Hi GUYS! I don’t even know if anyone still comes here and I know thats partly my fault. I’ve been doing a shitty job at posting but life just seriously gets in the way. I either get too busy or I get too caught up in the moment with things to remember to take pictures.
If its not work, or everyday life, Cody’s basketball has been taking up a lot of our time. Our weekends have been filled with games and practices and somewhere in-between there we try and make time for each other.
Cody’s actually been making a lot of progress in his basketball game. Watching him grow over the last year has been one of those “proud mama moments” . I love watching him improve and I love seeing his smile after each game he plays when he made more baskets then the last. Over this last weekend he scored a total of 12 points for both of his games. Not only has he been scoring more points consistently, but he’s been playing his defense a lot better too. I’m not sure how long he’s going to stick with basketball, but for now it’s something I definitely look forward to on the weekends!
So, now for the real reason for this post .. A NEW RECIPE!
Weeknight dinners are always so rushed and between prepping, cooking and then cleaning (for 7 people), I really don’t have time to get that perfect shot or the in-between shot for that matter. But lucky for you guys yesterday’s meal was pretty easy with very little prep! You can definitely add this to your easy weeknight meals because besides a little chopping, this meal can be made in under 30 minutes. And I made it 2 different ways if you wanted to be a little healthier as well!
CHEESESTEAK 2 WAYS
2 lbs thinly sliced ribeye
4 bell peppers (2 green/2red), sliced thin
1 yellow onion, sliced thin
2 cloves garlic, chopped
Trader Joe’s seasoned salt
Organic soy sauce or tamari
fresh ground pepper
Organic provolone cheese
8 french rolls or 8 portobello mushrooms
softened butter for rolls
Add the sliced peppers, onions, chopped garlic, and a few tsp of olive oil to hot skillet. Season with some seasoned salt, a few dashes of soy sauce, and fresh ground pepper. Cook until softened and slightly charred. Put aside in a separate bowl while cooking the meat.
In the same skillet add a few tsp of olive oil and meat. I cooked the meat in 1/2 lb batches which is enough for 2 sandwiches. Season the meat with seasoned salt, soy sauce, and fresh ground pepper.
Separate the meat in the pan when its about half way cooked and add peppers and onions on top of each pile of meat, then add the cheese. Turn the fire on low and cover until the cheese is ooey gooey and melted.
While waiting for the cheese to melt, butter your roll and sprinkle a little bit of garlic powder on top of butter. Lay butter side down in another skillet till it gets toasted. When cheese is melted add the pile of meat to roll, cut in half, and STUFF YOUR FACE!
For the healthier version, I cleaned the portobello mushroom, took out the gills, and drizzled olive oil all over them. I added the cooked peppers, onion, and meat and added the cheese on top. I put it in my toaster oven on 400 degrees for about 15 minutes till the mushroom looked soft and cheese was melted.
Whether you make yours the traditional way or the healthier way they are both so so delicious and so so easy.
Hope you make it and love it. And as always don’t forget to tag me in your post or pictures if you make this! I really do appreciate and love seeing you make my recipes! #kristenskitchen