*Philly Cheesesteak Sandwich
*Chicken Fajitas
*Instant Pot Country Style Pork Ribs
*Hashbrown Waffles
Philly Cheesesteak Sandwich
- 3 lb chuck roast
- 1 envelope Italian salad dressing mix
- 8 oz. pepperoncini pepper slices + splash of juice
- 8 oz. Giardiniera (Chicago style Italian sandwich mix), drained
- 1 can beef broth
- White American (or provolone) cheese slices
- hoagie buns
Split buns in half and put on a large baking sheet with middles face up. Put cheese on one half of the bun. Put in oven on broil and watch them constantly until they are golden brown. Take them out and spoon meat mixture on top and add additional cheese if desired.
Variation: cook meat as above and then drain and spoon off everything else leaving only meat. In a skillet sauté sliced onion in avocado oil until them are cartelized and then add sliced bell peppers (whichever color you prefer) for a few more minutes. Combine with meat and serve same way as above.
Chicken Fajitas (can be made with steak)
- 2 tsp. chili powder
- 2 tsp. salt
- 1 tsp. ground pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 3 chicken breasts cut into strips (or steak)
- 1 onion sliced
- 1/2 red bell pepper sliced
- 1/2 orange bell pepper sliced
- 1/2 yellow bell pepper sliced (or green if you prefer)
- juice of one lime
- 1 Tbsp flour
- 1/4 cup water or broth
In a medium skillet, heat a Tbsp of avocado oil and add the onions and cook until they becomes translucent and then add peppers just for a couple minutes. Set aside when they are done.
Instant Pot Country Style Pork Ribs
- 1 Tbsp Oil
- 8-10 country style boneless pork ribs
- Spice rub (recipe below)
- 1 cup apple juice
- 1 tsp. liquid smoke
- homemade BBQ sauce (recipe below)
- 1/4 cup kosher salt
- 2 TBSP brown sugar
- 1 TBSP pepper
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 TBSP chili powder
- 1 TBSP smoked paprika
- 1 1/2 tsp cumin
- 1 pinch nutmeg
Turn the instant pot onto the saute mode or heat a pan over medium high heat if you don't have that mode. Add the oil and a few ribs at a time, turning to each side to brown slightly. Remove to plate and repeat until all ribs are seared.
Turn it off Saute mode and add the apple juice and liquid smoke into the bottom of the instant pot and stir, scraping up the remains from frying the ribs.
Add the trivet and place the ribs on it. Attach the line and set the valve to seal. Turn the instant pot to high pressure and set for 45 minutes. Allow for 10 minutes natural release then turn the valve to do a quick release.
Carefully, the ribs will be falling apart, remove the ribs to a baking sheet. Drizzle some of the homemade BBQ sauce over them and then serve the rest on the side for those that want more.
BBQ Sauce
- 2 1/2 cups ketchup
- 1/4 cup apple cider vinegar
- 1 TBSP honey
- 3 TBSP brown sugar
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 TBSP mustard (honey mustard if you have it)
- 1 TBSP Worcestershire sauce
- 1 1/2 tsp molasses
- 1/4 tsp pepper
Hashbrown Waffles
- 2 cartons dehydrated hash browns rehydrated OR 1 Pkg frozen shredded hashbrowns
- 1 egg per waffle stirred with a fork
- shredded cheese
- cooked bacon crumbled or cubed pieces of ham or ground sausage cooked