Once In A Great While

I get an idea, that expounds exponentially to the point of greatness…I think that’s called a “profound revelation” or some shit like that.

A couple weeks ago, the kid came home, proudly displaying her bounty from the grocery store, including a large hunk of chuck roast, and a $12 hunk of sirloin, both which ended up in my main fridge, and much of the rest in my other fridge/freezer.

After a few days, the sirloin expired, and I took it upon myself to save it…but what could I do with it? It would have to be something that the kid liked…she doesn’t like guisada or my famous sirloin with mushrooms (in retrospect, that’s probably a good thing).

After much pondering, I had the solution: Philly Cheese steak burritos with a hunk of twice baked potato.

Voila!

I put the sirloin slab in the freezer for a couple of hours after slamming it with a rolling pin inside a large ziploc, then sliced it into very thin strips, to which I applied Adolph’s meat tenderizer, then placed into a quart Ziploc bag, then added a liberal amount of Teriyaki sauce. This sat in the fridge for a couple days.

I then sliced very thin an onion, and a green pepper, and sauteed them with peanut oil and Teriyaki, until they were soft. I set them aside, then cooked the sirloin also in peanut oil over high heat until done, removed it and chopped it up into tiny pieces with a couple of meat cleavers. I returned it to the heat, and added the onions and peppers.

This placed in a burrito sized flour tortilla, with a thick slice of a twice baked potato, with a little extra cheese to hold the meat together.

Wrap in foil, and place in toaster oven at 200° for 10 minutes, and I have a new best friend.

I have attempted the famed Philly Cheese steak many times unsuccessfully, as the meat is often very tough; even the sirloin..but this I deemed a success.

Of course, some of the meat mix was placed onto hoagie rolls with Provolone, and placed under the broiler for a few minutes to melt said cheese…also very good.

14 thoughts on “Once In A Great While

  1. The secret to a Philly Cheese steak is a tender roast and a slicer. Refrigerate the roast then cut the roast paper thin to warm up with cooked onions and peppers.

      • Stay away from the cheap ‘homeowner’ versions. It is worth it to spend the extra cash to get a good one, not a commercial version, but one step down from a commercial version.

        Also worth it to download the manual before buying, and read the basics of the machine. A good slicer is easy to take apart and clean. Badly designed ones will put you at risk during the cleaning cycle.

        I’ve used all varieties of slicers, from the big honking commercial ones to a cheap ‘homeowner’ manual that wasn’t worth the cardboard it came in.

        But… It’s like a welder/torch. Once you have one, you’ll discover all sorts of uses for the damned thing. And then discover the paradox, that is, is what you are doing worth getting it out and setting it up and cleaning it afterwards. (Kind of like food processors, I can do as good for small amounts and not have to deal with all the setup, adjustments and cleanup.)

      • It may sound stupid, but check out your local restaurant supply house for a used one. Since you won’t be using it constantly, one that is a tad worn will work for you.

        Used restaurant equipment sales on Craigslist and other places like that can probably link you to a deal.

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