caramel apple dutch baby

caramel apple dutch baby caramel apple dutch baby

 

Ahhh, fall—’tis the season for apples, am I right? And after copious amounts of apple pie, apple chips, apple cobbler, apple cider donuts and warm apple cider, I was jonesing for a little different kind of apple fix.

 

Luckily for me, this craving coincided perfectly with picking up the latest Bon Appetit issue. I pretty much worship Bon App, and am constantly trying out recipes or ingredients I spot in their pages. When I came across the apple dutch baby recipe in their r.s.v.p section (where readers write in asking for the recipes to their favorite dishes from restaurants), I knew I’d found my Sunday baking project. 

 

recipe for apple dutch baby caramel apple dutch baby

 

 

If you’ve never had a dutch baby before, let me fill you in: it’s some sort of hybrid child of a pancake, custard and cake. It’s sweet and quick and comes out looking far more impressive than the time you actually spent on it. You can all thank Bon App for the delicious recipe that’s to follow—I can take credit for nothing besides eating the whole thing with my roommates once I was done photographing it. That, I’m owning.

 

You’ll need:

Apple Cider Syrup

  • 4 cups apple cider
  • 2 tbsp. unsalted butter
  • 1 tbsp light brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Dutch Baby

  • 3 large eggs, at room temperature
  • 3/4 cup whole milk, at room temperature
  • 3/4 cup all-purpose flour
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • 4 tbsp unsalted butter
  • 1 large apple, peeled and sliced into 1/4 inch thick slices
  • 1 tbsp. brown sugar

 

caramelized apples caramel apple dutch baby

 

For the apple cider syrup: Bring ingredients to boil over medium heat in a saucepan. Reduce and boil gently, whisking occasionally, until thick and syrupy, about 30-45 minutes.

 

For the dutch baby: Preheat your oven to 425 degrees. Whisk eggs, milk, flour, vanilla, salt and 1/2 tsp cinnamon in a medium bowl until smooth. Melt 2 tbsp. butter in a skillet—add apples, brown sugar and remaining 1/2 tsp cinnamon. Stir to coat, then cook until apples are coated and softened, about 4 minutes. Set aside.

 

Heat an empty cast iron skillet (should be able 10 inches in diameter) in the oven for 10 minutes. Take out using an oven mitten, then add the remaining two tablespoons of butter to it, tilting to ensure you coat the bottom and sides of the pan. Add the cooked apple to the center and pour the batter over top. Quickly transfer the skillet to the oven, cooking for 12-15 minutes, or until the edges are brown and the center is set, but still a bit custardy.

 

caramel apple dutch baby recipe 1 caramel apple dutch baby

 

The dutch baby will sink into itself once you take it out of the oven—don’t freak out, this is supposed to happen!

 

Finish yours with a generous sweeping of that yummy caramel apple cider syrup and a dollop of whip cream if you have it. Enjoy as dessert—or as breakfast, because there’s fruit and fall is beautiful and fleeting. Reason enough, yes?

 

recipe for caramel apple dutch baby1 caramel apple dutch baby

 

slow-cooker pulled pork with honey corn cakes

pulled pork sandwich recipe slow cooker pulled pork with honey corn cakes

 

 

I debated endlessly as to whether or not I should post this recipe. You see, slow-cooker pulled pork is my secret weapon—my Hail Mary, my trump card. Any time I want to make people happy (make their stomachs happy, really), I make this pulled pork recipe. So naturally, I like to keep it close to the chest. Because it really (really really) is that good.

 

Slow-cooker pulled pork is at almost every family function we have. It’s my Auntie Lina’s specialty and we all beg for it any time there’s a celebration or get together on the calendar. Now that I live on my own and do my own entertaining, pulled pork has become my own party go-to. The guys love it, the ladies love it and—perhaps most importantly sometimes—it lays a solid base for a night of drinking. Hey, just being honest.

 

pork shoulder slow cooker pulled pork with honey corn cakes

 

 

Obviously, after all that internal debating, I’ve chosen to share the recipe. And I implore you: make it wisely. It can cause, in not-so-rare occasions, cases of mild obsession, over-eating out of deliciousness and even impromptu marriage proposals. Don’t say I didn’t warn you.

 

These pulled pork sandwiches are best served on toasty potato rolls (MUST be potato rolls) with a decent helping of corn cakes and honey butter on the side (more on that later). This will make about 15 pulled pork sandwiches, which makes it great for a crowd.

