We really like cheese steak sandwiches, and yes, we know these aren't considered "authentic."
We use provolone (which is one "official" option), as Cheez Whiz has not been in our home for a decade or more. Not that I don't think it has its merits......(I grew up with it! Did anyone ever have a fried bologna sandwich with Cheez Whiz on toasted bread? It might SOUND a little icky, but as a kid, I actually really liked it. My grands made it for me on summer vacation. That was just one application of the versatile orange substance.)
Anyway, I'd been throwing these sandies together for quickie dinners for awhile, and decided to try it as a freezer meal. A brave friend of mine gave it a whirl, and made it happen. Let there be much rejoicing! Give it a try, and tweak it as needed to make it right for your family. I've also done one with deli chicken for a delish chicken philly, involving some Dijon mustard and such - still working on that one, FF-wise. Try with some sweet potato fries for a side!
East Cheesesteak Sandwiches
1-1/2 lb. deli roast beef, shaved or very thinly sliced
1/2 med. onion, thinly sliced
1/2- 1 whole green bell pepper, thinly sliced
1 tsp. minced garlic
1/4 tsp. freshly ground black pepper
2 tbsp. A-1 or your favorite steak sauce
2 tbsp. Worchestershire sauce
2 tbsp. low sodium soy sauce
6 slices of Provolone cheese (shredded mozz works, too - whatever you have)
Have on hand: steak rolls, a baguette, or whatever bread vehicle you like (they're really good when you toast the bread a little bit under the broiler with a little sprinkle of garlic powder)
To prep right away, I throw my veggies in a heated non-stick pan with a quick drizzle of evoo, and cook for a minute or two. Then I add a little water or beef broth if I have some into the pan, and add my meat, which I sort of chop up a little bit. Cook until heated through, and then serve! If there's enough juice in the pan, you can kind of dip the sandwiches in it, like an au jus. Melt the cheese under the broiler, or put it on your meat just before scooping onto your bread.
To prep for a freezer meal, throw everything into a freezer storage bag except the cheese. Package the cheese separately. Knead the bag to combine and coat the meat, and freeze! Note to chef: if you have a mandoline, and are not afraid of losing a digit, use it for this recipe! Makes prepping this for a freezer meal swap way faster.
To prepare: thaw in fridge, and then throw the meat & veggies into a skillet and cook until heated through, throw it in your slow cooker on low for a short time, or do it on a grill pan - whatever works. (See the directions above.)
We use provolone (which is one "official" option), as Cheez Whiz has not been in our home for a decade or more. Not that I don't think it has its merits......(I grew up with it! Did anyone ever have a fried bologna sandwich with Cheez Whiz on toasted bread? It might SOUND a little icky, but as a kid, I actually really liked it. My grands made it for me on summer vacation. That was just one application of the versatile orange substance.)
Anyway, I'd been throwing these sandies together for quickie dinners for awhile, and decided to try it as a freezer meal. A brave friend of mine gave it a whirl, and made it happen. Let there be much rejoicing! Give it a try, and tweak it as needed to make it right for your family. I've also done one with deli chicken for a delish chicken philly, involving some Dijon mustard and such - still working on that one, FF-wise. Try with some sweet potato fries for a side!
East Cheesesteak Sandwiches
1-1/2 lb. deli roast beef, shaved or very thinly sliced
1/2 med. onion, thinly sliced
1/2- 1 whole green bell pepper, thinly sliced
1 tsp. minced garlic
1/4 tsp. freshly ground black pepper
2 tbsp. A-1 or your favorite steak sauce
2 tbsp. Worchestershire sauce
2 tbsp. low sodium soy sauce
6 slices of Provolone cheese (shredded mozz works, too - whatever you have)
Have on hand: steak rolls, a baguette, or whatever bread vehicle you like (they're really good when you toast the bread a little bit under the broiler with a little sprinkle of garlic powder)
To prep right away, I throw my veggies in a heated non-stick pan with a quick drizzle of evoo, and cook for a minute or two. Then I add a little water or beef broth if I have some into the pan, and add my meat, which I sort of chop up a little bit. Cook until heated through, and then serve! If there's enough juice in the pan, you can kind of dip the sandwiches in it, like an au jus. Melt the cheese under the broiler, or put it on your meat just before scooping onto your bread.
To prep for a freezer meal, throw everything into a freezer storage bag except the cheese. Package the cheese separately. Knead the bag to combine and coat the meat, and freeze! Note to chef: if you have a mandoline, and are not afraid of losing a digit, use it for this recipe! Makes prepping this for a freezer meal swap way faster.
To prepare: thaw in fridge, and then throw the meat & veggies into a skillet and cook until heated through, throw it in your slow cooker on low for a short time, or do it on a grill pan - whatever works. (See the directions above.)