My Boyfriend Dated A Chef

One bite and I knew this would become a repeat recipe for my collection. Not only were the results mouth-wateringly delicious but the smell of the kitchen while the meat slow-cooked throughout the day was heavenly. Save the left-overs for in another favorite - Beef Taquitos!

Serves 6-8. Recipe from Our Best Bites.

INGREDIENTS:
2 Tbs. olive oil
1 2.5 - 3 lb. beef roast
salt and pepper
2 - 1 oz. packages dry onion soup mix
2 cups water
2 - 14 oz. cans low sodium beef  broth
6-8  large sandwich rolls
Swiss, provolone, or mozzarella cheese, shredded or sliced

PREPARATION:
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mix. Pour water and beef broth over roast.

Cook 8-10 hours on low. The longer it cooks, the more tender it will be. When the roast is ready, shred with a fork.

Cut rolls in half and toast in a toaster. Place meat on rolls. Top with cheese and broil open-faced in the oven for a few minutes, until cheese melts.

Serve sandwiches with small cups of french dip juices and enjoy!

SERVING SUGGESTIONS:
Serve with Parmesan Steak Fries,  Sweet Potato Fries, Onion Rings or Grilled Zucchini.

Download Recipe >>

Don’t you just love grilled sandwiches? There’s something so comforting about melted cheese, meat, and veggies wrapped in a crispy toasted bread. No pots or pans to clean, this Chicken Soprano Panini is created from start to finish on the grill. I can’t wait to taste them again!

Serves 4. Recipe adapted from Modern Grilling.

INGREDIENTS:
Sandwich
4 (8oz) boneless, skinless chicken breasts
1/4 cup olive oil
1 Tbs. ground black pepper
3 cloves of garlic, minced
2 medium red peppers
4 slices provolone cheese
4 slices fresh mozzarella cheese
12 leaves of fresh basil
1/4 lb thin sliced pepperoni
4 ciabatta rolls

Garlic Mayonnaise
1/4 cup light mayonnaise
2 cloves of garlic, minced
1 tsp. Dijon mustard
1 tsp. lemon juice
1/2 tsp. ground black pepper

PREPARATION:
Prepare garlic mayonnaise by mixing all the ingredients in a bowl and store in the fridge.

Preheat gill to medium-high. Combine chicken breasts with olive oil, pepper and minced garlic. Brush each red pepper generously with olive oil. Place Chicken and peppers on the grill.

Grill chicken for 7 minutes on each side, until browned and cooked thoroughly. Transfer to a cutting board, let cool and cut into thin strips.

Grill the red peppers, charring the skin black all over, about 20 minutes total.  Remove from the grill and peel away charred skin. Cut the peppers into thick strips and set aside.

Cut ciabatta rolls in half lenght-wise and brush the insides with olive oil. Place on grill, oil side down, and toast until golden brown. Transfer to a plate.

Spread garlic mayonnaise on the inside of the rolls, top with a slice of provolone, basil, pepperonis, chicken, red pepper strips and a slice of mozzarella. Cover with top half of the roll and wrap sandwich in aluminum foil.

Reduce grill heat to low and cook sandwiches for 7 minutes on each side until cheese melts. Remove from foil, slice in half, and serve.

Download Recipe >>

I had my heart set on making a steak sandwich oozing with cheese, peppers and onions with a pile of french fries on the side. Healthy…not at all…but I just got back from vacation and my diet still thinks I’m there. So, as I was making the grocery list and flipping through my cooking notebook I found this recipe for Steak and Fennel Sandwiches from Cooking Light and I’m so glad I did. The beef tenderloin keeps the saturated fat in check and is so delicious and tender it melts in your mouth. Combined with fennel, arugula and homemade mayonnaise, it was just perfect for satisfying the cravings! I served the sandwich with baked sweet potato fries which were equally as yummy.

Makes 2 servings. Recipe adapted from Cooking Light.

INGREDIENTS:
Steak and Fennel Sandwich
1/2  teaspoon  ground fennel seeds
1/2  teaspoon  salt
1/4  teaspoon  ground cumin
1/4  teaspoon  freshly ground black pepper
4  teaspoons  olive oil, divided
2  cups  thinly sliced fennel bulb (about 1 bulb) *also known as Anise
1  (8-ounce) beef tenderloin steaks, (1 inch thick)
4  teaspoons  Homemade Mayonnaise
4  (1/2-ounce) slices ciabatta or vieira saloio bread, lightly toasted
1/2 cup  cup  arugula

Homemade Mayonnaise
1  tablespoon  fresh lemon juice
1/2  teaspoon  Dijon mustard
1/8  teaspoon  salt
1  large egg
3/4  cup  canola oil

DIRECTIONS:
Homemade Mayonnaise
Begin by preparing the homemade mayonnaise. Combine first 4 mayonnaise ingredients in a blender; process until smooth. With blender on, gradually pour in oil; process until smooth and completely blended. Refrigerate while cooking the sandwich.

Steak and Fennel Sandwich
Combine ground fennel seeds, salt, ground cumin, and black pepper in a small bowl.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon spice mixture and fennel; sauté 15 minutes or until fennel is tender and lightly browned, stirring frequently. Transfer to a bowl; wipe pan clean with paper towels.

Heat remaining 2 teaspoons oil in pan; sprinkle steaks evenly with remaining spice mixture. Add steaks to pan; cook 5-6 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Thinly slice steaks.

To prepare sandwiches, spread 2 teaspoons Homemade Mayonnaise onto each of 2 lightly toasted bread slices. Top each with one-fourth of beef, one-fourth of fennel, and 1/4 cup arugula. Top with remaining 2 lightly toasted bread slices.

TIPS + TRICKS:
Cleaning the Fennel Bulb