 

You’ll need: 

  • One pork shoulder or pork butt between 3 and 4 pounds (you should be able to find this at the meat counter of your grocer).
  • 1 cup water
  • 18 oz (one bottle) Sweet Baby Ray’s BBQ sauce
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons hot sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup brown sugar

toasted buns for pulled pork sandwiches slow cooker pulled pork with honey corn cakes

 

Place the pork and water into a crockpot or slow cooker. Cook through the day (3.5-4 hours if you have it set to “high”, between 5.5 and 7 hours if you have it set to “low”). You’ll know it’s done when the meat is fragrant, a light brown color (as seen above) and literally falls apart at the touch of a fork.

 

Remove it from the crock pot, place on a cutting board and begin to shred the meat with two forks. Drain the crock pot, the add the shredded meat back into the pot, along with the BBQ sauce, hot sauce, brown sugar, worcestershire sauce, salt and pepper.

slow cooker pulled pork recipe slow cooker pulled pork with honey corn cakes

 

Stir to coat then allow to cook for another hour. You can keep it on “warm” throughout your party if you have guests serving themselves.

 

mini cornbread slow cooker pulled pork with honey corn cakes honey slow cooker pulled pork with honey corn cakes

 

 

For the mini corn cakes (which taste better than regular corn muffins, because they’re mini), I use a Jiffy cornbread mix—keep it basic, because the real magic here is in the butter. I first had the corn cake/honey cinnamon butter combo at one of my favorite restaurants here in Astoria, Butcher Bar, and knew I needed to try making it at home someday. It’s so easy!

 

You’ll need:

  • 1/2 cup stick butter
  • 1/4 cup honey
  • 1/4 cup powdered sugar
  • 1 tablespoon cinnamon
  • 1 tsp vanilla extract

 

Whip ingredients in the bowl of a stand mixer until they’re combined and the butter is light and fluffy. Serve on everything from corn cakes and pulled pork (duh) to waffles, french toast and sweet potatoes!

 

cornbread with honey cinnamon butter slow cooker pulled pork with honey corn cakes

 

 

 

 

butternut squash and sage pasta

butternut squash butternut squash and sage pasta

 

 

Butternut squash is probably the Pumpkin Spice Latte of the food world. Call it “basic”, call it over-used from September to December—but even you can admit: it’s so delicious.

 

I try to cook it as much as possible during the fall months but there’s only so much roasted butternut squash a girl can handle. This week, I decided to mix it up by combining it with one of my other favorite things: pasta.

butternut squash for sauce butternut squash and sage pasta fresh sage butternut squash and sage pasta

 

Butternut squash and sage is a fool-proof combo, and for good reason—the duo team up to create a sauce that’s rich, layered and just a bit indulgent (ahem, given the heavy cream and all). It’s a yummy twist for those fall nights when you’re just not feeling marinara sauce again. You’ll need:

 

  • 1 medium butternut squash, cubed and and skinned
  • 6-8 sage leaves
  • 1/4 cup heavy cream
  • 3/4 cup whole milk
  • 1/2 cup grated parmesan  cheese
  • 1/2 teaspoon nutmeg
  • 1 tablespoon garlic
  • olive oil
  • salt and pepper to taste

 

roasted butternut squash butternut squash and sage pasta

 

Cube your butternut squash, then toss on a baking sheet with olive oil, salt and pepper, adding 4-5 sage leaves to the pan. Roast in the over at 375 degrees for 40 minutes, or until the squash is mush but still holding it’s cube shape. Set aside.

 

fresh butternut squash pasta butternut squash and sage pasta

 

While your butternut squash is roasting, set a pan of heavily salted water over high heat to boil. This sauce is best with fresh pasta—we have an amazing factory on our street that sells theirs out of a storefront—but if you go with dried, that works too! Once the water is boiling, set the pasta in and allow it to cook.

 

butternut squash sauce butternut squash and sage pasta

 

While the pasta is cooking, place the roasted butternut squash in a food processor, removing the sage leaves first. Add the garlic, then drizzle in a little olive oil, salt and pepper then blend on high until the butternut squash has turned the consistency of mashed potatoes and is free of chunks.

