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3-4 lb. Beef Round Steak (or any type of beef roast)
1 packet Onion Soup Mix
1 packet Au Jus Seasoning
1 (15 oz) can of Broth or Stock
½ cup water
4 slices mozzarella cheese
Sub rolls
Put beef roast in slow cooker. In a medium bowl, combine Beef broth, Onion soup mix, Au Jus seasoning and water and stir until combined. Pour mixture over beef, put cover on slow cooker and cook on low for about 8 hours.
An hour before serving, shred meat with two forks or take it out and slice thinly. Place meat back in the slow cooker for another hour.
When ready to serve, place several slices of beef on roll, add sliced mozzarella cheese and place under the broiler (or use broil option on toaster oven). Watch carefully, broil for just a couple of minutes until cheese is melted and roll is just slightly toasted.
Serve sandwich with a bit of Au Jus from the slow cooker (you may want to strain it first). Also, I added just a bit more beef broth to our Au Jus.
Cook’s Note: Optional toppings include sauteed onions, green peppers and mushrooms.
Emilie’s Notes: I served these with homemade baked french fries. I also found the dip a little salty (and I like salt), so maybe add a little bit more water?
This recipe is from TheCountryCook.net
2 cups shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
2 tablespoons chipotle peppers in adobo sauce, diced small
1 small can (4 oz) diced green chilies, undrained
1/2 cup mayo
1/4 teaspoon garlic powder
1 (11 oz) can of corn, drained
2 tablespoons cilantro, chopped
2 tablespoons green onions, sliced thin
Preheat oven to 350 degrees. Mix the cheeses, chipotle and green peppers, mayo, garlic powder and corn together. Pour into oven safe dish. Bake 20 minutes or until golden brown and bubbly. Top with diced tomatoes, green onions, and cilantro. Serve immediately with tortilla chips.
This recipe is from GinaMariesKitchen.com
1 pound boneless & skinless tilapia fillets, cut into 2-inch pieces, rinsed & patted dry
olive oil, salt and pepper
3/4 cup sour cream
3/4 cup + 2 Tablespoons fresh salsa
12 corn or flour tortillas, warmed
1 1/2 cups shredded cabbage
Optional garnishes: cheese, cilantro, lime, avocado
Sam’s Fish Taco sauce (sour cream and dill sauce)
Heat broiler, with rack in highest position. Place fish on rimmed baking sheet; drizzle with olive oil & season with salt and pepper. Broil until fish is lightly browned on top, 5-10 minutes, until flesh is opaque throughout. Meanwhile in a small bowl, mix sour cream with 2 Tablespoons fresh salsa.
Divide fish evenly among tortillas and top with shredded cabbage, sour cream and fresh salsa.
*Any flaky, white fish may be substituted for Tilapia.
*Using light sour cream is just fine.
*Plain yogurt may be substituted for sour cream.
*Using fresh salsa is important… the chunks of tomato and onion are mixed with with lime juice and cilantro, and these flavors are a wonderful, easy addition to the tacos.
*Shredded lettuce may be substituted for cabbage.
*If preparing this recipe as GLUTEN FREE- just be sure to use corn tortillas that are GF.
6 ounces peanut butter
6 ounces hot water
1 teaspoon chili flakes
2 teaspoons sesame oil
8 tablespoons soy sauce
1 box spaghetti
1 teaspoon garlic powder
12 ounces beef (Sam’s wife did sirloin steak), sliced on the bias
1 head broccoli
4 tablespoons sweet and sour sauce
In a bowl combine the peanut butter, water, chili flakes, sesame oil and 4 tablespoons of soy sauce. Mix well. Boil the spaghetti and drain. Toss the spaghetti with the peanut sauce and serve. Marinate the beed with the garlic powder and the soy sauce and let stand 1/2 hour. Black and shuck the head of broccoli. Saute in wok with sweet and sour sauce and the marinated beef. Serve when beef if thoroughly cooked.
This is from the Food Network.
