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I found a box of “Buffalo Philly Steak” in the frozen section of a local health food store. I rarely find prepackaged shaved steak so I figured I’d buy it for a quick and easy dinner. It sat in the freezer for a few weeks until I decided it was time to give it a try.
I watched some videos on YouTube to learn how to make a cheesesteak because I was unsure of at point to add the onions and cheese. I figured the banana peppers would just be in the end. I learned that you pre-grill the onions and just have those ready to go. I used avocado oil spray from Primal Kitchen to sauté the onions and cook the meat.
This is how the meat looked as it was cooking. I immediately realized that this buffalo was going to be too low in fat (obviously I ignored /overlooked the fat stats on the front of the box!) and that the meat wasn’t as thin as cheesesteak meat should be.
It doesn’t look appetizing because I let it get too watery while simultaneously over-melting the cheese, but it had good flavor from the American cheese and the cherry peppers. I should have made sure there wasn’t too much juice before adding the cheese since I wouldn’t be eating it with bread and there wouldn’t be anything to soak up the juice. It would have been a thousand times better with shaved ribeye. I’ll try it again some time and do it right.
Within the past week, I learned that there is a local butcher shop that acquires its meat from nearby Florida farms– the cows are pastured and grass-fed so I’ll have to check that place out to see if I can get what I need for the perfect homemade cheesesteak.
I feel like I haven’t seen Organic Valley American Cheese in any store until like in the past few months so it’s either new, or just new to this store. I’ve seen Applegate’s “American style” cheese, which is Colby. It’s nice to be able to enjoy some white American cheese now and then. I snacked on a piece in the following days, and also had it with eggs.
Went out to Red Mesa Restaurant a few weeks ago and got the enchilada special (brisket!!). Look at that enchilada smothered in queso blanco!! I had a few bites of rice and didn’t touch the beans (not a bean fan). My husband was smart and specified that he didn’t want rice and beans with his entree so the server listed off possible substitutions and he chose mofongo. We were with family and were not seated near each other (he was sitting by his dad and sister-in-law, and I was by his mom and brother) so I totally missed this exchange. He did share his leftovers the next day, but it would have been nice to have an entire plate of something I wanted to eat. Now I know for next time.
It sure is nice to just eat without rigid rules. I follow a structure, but don’t limit myself too much anymore. Food freedom.