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Episode 08: Philly Cheese Steaks

Ingredients

  • 28 ounces finely shaved beef (very thin and then chopped a bit)
  • 1/2 large red bell pepper, cut into thin strips
  • 1/2 large green bell pepper, cut into thin strips
  • 1 large white onion, cut in half then into thin moon-shaped slices
  • 2 sparing tablespoon jalapeno peppers, finely chopped
  • 1 sparing tablespoon finely chopped garlic or garlic paste
  • 3 tablespoon parsley, chopped
  • Juice of 1 lime
  • 3 tablespoons olive or canola oil
  • 1 tablespoon + 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 2 teaspoon Lawry’s seasoning salt
  • 1/2 teaspoon black pepper
  • 8-10 soft hoagie rolls
  • Cheez Whiz or 16-20 slices of provolone cheese

Recipe Directions

  1. Preheat oven to 450℉ or broiler.
  2. Heat the olive oil in a very large skillet until hot.
  3. Add the onions, peppers, and jalapenos, keeping heat on medium and sauté until they are translucent (about 5-7 minutes).
  4. Add the garlic and parsley. Stir well and cook for 2 minutes.
  5. Add shaved beef, breaking it all up and combining well with the veggies as it cooks.
  6. Add lime juice, Worcestershire, salt, pepper, and Lawry’s. Stir well to combine. Taste for salt… add more if you want.
  7. If the mixture seems too dry, you can add a tiny bit of hot water or beef broth.
  8. Cook until meat has lost its pink, but don’t cook much longer than that. Meat will be tough if you do. Once it’s just cooked, set aside and cover with foil.
  9. Line a large cookie sheet with foil.
  10. Place your hoagie buns/rolls on the cookie sheet in a row and split them open.
  11. Place a large scoop of meat mixture on the bottom half of each bun, then top generously with Cheese Whiz or two slices of provolone.
  12. Keep the sandwiches open and place in the oven just to melt the cheese. Watch carefully not to burn. Eat immediately and dunk in ketchup if you want (the way I like it!).

Shawn’s Potato Salad

Ingredients

  • 2 ½ pounds of medium-sized gold potatoes, peeled & cut into quarters
  • 1 ½ tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/2 cup white or yellow onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/3 cup sweet relish
  • 3 hard-boiled eggs, chopped
  • 1 teaspoon lemon juice
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1 teaspoon apple cider or regular vinegar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon celery seeds (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh black pepper
  • Dash Lawry’s (optional)
  • Paprika for garnish
  • Green onions for garnish

Recipe Directions

  1. Place the quartered, peeled potatoes in a large pot of water, covering them by an inch or so, and bring to a gentle boil.
  2. Add 1 tablespoon salt, stir, then boil for about 10-12 minutes or until fork-tender.
  3. Meanwhile, in a large mixing bowl, mix all ingredients until well combined with a spatula.
  4. When potatoes are done, drain them and cut them into 1-2 inch chunks. It’s okay if some are smaller and a little softer. Don’t overcut or mash.
  5. Pour the potatoes into the lovely creamy mixture and combine gently.
  6. Level it out with a spatula and cover the bowl with plastic wrap.
  7. Refrigerate overnight or at least a few hours.
  8. After refrigeration, uncover, give a gentle stir, garnish with paprika and green onions, and devour.