Cheesesteak sandwich on Garlic Butter Roll

This cheesesteak sandwich is filled with tender NY strip steak, peppers, onions and mushrooms on a crispy garlic butter roll with gooey melted cheese. This is simple to make and will sure be a favorite. This sandwich can be made on a grill, flat tip or a large skillet!! It’s the perfect meal for a crowd, too! Give this spectacular sandwich a try!

Cheesesteak Sandwich on Garlic Butter Roll

Ingredients:
2 lb boneless NY strip, fat trimmed, thinly sliced
2 green peppers. sliced
1 medium onion, sliced
6oz mushrooms, sliced
2 T olive oil
1/2 T steak seasoning
1/2 t salt
1/2 t pepper
1/2 t garlic powder
1/2 t onion powder
8 slices cheese, mozzarella, provolone, white cheddar

Rolls:
4 hoagie rolls
1/2 stick butter, softened
2 t dried parsley
2 garlic cloves, minced
1/2 t salt
1/2 t pepper
1/2 t onion powder

Directions: Preheat oven to 400. In a small bowl add soften butter, garlic cloves, parsley, salt and pepper and set aside.

Seasoning the thinly sliced beef with seasonings above. Heat a large skillet on high heat. Add in 2 T oil. Let heat 2 minutes. Add beef to one side of pan and veggies to the other. Seasoning veggies with salt and pepper. Let the beef and veggies cook to your preference. I cook the beef with a little pink inside and I cook the veggies till the peppers are soft but still have a bite.

Slice the bread rolls in half. Using a brush, brush on butter mixture over all the rolls. Toss in the oven for 7-8 minuites until rolls are crispy.

Take a spoonful of beef and veggies and cover with sliced cheese, do this 4 times. Make 4 small piles covered with cheese.

Remove the toasted buns from the oven. Using a spatula transfer the beef mixture to the roll. Continue with rest of the beef. Serve immediately!

Note: You can switch up what kind of beef you want to use. I just bought a NY strip. Use any cheese you like. I use what I had which was white cheddar. Make this dish lower carbs and turn into a bowl. Top the veggies & steak in a bowl over cauliflower rice or on it’s own. It’s a great keto option!

Simple Apple Crisp

Looking for a super simple fall dessert? Here it is! I bought some apples with every intention of eating them with some peanut butter to be healthy. That didn’t happen. Lol! It never fails. So, I didn’t want to waste the apples so put together a super simple quick apple crisp. It’s probably not the typical way it’s made, but this is how I made it. It came out just as delicious! Take a look!

Simple Apple Crisp

Ingredients:
4 apples, peeled or unpeeled
1 T sugar
1/2 T cinnamon
1 cup old fashioned oats
3/4 cup lite brown sugar
1/2 cup chopped walnuts, (optional)
6 T butter, diced
whipped cream, optional
ice cream, optional

Directions: Preheat oven 350°. Arrange apples evenly to an 8 inch dish. (I used a small 8 in cast iron.) Sprinkle apples with cinnamon and sugar.

In a small bowl mix together oats, brown sugar, walnuts and half the butter. Mix with your hands until it forms a crumble. Fully coat the apples with the mixture. Top the crumble with the rest of the butter. Sprinkle with a little more cinnamon. Bake in the oven for 50-60 minutes, until the crumble is nice and brown on top. This will make the apples nice an tender.

Let sit a few minutes and then serve with whipped cream or ice cream. Enjoy!

Shrimp with Garlic Alfredo pasta

As you know, I love my quick meals. This meal is nice an filling and very simple to make. This is a quick homemade alfredo sauce. If you don’t have the ingredients to make it fresh, you can use a jarred sauce. I know that’s completely frowned upon in the foodie community, but life gets in the way sometimes and you need a quick meal that taste delicious. Just do what’s best for you. This recipe is just, cook the pasta, cook the shrimp and make the alfredo and done! Can’t get much easier. I totally forgot to take pictures along the way of every step. I remembered to take a few though! Sorry! 🙂 Take a look!

Shrimp with Garlic Alfredo Pasta

Ingredients:
1lb pasta (I used Rigatoni)
1lb shrimp, cleaned & devined
1 T olive oil
1 t chili powder
1 t onion powder
1 t garlic powder

Alfredo Sauce:
1 t olive oil
4 garlic cloves, minced
2 cups heavy cream
1 cup Parmesan/Romano finely grated cheese
1 stick, butter
1 T flour
2 T fresh parsley, chopped
salt, to taste
pepper, to taste

Optional toppings:
shaved Parmesan
crushed red pepper flakes
chopped parsley

Directions: Cook pasta according to package. Don’t forget to salt the water! Drain and set aside.

Heat a large saute pan on high heat. Season the shrimp with chili powder, onion & garlic powder. Add oil to the pan and let heat 1-2 minutes. Add in the shrimp and cook for 2-3 minutes on each side. You want a nice golden crust on the shrimp. When cooked the shrimp should be pink and white in color. Remove shrimp, cover and set aside when done.

Lower the heat to medium high. In that same pan add in 1 t olive oil and scrap the pan to get all the flavor up. Add in the garlic and let saute about 1-2 minutes, mix often. Do not overcook the garlic. Next add in the butter and let melt completely, mixing often. Sprinkle the flour over the butter and mix well and let cook 2-3 minutes. Next add in the cream and whisk until smooth. Let the sauce simmer 3-4 minutes, until it thickens. Add in the cheese, salt and pepper to taste and mix until the cheese is completely melted and the sauce is smooth. Add in the chopped parsley and mix. (Note: taste the sauce and adjust the seasoning as needed.)

