Saturday, May 15, 2010

Will They Eat This? #16

I don't typically indulge in steak because it can be rather expensive to serve up to a large family. From a health perspective, it's better to eat red meats in moderation. But, this week was hectic and I needed a comfort meal that would satisfy. Cheese steaks are a sure bet. But this recipe has a sharp, cheesy bite that I'm sure most Philly Cheese Steak fans won't recognize -- but will love.



Kathy's Cheddar Cheese Steak Sub

Preparing the Steak

1 lb of steak sliced paper thin (look for this in the beef section, typically near the thicker sliced steaks)
1 tbs corn starch
2 tsp garlic powder
1/2 tsp salt
pepper to taste
2 tbs olive oil
Cut meat into very thin, long strips; in a large bowl, mix meat and dry ingredients until meat is well coated; heat a large skillet on med/high; add oil and meat; cook stirring constantly for about 5-6 min. until meat is cooked through; keep warm while peppers and onions are cooking.

(NOTE: the cornstarch gives the meat a silky texture, called velveting, and allows the excess moisture from the cooking process to be absorbed into a thick creamy coating on the meat helping it to retain its moisture.)

Preparing the Peppers and Onions

2 lrg red peppers (use green if they are less expensive -- red were on sale)
1 lrg sweet onion
2 tbs olive oil

Slice peppers in thin strips, about 1/4 inch wide; in a skillet heated over med. heat, add the oil, place the peppers into the pan, while the peppers are starting to cook, slice the onion in half and cut slices (not wedges) of onion, add to the pan; allow to cook until peppers start to become limp -- don't over cook the peppers, you want a little crisp to them -- not longer than 7-10 min.

Preparing the Cheese Sauce -- Bechamel

2 tbs butter
2 tbs flour
2 1/2 cups 2% milk
1 cup of shredded yellow Cheddar cheese
1 cup of Dubliner Irish Cheddar cheesesalt & pepper to taste

While the steak, peppers and onions are cooking, in a medium sauce pot, melt butter and add flour slowly stirring constantly; add milk 1/4 cup at a time continuing to stir as you add (Don't Add All The Milk At Once -- it will be a big mess); the sauce will begin to thicken as you continue to add the milk; once all the milk has been incorporated, add salt & pepper and cheeses, Your sauce will be done in about 10 min.

Assembly of the Sub

1 pkg of steak rolls

On a steak roll, add meat, peppers & onions & 2 tbs of cheese sauce. You can toast the steak roll a little to handle the juicy consistency of the ingredients.

The Stats:

6 out of 6 kids enjoyed this meal -- several wanted to pass on the peppers and onions, so I offered a different fruit or veggie alternative on the side.

The Verdict:

This meal will enter the rotation at least once a month -- it is DELICIOUS! The tangy Irish Cheddar gives the cheese sauce a wonderful zest that will be unexpected on the taste buds. Please, let me know how you enjoyed this meal.

Remember: Blessed are you who are now hungry, for you will be satisfied. (Lk 6:21)

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