Who knew all the things you could do with
roast beef? Well, I do now, a little.
I had long since used the rb as my stand in meat for
Crying Tiger salad when I was in a hurry and/or didn't have any leftover steak to use; now it does it again, in three different applications - all consumed in a 24 hour period. Yes, that's a lot of beef (and sodium). I feel like that
Robin chick - telling you all of the dishes you can make for the week with one meat source.
With just two packages of Safeway Primo Taglio Roast Beef (which will run you around $10) you can make the following three dishes for two:
Philly San Francisco cheesesteak sandwiches, South Beach-esque breakfast wraps, ramen/pho.
My shopping list - some items shopped from the store, some shopped from my fridge and pantry:
2 pkgs of beef, obvi
2 onions (one sweet, one yellow)
2 peppers (one green, one red)
Sourdough rolls
tater tots (since you're being unhealthy, you may as well roll with it, yes?)
Tostito's queso goopepperoncini peppers
sweet cherry peppers - a must if you want your cheesesteak to be the least bit believable
lowfat cheddar cheese
whole wheat tortillas
eggs if you're feeling breakfast burrito-y
some type of packaged ramen (I had a chicken flavored ramen from Japantown that came with soft, fresh noodles, in the fridge section - cooks up in like 3-5 minutes, depending on how good you are with multitasking)
bamboo shoots
mushrooms - I went with enoki because they're so cute and will cook in the broth of the soup
basil
Sriracha
hard boiled egg
SF CheesesteakPop your tots into a preheated 400 degree oven if you're taking that route and really, who doesn't want to take that route?
Slice up your bell peppers and onions. If you're using all of them, you'll only need about half for this recipe - that's what I recommend though so you can get a little bit of everything and have the rest ready to go for the other recipes.
Heat 1-2 tbsp of oil in a large saute pan over med-hi. Saute about half of the pepper and onion mixture until soft, stirring frequently.
Slice up one package of roast beef into 1" strips. Slice pepperoncinis and sweet peppers, removing seeds.
Once veggies are done, add the beef to the pan and turn off the heat. The residual heat will warm the beef without cooking it.
Split open your sourdough rolls and put half of the cheesesteak mixture into each. Generously dollop some of the queso all over the top and pop into the oven (hopefully your tots are done and out of your way; if not, hopefully your oven has room to share) for a few minutes until the bread is just getting a tiny bit crispy and the queso is even gooier.
Take sammiches out and top with pickled peppers - nom. Serve with tots and queso - yes, cheesy tots. Bliss out.
SBRB Breakfast WrapSaute 1/2 of the remaining sliced onions and peppers in oil over med-hi as you did with the cheesesteaks.
Heat two whole wheat tortillas in a damp papertowel in the microwave for 30 seconds. Cover with a handful of the lowfat shredded cheddar and nuke again for about 20 seconds each or until cheese is melted.
Lay two slices of roast beef on each tortilla and top with the cooked onions and peppers. Throw in some scrambled eggs if you're a hearty eater and not so concerned with calories. Wrap and nom.
This is also a fairly believable substitute for a Philly Cheesesteak if you're South Beaching.
PhoRamen Prep your ramen according to package directions (again, this was two servings).
Slice up remaining rb and additions (mushies, egg, basil, bamboo shoots) and have ready to go while water is boiling.
Add the yummy stuff to the ready to eat ramen and broth and add Sriracha to taste. Too easy and seriously only took me like 10 minutes to make. Win!
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