Philly Cheesesteak Sloppy Joes

Ok, I know it's been a while since I posted here, but summer isn't when I find new recipes. Especially not this summer. I am going to play a little catch-up, though, because there were a few that needed to be posted. Like this one. I love any recipe with the words "Philly Cheesesteak" in them and this was no exception! And it's fast! 

Philly Cheesesteak Sloppy Joes

1 onion, chopped
1/4 cup steak sauce
1 cup beef broth
1 green bell pepper, chopped
1 (8oz.) package sliced mushrooms
sliced provolone cheese
salt & pepper to taste
rolls or bun

In large skillet, brown ground beef over medium-high heat. Add onions, peppers, and mushrooms, and cook until soft. Stir in steak sauce and beef broth. Season with salt and pepper. Bring to a boil and simmer for about 5 minutes. Split the rolls and toast briefly in the oven. Place meat mixture and a slice of provolone cheese over one half and toast until cheese is melted.

Adapted from SIX SISTER'S STUFF

Family Rating:
Brad: ***
Jordan: ****
Eli: ****
Phoebe: ***** (She loved these and ate two whole ones at dinner!)
Overall Family Rating: 16/20

Baked Ham and Cheese Croissants

My kiddos loved these more than I though they would. A perfect dinner for those busy evenings! We call those "Wednesday Night Meals" around here.

Photo from Real Mom Kitchen

Baked Ham and Cheese Croissants
4 oz cream cheese, softened
1/2 Tbsp honey dijon mustard
6 large croissants
6 slices of Monterrey jack or Colby jack cheese (I used Colby Jack)
1/2 pound shaved ham

Blend the cream cheese and mustard together until combined well. Slice croissants in half and spread some of the cream cheese over both sides of the croissants. Place a slice of cheese on each croissant and divide meat evenly between each croissants. Close croissants and place on a baking sheet. Bake them at 350 for 15 minutes until golden and crispy. Eat immediately.

Recipe from REAL MOM KITCHEN

Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20 with special consideration because it was sooooo easy!

Cheeseburger Roll-Up

Cheeseburger Roll-Up1 lb. lean ground beef
4 slices  bacon, chopped
1 small onion, chopped
ketchup
mustard
4-6 oz. Velveeta, cut into 1/2-inch cubes
frozen pizza dough ball

Preheat oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Season with a big blob of ketchup and a half size of mustard. Taste. Adjust seasonings (I always have to add more ketchup and mustard). Add Velveeta; cook 5 min. or until melted, stirring frequently. Cool 10 min.

Roll dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down. Bake 20 to 25 min. or until golden brown.

Adapted from KRAFT FOODS

Family Rating:
Brad: ****
Jordan: ***
Phoebe: ****
Eli: ****
Overall Family Rating: 15/20

Blue Cheese Burgers

My very favorite burger ever.



Photos and recipe from THE PIONEER WOMAN

Blue Cheese Burgers

2 pounds 80/20 Ground Beef
1 teaspoon Salt
1/2 teaspoon Black Pepper
Tabasco Sauce, To Taste
2 Tablespoons Butter
1 whole Red Onion, Sliced
2 Tablespoons Brown Sugar
1/4 cup Real Mayonnaise
Kaiser Rolls
1 cup Crumbled Blue Cheese
Your Favorite Lettuce

Place the ground beef into a medium mixing bowl. Add 1 teaspoon salt and ½ teaspoon of ground black pepper. Add a few dashes of Tabasco sauce. With your hands, mix the meat and seasoning well. Set aside.

Next, for the onions, heat a medium skillet over low heat. Add in 2 tablespoons butter. Dump in the sliced (not too thick, not too thin) red onions. Now add 2 generous tablespoons brown sugar. Give it a toss to combine the ingredients, and then allow the onions to caramelize over low heat for about twenty minutes, tossing occasionally.

While the onions are caramelizing, make the spicy mayo: Place ¼ cup mayonnaise into a small bowl and simply add a few dashes of Tabasco. Stir together and test for taste.

Next, slice the Kaiser rolls in half and spread each half with about ½ tablespoon of butter. Place them face down on a grill pan or skillet over medium heat. Lightly grill the rolls so they’ll be tough enough to hold the spicy mayo. Let the rolls cool on a plate until you need them.

Form the meat into two patties and place on a grill pan or skillet over medium to medium-low heat. Allow each to cook about 3 minutes, then using a spatula, rotate 45 degrees, leaving it on the same side.

Flip the burger and cook it for a couple of minutes, rotating it 45 degrees again to get the nice grill marks.

Now add a large helping of caramelized onions over top of that glorious patty, followed by an equally generous helping of crumbled blue cheese.

As it finishes cooking, spread the spicy mayo on the Kaiser rolls and transfer the burger onto the bottom half of the bun. Top with a handful of greens and top with the bun.

Family Rating:
Brad: ****
Jordan: ***** (This is my very favorite burger to eat at home!)
Nena: **** (Yep, she had dinner with us.)
Eli & Phoebe had hot dogs so this is a skewed rating...only 15 stars total
Overall Family Rating: 13/15

Pepperoncini Beef Sandwiches

Pepperoncini Beef Sandwiches

1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)

Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.

For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.

Recipe adapted by Our Best Bites from Allrecipes

Rating:
Brad: ***
Jordan: **** (Four stars because it's waaaaay easy.)
Eli: ***
Phoebe: * (She thought it was too hot, but ate a little.)
Overall Family Rating: 11/20