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.
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.