Italian Beef Sandwiches

Source: eatathomecooks.com via Alisha on Pinterest

 Italian Beef Sandwiches from here

1 large roast (fat trimmed if needed)

1 package Good Seasons Italian dressing

1/4 cup vinegar

1 Tbs. sugar

1-2 cans chicken broth (I used 1)

1 tsp. garlic powder

1 package brown gravy mix (mixed with 1 cup water)

1 green pepper, sliced

1 small jar pepperoccinis with juice or half of large jar.

Poke the meat with a fork or knife and put it in the crockpot. Mix all the ingredients and pour over the meat. Let it marinade overnight or cook it right away on low for 8-10 hours. Or, on high and cook it for 5-6 hours

Review: This recipe is a family favorite!! We love the way it tastes. My husband even takes this to work and shares with the guys :)

Freezer Meal: Divide into 2 equal  size containers and freeze. When ready to eat  thaw meat and reheat. Top French rolls with Italian beef and a slice of Provolone cheese. Place under broiler until cheese melts. Serve.

Crockpot Mongolian beef

Crockpot Mongolian beef
 

Source: onceamonthmom.com via Bernadete on Pinterest

Ingredients:

• 1.5 pounds beef flank steak, cut into stir fry sized strips
• 2 Tablespoons olive oil
• 0.5 teaspoons minced ginger
• 2 cloves garlic, minced
• 0.75 cup soy sauce
• 0.75 cup water
• 0.75 cup brown sugar
• 0.25 cup cornstarch
• 0.5 cup shredded carrots
• 3 medium green onions, chopped

Directions:

Coat flank steak pieces in cornstarch. Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours. Serve over rice or noodles, if desired.

Freezing Directions:

Coat flank steak in cornstarch. Combine remaining ingredients and place in freezer bag. Add steak to bag. Label and freeze, To serve: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.

Review:
 I love that this can be frozen, it had good flavor.

Chile Colorado Burritos

Chile Colorado Burritos

Source: food-pusher.blogspot.com via Kelly on Pinterest

Ingredients:

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild enchilada sauce* (at least 19 oz.)
• 2 beef bouillon cubes
• 1/2 can refried beans (optional)
• 5-7 burrito size flour tortillas
• 1 cup or so of shredded cheddar cheese

Directions:

Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours**, or until meat is very tender.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.

Heat up refried beans in the microwave.

Put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito 

Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.


Serve.
Makes 5-7 burritos, depending on how full you make them.

Review:This is cooking now in the crockpot. We are excited to try this one tonight for dinner. 

Easy French dip

Source: askchefs.net via Bernadete on Pinterest

Ingredients
1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

Directions
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

Review: This tasted good. We loved the sauce for dipping.    I loved that it was simple to prepare!

Ropa Veija

Ropa Veija from here

Source: faithfulprovisions.com via Bernadete on Pinterest

Ingredients

2 lbs flank steak or stew meat (i.e.- chuck roast)
1 cup salsa (tomato sauce based – like Chi Chi’s or Old El Paso)
1 can diced tomatoes with green chilies (Rotel)
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1 large bell pepper cut into slices

For Serving!
Corn or Flour Tortillas
Diced Avocado
Pico Di Gallo or diced tomatoes and onions
Fresh squeezed limes
cilantro



Instructions

1.Combine all ingredients in a slow cooker.
2. Cook on low for 8 hours.
3. Before serving, take two forks and shred beef stir with juices.
4. Serve over warm corn tortillas and garnish with pico di gallo, avocados, lime and cilantro.

Review: The meat had great flavor and love that it is easy to  prepare.

Source: allrecipes.com via Bernadete on Pinterest

Slow Cooker Corned Beef and Cabbage

Ingredients

• 4 large carrots, peeled and cut into matchstick pieces
• 10 baby red potatoes, quartered
• 1 onion, peeled and cut into bite-sized pieces
• 4 cups water
• 1 (4 pound) corned beef brisket with spice packet
• 6 ounces beer
• 1/2 head cabbage, coarsely chopped

Directions

1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
2. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour

Review: This tasted good. I have never made corned beef and cabbage any other way. Overall a good recipe.

Philly Cheese Steak Casserole

Source: mmmdinner.blogspot.com via Bernadete on Pinterest

Philly Cheese Steak Casserole

3 cups uncooked wide egg noodles (I used whole wheat)
1 lb beef boneless sirloin steak, about 3/4 inch thick
1/4 teaspoon pepper
2 medium onions, chopped (1 cup)
1 small green bell pepper, chopped (1/2 cup)
1 3/4 cups beef broth
1/4 cup all-purpose flour
1/2 cup fat-free half-and-half
1 tablespoon Dijon mustard
3/4cup shredded Cheddar cheese



1. Heat oven to 350°F. Spray a casserole dish with cooking spray. Cook and drain noodles as directed on package.



2. Meanwhile, remove fat from beef. Cut beef into 3/4-inch pieces. Heat 12-inch nonstick skillet over medium heat. (I seasoned beef with grilling seasoning. Cook beef and pepper in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions and bell pepper. Cook 2 minutes, stirring occasionally. Spoon into baking dish.



