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Easy, delicious Philly Cheese steak

Happy Wednesday! Finally hump day is here and we will be on the downhill slide of the week. Things have been warming up here in Kentucky and with that brings a variety of additional tasks around the farm; preparing the greenhouse, planting seeds, repairing and putting in new fence, moving animals around to new pens and pastures, plus all the amazing leather projects that have been rolling in. In addition, Bradley has been working on building all kinds of targets to upgrade our shooting range! There are always a zillion things going on at BCR.

That's a great seg-way to the recipe I'm going to share this week. Often, especially mid-week, we all get tired and unmotivated to cook dinner. It's too easy to grab a bite on the way home from work but this Philly Cheese steak recipe can be whipped up in about 10 minutes. It is delicious and much healthier for your than a fast food burger, and goes well with an easy side such as a salad. I made this last night and was so hungry I forgot to take a picture of the deliciousness!

BCR "Kentucky" Cheese Steak Sandwich


makes 2-3 sandwiches but easily modified for more

2 Onion hamburger buns (or buns/rolls of your choice)

1lb of roast beef (we like thin sliced cajun roast beef) - sliced into strips

1/2 red pepper - seeded and sliced

1/2 yellow pepper - seeded and sliced

1/2 orange pepper - seeded and sliced


1lb of small, sweet peppers - seeded and sliced (we prefer using these)

1lb of baby bella mushrooms - sliced

1 cup of asiago cheese (can also use Parmesan, mozzarella, or romano)

3 tablespoons of vegetable oil

2 tablespoons of butter

1. We use cast iron pans for nearly everything on our menu. Heat a medium size cast iron on medium heat and heat a larger cast iron on medium heat.

2. Split the oil and the butter between the two pans.

3. Saute the mushrooms in the smaller pan and the peppers in the larger pan. You can add a little salt and pepper to taste for the mushrooms. If I am using sweet peppers I don't salt and pepper the peppers because they have such great natural flavor. If I use regular bell peppers I do use a little salt and pepper.

4. When the peppers are almost done cooking push them to the outside of the pan and throw in your roast beef.

5. Using the broiler on your oven, lightly toast your onion buns while finishing up the veggies and meat.

6. When the roast beef is heated, turn your burner off. Mix well with your peppers, add the mushrooms and cheese and cover if needed until the buns are done toasting.

7. Pile the meat and veggies on your lightly toasted bun and enjoy!

8. We occasionally top with a touch of light mayo but this sandwich really doesn't need it.

Like I said above, this sandwich is great when you're in a rush and the ingredients are things you can have ready in your fridge. Make this recipe your own. We have tried it with some onions or tomatoes and used all sorts of different rolls or buns. If you're looking for low carb, just omit the bread completely. Often times (like today) I take the left overs for lunch and eat it without a bun and it's just as delicious. You don't need all sorts of gimmicky seasonings and marinades for good food. Utilize the qualities and natural flavors and you'll be able to get something delicious like this recipe! Enjoy!

Oh! Almost forgot....San Francisco had another win last night! Go Giants!

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