Philly Cheesesteak Flatbread

Philly Cheesesteak Flatbread

Philly Cheesesteak Flatbread

Ahhh………….the Philly Cheesesteak…….it’s iconic. I know there are many versions out there. I recently saw a picture of a Philly Cheesesteak Sandwich and it looked sooooo yummy. But it’s a lot of bread, so why not reduced the amount of bread? Make it flat…….oh yeah…..flatbread…….Philly Cheesesteak Flatbread!

This could not be easier. I used Naan bread on the  Middle Eastern Chicken Couscous Wrap and loved the taste of the Naan. So, why not top it with the Philly Cheesesteak ingredients, pop it in the oven and………..well, all I can say is yum, yum , yum!!!!

I topped the Naan with a pre-packaged ready to go steak ( you can use left over if you like and or have), sprinkled on garlic, and a little oregano, drizzled on steak sauce ( your choice), top with green pepper, onion, and provolone cheese. In the oven for a few  minutes and ta da……….Philly Cheesesteak Flatbread.

Tim and I both loved it. It can be made for a quick lunch or dinner, or for a late night snack………that you can eat on your new TV trays, while watching a movie or your favorite TV show. We got new TV trays after much searching……..thank you to our friend Carol for pointing us in the right direction for our purchase. Apparently TV tray are not so popular anymore…..lol.

Whether you have TV trays or not try the Philly Cheesesteak Flatbread….but try the TV trays.

Philly Cheesesteak Flatbread Collage

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Philly Cheesesteak Flatbread

Philly Cheesesteak Flatbread

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Pizza
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 16 oz. package Grilled and Ready Seasoned Steak Strips or left over steak
  • 1 cloves garlic, minced
  • 1/2 teaspoon oregano
  • ¼ cup steak sauce
  • 1 green pepper sliced
  • 1 small onion, sliced
  • 1 cup shredded provolone cheese
  • 2 Naan flatbread

Instructions

  1. Preheat oven to 400*
  2. Place Naan flatbread on a cookie sheet lined with parchment.
  3. Place steak on Naan,sprinkle with garlic and oregano. Drizzle with steak sauce. Top with sliced peppers, onions and cheese. Bake in preheated oven for 5-10 minutes, or until cheese has melted.

Keywords: quick, easy, green pepper, steak, stake sauce, provolone cheese, naan bread

 

 

Monterey Seafood Pasta

Monterey Seafood Pasta

Monterey Seafood Pasta

Seafood and pasta……..a match made in heaven. There is something about seafood, that when combined with pasta and something creamy, turns those ingredients into the yummiest thing ever!

I was going through some of my old recipes……….I have tons of them……. I have been collecting them since I was in High School. Home-Ec classes were my favorite. So, along with Home-ec and influences from my Grandmother, I have always loved to cook ……..it’s my way of showing love to friends, but mostly to family.

Monterey Seafood Pasta 1

Tim’s twin brother Tom is here from the Philippines, and we wanted to stay in and have a nice dinner (we wanted to show Tom a little love) and watch our new TV……….48″ Sony with a new sound bar. So, while going through those old recipes, I found a seafood pasta dish called “Monterey Seafood Pasta”. I have no idea where I got the original recipe. After a bit of rewriting, I made it last night and the result was wonderful………creamy, a little bit spicy, with mushrooms and tomato, and of course the star of the show, the seafood. We added a loaf of crusty whole grain Italian bread and both Tim and Tom said it was a tasty pasta dish. Tim looked at me while eating and said “complements to the Chef”. If I can please my spice loving husband, it is a success!

DSC_0094

 We never made it to the TV portion of the evening ………well, Tom did, we got him hooked on one of our favorite TV shows “Blacklist”……..but Tim and I were pooped, so off to bed we went! Can’t wait to watch our favorite show on the big screen……..maybe with a bowl of Monterey Seafood Pasta ……….:)

Monterey Seafood Pasta Collage

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Monterey Seafood Pasta

Monterey Seafood Pasta

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Pasta
  • Method: Cook
  • Cuisine: American

Ingredients

Scale
  • 5 tablespoons butter, divided
  • 2 tablespoons flour
  • 2 cups milk
  • 1 pound shrimp, peeled and deveined
  • 1 pound scallops, cut in half if large
  • Salt and pepper to taste
  • 3 cups sliced mushrooms
  • 2 tablespoons minced garlic
  • 1 cup white wine
  • 1 tablespoon brandy
  • 3 cups diced tomatoes
  • 1 teaspoon sriracha sauce
  • 1/4 cup heavy cream
  • 1 pound pasta
  • Chopped fresh parsley and grated Parmesan cheese for garnish.

