Cheese steak sandwiches

Cheese steak sandwiches

1.5 lbs. of chuck roast or round steak (I prefer chuck roast)

1TBL oil

1/2 tsp pepper

1/2 tsp garlic powder

1 onion sliced

1 bell pepper sliced (red,or green or both)

3 cups beef broth

6 French rolls (I use hamburger buns in a pinch)

12 slices Provolone American,(shredded cheddar and monterey jack blend works well too)

Rub the roast with salt, pepper and garlic powder. 

Brown roast on both sides in fry pan.

Place in crockpot.

Add onion, bell pepper and beef broth.

Stir to mix.

Cook on low for 6 hours on low or until meat is tender.

 Slice meat into thin strips or shred, place back in crockpot while preparing the buns.

Toast buttered open rolls for several minutes until slightly crusty.

Lay a piece of cheese on both sides of the roll.

Use tongs to remove meat, onions and bell pepper from slow cooker (letting juices drip off a bit) and pile on top of rolls.

Put some of the juice in a small bowl for dipping pleasure. Mmmm. 

Return to the oven to melt cheese. Serve hot!

Potato Latke's

1-1/2 pounds russet potatoes peeled

1/4 cup finely chopped shallots

2 large eggs, lightly beaten

2 tablespoons flour (or more) 

1 1/2 teaspoons salt and freshly ground black pepper

Vegetable oil for frying

In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.

To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.

Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream.