Posts tagged ‘steak’

January 8, 2013

Homemade Cheesesteaks


Surely your resolution of eating healthier is on the back burner, right? Ok good. (And don’t call me Shirley! Ha!) Here is a cheesesteak for you to make. As Soon As Possible. (aka ASAP)

Hello Dexter!


Hi green pepper guts!


I’m sorry but I am not very focused on writing right now. My husband and I are starting a detox tomorrow morning so we are trying to enjoy ourselves before it begins (chinese food for dinner?? Hehe). Not that I am wishing it wasn’t happening, I am actually very excited about it! I found it here. It’s not intimidating and I don’t believe I will feel deprived. Well…I probably will.

We are planning on watching movies, catching up on some reading and enjoying each others company but maybe I will just sit at the computer and look at pictures of this cheesesteak! 

Ok, maybe I am regretting the detox now. Oh just kidding.

I am already proud of the fact that we made it through the grocery store. We entered the store, list in hand, and the first thing I saw were avocados and I said “Ok, we need 6 avocados…geez that’s a lot”. The rest of the list included items such as 11 lemons, 20 cucumbers, 12 carrots, etc. I felt rather strange and I swear people were looking at us funny. “Ok there is there ginger over there, just take the rest of them!” We almost chickened out but I am really happy we made it to the check out line. The poor old lady at the register had to take her time and type in every.single.produce. At least she only charged us for 9 lemons instead of 11. Score!

So because of this situation I am in, I will let the pictures do the talking today. And I am pretty sure they are saying MAKE ME.







Homemade Cheesesteaks {slightly adapted from here}
makes 2


  • 1 lb shaved steak
  • 1 green pepper, sliced
  • 1 small onion, sliced
  • 4 oz sharp white cheddar cheese, grated
  • 1 tbsp olive oil
  • 1/2 tbsp unsalted butter
  • 1/2 tbsp flour
  • 2/3 cup half and half
  • Salt and pepper, to taste
  • 2 large sub rolls


Preheat oven to 400°F

Heat a griddle pan or large skillet over medium low heat and add olive oil. When oil is hot, add green pepper, onions, salt and pepper and cook until softened, stirring occasionally. 6-8 minutes. Add shaved steak and cook until no longer pink, 3-5 minutes. Don’t overcook!

In a small saucepan, heat butter over medium heat. When starting to sizzle, add flour and whisk until mixture is slightly golden, about 2 minutes. Add the half and half and stir until bubbling and thick. Reduce heat to low and add half the cheddar and mix thoroughly until creamy.

Set down a sub roll on two separate pieces of aluminum foil. Add peppers, onions and steak mixture to each roll. Drizzle on half of the cheese sauce and top with the rest of the cheddar. Roll each sandwich up very tightly. Place on baking sheet and bake for 10-15 minutes. Unwrap from foil and serve.

**Print this Recipe**

November 11, 2012

Steak Burritos with Rice and Corn Salsa


These pictures aren’t that appealing, however this meal is SO GOOOOOOOOOD. (And I know it doesn’t appear to be a burrito – I’ll explain later) We have had it three times the past two days. I guess we like it? My husband is the reason this meal was created so I guess I’ll give him the credit. He said the rice and corn salsa were inspired by Chipotle’s version. They simply have cilantro, lots of lime, salt and pepper. We added a jalapeno to the corn to give it some heat. You could also add things such as bell peppers and red onion. I recommend doubling the corn salsa recipe…it could go well with so many things. FACT: it is awesome with tortilla chips.



I meant to take a picture of the jalapeno but I forgot and this was all the proof I could find. I am assuming you all know what a jalapeno looks like…







So, we were at the store looking at packets of marinade for our steak but after thinking about what we had on hand at home, we realized we could easily make our own. We didn’t really measure, but basically we put the steak in a bowl. Mixed in some salt and a good amount of pepper until the pieces were coated. Then we added some worcestershire sauce, a good amount of vegetable oil  and some water to make sure the steak was covered enough. That was probably the worst recipe you have ever heard but the point is, it’s pretty hard to mess up a marinade so go nuts! The second time we used a McCormick marinade packet, which also worked well.

The first time we made the burritos we found a package of beef strips which made things really easy. The strips were no where to be found the second time and we were forced to buy a whole steak and cut it into strips. Torture! Just kidding. Seriously though, next time we will search for those strips because they had really good flavor and texture for only $6. The whole steak we bought had a lot of fat on it and pretty chewy. That was our fault. Mostly for being poor.



We used our trusty ol’ rice cooker and mixed in the rest of the ingredients after it cooked. It came out perfect. Sticky, limey, cilantro-y (?)

We slathered some refried beans onto the tortilla before adding the other ingredients.



Here is where I went wrong (or right??)…I piled waaay to much stuff on top of my tortilla that as soon as I attempted to roll it up into a perfectly shaped burrito, it tore apart and dumped all over my plate.

Don’t worry, that didn’t stop me from inhaling it. AND I may have “accidently” overstuffed the other burritos. 

Sorry I’m not sorry.


Steak Burritos with Rice and Corn Salsa
{makes 2  4 burritos}


For corn salsa:

  • 1 cup frozen corn kernels
  • 1 large Jalapeno with ribs and seeds removed, diced
  • 1/4 cup cilantro, chopped
  • Juice of 2 limes
  • Salt and Pepper

For the rice: (you will most likely have leftovers, which isn’t necessarily a bad thing!)

  • 1 cup dry white rice (approx. 2 cups cooked)
  • Juice of 2 limes
  • 2/3 cups cilantro, chopped
  • Salt and pepper

For burritos:

  • 1 pound steak, cut into strips
  • 1 packet marinade of your choice*
  • 4 tortillas
  • 1 can refried beans, heated (optional)
  • Salsa (optional)


Marinate the steak for at least 1 hour. The longer the better.

Place the frozen corn into a colander and rinse under water until thawed. Pat dry. In a medium sized bowl, add corn, jalapeno, cilantro, lime juice, salt and pepper. Mix well. For better results, let marinate in the fridge for at least 30 minutes. Set aside.

Cook the rice according to package directions or in a rice cooker. When finished, immediately stir in cilantro, lime juice, salt and pepper.  Set aside.

While the rice is cooking, heat a skillet over medium-high heat and cook steak (along with the marinade) to your liking. We cooked ours medium rare, which took approx. 10 minutes. Set aside.

Wrap tortillas in a damp paper towel, microwave for 10 seconds. Lay the first tortilla on a flat surface, spread on some of the refried beans down the middle. Staying in the middle, add some corn, rice, salsa and steak. Carefully tuck in the sides and roll into burrito. Repeat with the remaining tortillas.

*We used McCormick’s brand. Make sure you read the back because most marinades will have you add in other ingredients such as oil or red wine vinegar.

**Print the Recipe**

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