Cheesesteak Subs

Cheesesteak Subs

YIELD: MAKES ABOUT 4 SANDWICHES (MORE IF YOU ARE SERVING KIDS AND CAN GET AWAY WITH PUTTING LESS MEAT ON THEIR SUB)

INGREDIENTS

• 2 tablespoons butter
• 1 onion, halved and sliced into thin half moons
• 2 garlic cloves, finely minced
• 1/4 teaspoon dried oregano
• 2 tablespoons A-1 steak sauce
• 1 pound deli roast beef, cut into 2-inch strips
• Salt and pepper
• 4 (6-inch) sub rolls, split partially open lengthwise
• 8 slices provolone cheese

DIRECTIONS

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1. Preheat the broiler in your oven and adjust a rack to the upper-middle position. Meanwhile, in a large skillet, melt the butter, Add the onion and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.
2. Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.

Recipe Source: Mels kitchen (adapted from Cook’s country April/May 2010)

Cilantro Lime Rice

Cafe Rio’s Cilantro Lime Rice

Ingredients

• 2 Tablespoons butter
• pepper to taste
• 1 ¼ cup uncooked white rice
• juice and zest 1 large or 2 small limes
• 2 ¼ cups chicken broth
• 2 Tablespoons finely chopped cilantro
• ¾ teaspoon salt
• ¼ teaspoon cumin

Instructions

1. In a skillet melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.
2. Serve with Cafe Rio's Sweet Barbacoa Pork Salad.

Source:  http://www.the-girl-who-ate-everything.com/2008/10/cafe-rio-cilantro-lime-rice.html#ppDb0KmMiWIwgl6m.99

Cafe Rio Creamy Tomatillo Dressing

Cafe Rio’s Creamy Tomatillo Dressing

Ingredients

• 1 (1 ounce) package Hidden Valley Ranch Dressing mix
• 1 cup buttermilk
• 1 cup Mayo
• 1 large or 2 small tomatillos (they are green and by the tomatoes)
• 1 clove garlic, minced
• ½ bunch cilantro, chopped
• ½ teaspoon lime juice
• ½ to 1 small jalapeno, seeds removed

Instructions

1. Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld. Beware that the dressing tends to get hotter the longer it sits.
2. Serve over Cafe Rio's Sweet Barbacoa Pork Salad or burritos with Cilantro Lime Rice.

Source: http://www.the-girl-who-ate-everything.com/2012/05/cafe-rios-creamy-tomatillo-dressing.html#bpIArem0qjpapQ7Y.99

Cafe Rio Sweet Barbacoa Pork

Yield: 12-15 servings

Ingredients

• 7-8 lbs. boneless pork butt or shoulder (make a 3-4 lb pork roast if you are just doing your family)
• 4 cups root beer
• 5 (8oz) cans tomato sauce
• 4 Tablespoons molasses or honey
• 3 teaspoons minced garlic
• ½ teaspoon salt
• 2 - 3 cups brown sugar
• pepper to taste
• 4 teaspoons cumin

Instructions

1. Salt and pepper the pork and cook in crock pot 8 hours or overnight on low in a little water. In the morning remove the roast from the crockpot and pull apart with fork, removing fat. Drain all the water in the crockpot. Don't overshred the pork or it will turn mushy.
2. Add the rest of the ingredients to the crockpot and add the shredded pork. Stir to combine. Cook another 3-4 hours in crockpot on low. Serve with a slotted spoon.
3. Traditionally this meat is served over a salad or in a burrito.
4. To make a Cafe Rio salad layer: tortilla (I warm mine in aluminum pans like cafe rio in the oven with cheese), cheese, Cilantro Lime Rice , Black or Pinto Beans, Pork, chopped Romaine or green leaf lettuce, sprinkle tortilla strips on top, and grated Parmesan cheese
5. Serve with sides of: Pico de Gallo , Guacamole , fresh cilantro, fresh lime slices, drizzle with Creamy Tomatillo Dressing .

Notes

Recipe Note: The above sauce makes a ton! So if you have a 3-4 lb pork roast, half the sauce.

Source: a mix between Martha McMullin's and Sheri Denney's recipes.

Read more at http://www.the-girl-who-ate-everything.com/2008/10/missing-cafe-rio.html#Xsk1eP3wxr1vtGIJ.99

Homemade Flour Tortillas

Flour Tortillas

4 cups flour
2 tsp. salt
2 tsp. baking powder
3/4 cup canola oil
1 1/2 cup warm water

Mix flour, salt and baking powder.  Add oil and mix it until powdery, add water and knead until soft but not sticky. (knead a few minutes, then it will not be sticky, did not need to add extra flour).
Divide dough into 20 pieces and shape into balls, cover them up with plastic bag (so they don't get dry).
Roll out thin.  Bake on a very hot ungreased griddle until freckled about 20 seconds on each side.

makes approx 20 small tortillas

Source: Zu Whitney

We made these to go with the cafe rio pork/beef, black beans, cilantro rice, romaine lettuce, and tomatoes.  They were really easy to make and delicious!