3.In medium bowl, beat broth and flour with wire whisk until smooth. Add to skillet; heat to boiling. Cook, stirring constantly, until mixture thickens; remove from heat. Stir in half-and-half and mustard. Spoon over beef mixture. Stir in cooked noodles.



4. Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly (next time I plan to let everyone sprinkle a little cheese on their plates).

Review: This was ohh so good! Had myself 3 servings!! It was easy to prepare!

Slow Cooked Barbecue Beef

Source: thismommycooks.blogspot.com via Bernadete on Pinterest

Ingredients:

1/4 cup Worcestershire sauce
1-1/2 cups ketchup
1/2 teaspoon hot sauce
1/2 cup sugar1 teaspoon celery sal
tbeef brisket (I used a 3+ pound bottom round roast.)
1 tablespoon salt
2 teaspoons black pepper

Directions:

In a small saucepan combine the Worcestershire sauce, ketchup, hot sauce, sugar, and celery salt. Place over low heat, stirring constantly until the sugar dissolves.

Pour 1/2 of the sauce into the bottom of a slow cooker.

Sprinkle the beef with the salt and pepper and place on top of the sauce in the slow cooker.

Top the beef with the remaining sauce. Cover and cook on low for 6-8 hours.

Serve sliced or shredded on buns with extra sauce.

Review: This dish had great flavor. The first night we made sandwiches and the second night we served it over a bed of rice!

Roast beef sandwiches

Source: centsiblesavings.com via Bernadete on Pinterest

1 can Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings

Heat the oven to 400°F.

Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.

Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Review:These tasted good and was supper easy to prepare but this recipe is my favorite.

Brisket

Source: foodnetwork.com via Bernadete on Pinterest

Ingredients

2 tablespoons vegetable oil
1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
Kosher salt and freshly ground pepper
4 cloves garlic, smashed and peeled
1 12-ounce bottle stout beer
4 stalks celery, cut into large pieces
2/3 cup packed dark brown sugar
1/2 cup tomato paste
1/2 cup red wine vinegar
1/3 cup dijon mustard
1/3 cup soy sauce
2 bay leaves
1 teaspoon paprika
2 brioche or other rolls, split open and toasted
Coleslaw, for serving

Directions
Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
Serve on brioche halves with coleslaw; drizzle with the cooking liquid.

Review: currently in the slow cooker. Smells delicous. I combined the ingredients before adding to the c

Super sliders

Source: nobiggie.net via Sarah on Pinterest

Super Sliders (the recipe)

-Bag of Costco Rolls
-2 Packages Sliced Roast Beef
- Sliced Swiss Cheese

Sauce:
- 1 Cube Butter
- 4 Tablespoons worcestershire sauce
- 1 tsp Garlic Pepper
- 2 Tablespoons Poppyseeds/sesameseeds (or 1 of each)

Cut the rolls in half and fold one piece of roast beef in half and one piece of swiss cheese for each roll. Place into a 9×13 pan making room for 12.

Melt butter and mix all ingredients together. Brush onto rolls. The sauce makes enough for 2 pans/ 24 sandwiches. Cover pans with tinfoil and cook at 350 for 30 minutes


Review: OHH My goodness these were yummy!!! OH SO GOOD!

Swiss Steak

Swiss Steak


Ingredients
2 tablespoons vegetable oil
2 (1/2 pound) beef sirloin tip steaks
salt and pepper to taste
1 cup (1 small) chopped onion
1 (16 ounce) can diced tomatoes
2 cups sliced fresh mushrooms
1/2 cup chopped green bell pepper
1 1/2 teaspoons dried oregano
1 bay leaf

Directions
1. Preheat oven to 350
2.Heat oil in a large skillet over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf. Let simmer for 5 minutes.

3.Transfer to a oven safe dish, bake in a preheated oven for 30-60 minutesor until meat is fork tender.

Review: This tasted GREAT! It was easy to prepare and I loved the addition of all the veggies.

Enchilada Meatballs

Enchilada Meatbals from here
Yields: 6 servings

Ingredients
2 cups crumbled cornbread
1 (10 ounce) can enchilada sauce, divided
½ teaspoon salt
1½ pounds ground Turkey
1 (10 ounce) can tomato sauce
1 cup shredded Mexican cheese blend, divided


Directions
Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the ground turkey into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10×15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.

Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.

While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top

Review: Supper easy and yummy!

The Best Crockpot French Dip

The Best Crockpot French Dip Modified from this recipe
Ingredients
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce2 gloves of garlic crushed
1/4 tsp of black pepper
1/2 tsp of worshesire sauce
1/2 tsp of minced onion
1/2 tsp of garlic powder

6 French rolls
2 tablespoons butter
sshredded Provolone cheese

Trim excess fat from the rump roast, and place in a slow cooker.

