Slow Cooker Peppered Steak

This is a meal that we really enjoy having on fast Sunday's! This is, again, a recipe from Melessa. Our kids love it and it one of our favorites!

the goods:

2 lbs. beef stew meat, cubed
garlic powder to taste
1 beef bouillon cube
1/4 c. hot water
1 T. cornstarch
1/2 c. chopped onion
2 large green bell peppers, cut into strips
1 (14.5 oz) can stewed tomatoes with liquid
3 T. soy sauce
1 tsp. white sugar
1 tsp. salt
Brown Rice

1. Sprinkle meat with garlic powder to taste and place in slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into slow cooker with meat. Stir in onion, stewed tomatoes, soy sauce, sugar and salt.
3. Cover and cook on high for 3 hours. Mix in green pepper slices and continue to cook on high for 1 hour more.
4. Serve over rice.

Yummy Steak Fajitas

the goods:

1 1/2 lb. flank steak
red pepper
green pepper
onion
tortillas
avocado
queso fresco cheese
Goya Yellow Rice

Marinade:
1/4 c. olive oil
1 tsp. grated lime rind
2 1/2 T. fresh lime juice
2 T. Worcestershire sauce
1 1/2 tsp. ground cumin
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. coarsely ground black pepper
2 garlic cloves, minced
1 (14.5 oz) can low-salt beef broth

1. Score steak and combine with 1 1/2 c. marinade in a large plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, red and green peppers, and onions in a plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
2. Then when you are ready to eat, start your grill to cook your meat to your liking. Then in a skillet, cook your veggies to your liking.
3. While veggies are cooking, start your rice. Cook everything until all is cooked. Serve.

These are the tortillas we use when we make fajitas! Yumm-O! These definitely make your fajita experience!

This is the Goya rice we use. We don't have it often, but when I can find it and buy it, the girls LOVE IT!

Steak Sandwiches with Twice Baked Potato Bites

This manly take on steak and potatoes will have everyone asking for seconds!
the goods:

sandwiches:

1 boneless rib-eye steak, excess fat removed

1 large red onion

sliced2 hoagie rolls split

5 ounces cream cheese, room temperature

4 tablespoons grainy mustard

1 bunch baby spinach, stems removed

steak sauce for serving

potato bites:

10 to 14 red new potatoes (small), halved

1 tablespoon olive oil

3/4 cup sour cream

1/4 cup snipped fresh chives, plus more for garnish
Preheat oven to 450 degrees. Cut a thin slice off the bottom of each potato half so they rest flat.

On a rimmed baking sheet, toss with olive oil; season with salt and pepper, and arrange bottom side down.

Bake until tender, 30 to 35 minutes. Let cool on sheet.

When cool enough, using a melon baller, scoop out about a teaspoon from the center of each potato and place in a bowl.

Add sour cream and chives to the bowl with potato centers and mash; season with salt and pepper.

Stuff potatoes with filling.

Bake potatoes at 450 until lightly browned, about 15 minutes.

Meanwhile, saute onions in a pan with butter, until soft and browned, about 7 minutes.

Heat grill to high; lightly oil grates. Season steak with salt and pepper. Grill 5 minutes on each side for medium-rare. Transfer to a plate and tent with foil, let rest for 10 minutes.

Spread rolls with mustard on bottom side and cream cheese on top side.

Thinly slice steaks against the grain.

Place a layer of spinach on each roll.

Finished with a layer of onions.

Close sandwiches. Slice in half.

Remove potatoes from the oven.

Serve sandwiches with a side of steak sauce for dipping and twice baked potato bites.