 

Add the pureed butternut squash to a large skillet with the heavy cream, milk, nutmeg, parmesan and 2 sage leaves. Stir to combine and allow to simmer on low for five-ish minutes. It will be really thick—that’s the nature of the butternut squash and it holds really well to the pasta, but if the consistency isn’t right for you, feel free to add a bit more milk. Add salt and pepper to taste.

 

butternut squash pasta butternut squash and sage pasta

 

Add your cooked pasta to the pan with two tablespoons pasta water, then toss to coat. Plate, then top with a bit more parmesan cheese and serve with an Olivia Pope-worthy glass of vino. Buon Appetito!!

 

 

 

2 adult lunchables perfect for work this week

adult lunchables 2 adult lunchables perfect for work this week

 

I’m notoriously–almost comically–bad at eating lunch at work. I’ll get so engrossed in what I’m doing that suddenly 3:30 pm will roll around and I’ll wonder why I’m crazy grumpy and have a raging headache.

 

In an attempt to try and improve this unhealthy habit, I’ve been making an effort to pull together little “lunchables” for myself, packed with a light meal and snacks that I can pick at throughout the day. They’re not huge, because I rarely have time to each much, but they definitely keep me from A) Wasting money on more food, B) Getting too hungry and C) Spending all my money in a low blood sugar-induced raid at the Chipotle across the street. Here are two of my favorites:

 

turkey veggie rolls 2 adult lunchables perfect for work this week

Turkey Veggie “Burritos”

Easy as can be: simply roll up lots of veggies (I use cucumbers, peppers and carrots) in slices of turkey or another deli meat of your choice. I typically pack a stick of cheese, a GoGo Applesauce (which I’m pretty sure are for toddlers but whatever) and a few (ok…maybe more than two…) of Trader Joe’s AMAZING peanut butter cups to go along with the turkey rolls.

 

greek lunch 2 adult lunchables perfect for work this week greek weekday lunch 2 adult lunchables perfect for work this week

 

Another standby? A trusty Greek lunchable, made by combining my go-to Greek salad recipe, homemade tzatziki dip and a bit of bread or pita chips. Sometimes I’ll swap the bread out for a batch of falafel if I’ve had the time to make it Sunday night. The best thing about this combo is that everything gets better after sitting around in the fridge for a few days. The flavor in both the salad and the dip is stronger, meaning you can make big batches and be set for the week–that is, if you don’t mind a little lunchtime repetition!

 

 

sauce poached eggs with ranch home fries

sauce poached eggs brunch recipe sauce poached eggs with ranch home fries

 

You may have gotten a little sneak peak of this dish during my bacon bloody mary post yesterday–I’m sorry for the tease, but trust me this is worth the wait. Eggs are above and beyond my favorite brunch dish–I have to be in a special sort of mood for french toast or waffles, and I don’t really like pancakes, so if we’re out to brunch, there’s a 99% chance I’m ordering eggs. Usually it’s eggs benedict–until, that is, I discovered the sauce-poached egg dish at The Penrose on the Upper East Side. It changed my brunch life, and this recipe might just change yours.

 

goat cheese sauce poached eggs with ranch home fries

 

 

sauce poached eggs recipe sauce poached eggs with ranch home fries

 

The best thing about this dish is the simplicity. You can forgo making your own sauce–it’s too time consuming when it’s late Sunday morning and you’re starving and football is on in an hour. Instead, you kick jarred sauce up a notch with an extra dose of onion and garlic, and then let it go to work on poaching the eggs. Sound confusing? It’s not. Here ya go:

 

You’ll need (makes enough for two small skillets, or four eggs):

  • 1 jar pre-made marinara sauce
  • 1/2 sweet onion, chopped
  • 1 1/2 tablespoons minced garlic
  •  4 eggs
  • herbed goat cheese
  • salt and pepper

 

Pre-heat your oven to 400 degrees. Saute the onions and garlic in a tablespoon of olive oil in a pan, until soft and fragrant. Add the jar of sauce and simmer on low until it’s bubbly and heated all the way through. Pour the sauce into a cast iron skillet, then create small holes in the sauce where you’ll crack your eggs. Crack them gently into the spaces, then sprinkle the whole dish with salt, pepper and crumbles of goat cheese.

 

recipe for sauce poached eggs sauce poached eggs with ranch home fries

Pop it into the oven and cook until the egg whites have solidified, but the yolks are still runny (about 10 minutes, but keep an eye on it). Serve with warmed bread to use as the vehicle for the eggy saucy goodness to get to your mouth.

