving down the street. Go somewhere with half lb burger, got to use a fork. Even a grilled cheese gets a fork. Just me. I don't go to Dennys or Waffle House and eat my omelet and hash browns with my hands. Why would a large burger be any different? I don't want various juices and condiments dripping down my chin in to my lap or on my shirt. I just prefer to use utensils.
I could probably do the bake. It's not like I don't like a Philly, I just don't like sloppy over stuffed sandwiches. Heck, I eat pizza with a fork and knife.
I just don't like eating with my hands if possible. Chicken wings is about it unless we are talking some fast food burger or hotdog, but you have a wrapper on the thing. And it is the small ones. If it comes in a box and not a wrapper, I am not going to eat it driving down the street. Go somewhere with half lb burger, got to use a fork. Even a grilled cheese gets a fork. Just me. I don't go to Dennys or Waffle House and eat my omelet and hash browns with my hands. Why would a large burger be any different? I don't want various juices and condiments dripping down my chin in to my lap or on my shirt. I just prefer to use utensils.
Ditto for me on all the above, but especially the highlighted items. The first request I have at a restaurant is extra napkins/wipes.
I'm with you here 'peen.
Mike
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Well this is the third and hopefully last Philly cheese steak inspired recipe and actually a good one try the CHEESE STEAK CASSEROLE. This recipe also kind of reminds me of another favorite of ours Beef Stroganoff over noodles with an optional generous dollop of sour cream when serving if you like.
When I started my GAMEDAY meals column about 15 years ago it was more geared toward football parties and tailgating but has evolved into a BROWNS football Sunday meal for before or maybe halftime of the games. I'm always looking for easy or intermediate preparation and cooking recipes along with an eye economical family or friends style and of course always delicious tested recipes from a variety of sources.
Especially now during this stay at home time with the family and close friends something that is good for GAMEDAY or anyday so bon appetit !
CHEESE STEAK CASSEROLE.... not at all just a Philly Cheesesteak Sandwich but good for a tasty GAMEDAY or even a Sunday meal, from Mr Food. This is a hearty peppers and steak casserole over noodles dish that everyone will love.
- SERVES 4 COOK TIME 35 Min
Looking to add some excitement to ho-hum dinnertime? Well, bake up a batch of our Cheese Steak Casserole, and you'll have everyone racing to the table! This twist on a traditional Philly Cheese Steak Sandwich tastes plain old delicious!
What You'll Need:
- 1 (8-ounce) package wide egg noodles, cooked according to package directions
- 1 tablespoon vegetable oil
- 2 red bell peppers, seeded and cut into 1/4-inch slices (or add in some green peppers if you like)
- 1 onion, cut in half and sliced thin
- 1 pound thin boneless beef sirloin steak, thinly sliced. (or any other steak you like or have on hand)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) jar cheese sauce. (you can also try other soft cheeses if you want)
What To Do:
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Place cooked noodles in baking dish; set aside.
- In a large skillet, heat oil over medium heat; cook red peppers and onion 4 to 5 minutes, or until fork-tender. Add beef, salt, and pepper to skillet and cook 3 to 4 minutes, or until beef is brown, stirring occasionally. Drain liquid.
- In a microwaveable bowl, melt cheese sauce in microwave 1 minute.
- Spoon half of cheese sauce over noodles. Top with beef mixture, then pour remaining cheese sauce over top; cover with aluminum foil.
- Bake 25 to 30 minutes, or until heated through.
Notes....for other good meal options. And on this one try with an optional dollop of sour cream when serving if you want.
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If you liked this recipe, make sure to check out our Philly Cheese Steak Sandwiches and Cheesesteak Pizza.
- Plus, show your love for other famous city foods, like with our Chicago Deep Dish Pizza and New York Cheesecake.
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Here's a GREAT ready made snack for all you sharp cheese lovers..It's ALWAYS in my fridge & at my parties/tailgates! It's one of the most popular things I serve. I also gift this to my old friend & eating, beer drinking, & Browns' buddy (Fr Pat) a few times a year.
Individually vacuum sealed planks of 14 month old Cabot's "seriously sharp" cheddar, available at BJ's Wholesale Club. PERFECT with a cold beer!
Mike
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Here's a GREAT ready made snack for all you sharp cheese lovers..It's ALWAYS in my fridge & at my parties/tailgates! It's one of the most popular things I serve. I also gift this to my old friend & eating, beer drinking, & Browns' buddy (Fr Pat) a few times a year.
Individually vacuum sealed planks of 14 month old Cabot's "seriously sharp" cheddar, available at BJ's Wholesale Club. PERFECT with a cold beer!
Mike
Here's a GREAT ready made snack for all you sharp cheese lovers..It's ALWAYS in my fridge & at my parties/tailgates! It's one of the most popular things I serve. I also gift this to my old friend & eating, beer drinking, & Browns' buddy (Fr Pat) a few times a year.
Individually vacuum sealed planks of 14 month old Cabot's "seriously sharp" cheddar, available at BJ's Wholesale Club. PERFECT with a cold beer!
Mike
I've had Cabot cheeses and I know some were different varieties of cheddar cheeses from mild to extra sharp but still delicious and a good high protein snack..... which I look for like cheese with my Old Wisconsin beef sticks I get from Amazon. These are not slim Jim "stuff" but good quality beef sticks high in protein, I had cojack cheese and beef sticks last night.
Old Wisconsin beef sticks are about $14-15 for 30 sticks much less than the Slim Jim "stuff", I'll order one or two packs at a time. Also Cabot cheeses are available where we shop in Boardman giant eagle, Aldi's and I think Marc's.
So protein snacks are good for you !
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I have season tickets and live in Tennessee. On the way up there is a place near Ashland, Grandpa's Cheese Barn. We stop there all the time. Lot's of cheese and beef sticks to be sampled. Great spot. We always have a container to put some cheese and beef sticks, or whatever in a cooler with ice.....good stuff. We really like the jarred pickled garlic cloves.
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