I had a lot on my plate during the holidays. You cannot imagine. (I suppose you can, judging from the utter lack of post in My Food Notebook for December and the lot of November of 2011.) I am slowly getting my bearings back though and, fingers crossed, I will be able to unload this tremendous backlog of delicious photos from my hard drive post by post.
What have I been doing?
Let's just say I'd been neck deep in food. Just like my hard drive, my fridge is just as bursting in leftovers and I cannot, for the life of me, figure out what to do with them. Well, I can think of a few things. Like what I did to the roast beef. Forget no-brainer roastbeef sandwiches, let's make us some cheesesteaks!
I found this recipe online and simply substituted slices of my leftover rib eye roast beef (see my recipe for roast beef here) for the uncooked rib eye called for. It turned out so good nobody would believe how outrageously easy it was to make.
Philly Cheese Steak
32 oz. thin sliced rib eye or eye roll steak
6 T soya bean oil
Cheese (we recommend Cheez Whiz®), but American or Provolone works fine
4 crusty Italian rolls
1 large Spanish onion
Optional: sweet green and red peppers sauteed in oil
Optional: mushrooms sauteed in oil
Heat an iron skillet or a non-stick pan over medium heat. Add 3 tablespoons of oil to the pan and saute the onions to desired doneness. Remove the onions, then add the remaining oil and saute the slices of meat quickly on both sides.
While the meat is cooking, melt the Cheez Whiz® in a double boiler or in the microwave. Once the meat is done, place 8 oz. of the meat into the rolls. Add onions, and pour the Cheez Whiz® over top. Garnish with hot or fried sweet peppers, mushrooms and ketchup.