Easy Au Jus Dipped Roast Beef and Melty Cheese Subs

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What you need:

  • About 1 lb of med rare to rare deli cut roast beef
  • Hoagie buns
  • Swiss cheese and/or muenster cheese ( I use both) or pick another favorite cheese. I also like Sharp Cheddar, Smoked Cheddar the list could go on and on..
  • 1 package french onion soup ( I used Lipton)

Let’s get started, it’s super easy

Butter the hoagie rolls and toast on high heat until nice and golden. (I used an electric skillet but you can use the broiler just as easy). 

In the meantime cook the onion soup per the box but use only 1/2 as much water ( This gives it a stronger flavor). 

Once your toasted hoagie buns are done pile on the roast beef evenly. Throw on your favorite cheeses ( Baby Swiss is always a safe bet I usually add Swiss and Muenster or Swiss and Sharp Cheddar or simply Smokey Chedder).  Broil until the cheese is melty and your done.  Broiling is the reason I say get medium to rare roast beef because the broiler actually cooks it a bit and I don’t like over cooked anything!    Enjoy:

Dip the subs into the onion soup as Au jus (trust me on this one) and enjoy!

I served it with some dill pickles, french onion sour cream dip and chips.  

Just as a side note I do use Lipton cause I have tried others and they just don’t compare.  


Reese’s Peanut Butter Cups 

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What you need

  • 2 cups semi-sweet chocolate chips (I used the Hershey’s milk chocolate)
  • 2 Tbs vegetable shortening
  • 1/2 cup butter (I used salted)
  • 1/2 cup peanut butter
  • 1 cup confectioners sugar (powdered sugar)
  • 2/3 cup Honey Graham Crackers
  • mini cupcake pan
  • 24 – 30 mini cupcake inserts
  • optional:  A double boiler.  (I just use a steel bowl in a pan with water in the pan and throw a lid on the bowl)

Melt the shortening and chocolate chips

In the double boiler melt 2 Tbs of shortening and 2 cups of chocolate chips (the whole bag). I usually bring to a low boil then turn it down a notch.


Make the peanut butter filling:

Add 1/2 cup (1 stick) of butter and 1/2 cup of peanut butter in a sauce pan over medium .   Once the peanut butter and butter looks melted smooth add in 1 cup of powdered sugar while the heat is still on. Let it cook just long enough to crush up the graham crackers (about 1/2 packet) to a fine powder. Add 2/3 cup of crushed graham crackers to the smooth mix.  Turn the heat off and mix in the graham crackers to a nice consistent paste.

Make the Peanut Butter Cups:

Line the pan with the inserts.  Spoon about a Tbs of the melted chocolate into each insert.  I just took a big spoon and dripped it into the bottom and then slid the spoon up each side to fill in the little creases.  Do this for each cup.  Add about 1 heaping tsp of the peanut butter filling to each.  Use the remaining chocolate mixture to cover the tops of each.  Freeze for ~ 2 Hours or refrigerate for around 4 Hours and you’re done!


Best KC Strip Steak You’ve Ever Had

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 What you need
About 2 – 3 pounds KC strip (i’m from Kansas City so of course I don’t call it a New York strip). Honestly this goes well with a Sirloin a T-bone, or whatever steak is your flavor.

3 Tbsp McCormick Montreal steak seasoning. 1/4 cup soy sauce. 1/4 cup of oil, I prefer olive  or canola oil. 1/3 cup balsamic vinegar.  1/2 tablespoon full flavor molasses or dark. 1/4 cup of water. 1 tablespoon hickory smoke optional. And a grill!!

Marinate the steaks:

 Add all the above ingredients to a 1 gallon freezer bag or bowl shake it up and press into steaks. Let marinate at least an hour in the fridge (over night if desired). Reserve the marinade for the sides.

I know most people say to let it come to room temperature before cooking but I prefer to cook it on the a hot grill right out of the fridge so I get a nice pink medium rare center.

Lets get to cookin.

 Fire up the grill nice and hot. If you’re using charcoal wait until the ashes are gray and that there is a flame still burning. If using gas leave the lid open on high heat. Cook medium thick steaks 5 minutes each side and check. To me there is nothing worse than overcooked steak you can always throw it back on the grill for a minute or two. Take it out when it’s a little pinker than you think you want. You’re gonna let it set for about 5 to 10 minutes before you serve. This allows the steak to cook on its own and all those wonderful flavors to settle in.  Edit


 What you need:

Fresh asparagus 1/2 lb. Box of 4 cheese mashed potatoes or garlic and herb or whatever you desire.  1/2 cup buttermilk. About 1/2 lb of button mushrooms.

Yes you heard it right. A box of mashed potatoes!  We are gonna spice these up a bit with some tricks.
Cookin the sides

Asparagus / Mushrooms:  Throw the asparagus (slice off the lower tips) and sliced mushrooms on a grills side burner or stove top in a cast iron or large skillet with about 1 tbsp olive oil. Toss in the reserved marinade and sautée on med high until a nice golden brown. (About 8 min while the steaks are cooking)

Mashed potatoes:  Prepare per the box but instead of using milk, use butter milk. Trust me this turns ordinary box potatoes into amazing mashed potatoes.  Salt and pepper as desired.

Amazing Pan Fried Chicken

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What is needed:

1 Whole cut up chicken (Fryer Chicken) Costs less, 1 tablespoon (Tbs) fine Sea Salt (regular salt is ok too), 1Tbs plus 2 teaspoon (tsp) Pepper, 1 1/2 tsp Paprika, 3/4 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 cup buttermilk, 1 egg, 1/4 cup water, 2 cups flour, 1 Tbs cornstarch, 1 Tbs butter, ~ 1 cup corn or canola oil, paper bag for shakin the chicken. Cast iron or heavy duty skillet.

What to do:

Seasoning for the chicken pieces.  Mix in a bowl or I use an old empty seasoning shaker.

2 tsp pepper (preferably fresh ground), 1 1/2 tsp (same as 1/2T) paprika, 3/4 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder

Rinse and pat dry the chicken pieces and evenly season each chicken piece.  I like to throw the pieces back in the rinsed out styrofoam that it came in and seal with saran wrap.   Let this sit at least an hour at room temperature.  If desired place in the refrigerator overnight but then let stand at room temperature about 1 hr before breading.

In a Large paper bag or bowl make the breading as follows.

Combine 2 cups flour , 1 Tbs corn starch 1 Tbs Sea Salt and 1 Tbs Pepper (preferably fresh ground).

Get your seasoned room temperature chicken ready for breading.

Dip the chicken pieces.

In a large bowl whisk together 1/2 cup buttermilk, 1 egg and 1/4 cup of water.  Dip the seasoned chicken in here one piece at a time then toss into the paper bag to bread.

Lets get to frying chicken.

(I do this in a large cast iron skillet)  Add corn oil (more flavorful) or canola oil to about 1/4 inch thick in skillet and about 1 Tbs butter (for flavor).  On Med Fry as many pieces as will fit for 10 min on each side.  Fry with the lid ON.  This is important to seal in the moisture as well as keep the mess down a bit.  Throw the pieces onto a bread rack with paper towels and check with a knife to make sure there is no pink.  Allow to cool a bit and enjoy!!