Taste of Home_-_October 2019

TASTEOFHOME.COM OCTOBER/NOVEMBER 2019 47

Philly Cheesesteak

Sandwiches

These hearty sandwiches are juicy,

tender and smothered in cheese.

Kimberly Wallace, Dennison, OH

Prep: 15 min. • Makes: 8 servings

1 beef top sirloin steak (3 lbs.),

thinly sliced

2 onions, cut into ¹    ₂-in. strips

1 can ( 10 ¹    ₂ oz.) condensed

French onion soup, undiluted

2 garlic cloves, minced

1 pkg. Italian salad dressing mix

2 tsp. bee f ba se or 2 bee f

bouillon cubes

¹   ₂ tsp. pepper

2 large red or green peppers,

cut into ¹  ₂-in. strips

¹   ₂ cup pickled pepper rings

8 hoagie buns or French rolls

8 slices provolone cheese

fast Cook: 15 minutes

1. Combine the first 7 ingredients in
   a 6-qt. electric pressure cooker. Lock
   lid and close pressure-release valve.
   Adjust to pressure-cook on high for
   10 minutes. Quick-release pressure.
   Add peppers and pepper rings. Lock
   lid; close pressure-release valve.
   Adjust to pressure-cook on high for
   5 more minutes. Let pressure release
   naturally for 10 minutes, then
   quick-release any remaining pressure.


2. Place buns on ungreased baking
   sheets, cut sides up. Place beef and
   vegetables on bun bottoms. Place
   cheese on bun tops. Broil 3-4 in. from
   heat until cheese is melted. Serve
   sandwiches with cooking juices.

slow Cook: 7 hours

1. Combine the first 7 ingredients in a
   4- or 5-qt. slow cooker. Cook, covered,
   on low 6 hours. Stir in peppers and
   pepper rings; cook, covered until
   tender, 1-2 hours.


2. Place buns on ungreased baking
   sheets, cut sides up. Using tongs,
   place beef and vegetables on bun
   bottoms. Place cheese on bun tops.
   Broil 3-4 in. from heat for 1-2 minutes
   or until cheese is melted. Ser ve
   sandwiches with cooking juices.

1 sandwich: 547 cal., 18g fat (7g sat.

fat), 85mg chol., 1381mg sod., 45g

carb. (10g sugars, 3g fiber), 51g pro.

Beef Short Ribs with
Tomato Fig Chutney
I like to serve these ribs over mashed
potatoes, egg noodles or rice.
—Caitlin Marcellino, Apopka, FL

Prep: 30 min. • Makes: 4 servings

1 tsp. olive oil
3 bacon strips, chopped
1 lb. boneless beef short ribs
¹ ₂ tsp. salt
¹ ₄ tsp. pepper
1 lb. grape tomatoes
1 medium onion, chopped
3 garlic cloves, minced
2 cups water
1 cup Marsala wine or bee f broth
¹ ₄ cup fig preserves
3 Tbsp. minced fresh rosemary

fast Cook: 35 minutes

1. Select saute setting on a 6-qt.
   electric pressure cooker. Adjust for
   medium heat; add oil. When oil is hot,
   cook bacon until crisp. Remove and
   drain on paper towels. Sprinkle ribs
   with salt and pepper. Brown in
   drippings; remove and set aside.


2. Add tomatoes, onion and garlic;
   cook and stir until crisp-tender, 3-5
   minutes, mashing tomatoes lightly.


3. Stir in water, Marsala, preser ves and
   rosemary. Return ribs and bacon to
   pressure cooker; press cancel. Lock lid;
   close pressure-release valve. Adjust to
   pressure-cook on high for 35 minutes.
   Let pressure release naturally. Remove
   ribs; shred. Serve with cooking juices.

slow Cook: 6 hours

1. In a skillet, heat oil over medium
   heat; cook bacon until crisp. Remove
   bacon and drain on paper towels.
   Sprinkle ribs with salt and pepper;
   brown in drippings. Transfer to a
   4-qt. slow cooker. In same skillet,
   add tomatoes, onion and garlic to
   drippings; cook until crisp-tender,
   3-5 minutes, mashing tomatoes
   lightly. Add tomato mixture to slow
   cooker; stir in the water, Marsala,
   preserves and rosemary.


2. Cook, covered, on low until ribs
   are tender, 6-8 hours. Remove ribs;
   shred. Serve with cooking juices.

1 serving: 368 cal., 19g fat (7g sat.
fat), 60mg chol., 472mg sod., 25g
carb. (18g sugars, 2g fiber), 19g pro.

Supreme Pizza Quinoa Bowl

This is packed with healthy quinoa and

veg gies, but it ta stes just like piz za!

Julie Peterson, Crofton, MD

Prep: 15 min. • Makes: 6 servings

1 Tbsp. olive oil

¹   ₂ lb. Italian turkey sausage links,

casings removed

1 small red onion, sliced

2 cups sliced fresh mushrooms

2 cups chicken broth

1 cup quinoa, rinsed

2 cups pizza sauce

1 pkg. (6 oz.) sliced turkey

pepperoni

1 medium green pepper, chopped

¹   ₂ cup shredded part-skim

mozzarella cheese

¹   ₂ cup shredded Parmesan cheese

Optional toppings: Fresh basil,

olives, sun-dried tomatoes, banana

peppers and red pepper flakes

fast Cook: 5 minutes

1. Select saute setting on a 6-qt.
   electric pressure cooker. Adjust for
   medium heat; add oil. When oil is hot,
   cook sausage and onion until meat is
   no longer pink and onion is tender,
   5-7 minutes, breaking up sausage into
   large crumbles; drain. Press cancel.


2. Stir in mushrooms and broth. Add
   quinoa (do not stir). Lock lid; close
   pressure-release valve. Adjust to
   pressure-cook on high for 2 minutes.
   Quick-release pressure.


3. Stir in pizza sauce, pepperoni and
   green pepper; cover and let stand until
   pepper softens slightly, 5-10 minutes.
   Sprinkle servings with cheeses and,
   if desired, optional toppings.

slow Cook: 6 hours

1. In a skillet, heat oil over medium
   heat; cook sausage and onion until no
   longer pink, 5-7 minutes, breaking up
   sausage into large crumbles. Drain.


2. Transfer sausage and onion to a 4- or
   5-qt. slow cooker. Stir in mushrooms,
   broth and quinoa. Cook, covered,
   5 hours; stir in sauce, pepperoni and
   green pepper. Cook, covered, until
   pepper is tender, 1 hour. Serve with
   cheeses; add toppings if desired.

1 ¹ ₄ cups: 350 cal., 15g fat (5g sat. fat),

61mg chol., 1481mg sod., 30g carb.

(6g sugars, 4g fiber), 25g pro.

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