240810 cheese steak potato bash fix Recipes

fresh lime juice, balsamic vinegar, ground cumin, olive oil, dijon mustard, flank steak , trimmed of all visible fat, salt, fresh ground pepper, red potatoes, cooked and sliced, red bell pepper, seeded and sliced, scallions, sliced, salsa-flavored pita bread, halved

sandwich steaks, broken into 1 inch wide strips (i use philly gourmet), steak rolls, white american cheese, provolone cheese, bell pepper, fried and canned (optional), onion, fried (optional)

beef sirloin, baked potato, sour cream, butter, green beans

barley , wrap, red onions, divided, arugula, parmesan cheese, mozzarella cheese, white cheddar cheese, steak, avocado, lemon, garlic clove, salt

steak-ums, green bell peppers, onion, oil, american cheese (or any other types ), italian bread, salt, pepper

olive oil, salt, green peppers , cut into 1/2 inch strips, onions , cut into 1/2 inch thick slices, beef top round steak , thinly sliced across the grain, ground black pepper, monterey jack cheese, shredded, hoagie rolls, warmed

oil, onions, chopped, salt, ground black pepper, bone-in rib eye steak (1-1/2 lb de-boned), oil for frying (see instructions), tortillas, american cheese

steak, diced (i used ribeye; better quality, better result!), red bell pepper, fine diced, onion, fine diced, jalapenos, halved and seeded, cheese whiz , or equal. (i used kraft real cheese ), olive oil , or butter, s &p to ta te

water, reduced-sodium chicken broth, potatoes, peeled and diced, carrot, peeled and finely chopped, onion, finely chopped, celery, chopped, red bell pepper, seeded and finely chopped, velveeta reduced fat cheese product, cubed, reduced-fat mayonnaise, cheddar cheese, swiss cheese, instant potato flakes, fresh ground pepper, reduced-fat sour cream , if desired, snipped chives , if desired

dough, all-purpose flour (500 ml), salt (2 ml), egg yolks, vegetable oil (10 ml), hot tap water (125 ml to 175 ml), potato cheese filling, potatoes, peeled, cut in chunks, sour cream (15 ml), sharp cheddar cheese, grated (250 ml), salt and pepper, to taste

lean ground beef (90/10), provolone cheese, green peppers (cooked ), onions (cooked )

butter, divided, beef tenderloin steaks (each about 1 inch thick ), peeled red potatoes, 1/3 inch cubes (10 to 12 oz), chopped leeks (white and pale green parts only; about 2 medium), dry mustard, steak sauce, green onions, chopped, refrigerated pie crusts, room temperature (two 15-oz packages), egg, beaten to blend (for glaze)

boneless eye of round beef steak, potatoes (10 baby ), tomatoes, red bell pepper, sliced into strips, orange bell pepper , sliced intro strips, asparagus, herb light salad dressing (kraft makes a bunch of them)

steak (already barbequed), onions, minced garlic, kaiser rolls, mozzarella cheese, kraft ranch dressing (optional), pepper

sliced onions, cooked fillet or rib-eye steaks , cut into thin slices, spring roll wrappers, provolone cheese, yellow or red bell peppers , sliced crosswise into rounds, dry ranch dip mix

water, chicken or vegetable broth, diced peeled potatoes, carrots, finely chopped, onion, finely chopped, chicken bouillon granules or 1-1/2 vegetable bouillon cubes, celery ribs, finely chopped, sweet red pepper, finely chopped, mayonnaise, process cheese (velveeta), cubed, shredded sharp cheddar cheese, shredded swiss cheese, mashed potato flakes, pepper

instant mashed potatoes, chicken broth, cheese (shredded 4-blend of monterey jack, mild cheddar, queso quesadilla and asadero), butter, milk, egg