Philly Cheese Steak Casserole

This recipe was absolutely out of this world! Everyone enjoyed it (including my picky eaters!). The only thing my husband said he would change would be more seasoning. I would definitely have to agree. Next time I'll try some salt-free seasoning.

3	cups uncooked wide egg noodles (I used whole wheat)
1	lb beef boneless sirloin steak, about 3/4 inch thick
1/4	teaspoon pepper
2	medium onions, chopped (1 cup)
1	small green bell pepper, chopped (1/2 cup)
1 3/4	cups beef broth
1/4	cup all-purpose flour
1/2	cup fat-free half-and-half
1	tablespoon Dijon mustard
3/4	cup shredded Cheddar cheese

1.	Heat oven to 350°F. Spray a casserole dish with cooking spray. Cook and drain noodles as directed on package.
2.	Meanwhile, remove fat from beef. Cut beef into 3/4-inch pieces. Heat 12-inch nonstick skillet over medium heat. Cook beef and pepper in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions and bell pepper. Cook 2 minutes, stirring occasionally. Spoon into baking dish.
3.	In medium bowl, beat broth and flour with wire whisk until smooth. Add to skillet; heat to boiling. Cook, stirring constantly, until mixture thickens; remove from heat. Stir in half-and-half and mustard. Spoon over beef mixture. Stir in cooked noodles.
4.	Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly (next time I plan to let everyone sprinkle a little cheese on their plates). Recipe found here:

http://www.eatbetteramerica.com/recipes/global-flavors/philly-cheese-steak-casserole.aspx

Fajita Marinade

1 lb of flank steak or skirt steak...or chicken
1 large yellow onion, sliced
4 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips

Marinade: ** (I double the marinade)
Juice of 1 lime
2 Tablespoons olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro

1. Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.
2. Heat to high heat a large pan. Add a teaspoon of olive oil to the pan. Add the steak, searing on each side for 3 minutes, or to how you like it done.

* watch your burner temperature here; you want the heat high enough to give the meat a good carmalization, but not to burn while it cooks all the way through.

3. Remove from pan & let sit (COVER WITH FOIL) while you cook the peppers & onions.
4. Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for about 5 minutes, until the onions are slightly translucent. If desired, squeeze a lime or 2 over the peppers.
5. Slice the meat against the grain into thin slices.

Philly Steak Sandwiches

Yummy Yummy Philly Steak Sandwiches!!!!!!!!!!!

These are a hit, enjoy

1 Chuck Roast

1 Packet of A Jus Sauce

6 Slices of Swiss Cheese

1 Loaf of french bread

2 Tomatoes (sliced)

1 bell pepper (sliced)

1/2 onion (sliced)

Place 3 cups of water in Crock pot, add A jus Sauce mix. Place roast in Crock pot and cook on low for 6-8 hours. One hour before done time add onions and pepper and shred roast.

Once complete use slotted spoon and layer bread with mayo, meat mixture, slices of Swiss cheese and tomatoes. Place in oven on cookie sheet until toasted and cheese is melted. Save the juices from the Crock Pot for dipping. Now EAT!