Season roast with garlic powder, minced onion and garlic powder.

Add the beef broth, onion soup and beef consume and minced garlic. Cook on Low setting for 6/12-7 hours.

Review: I did not have any beer so I decided to use consume, tons cheaper and it made the recipe taste GREAT!

Root Beer Barbecued Beef Sandwiches

Root Beer Barbecued Beef Sandwiches from here

2 TBS oil
1 4-lb boneless beef rump roast, trimmed of fat
2 TBS + 1 cup root beer (I use organic root beer, because it’s made with real sugar and not high fructose corn syrup)
2 cups barbecue sauce
salt and pepper to taste
16 hamburger buns

large frying pan or dutch oven
slow cooker
bowl
whisk



Trim the fat off of the roast. Salt and pepper both sides of it.



Heat oil in the pan over medium-high heat until hot. Add the roast; cook until browned on all sides. Place the beef in a 3½-4 quart slow cooker.

Add 2 TBS root beer to the pan. Cook and stir with a whisk, scraping up all of the yummy brown bits. Pour into a bowl and add 1½ cups of the barbecue sauce and the remaining root beer. Pour over beef.

Cover. Cook on low for 10 to 12 hours.

About 20 minutes before serving, remove beef from slow cooker. Pour juices from slow cooker into pan. Cook over medium-high heat for about 15 minutes, stirring regularly, until juices are thickened and reduced to about 3 cups.

Meanwhile, shred beef with 2 forks. Return to slow cooker.

Stir remaining ½ cup barbecue sauce into reduced juices in pan. Pour sauce over beef. Add salt and pepper to taste. Mix well.

Spoon about ½ cup beef mixture onto each bun.

Review: This was good, quick and easy.

Itilian Beef Sandwiches

Itilian Beef Sandwiches from here

1 large roast (fat trimmed if needed)

1 package Good Seasons Italian dressing

1/4 cup vinegar

1 Tbs. sugar

1-2 cans chicken broth (I used 1)

1 tsp. garlic powder

1 package brown gravy mix (mixed with 1 cup water)

1 green pepper, sliced

1 small jar pepperoccinis with juice (I used half the jar you see in the picture)

Poke the meat with a fork or knife and put it in the crockpot. Mix all the ingredients and pour over the meat. Let it marinade overnight or cook it right away on low for 8-10 hours. Or, be like me and don’t fix it until lunch time then crank it up on high and cook it for 5-6 hours

Review: The meat was tender and delicious. This was simple to throw together, and I loved that when I got up in the morning it was ready to go!

Enchilada Casserole

Enchilada Casserole from here
Ingredients
1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups (16 ounces) shredded cheddar cheese
Directions
In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
Place two tortillas, overlapping as necessary, in the bottom of a greased 13-in. x 9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.
Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 6-8 servings.

Fiesta Meatloaf

Check out the recipe for Fiesta Meatloaf was that it was easy to prepare and tasted great!

Easy Crockpot French Dip

Easy Crockpot French Dip modified from this recipe

Ingredients
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
2 gloves of garlic crushed
1/4 tsp of black pepper
1/2 tsp of worshesire sauce
1/2 tsp of minced onion
1/2 tsp of garlic powder

6 French rolls
2 tablespoons butter
sshredded Mozzerela cheese

Trim excess fat from the rump roast, and place in a slow cooker.

Season roast with garlic powder, minced onion and garlic powder.

Add the beef broth, onion soup and beer and minced garlic. Cook on Low setting for 6/12-7 hours.

Remove meat from crockpot and slice meat very thin.

Put the meat back in the crockpot for 30 more minutes or until ready to serve to soak into the juice

Preheat oven to 350 degrees F (175 degrees C).

Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

Serve the sauce for dipping and sprinkle french dip with cheese .

Review: This was a great recipe the meat was tender and flavorful. I made plenty of adaptations from the orginally recipe and the whole family loved it, even my picky 3 year old!

Asian Beef & Noodles

Asian Beef & Noodles
1 pound ground beef
1 small pepper, seeded and thinly sliced
4 scallions, trimmed and thinly sliced
2 tbsp ginger, finely chopped
1 clove garlic, finely chopped
1/4 tsp red pepper flakes
1 tsp sugar
3 tbsp stir-fry sauce
3 tbsp lime juice
8 oz whole wheat thin spaghetti

Cook pasta following package directions.

In a large skillet, cook beef until no longer pink.

Add pepper, scallions, ginger, garlic, red pepper flakes & sugar to skillet; cook for 5 minutes, stirring occasionally. Turn off heat and stir in stir-fry sauce and lime juice.

Drain pasta and add to skillet with beef mixture. Toss to combine.