 

ranch home fries sauce poached eggs with ranch home fries

 

Oh, and I bet you spotted those extra-delicious looking home fries yesterday too, huh? The key to these is a packet of ranch dressing mix–yes, you heard me right. Head to the salad dressing aisle, grab a packed of powdered Hidden Valley Ranch dressing mix and toss it over cubed potatoes that have been coated in olive oil. Bake in a glass dish in the oven, mixing occasionally, until crunchy and cooked through. Skip the ketchup, because you totally don’t need it with the extra kick of ranch in there.

 

bloody marys and brunch1 sauce poached eggs with ranch home fries

 

 

 

 

bacon bloodies and brunch with pinnacle vodka

bloody mary recipe with pinnacle vodka copy bacon bloodies and brunch with pinnacle vodka

 

 

I have to admit–I’m a bit late to the art of the bloody mary. I just tried my first one earlier this year and I have to say, I wasn’t bowled over. Upon first impression, it was sort of like drinking cold tomato soup–not the most unpleasant thing ever, but not my traditional cup of OJ and champy. However, I’ve since gotten them at a few different restaurants around NYC and I’m finally starting to understand the buzz. When done right, bloody marys are gooooooddddd–plus I love that they always come piled high with extras, because more food.

 

bloody mary ingredients bacon bloodies and brunch with pinnacle vodka

 

For my latest post in partnership with Pinnacle Vodka, I decided to whip up my own version of the infamous bloody mary, and serve it up alongside a hearty, saucy brunch. There were so many Pinnacle flavors that would have gone amazing with this recipe (especially Atomic Hot), but I decided to stay classic and just go with their traditional unflavored version. Here’s what you’ll need for each bloody mary:

 

  • 1 shot Pinnacle vodka (or, if two shots is more your style, get at it)
  • 4 parts tomato juice
  • 1/2 part lemon or lime juice
  • 1/2 part cracked black pepper
  • 1/2 part juice from the pickle jar
  • 1 part Worcestershire sauce
  • 1 part finely chopped parsley
  • 1/2 part hot sauce or sriracha
  • 1 pickle and 1 slice of bacon, for garnish

 

bloody mary cocktails bacon bloodies and brunch with pinnacle vodka

 

Shake up the ingredients in a cocktail tumbler, then serve chilled with an extra sprig of parsley, a speared pickle and a strip of bacon (pro tip: this will make your guests very happy). The hot sauce and pepper gives these the perfect hit of heat, the pickle is a nod to tradition and the bacon is here to party. Game on.

 

bloody marys and brunch bacon bloodies and brunch with pinnacle vodka

 

Serve along a few hearty brunch dishes (I’ll be sharing the recipes for these ones tomorrow!) and you have the formula for a perfect fall Sunday. Cheers!

 

 

 
AuthorLogo Pinnacle bacon bloodies and brunch with pinnacle vodka

Pinnacle Vodka shakes things up with unexpected experiences and delightful discoveries. Explore with other fun flavors at http://pinnaclevodka.com. Also, check us out on Facebook and Twitter, or find more fun entertaining and drink ideas on our Pinterest page.

 

Pinnacle® is a registered trademark of Jim Beam Brands Co. and is used with permission.  This is a sponsored partnership, with Pinnacle® Vodka, via Mode Media.  The information, comments, and ideas expressed on this website are those of the author and do not necessarily reflect the opinions or positions of Jim Beam Brands Co., its affiliated companies, or any of their directors or employees.

heirloom tomato, basil and ricotta tart

summer heirloom tomatoes heirloom tomato, basil and ricotta tart

 

 

I have big love for tomatoes. When I was growing up, I used to bite into huge beefsteak ones apple-style in my grandparent’s backyard, inevitably ending each summer afternoon wearing a tomato-soaked t-shirt.

 

A decade later and I’m still obsessing over the vegetable (Fruit? Tomato, tomahto), only now I’m chasing after the yellow, purple and striped varieties of tomatoes that are popping up in the end-of-summer markets here in the city. You certainly don’t need heirloom tomatoes for this recipe, but the flavor variety and varying colors definitely adds something to the final product.

fresh basil heirloom tomato, basil and ricotta tart maldon sea salt heirloom tomato, basil and ricotta tart

 

Two musts for this recipe? Fresh basil and really good sea salt–I swear by Maldon, which you can pick up at any Whole Foods or specialty market near you. I know you’re probably thinking, “How big of a difference can specific salt really make, lady?” but I swear to you, use this once and you’ll never go back to that other stuff.

