Hi guys,

Happy November, the month of Thanks…..Giving!!!!

Oh the Philly Cheese steak, and my love affair with it began in our first little hole in the wall Submarine sandwich shop.

My mama who worked with me until she couldn’t anymore, would start frying the onions and peppers just about lunch time. The

aroma from the onions and peppers could be smelled blocks away, following it to our little hole in the wall. It was a smart marketing tool in the pre social media years.

In that version we used rib eye steak, provolone cheese and severed it on sub rolls, shown i served it on pretzel rolls and sharp cheddar because that’s what I had, and am all about using what iI have on hand.

I’ve also make it using chicken breast and experiencing with different cheeses. These recipe lends it’s self to experimentation so have fun and experiment. If you put good ingredients in the

finished product will be good too.

I don’t tell you how much salt to use in any of my recipes, that’s a personal taste. what might be salty to me might be bland to you.

keep in mind less is more, you can add, subtracting is a little harder.

I buy the steak at Trader Joe’s, but you can ask you butcher to slice it for you, if you want a fancier sandwich use thicker sliced meat, any way you slice it, it’s delicious,

comes together quick, is easy and it’s one of those family pleasing meals for the picky eaters, because your able to add, subtract, and change ingredients, to fit your lifestyle and taste!!!

Restaurant style recipes, simplified for the home cook…..Enjoy!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1/2 pound shaved rib eye steak

1 red and one green bell pepper cut in strips

2 cups sliced mushrooms

1 sliced onion

2 tablespoons chopped garlic

8 slices sharp cheddar

4 pretzel rolls

Salt and pepper to taste

2 tablespoons each butter and olive oil

1 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes

Instruction

heat oil and butter until smoking hot

Saute peppers, mushrooms, onions and garlic until opaque

Add steak  brown, salt and pepper to taste

Add herbs

Turn off heat and add the cheese

Butter buns and toast

Serve on toasted buns and Enjoy!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

Sandwiches have come a long way, since we opened our first place. A hole in the wall submarine sandwich shop in a small Northern California town.

It’s more then filling two pieces of wonder bread with processed meat and cheese, slapping it together and call it done.

No, the sandwich is showing up in high end restaurants filled with gourmet  ingredients, make by sandwich chefs and severed on white china.

This is one of my favorite sandwiches, it has the most delicious combination of flavors.

If you don’t like this combination try your own, add, subtract or multiply ingredients to your taste buds.

You can make this chicken sandwich in thirty minutes or less. It’s perfect for a luncheon,  picnic or add a salad and you have a quick dinner.

When I grill chicken I grill more than I need to use in salads, pasta or tacos.

You can cut the cooked chicken into whatever shape you like ,strips, cubes or shred it and freeze for quick use.

I buy whole chicken breast, wash and cut each into two or three fillets depending on the thickness marinate them

for at least two hours or overnight, grill, bake or sauteed before cutting into desired shape and freezing.

If you like fast and easy cooking you will love having your chicken ready for quick meals on those busy short on time days.

 

 

 

 

 

Am not a vegetarian, but it seems like I unconsciously eat that way.  once a year around the Fourth of July I have a juicy medium rare sirlon burger at Mike’s at the crossroads.

If am going to have a burger I want what I think is the best and don’t mind driving the distance to get one.

We had one at one of the restaurants The All American classic cheese  burger

 

 

 

 

Ingredients

2 chicken breast butterflied

4 ciabbata rolls

1/2 cup each roasted red peppers and marinated artichoke hearts

4 tablespoons pesto sauce

cheese of your choice shown with sharp cheddar

Marinate for chicken

1 cup olive oil

1/2 cup balsamic vinegar

2 tablespoons chopped garlic

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon salt

1 teaspoon black pepper

1 tablespoon each mixed herbs ( preferably homegrown) thyme, Italian parsley and rosemary

Process

Make marinate by whisking all ingredients together ending with the olive oil

Marinate chicken for at least 2 hours over overnight

Grill, bake, broil or saute the chicken

Toast bread

Spread with pesto

Line with roasted peppers artichokes, chicken and cheese

Return to oven to melt cheese

Cut into wedges

ENJOY!!!!!!!!

Add cheese of your choice (shown with sharp cheddar) last five minutes to melt

Toast or grill buns

Spread with pesto

line with condiments of your choice

Top with mushroom burger and enjoy!!!