Recipes: Philly Cheesesteak Sandwiches & Parmesan Garlic Steak Fries

Last night we tried something new! Philly Cheesesteak Sandwiches and Parmesan Garlic Steak Fries.  I personally thought the cheese was so-so, but Mike loved it, so I guess it was good? 

Philly Cheesesteak Sandwich: 

Ingredients

  • 1 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 pound beef round steak, cut into thin strips
  • 2 green bell peppers, cut into 1/4 inch strips
  • 2 onions, sliced into rings
  • salt and pepper to taste
  • 4 hoagie rolls, split lengthwise and toasted
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 teaspoon dried oregano

Directions

  1. In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Preheat oven to 500 degrees F (260 degrees C).
  2. Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat.
  3. Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese, and sprinkle with oregano. Place sandwiches on a baking pan.
  4. Heat sandwiches in preheated oven, until cheese is melted or slightly browned.

Parmesan Garlic Steak Fries:  

– I have to admit, I cheated and used a bag of frozen steak fries, but that’s because I bought them before I found the recipe – I’ll try it with potatoes next time.  The fries got a bit over done because of having used the frozen fries.  So you CAN do it with frozen fries, just knock 10 minutes off of the time – 

Ingredients

  • 4 large unpeeled russet potatoes, cut into 1/4-inch strips
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground dried thyme
  • 1/4 teaspoon seasoned salt
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon seasoned salt (optional)

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
  3. Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

Summer of Ice Cream – Part 1

This weekend we had family in town, so what better reason to break out the Ice Cream book? 

I started off on Saturday by making Lemon Yogurt Ice Cream and while that was churning, I made Espresso Granita’s.  The Espresso Granitas were amazing, especially with a little bit of Whipped Cream vodka thrown in. YUM YUM.  Next time I don’t think I’ll use as much sugar though, they were a bit sweet and sort of tasted like tootsie rolls, but that’s not a bad thing!

The Lemon Yogurt Ice Cream tasted fantastic, but the zest was a little over abundant and too.. chunky.  I think next time I might substitute some of the zest for some lemon extract just for texture purposes.

Sunday we made Strawberries and Cream Ice Cream, which I had made a few years ago and it always comes out amazing!! 

Now, for the part you’ve been waiting for!  Recipes!

Lemon Yogurt Ice Cream

  • 2 cups full fat plain yogurt (I used Greek yogurt)
  • grated zest and freshly squeezed juice of 2 unwaxed lemons
  • 1/2 cup superfine (bakers) sugar 

Put the yogurt, lemon zest and juice, and sugar in a bowl and stir until smooth. Churn in an ice cream machine, then transfer to a freezerproof container and freeze until ready to service.

Espresso Granita

  • 1/2 cup freshly made espresso
  • 1/2 cup superfine (bakers) sugar
  • 1 1/4 cups water
  • 2 tablespoons dark crème de cacao

Pour the hot espresso into a bowl and add the sugar.  Stir until the sugar has dissolved.  Add the water and crème de cacao.

Pour the mixture into a large freezerproof container (or use 2 smaller ones) and freeze until solid around the edges and slushy in the center.  Remove from the freezer and fork the edges to form crystals, mixing in the center slush as you do so.  Spread out the mixture evenly over the container again and return to the freezer. Repeat the process a couple of times until the mixture is frozen into large crystals.  Serve in espresso cups (we served ours in martini glasses with whipped cream vodka poured into it)

Strawberry and Cream Ice Cream

  • 14oz strawberries, washed and hulled, about 4 cups
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • freshly squeezed juice of 1 lemon

Put all the ingredients in a food processor and blend until smooth.

Churn in an ice cream machine until frozen.  Transfer to a freezerproof container and freeze until ready to serve.