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