A week ago I was in Portland and for a couple of days the week prior to that I was in Seattle. Portland was for work. It was great to see a portion of my colleagues and even meet a couple for the absolute first time. Since I telecommute, I hadn't found a workable pace colleagues. It was great to find a workable pace with them and I ate well indeed and even spent time with a wonderful companion.
I was in Seattle before Portland for the BlogHer Food meeting. I had a great deal of fun eating, meeting new companions and seeing old companions.
While I was in Seattle, I got these frenzy writings from Curtis, the washer was broken or he really said "I broke the washer". He thought he had over-burden it yet I continued messaging back saying I'm certain it's simply old. It was extremely old.
Quick forward to a week ago (or hold up rewind), and I get an instant message from Curtis with a photo of some chicken lo mein. He had made a solidified supper and he said he was unable to hang tight for me to return home to make supper once more.
It was so sweet and before you go figuring, he ought to have the option to make his own supper. He ought to and he would yet he is right now past worried partially as the year progressed long online authentication program for GIS (he makes maps professionally). All his thought and his organization is taking care of the expenses. He thinks twice about it about each other day since he recalls the amount he loathed school. I can continue forever about this.
- 4 hoagie rolls, sliced (We love the Publix hoagie rolls!)
- 1/2 green pepper, sliced
- 1 large white onion, cut in half and sliced thick
- 8 oz mushrooms, sliced
- 1.25 to 1.5 pounds beef ribeye steaks (sliced thinly across the grain and then chopped roughly again so they are small pieces)
- salt & pepper
- 3 1/2 Tablespoons salted butter
- 8 slices of cheese (Provolone or Muenster)
- Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
- Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
- Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to a separate plate (unless everyone likes peppers/onions/mushrooms then add to the plate with mushrooms & onions).
- Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in peppers & onions or half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half as pictured above. Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
- Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.
- Repeat the process with the remaining steak & veggies or like I did with the mushrooms and onions – for the last two hoagie rolls. Serve fresh out of the oven with chips or your favorite French fries.
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