Season the steak with pepper, sea salt, and garlic powder. I used canned yams and put butter and brown sugar on them before mashing them. Last, I put the steak and potatos on the grill for about 20 minutes total, which will vary depending on how you like your steak cooked.
Whole wheat pasta, pepperonis, mozzerella cheese, home made marinara sauce. Bake at 350 degrees for 45-60 minutes. (Cover the dish with tin foil for the first 40 minutes of baking.) Enjoy!
Layered from the bottom: potatos, leftover steak kabob, onions, peppers, egg, cheese, salsa, greek yogurt, and a dash of pepper.
Horseraddish mustard, onions, cheddar cheese, and a hearty portion of slow cooked chuck roast, all on a toasted whole wheat sub roll! Served with nice hot au jus, to perfect this awesome sandwich!
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Betty Crocker Cookbook: Everything You Need to Know to Cook Today, 10th Edition
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Sooo good!
