Philly Cheese Steaks

Original recipe here.


Cheese Sauce:
8 ounces, weight White Velveeta
1/2 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper (our to taste, we found this much made it too spicy for the boys.)
1/4 cup Milk

6 Tablespoons Butter
6 whole Deli Rolls
1-1/2 pound thinly sliced beef (we like to chop it into small pieces)
1 whole Yellow Onion, Peeled And Sliced Thick
1 whole Green Bell Pepper, Seeded And chopped
2 stems sliced green onion
6 slices provolone (optional)


Saute vegetables, cooking the onions longest to where they just start to caramelize. Set aside.

Start to cook the beef over medium heat. Season with salt, pepper, garlic powder, and onion powder. I also like to marinate the beef in water and the same seasonings.

Make the cheese sauce by combining the Velveeta, black pepper, cayenne, and milk in a small pan. Heat over low heat, stirring occasionally, until it’s melted and hot. Keep warm.

Toast the buns. Line with provolone if desired.
Warm the onions and peppers when the meat is done cooking to warm them back up.

To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce. Place the top half of the roll on top and serve immediately!

Leftovers make decent pizza toppings!


Eggs Benedict

2 servings/4 portions

6 Eggs
2 English Muffins
4 slices Canadian Bacon
1 Lemon
1/2 Cube Butter, melted
Cayenne Pepper

Seperate English muffins and toast them.

Fry Canadian bacon and set on top of each muffin half.

Poach 4 eggs and place on top of Canadian bacon and muffins. There are many ways advertised as the “best” way to make a perfectly poached egg, but after trying many different ways, I found the method that works the best for me is to bring saucepan of water to boil. Add salt and white vinegar (I don’t measure, bit it’s probably a teaspoon of salt and a couple/few tablespoons of vinegar). Crack eggs into small cups or mugs. One egg per cup. Once water is boiling, lower cups into the water, tipping the eggs out. Try to get them in as close to the same time so they cook the same. I usually do 2 at the same time, then quickly do the other 2. I use a slotted spoon to make sure the eggs aren’t sticking to the bottom of the pan, then remove the pan from heat and cover. Let it sit for 5 minutes and with the slotted spoon carefully remove the eggs and place on muffins.

For Hollandaise sauce, bring small/medium saucepan 1/3 full of water to a simmer. Seperate 2 eggs and wisk the yolks with 1/4 of a lemon’s juice in a glass mixing bowl. Set over the saucepan and continue wisking till mixture starts to thicken. (You can also use a double boiler, but I found a glass mixing bowl is easier) remove bowl from heat. Slowly wisk in melted butter (bits at a time, to keep sauce from breaking) until completely mixed in. If sauce breaks, or becomes too thick, add a spoonful of warm water until it returns to a creamy consistency. Add a dash of cayenne pepper, and a pinch of salt and pepper. Spoon on top of poached eggs.

Tip: They cool quickly, and are best when eaten warm. So don’t wait long to serve.