Woo! 4 weeks in, and I’m still keeping up with this! I’m fairly surprised at myself.

So this week lands on a Thursday dinner night hosted at our household. I thought instead of doing two separate meals, I decided to combine the two and have my friends join me in this week’s dish. I shall be pan frying some rib-eye slices for some Philly cheesesteaks! (and 1 eggplant for our veggie eater)

sliced rib-eye (chopped up eggplant for April)

onions thinly sliced

sweet peppers (or bell peppers) thinly sliced

bread

sliced provolone (I know you’re suppose to use cheese whiz, but we voted on provolone)

salt, pepper, oregeno

Cooking dinner for multiple people requires a bit of prep work and timing. Before everyone arrives, I get everything chopped up so I can just toss everything on the pan when I’m ready.



Peppers and onions done, on to the meat! I saved the eggplant til last minute because it will start to brown (oxidize) if you let it sit out too long exposed.

Pan frying some sliced up rib-eye. Toss it around and add in some salt, ground black pepper, and oregano.

And the eggplant! I added the same seasonings, and some veggie stock so it could soak it up. I would just pour in a little at a time as it was cooking.

Eggplant sandwiched up! You can’t see the cheese, but it’s in there!

You can see the cheese in this one! A little…I wished I remembered to snap a cheese shot, it looked all cool melting on top right before taking it off the pan.

I sampled the eggplant one and I thought it was quite good. I think the little bit of veggie stock really helps, or it’ll be really dry and plain. As for the meat, since I used rib-eye, it didn’t need much else as it has a natural marbling of fat to keep it moist and….well, rib-eye is just delicious! Oh! and bonus dessert!



Ice Cream! Thanks Em!

Next week: Beer/Wine/Liquor, exciting!