Sunday, April 25, 2010

Replacing the Weekend Hot Dog Without Sacrificing the Beef!

Okay - we all have busy lives. Face it, your life is probably not much busier than the next persons. We are all overbooked and never seem to take the time to breath deeply, sleep soundly and eat the foods that really sustain us. We get busy and end up cooking boring hot dogs with macaroni and cheese. I know, there is a right time for mac and cheese and hot dogs, camping. My husbands favorite fast meal is 'hot dogs' with steamed broccoli - It is his quick fix to Saturday afternoon hunger. Today we have officially replaced hot dogs in my house with Philly Cheese Steaks with and Indian twist. These are quick and easy. My whole family gobbled them up. Fast and delicious. We finally have a rival to the hot dog in our house. No photo... family ate these up too quickly.

Philly Cheese Steak Recipe, with and Indian twist

  • 1lb. Sirloin Tip Steak - We use our favorite from Fountain Prairie
  • 1 Red bell pepper
  • 1 Orange Bell Pepper
  • 1 large onion
  • Hot sauce for seasoning
  • salt, pepper
  • oil
  •  Frozen Garlic Naan from Trader Joes
  • 1 cup grated medium to sharp chedder (or cheese of choice)
 Cooking Instructions

  1. Take out steak and roll into a log shape, warp in plastic wrap and put into freezer for 1 hour. More if needed. You want the roll of meat firm so that you can slice it more easily.
  2. While meat is in freezer, slice onions thinly, put aside. Slice peppers thinly and put aside in a separate bowl. Grate cheese, set aside.
  3. Turn on oven to 350.
  4. Take meat out of freezer, unwrap and slice thinly, as thin as you can get it. I use a serrated bread knife.
  5. Heat oil in pan, (2 TBS) I use a fantastic chili oil from Vom Fass This is a Sunflower oil with a high smoke point, a good oil to use when sauteing at high temps. This oil has a bit of heat and adds a nice spice to the dish.
  6. Saute onions for around 8 minutes, until they are starting to just turn brown. You can use a high heat, keep stirring. Add in some hot sauce, I happened to have Tapatios in the fridge. Salt and pepper veggies. TASTE!! Throw in peppers and cook until peppers just start to brown around the edges.
  7. Take peppers and onions out and place in a bowl.
  8. Take naan and put into oven directly onto the oven shelf. Leave until just soft, about 4 minutes. You do not want your naan crispy. Take out of oven and wrap in a kitchen towel.
  9. Clean pan, I use a wok (easy clean up)
  10. Heat up 2 Tbs of oil in pan again. Throw in beef, saute until pink is gone. Season well with salt, pepper,and a bit more hot sauce. Turn off heat.
  11. Take out your naan, one at a time and begin to fill with ingredients. Start with meat, and lots of veggies. Place into pan. I found a 9"x13" cake pan will work well to hold 4 of these in the upright position. Improvise, you want these upright, like a Gyro. Top with cheese and put back into the oven.
  12. Leave in oven for about 6-8 minutes, you want the cheese to be melted. and Enjoy! Much tastier than a hot dog. Save them for camping!
If you do not eat wheat or are gluten sensitive, no worries. I actually ate this as a salad while my family used the naan. Just throw these ingredients on top of a nice plate of greens. I put a bit of sheep brebis on mine and it made a delicious salad. Very satisfying.

Use good beef - if you can purchase local, grass fed organic, Go for it! John and Dorothy Priske at Fountain Prairie Farms have wonderful beef. Madisonians head to the farmers market, they are located just up the way from Blue Mont Dairy, close to Ela Orchards.

John and Dorothy Priske of Fountain Prairie


  1. Sounds very delicious, Megan! Sold!

  2. Mmmm... I have got to find a place to buy naan here and try this. There is plenty of meat around and I found some hot sauce. I shared your blog with a like-minded student of mine. Thanks! I enjoy reading it.

  3. Thanks Sarah! I miss you all the time! Go buy some naan and whip these up... they are really yummy! Hope all is well with you!


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