 

heirloom tomato tart heirloom tomato, basil and ricotta tart

 

 

To start, you’ll need a defrosted sheet of puff pastry–Pillsbury makes a great one. Lay it out on a baking sheet thats been covered with parchment paper. Your oven should be pre-heating to 400 degrees.

 

In a bowl, mix together a cup of whole-milk ricotta with two tablespoons sugar. Once combined, spread the ricotta onto the puff pastry, leaving about an inch of pastry uncovered around the perimeter. Start layering on your tomatoes, sliced thin, until you’ve covered the ricotta almost completely. Finish with fresh basil, a small drizzle of extra-virgin olive oil and a general sprinkling of Maldon sea salt.

 

 

heirloom tomato tart with ricotta cheese and basil heirloom tomato, basil and ricotta tart

 

Before putting it in the oven, make an egg wash (one egg and one tablespoon of water whisked together) and paint it on the uncovered pastry edges. Pop the tart into the oven and cook for 30-35 minutes, or until the pastry is puffed and brown, and the tomatoes are shriveled (if you can, sneak a spatula under the center of it–it should be firm, not gummy and raw).

 

summer heirloom tomato tart with ricotta cheese and basil heirloom tomato, basil and ricotta tart

 

Once cooked, allow the tart to cool on the pan for 10 minutes–if you try to move it too soon, it can crack and shatter. Serve slightly warm or at room temperature and enjoy!

 

 

 

 

summer peach panzanella salad with goat cheese

fresh summer yellow peaches summer peach panzanella salad with goat cheese

 

 

One of the best things about summer has to be the fresh, flavorful produce that seems to be everywhere. I could spend countless hours (and countless dollars, if I had them) perusing the Union Square Green market, on the hunt for juicy berries, sweet peaches and colorful veggies. I try to take advantage of it as much as possible during the weekends I’m in the city, because come winter I will be a sad little hermit in Queens, dreaming of farmer’s markets to pass the time.

 

And although I rarely go into a farmer’s market day with an exact plan of what I want to make for a dish, I do stick to one tried-and-true rule: keep it simple. Often, the picks are so flavor-packed and fresh that it’s best to treat them very simply to let their flavor shine.

 

baked bread for panzanella summer peach panzanella salad with goat cheese

 

Take this peach panzanella salad, for example. Panzanella salads are an Italian-born traditional dish that basically pairs fresh vegetables with chunks of bread. Sounds pretty easy, no? And it is–the only thing you have to worry about “making” for this salad is the chunks of bread, and that’s as easy as cubing up a fresh loaf, tossing with tons of olive oil (truthfully, tons–double what you’d think you’d need) and sea salt and then popping it in the oven at 350 degrees for 25-30 minutes, or until the cubes are browned and crunchy.

 

summer peach panzanella salad summer peach panzanella salad with goat cheese

 

Instead of sticking to the traditional bread-and-tomato combo for this salad, I decided to mix it up a bit and add in goat cheese, baby kale and tons of fresh peaches. It was a winning flavor combination–the bread added that desired crunch, while the combo of the peaches and goat cheese was out of this world. Finish yours off with a little bit of a balsamic drizzle and call it a meal. You’ve done the farmer’s market proud.

 

 

 

 

peach sweet tea cocktails with pinnacle vodka

spiked peach sweet tea recipe copy peach sweet tea cocktails with pinnacle vodka

 

I’m interrupting our previously scheduled travel content this week to bring you…happy hour. I trust none of you are complaining–who doesn’t want a sweet summer cocktail?

 

You may remember that I’ve partnered up with Pinnacle Vodka this summer to showcase fun cocktail and party ideas–and for my latest post, I wanted to throw together the quintessential summer bash (cocktails included). To me, nothing says lazy summer nights more than BBQ and sweet tea.

 

spiked peach sweet tea with pinnacle vodka recipe peach sweet tea cocktails with pinnacle vodka

 

You don’t need to be from the South to appreciate sweet tea, and if you’ve never had it before, this recipe is the perfect boozy introduction. It’s light, refreshing and packed with real-fruit flavor, thanks to the peach Pinnacle Vodka and fresh peaches mixed in. Picture yourself sitting on a porch, wearing cutoff jean shorts, listening to Paul Simon and sipping this cocktail. Nothing better, right?

