New York Cheesesteak Sub & Stuffed Peppers
New York Cheesesteak Sub
Ingredients
2 Beef Blade Chuck Steaks*
3 tsp. garlic finely chopped
1/2 tsp. celery salt
1 tsp oregano
Black pepper
1 cup Cracker Barrel Shredded cheddar cheese*
4 medium onions, sliced
Sliced pickled jalapenos
Sliced pickles
Bull’s Eye New York Steakhouse BBQ Sauce*
4 submarine rolls
Directions
Massage the mix into your meat and leave it for one hour at room temperature.
Get the coals smoking hot. We're talking 475°F. Brush the bars with oil and grill the steaks on each side.
Rest them in paper until completely cool. Your steak will soak up some of its juices and you'll get a better steak. Slice thinly. This is how your steak will sit in your bun. Forget pretty. Get a good mix in every mouthful.
Add a glug of oil into a skillet and fry the onions until slightly softened. Add the meat and cook until warm.
Add Bull's-Eye New York Steakhouse BBQ Sauce (as saucy as you’d like). Top with grated cheese and let it melt.
Divide the mix between four lightly grilled subs and top with the pickles.
Recipe and photo credit: Bullseye
*In Flyer April 24-30, 2022
Stuffed Peppers – Great make ahead freezer meal for those busy nights!
Ingredients
1/2 cup Ben’s Original uncooked rice*
2 tbsp. Filippo Berio extra-virgin olive oil, plus more for drizzling*
1 medium onion, chopped
2 tbsp. tomato paste
5 cloves garlic, minced
1 lb. lean ground chuck beef*
1 14.5-oz.can diced tomatoes
2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
6 bell peppers, tops and cores removed*
1 cup Cracker Barrel Shredded Tex Mex Cheese*
Freshly chopped parsley, for garnish
Directions
Preheat oven to 400°F. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with cheese, then cover baking dish with foil.
Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
Garnish with parsley before serving.
Recipe and photo credit: Delish
*In Flyer April 24-30, 2022