Have you ever had a Philly cheesesteak? I’m not talking about something homemade or the one at the closest sandwich shop – I mean a real Philly cheesesteak from a real cheesesteak place in Philadelphia.
I was introduced to them during my first few weeks of college. The biggest surprise? Cheez Whiz.
I hit on this dinner a few weeks ago and it was a smashing success. I’ve made it twice so far. Leftovers have been served over baked sweet potatoes for lunch. And then I made the barbecue sauce again to go over meatloaf another night. Considering how often I repeat recipes (read: not very!) the fact that this keeps popping up is a testament to how much we’re enjoying it.
This really couldn’t be easier to pull off on a week night – mix everything for the sauce together, brown up the meat and veggies, combine them and done! It also reheats really well so it’s great to make ahead for nights when you literately just have time to microwave something.
1 6 oz. can of tomato paste
2/3 cup water
2 Tbsp. balsamic vinegar
4 tsp. pure maple syrup
2 Tbsp. Worcestershire sauce
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/4 tsp. salt
1 tsp. liquid smoke
1 lb. lean ground turkey
1 green bell pepper, chopped
1 red onion, chopped
Salt & pepper, to taste
Whole wheat buns, for serving
In a bowl, whisk together the first 9 ingredients – tomato paste to liquid smoke.
In a large non-stick skillet, brown together the turkey, bell pepper, and onion. Season with salt and pepper. Break up the turkey as it cooks. When the turkey is cooked through and the vegetables are soft, stir in the sauce and cook until heated through. Adjust seasonings to taste and serve on rolls.
I’ve been sitting on this recipe for weeks because I wanted to save it for #CookoutWeek – I’m so sorry I’ve been holding out on you guys. But, I’ve officially found my favorite way to grill up sausage.
In the past, I’ve always sort of failed at sausages on the grill. It would sound like such a good idea and then they’d end up undercooked on the inside or overcooked on the outside – or both. Braising them on the grill and then just transferring them to direct heat at the end eliminates all of that – and it’s absolutely delicious.
I had picked up these sausages on a whim at the farmer’s market and they were hands down the best impulse purchase I’ve made in a long time. I already can’t wait to make these again!
Grilled Italian Sausages with Sweet and Sour Peppers and Onions
(from Serious Eats)
1 Tbsp. vegetable oil
1 large onion, sliced
2 red peppers, sliced
2 green peppers, sliced
3 Tbsp. apple cider vinegar
3 Tbsp. sugar
Salt and pepper, to taste
4 sweet Italian sausage links
Rolls, for serving
In a large skillet over medium-high heat, heat the oil until shimmering. Add the sliced peppers and onions and toss to coat in the oil. Cook, stirring frequently, for about 8 minutes – until softened and browning. Stir in vinegar and sugar until the sugar is dissolved. Season with salt and pepper and set aside.
Light one side of a grill and allow to preheat for about 10 minutes.
Transfer the peppers and onions to a 10″ disposable aluminum pan. Push the sausages into the pepper mixture.
Place the tray on the heated side of the grill until simmering. Move to the non-heated side and close grill. Cook over indirect heat for 20 minutes, flipping the sausages halfway through.
Use tongs to remove the sausages from the peppers and onto the hot side of the grill. Cook, turning often, until browned – about three more minutes.
Serve sausages in rolls, topped with peppers and onions.
I’ve got these filed under “easy enough to throw together with a super fussy baby in tow”. Because that’s totally a file in our house right now. Teething, man.
As simple as these are, they took all day to make. I caramelized the onions during the first (30 minute) nap. Fried up the bacon during the second (20 minute) nap. Assembled and wrapped them in foil while I wore him on my back and then threw them in the fridge until ready to bake. It was just one of those days.
On another note, every time I make caramelized onions I have an oh-goodness-I love-these-so-much moment. I’m thinking I need to start just keeping caramelized onions in the fridge so I can put them on, like, everything.
Baked Ham and Cheese Sandwiches with Caramelized Onions and Bacon (slightly adapted from Pinch of Yum) Serves 3
1 large yellow onion, sliced into thin rings
4 Tbsp. butter, divided
6 slices of bacon
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 package of King’s Hawaiian sub rolls (6 rolls)
1 lb. deli-sliced ham
6 slices Swiss cheese
In a frying pan over medium-low heat, melt 1 Tbsp. of butter and then add onions. Cook, stirring occasionally, until caramelized. When done, transfer to a bowl and wipe out the pan. Cook the bacon in the same pan, removing to a paper-towel lined plate when done.
In a microwave-safe bowl, melt the remaining butter. Whisk in the mustard and Worcestershire.
To assemble the sandwiches, brush some of the mustard mixture on the cut side of each roll. Divide ham between rolls and top with caramelized onions, a slice of bacon and a slice of cheese.
Wrap assembled sandwiches in foil. Bake at 350F degrees for 10 minutes or until warm and melty.