Woo! 4 weeks in, and I’m still keeping up with this! I’m fairly surprised at myself.
So this week lands on a Thursday dinner night hosted at our household. I thought instead of doing two separate meals, I decided to combine the two and have my friends join me in this week’s dish. I shall be pan frying some rib-eye slices for some Philly cheesesteaks! (and 1 eggplant for our veggie eater)
- sliced rib-eye (chopped up eggplant for April)
- onions thinly sliced
- sweet peppers (or bell peppers) thinly sliced
- sliced provolone (I know you’re suppose to use cheese whiz, but we voted on provolone)
- salt, pepper, oregeno
Cooking dinner for multiple people requires a bit of prep work and timing. Before everyone arrives, I get everything chopped up so I can just toss everything on the pan when I’m ready.
Peppers and onions done, on to the meat! I saved the eggplant til last minute because it will start to brown (oxidize) if you let it sit out too long exposed.
Pan frying some sliced up rib-eye. Toss it around and add in some salt, ground black pepper, and oregano.
And the eggplant! I added the same seasonings, and some veggie stock so it could soak it up. I would just pour in a little at a time as it was cooking.
Eggplant sandwiched up! You can’t see the cheese, but it’s in there!
You can see the cheese in this one! A little…I wished I remembered to snap a cheese shot, it looked all cool melting on top right before taking it off the pan.
I sampled the eggplant one and I thought it was quite good. I think the little bit of veggie stock really helps, or it’ll be really dry and plain. As for the meat, since I used rib-eye, it didn’t need much else as it has a natural marbling of fat to keep it moist and….well, rib-eye is just delicious! Oh! and bonus dessert!
Ice Cream! Thanks Em!
Next week: Beer/Wine/Liquor, exciting!