Friday, January 21, 2011

Gourmet Cheesesteak

Good Morning everybody,

As you all know "Living on a prayer" was based on my life.  Today, Ryan will be working the docks.  The union is not on strike, I am actually not down on my luck, my g/f name is not gina, and she doesn't work at a diner.  So with the exception of the word "docks" in that song, it is nothing like my life.

Well, moving right along.  I did not want to deprive anyone from their daily recipe.  I figure in honor of me working in Philly today, and our "eye of the tiger" training programs... ta da, I present the "Gourmet Cheesesteak".  Gotta love a cheesesteak.  Even vegetarians love cheesesteaks.  So everybody enjoy this recipe and let us know your reviews of these recipes or others you come across. 

I am hoping Tomshop41 gained access to our blogosphere so he can give us tips on how to make that delightful dish he made for Nana pat last year when she visited.  I believe it was a type of breakfast pizza if memory serves.

The Gourmet Cheesesteak
(Makes 2 servings)
8 oz flank steak
2 cups arugula (or another favorite variety of greens)
2 Tbsp crumbled blue cheese
1 large tomato or 2 Roma tomatoes, sliced
1 medium red onion, sliced
Salt and pepper
1 tsp olive oil
2 Tbsp balsamic vinegar
2 medium, whole-wheat hoagie rolls
2 Tbsp light mayonnaise
  1. Add a pinch of salt to the onion slices and sauté them in the oil over medium-low heat. After 10 to 15 minutes, add the balsamic vinegar. Leave the pan on low heat while you make the rest of the meal.
  2. Salt and pepper the steak and grill it on high, 4 to 5 minutes per side (or 135°F internal temp) for medium rare. Let it rest for 5 minutes and slice it into thin strips.
  3. Mix the blue cheese and mayo and spread the mixture on the inside of each roll. Add the tomatoes, arugula, steak, and balsamic onions.


  1. Pan-Fried Flounder

    PointsPlusTM value | 5
    Servings | 4
    Preparation Time | 10 min
    Cooking Time | 6 min
    Level of Difficulty | Easy

    main meals | This crispy-coated fish fillet is better than fast-food. Serve with homemade fries for a real treat.


    1 pound(s) flounder fillet(s)
    1 Tbsp Dijon mustard
    1 large egg white(s), whipped until stiff
    1/4 cup(s) yellow cornmeal
    2 Tbsp grated Parmesan cheese
    1 Tbsp thyme, fresh, finely minced (or 1 tsp dried thyme)
    1/2 tsp table salt, or to taste
    1/2 tsp black pepper, freshly ground, or to taste
    2 spray(s) olive oil cooking spray
    1 Tbsp olive oil
    1/2 medium lemon(s), cut into 4 wedges

    Rinse fish; pat dry. Place fish on a plate and spread both sides of fish with mustard; dip into egg white and set aside.

    In a medium bowl, combine cornmeal, Parmesan cheese, thyme, salt and pepper; dust fish with cornmeal-mixture, making sure to cover both sides.

    Coat a large oven-proof skillet with cooking spray and set over medium to medium-high heat; heat oil until shimmering. Add fish to skillet and cook for 2 to 3 minutes on one side; flip fish and cook until done on other side, about 2 to 3 minutes more.*

    Serve fish with lemon wedges. Yields about 3 ounces of fish per serving.

  2. I know you enjoy fish so here is recipe to try out