 

muddling peaches for a pinnacle vodka cocktail peach sweet tea cocktails with pinnacle vodka

 

The best news? These only seem fancy–really, you can whip up a few mason jars full of cocktails for friends in under ten minutes, making them perfect for parties or bigger get-togethers this summer.

 

First, peel and slice up half a fresh peach and place it in the bottom of a tin mixology glass. Add two teaspoons granulated sugar to the glass and muddle the peach slices until they’re pulpy and juicy (about five minutes of a little elbow grease). Add two shots of Pinnacle’s Peach Vodka to the glass, and fill the rest of the way with unsweetenedfreshly-brewed iced tea and ice. Please do yourself and your dentist a favor and make sure it’s unsweetened. The flavored vodka, coupled with the two teaspoons of sugar, will make this sweet enough for you, trust me! Shake vigorously for 30-45 seconds, then pour the cocktail into a mason jar, straining out the ice and the leftover peach in the process. Garnish with another slice of fresh peach and a striped paper straw (no science behind that…they’re just cute).

 

Pinnacle vodka peach sweet tea cocktail peach sweet tea cocktails with pinnacle vodka

 

Serve alongside your favorite BBQ eats, like our delicious burnt pork ends, corn bread with honey butter and bacon baked beans (or you could try your hand at this killer BBQ chicken recipe). Most important: make sure you buy enough peaches for a second–and third–round. These are going to be in-demand all summer!

Pinnacle vodka peach sweet tea cocktail recipe peach sweet tea cocktails with pinnacle vodka

 

 

 

 

 

 
AuthorLogo Pinnacle peach sweet tea cocktails with pinnacle vodka

Pinnacle Vodka shakes things up with unexpected experiences and delightful discoveries. Explore with other fun flavors at http://pinnaclevodka.com. Also, check us out on Facebook and Twitter, or find more fun entertaining and drink ideas on our Pinterest page.

 

Pinnacle® is a registered trademark of Jim Beam Brands Co. and is used with permission.  This is a sponsored partnership, with Pinnacle® Vodka, via Mode Media.  The information, comments, and ideas expressed on this website are those of the author and do not necessarily reflect the opinions or positions of Jim Beam Brands Co., its affiliated companies, or any of their directors or employees.

philly cheesesteak sandwiches

philadelphia philly cheesesteak sandwiches

 

Happy Monday! This past weekend, we made our way down to Philly for a bit of sightseeing and a Dave Matthews concert. After a week of rain here in New York City, having a sunny Saturday filled with friends, food and day drinking was just what was needed.

 

philadelphia 2 philly cheesesteak sandwiches

 

And the food, oh the food….I literally had the best cheesesteak sandwich of my life in Reading Terminal Market. It was massive, so I saved half for after the concert which was just about the best decision ever.

 

I tried my hand a recreating the magic at home with homemade cheesesteak sandwiches. This version is equally as delicious, but I’m not sure if anything will ever top the original–but I guess that’s why they’re famous for them!

 

philly cheesesteak ingredients philly cheesesteak sandwiches

 

 

For the cheesesteaks, you’ll need:

  • 1/2 pound shredded steak
  • three cloves garlic, chopped
  • 1 white onion, chopped lengthwise
  • 1/2 pound sliced Provolone cheese
  • 2 tablespoons butter, plus more for the rolls
  • salt and pepper to taste

 

philly cheesesteak rolls philly cheesesteak sandwiches

 

Butter your grinder rolls on each side, then toast in the oven on 325 while you cook the steak. In a large skillet, melt the two tablespoons of butter. Saute the onions and garlic until they start to go limp, then add the steak and cook until browned, seasoning with salt and pepper. Set the skillet heat to the lowest setting to keep it warm.

 

Layer Provolone cheese onto the rolls and pop them back in the oven, this time setting it to broil. Keep an eye on the rolls–the cheese will melt fast and can burn easily!

 

philly cheesesteak sandwiches philly cheesesteak sandwiches

 

Stuff the grinders full of steak and serve immediately. They’re hot and gooey and so delicious–they’d probably be even better served alongside a cold beer. Enjoy!

 

philly cheesesteak sandwich recipe philly cheesesteak sandwiches