Add the pasta into the pan and stir until the pasta is fully coated with the sauce. Add to serving bowls and top with shaved parm, crushed red pepper and chopped parsley (if desired) Serve with garlic bread. Eat immediately.

Note: For a lighter version you can use half heavy cream and half 2% milk, or you can use all milk. This Alfredo recipe is great on it’s own with pasta. You can also adjust the protein to your preference. I used a rigatoni but you can use any pasta you’d like. You can omit the flour if desired. Once you add the cheese the sauce thickens pretty well on it’s own.


Instant Pot Shredded Beef

I love making shredded beef for tacos or burritos. It’s simple to make and comes out so tender in a pressure cooker. I personally use a pressure cooker vs an Instant Pot. However, this recipe will reflect the Instant Pot!

This beef is even great just on it’s own, in a salad, in a taco, burrito or even in a wrap. It freezes wonderfully as well! Give it a try!

Instant Pot Shredded Beef

Ingredients:
3-4 lb chuck roast, excess fat trimmed
2 T olive oil
3 C beef broth (or water)
2 t onion powder
2 t garlic powder
2 t cumin
2 t chili powder
2 t paprika
2 t salt
2 t pepper
1 medium onion, quartered (optional)

Direction: Mix all above seasonings into a bowl. Fully season the beef roast on both sides. Turn the pressure cooker to saute. Add in 2 T of olive oil. Make sure the the pressure cooker is ready.

Sear the roast on all sides about 3-4 minutes. You are looking for a nice brown exterior. Once browned, add in the beef broth and onion (if using.) This will cook for 60-70 minutes, depending on the size. Let the pressure release naturally.

Once pressure is released, remove roast and put on a large cutting board or large bowl and shredded using 2 forks. I skim the fat off the top of the liquid inside the pot and add the juices to the meat. This give is a nice rich flavor.

This meat can be served up with potatoes or noodles, your favorite veggie side or a salad. Or tacos & burritos!

Crispy Skin Chicken Thighs

One of the main proteins I get asked about is chicken. It seems like the world can never get enough chicken recipes! This one is beyond simple to make! It’s just some seasoned up chicken thighs, baked in the oven and the chicken comes out crispy and juicy. Here ya go!

Crispy Skin Chicken Thighs

Ingredients:
8 chicken thighs, bone in, skin on
2 t garlic powder
2 t onion powder
2 t oregano
2 t parsley
2 t paprika
2 t chili powder
2 t salt
2 t pepper

Direction: Preheat oven to 400°. Place the chicken in an oven safe baking dish or a rimmed baking sheet. Pap the chicken thighs dry with a paper towel. (This will help the skin get nice and crispy.) In a small bowl mix together all of the above spices. Evenly season the chicken thighs with the seasoning blend. Place in the oven 45-55 minutes. Chicken is cooked when juices run clear and the internal temperature reaches 165°.

Note: The cook time depends on size of the thighs. If you are using boneless you would need to reduce the cooking time. See my Favorite Amazon item link at the top of the page for my internal thermometer.

Chicken Gyros with Tzatziki Sauce

This chicken recipe is a super healthy take on a gyro. It’s made with marinated chicken with Greek yogurt and herbs. The good thing about this is you can put anything else you’d like in the pita. Below I gave a few options. This particular one I made I put feta cheese, onion, tomato and kalamata olives. Yum! This comes out really delicious. It’s super simple to make and great for left overs. This chicken is great even on a salad. The marinade really makes it!

Chicken Gyros with Tzatziki Sauce

Ingredients:

Chicken:
6 chicken breasts, diced
2 T olive oil
1 cup plain Greek yogurt
1/2 lemon juice and zest
3 garlic cloves, grated
2 t salt
2 t pepper
1 t dill
2 t oregano
1 t parsley

Directions: In a medium mixing bowl add the above ingredients except the chicken. Mix well to incorporate. Next add in the diced chicken and mix to make sure all the chicken is coated. Cover and place in the refrigerator to marinate for at least 1 hour and up to 24 hours.

Tzatziki Sauce
1 1/2 cups cucumbers, grated
1 1/2 cup plain Greek yogurt
3 T extra virgin Olive Oil
1 T dried dill, (2 T fresh)
1 T lemon juice
2 garlic cloves, grated
1 t salt

Directions: Once cucumbers are grated wrap in a towel and squeeze out the excess liquid. Do this until most of the excess moisture seems to be removed. Add to a bowl. Add in all the above ingredients. Mix well. Place in the refrigerator to let the flavors marry. Taste and adjust seasoning as needed. Save for later.

Gyro Extras:
Pita bread
Onions
Tomato
Kalamata Olives
Feta Cheese
Cucumbers
Lettuce
Peppers

Directions: Heat a large non stick skillet on medium high heat. Once heated, add in the chicken. Make sure the chicken is completely flat and not overlapping. Turn the pan up to high. Let the chicken cook 3-4 minutes and then mix and let cook another 3-4 minutes. In order to get the nice coloring of the chicken you may need to drain any excess liquid. Sometimes the marinade produces to much liquid. If that happens, just drain out the liquid and that will help the chicken brown and get crispy.

To assemble the gyro warm the pita slightly. You can either warm in the oven in foil or the microwave wrapped in paper towel. Add the tzatziki sauce to the pita and top with a few spoonful of chicken. Next top with your favorite toppings. I personally like onion, you can use white or red, tomatoes and some kalamata olives, add some crumbled feta and enjoy!

Note: This chicken is great frozen. You can freeze any extra for another meal. Use any toppings you like to make the gyro delicious to you.