These are some treats I put together using the meat from other cooks. The Italian Crescent Ring comes from something I saw on a blog.
Old Dave’s not yet famous Coatesville Steak Hoagies are made using these two nice ribeye steaks that I cooked on the Cobb grill a few days ago.
I like to start by grilling or browning my hoagie buns. Next step is to slice up and carmelize some onions and peppers. I then add some sliced up mushrooms to the mixture when it’s about done. Next step is to make the soppie and for this I use Better than Beef concentrate along with some butter and water. I slice the steak into thin slices and place it into about 1/2 of my soppie. The onions, peppers, and mushrooms go into that balance of the soppie. Both of these are heated up for my sandwiches. Final step is to melt the cheese for the treat.
I just layer all the ingredients on my buns and they are ready to serve.
Sure makes a fine lunch.
Pam, this one’s for you....
I had a few odds and ends left over from my lamb so I made this Gyro up for you...I hope you enjoyed it!
I like treats made up using Crescent rolls and this is the most recent one I have done. It is called the Spicy Italian Crescent Ring and I found the recipe on a blog.
After laying out two tubes of rolls on my baking sheet, I start with a layer of roasted red bell peppers.
Next layer is some sliced provolone cheese.
The recipe called for some sliced hot salami, some sliced capocollo, and some deli sliced ham. Well, being we live out in the sticks, the closest thing I could find without driving to Indy was a Gourmet Variety Pack containing Hot Calabrese, Pepper Salame, and Hot Capacollo so this is what I used for this treat.
Next was a layer of jalapeno slices.
Last layer was more provolone cheese.
Fold the dough over the top and bake it.
This thing was real tasty but I didn’t feel it had enough meat. I will double the meat on my next attempt.