Instructions

  1. Melt 2 tablespoons butter in a large saucepan. Add 2 tablespoons flour, stirring 1 minute, whisk in 2 cups milk and bring to a boil, stirring constantly until thickened.
  2. Meanwhile melt 3 tablespoons of butter in a large skillet over medium high heat, add shrimp and scallop, season with salt and pepper and cook for 3 minutes. Transfer to a bowl.
  3. Add garlic and mushrooms to same skillet and cook over medium heat for about 4 minutes. Add to bowl with shrimp and scallops. Increase heat to high and add white wine and brandy and cook for 2 minutes. Add milk mixture, tomatoes, sriracha sauce, and heavy cream to skillet. Bring to a boil. Return shrimp and scallops to skillet and heat through. Pour over pasta. Sprinkle with parsley and parmesan cheese. Serve immediately.

Keywords: pasta, shrimp, scallops, mushrooms, parmesan cheese,

 

 

Peppercorn Steak Stuffed Potato

Peppercorn Steak Stuffed Potato

Peppercorn Steak Stuffed Potato

What to do with my beautiful green beans?????

Peppercorn Steak Stuffed Potato…………..

In our community,there is place called Arthur’s Garden Deli. They have awesome sandwiches, salad, and stuffed baked potatoes. Tim and I had sandwiches the other day, and the stuffed potato menu caught my eye. When we got home, I kept thinking about a stuffed potato and my green beans. My first thought was a steak, baked potato and green beans…………then light bulb moment!!!!! Why not stuff a potato with all of those ingredients?? No reason not too!

I purchased what I thought was a flank steak at my local grocery store, but when I opened the package, I discovered that it was very thinly sliced pieces. Good and bad, I had wanted to marinade a whole piece of flank steak, grill it, slice it thin, and put it in the potato….that’s the bad part…….the good part was that it saved me work being pre sliced, and the marinade really got into those thin strips.

Now, about the marinade, it has a lot of pepper!!! My spice loving hubby of course loves pepper…….he takes the cap off at restaurants and pours the pepper instead of shaking it…….he’s so cute……….. The dijon, balsamic, and red onions round out the marinade flavors. I marinaded over night but if you have the thin strips and are crunched for time even a few hours will do.

Green beans beg for bacon…….enough said.

Ok, so I had the potato, I had the steak, and I had the green beans. Baked potatoes need sour cream, and steak needs a sauce……hmmmm.

So, I kept the marinade with all that pepper and red onion, cooked it down, added beef broth and finished with sour cream……..Black Peppercorn Gravy.

To serve, I placed the beans on the plate, put the potato on top, stuffed it with the meat, and covered with the gravy…….ta da!!!!  The Peppercorn Stuffed Potato is born…….enjoy!

Peppercorn Steak Stuffed Potato Collage

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Peppercorn Steak Stuffed Potato

Peppercorn Steak Stuffed Potato

  • Author: Marty Boyd
  • Yield: 2 1x

Ingredients

Scale
  • Marinade:
  • 1/2 teaspoon salt
  • 1 tablespoon peppercorn
  • 2 tablespoons black pepper
  • 1 tablespoon dijon mustard
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 1/2 red onion thinly sliced
  • Ingredients
  • 3/4 pound thinly flank steak
  • 2 large baking potatoes, scrubbed
  • 1/2 pound fresh green beans, trimmed
  • 3 slices applewood smoked bacon
  • 1/4 cup beef broth
  • 2 tablespoons sour cream

Instructions

  1. Whisk the first 7 marinade ingredients in a large bowl until emulsified. Stir in red onions and beef. Marinade for 6-8 hours or overnight.
  2. Place scrubbed potatoes in a 400* oven. Lay them directly on the oven rack or place them on a baking sheet. Bake for 45 to 60 minutes, until their skin is crispy and sticking one with a fork meets no resistance.
  3. While the potatoes are baking, dice the bacon and place in a saucepan over medium high heat. Cook bacon until just crisp. Add trimmed green beans, and about 1/4 cup water stirring to mix with bacon. Cover and cook until beans are the desired doneness. (I prefer mine still tender crisp)
  4. Remove meat from marinade and set marinade aside. Cook beef over high heat for about a minute per side. Remove from pan and set aside.
  5. Place the reserved marinade in a small pan and bring to a boil. Add beef broth and return to boil. Reduce heat and simmer for 2-3 minutes. Remove from heat and whisk in sour cream.
  6. Place beans on serving platter. Cut a slice in the center of each potato and pinch the potato open. Place meat inside the potato. Pour sauce over potatoes and serve.