Philly Cheese Steak Wraps

A great steak and cheese recipe to try !

INGREDIENTS

• 3 tablespoons butter
• 2 cups thin sliced onions cut into half rings
• 1 1/2 cups cut red pepper strips
• 1 1/2 cups cut green pepper strips
• 1/2-teaspoon garlic salt
• 2 cups Cheddar cheese cut into 1/2" cubes
• 6 ounces deli roast beef, sliced thin--cut into 2x1/2" strips
• 6 flour tortillas (10 inch) -- warmed

INSTRUCTIONS

1. In 10 inch skillet, melt butter until sizzling; add onions and peppers. Cook over medium-high heat, stirring occasionally, until onions are golden (6 to 8 minutes). Remove from heat. Stir in
garlic salt, cheese and beef strips.

2. Place about 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Place, seam-side
down, on microwave-safe plate.

3. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches.

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Bourbon Licked Strip Steaks

4 Boneless Strip Steaks (close to an inch thick)
Wet Rub:
1 1/2 Tbsp dry mustard

1 1/2 Tbsp black pepper

2 tsp brown sugar

1 1/2 tsp garlic powder

1 tsp onion powder

pinch of kosher salt or sea salt

1 shot of Bourbon

Mix all wet rub ingredients in a small bowl.

Rinse strip steaks; then using a paper towel, pat dry.

Spread wet rub over both sides and edges of all the steaks.

Cover and refrigerate for 30 minutes to 60 minutes.

Remove steaks from fridge, 30 minutes before they are to be grilled.

Pre-heat grill to high heat (500 degrees) direct grilling.

Once grill is at desired temperature, drizzle a little olive oil

over the steaks (or lightly oil your grill, whichever is more convenient)

Place steaks on grill, over direct heat.

Grill steaks for 4-6 minutes per side.

(At the halfway point of each side, I give my steaks a 1/4

turn to get some nice grill marks).

After the steaks are cooked, remove from heat and let them rest

for a few minutes. Then serve!

(This will give you some nice medium to medium-rare steaks. Adjust cooking times to

achieve your desired doneness of the steaks)

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Bring on the BEEF!

So Trendy Beef Burgers

Up-to-the-minute ingredients featured in this recipe combine to transform beef burgers into haute cuisine.
1 package (14 g) dried porcini mushrooms
1 tbsp (15 mL) olive oil

4 unpeeled garlic cloves

1 ½ lb (750 g) Lean Ground Beef Sirloin, Round or Chuck*
1 tbsp (15 mL) finely chopped fresh tarragon
1 tsp (5 mL) salt
½ tsp (2 mL) black pepper
4 sourdough or Kaiser buns (4-1/2 inch 11 cm), split in half horizontally
Arugula leaves
3 oz (75 g) crumbled soft goat cheese
4 yellow or golden tomato slices

1.Combine porcini mushrooms with 1 cup (250 mL) boiling water in small bowl; let stand for 20 minutes. Drain and rinse mushrooms; chop finely and set aside.

2.Heat oil in small skillet over very low heat. Add unpeeled garlic; cook, stirring often, for about 10 minutes or until softened and skins are golden. Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with back of spoon.

3.Add porcini mushrooms, ground beef, tarragon, salt and pepper to bowl with garlic; lightly combine. Form into four 3/4-inch (2 cm) thick even-sized patties. Grill patties using medium-high heat for 5 to 7 minutes per side, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of buns until lightly golden.

4.Place arugula on bottom halves of buns; top each with cooked patty. Top each patty with piece of goat cheese, tomato slice and bun top

This one is unique but really really tasty!

Alabama White Barbeque Sauce

To make this unique white barbecue sauce, combine 1 cup mayonnaise, 1/2 cup cider vinegar, 1/4 cup water, 2 tablespoons sugar, 2 teaspoons black pepper, 1/2 teaspoon cayenne pepper, and 1 teaspoon hot prepared horserdish(optional). I find that the easiest way to mix this is to shake it up in a tightly sealed jar. Refrigerate overnight so the flavors have a chance to blend.

This is a thin sauce, great for brushing on pork shoulder or chicken during the last bit of smoking. It's also great for dipping. The acidity of the vinegar is tempered by the smoothness of the mayonnaise, with the two types of pepper adding heat and flavor.

And the horseradish? Well, it's not a traditional ingredient in white barbeque sauce, but I get a kick out of the kick it adds.