Philly

So I've never been a real "fan" of Philly Cheeses Steak Sandwiches. Why? Well....I really don't know. Maybe it was me envisioning blobs of Velveeta cheese violating innocent ingredients of roast beef, onions, and peppers. THAT is what I call sad sauce. Literally.

All you need:

Olive Oil

Roast Beef (thin sliced from the deli)

Red Bell Pepper (sliced into strips)

Green Bell Pepper (sliced into strips)

Yellow Onion (sliced into strips)

Minced Garlic (optional)

Provolone Cheese

Pepper Jack Cheese

Salt

Pepper

Buns or bread of your choice

Add onion and olive oil to pan (for some reason cast iron is best) and sautee over medium low heat until tender and start to turn clear. Add pepper slices and sautee until soft but still bright in color. Put veggies aside. In the same pan with all of the yummy veggie remnants, heat pan up nice and warm and heat deli thin roast beef through. Let it soak up any juices from the peppers and onions. When it is heated through, turn heat up to high so the beef starts to sear a little. Sear to your desire, then turn heat down to medium again. Add salt and pepper to taste. Bring peppers and onions back to the party.

Mound sandwich innards into the shape of your bread (I used a French Baguette). Take your sliced cheese you choose (I used provolone and pepper jack) and place slices over your mound. Find a lid to the pan (or one that will cover the food). Take about 3 tablespoons of water and pour into the bottom of the pan. Place lid over the food immediately. The steam will melt the cheese nicely.

As soon as the cheese is melted, take a large spatula and scoop the meat, etc. onto your bread of choice. Personally, I don't think you need anything to dress your bread, but if you want, I would go with something mild - mayo or butter. Toasted bread is good, too.

Enjoy!

Baked Jalapeno Poppers

Seriously. Bacon, cream cheese, and jalapenos? Have I died and gone to heaven? Well, if I haven't died, these will certainly do me in.

Ingredients:

Bacon
Fresh Jalapenos
Cream Cheese (don't do the low fat)

Directions:

Take cream cheese out of the fridge to let soften at room temperature while you prepare the peppers. Cut the top off of the jalapenos and then in half lengthwise. Cut out all seeds and innards until you have a cute little "boat". Be sure not to touch your eyes until you have washed your hands. Yeah. Be sure. Preheat oven to 425'.

Take softened cream cheese and fill jalapeno boats generously. Do not overfill, because the cheese would leak out in the baking and broiling steps. Wrap 1/2 strip of raw bacon around each pepper. Try to wrap it so the end of the bacon is on the underside of the jalapeno.

Set poppers in a baking dish (casserole works best) and bake for 15-20 minutes uncovered until bacon is just starting to brown. Then turn poppers over to get the underside a little crisp, too. You will notice you have a lot of grease. Try to not think of this grease when eating to your hearts desire later. Cook the undersides for another 15-20, until bacon is starting to crisp. Then turn over again to brown the tops - being careful to keep the cream cheese in the peppers. Some of it wants to leak out. Turning over with two spoons keeps a great tool in-hand to save the precious semi-liquid.

Broil on high for approximately 3 minutes, keeping a CLOSE eye on them. It's best to not leave the room. They will turn nice and crispy, and the peppers may start to blacken. This means they're done. This means you eat.

"Mmmmmmmmmmmmm....bacon...."
- Homer Simpson