Betty's Philly Beef Torpedo Sandwich
Betty demonstrates how to make one of her husband's favorite sandwiches, her Philly Beef Torpedo Sandwich. Betty's husband, Rick, named the sandwich as a spin-off of a submarine sandwich. It has a lot of flavors that are associated with a Philly Steak Sandwich; hence the complete name!
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Philly Beef Torpedo Sandwich
1/2 green bell pepper, sliced into rings
1/2 red bell pepper, sliced into rings
1 medium to large onion, sliced into rings
1 cup sliced portobello mushrooms (You may choose any variety of mushroom.)
1/2 pound shaved roast beef (from the deli section of your supermarket)
4 slices Swiss cheese (You may use provolone, white American, or Cheez Whiz.)
2 bolillo sandwich buns (You may use any type of hoagie/submarine bun.)
2 tablespoons butter, softened
2 tablespoons extra-virgin olive oil
Separate the bolillo buns, and cut each one in half lengthwise, forming a top and a bottom for each sandwich. (This recipe will make 2 sandwiches--with some extra vegetables left over for the side.) Spread the cut sides with the 2 tablespoons of softened butter. Place them, buttered side down, in a skillet, and brown them over low heat, watching constantly, so that they do not burn. Remove them from the skillet to a board where you will assemble your sandwiches. Place 2 tablespoons of olive oil in the empty skillet, and add 1/2 green pepper in rings, 1/2 red pepper in rings, 1 onion in rings, and 1 cup of sliced portobello mushrooms. Saute this vegetable mixture until softened, about 10 minutes over low heat. Remove from heat, and bring the vegetable mixture over to your work space, in order to assemble the sandwiches. On each buttered and browned sandwich bottom place 2 half-slices of Swiss cheese. Next, place 1/4 pound of shaved roast beef on top of the cheese. Now, place a generous amount of the sauteed vegetable mixture on top of the roast beef. Finally, place 2 more half-slices of Swiss cheese on top of the vegetable mixture, and cap each sandwich with its top. Wrap each sandwich, individually, in aluminum foil and place them together in an appropriately sized pan. Place in a 400-degree oven for about 10 minutes, just until the cheese is melted, and the flavors are blended. Remove each sandwich to a serving plate, and cut into two pieces, diagonally. Place any left over sauteed vegetables on your serving plate, as a side dish. Delish!
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NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
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How to grill Roast Beef | Recipe
Rib Roasts getting too expensive? Then try this real tender and moist, but real quick and easy to do, Beef Round Roast using some simple techniques demonstrated by the BBQ Pit Boys.
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Betty's Baked Shredded Beef and Bean Chimichangas
Betty demonstrates how to make Baked Shredded Beef and Bean Chimichangas. These beef chimichangas also contain refried beans and a spicy tomato blend. Baking these chimichangas, rather than frying, makes them a little healthier.
Baked Shredded Beef and Bean Chimichangas
1 pound shredded cooked beef (I used top sirloin steak, cooked in a slow cooker and then shredded. You may used browned ground beef, if you prefer.)
1 tablespoon extra-virgin olive oil
½ cup finely-chopped onion
2 cloves minced garlic
16 ounce can refried beans
1 tablespoon chili powder
1 teaspoon ground cumin seed
4 ounces tomato sauce
10 to 12 (9-inch) flour tortillas
extra-virgin olive oil, for brushing on rolled tortillas
1 additional tablespoon extra-virgin olive oil
1 fresh finely-chopped jalapeno pepper, seeds and fibers removed
12 ounces additional tomato sauce
10 ounce can Ro-tel diced tomatoes and green chiles
6 ounces finely-shredded Cheddar or Monterey Jack cheese
In a deep skillet, sauté ½ cup finely chopped onion and 2 cloves minced garlic over medium-low heat until softened. Add 1 pound shredded cooked beef, a 16 ounce can of refried beans, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 4 ounces tomato sauce. Stir to combine, and continue to heat over medium-low heat until heated through. Spoon about ½ cup of meat mixture off center of a tortilla. Fold the edge nearest the filling, just until mixture is covered. Fold in opposite sides of tortilla to center. Roll up. Brush all sides with extra-virgin olive oil. Place seam side down in a large ovenproof dish or in 1 of 2 smaller ovenproof dishes. Repeat with remaining meat mixture and tortillas. Bake at 350 degrees for about 15 minutes. While chimichangas are baking, mix together topping: In a medium-sized saucepan, sauté 1 fresh finely chopped jalapeno pepper in 1 tablespoon extra-virgin olive oil until softened. Add 12 ounces tomato sauce and a 10 ounce can of Ro-tel diced tomatoes and green chiles. Stir together over medium-low heat until heated through. Remove chimichangas from oven when done. Arrange chimichangas on serving plates. Spoon hot tomato-pepper sauce over tops, and sprinkle with 6 ounces finely-shredded Cheddar or Monterey Jack cheese. Serve immediately. I hope you enjoy this recipe! Love, Betty ♥♥♥♥♥
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
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Other places to watch Betty's Kitchen:
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How to Make Slow Cooker Barbecued Beef | BBQ Beef Recipe | Allrecipes.com
Get the top-rated BBQ Beef recipe @
Watch how to make this easy slow cooker barbecue beef that'll make enough for dinner, plus plenty leftovers for the next day. Get tips for shredding the meat the easy way, as well as ideas for additional ingredients to round out the meal. After 8-10 hours, just spoon meat onto toasted sandwich buns and top with additional barbecue sauce.
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Betty's Memorial Day Onion Burgers
Betty demonstrates how to make her memorial Day Onion Burgers. Also, as an added treat, Betty's ghost husband Rick appears (at the request of many of you!).
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Memorial Day Onion Burgers
1 1/4 pounds ground beef
1 oz. envelope onion soup and dip mix
2 tablespoons barbecue sauce (optional)
In a large bowl, combine 1 1/4 pounds ground beef and a 1 oz. envelope of onion soup mix. Mix thoroughly. Add 2 tablespoons of barbecue sauce (if you want a smoky flavor). Form into 5 hamburger patties. Grill on an outdoor grill, or an electric kitchen grill, or fry them in a skillet. An outdoor grill gives the best results. Cook to the desired degree of doneness. Remove to a serving platter.
Menu suggestions:
You can serve these burgers on Kaiser buns, with mayonnaise, ketchup, or mustard with lettuce, tomato slices, Swiss or Cheddar cheese slices, sauteed mushrooms and onions, etc. Accompanying dishes can be Betty's Barbecue Bean Bake, Betty's Homestyle Memorial Day Potato salad, and some potato chips, pickles, olives, and any other items of your choice. A great dessert for this meal is Betty's Chocolate Turtle Dessert Pizza. Have a *great* cookout!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest:
Twitter:
Google+:
ifood.tv:
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Bathtub Betty BBQ presents; BBQ'd Beef Ribs