Philly Cheese Steaks

1 pound of ribeye steak
2 hoagie buns
4 slices provolone cheese or cheez whiz
1/2 pepper julienned
1/2 onion julienned
salt, pepper, garlic salt and onion salt shaken over steak for flavor
4T. butter or margarine

1. Get a pan hot with 4T butter or margarine and melt.
2.Add in onions and saute down to half size then add in peppers and saute down until brown and tender.. set aside.
3. Get a griddle or big fry pan as hot as possible or get a cookie sheet and place on a hot bbq.
4. Slice ribeye steak as thin as possible..if you have a meat slicer great but for me and most people we may need to freeze meat for a bit until firm and slice it super super thin as thin as possible without cutting our fingers and hands.
5. Place part of meat on griddle and break apart and brown for about 3 minutes tops..then top with 2 slices of provolone cheese; add a bit of water (1T) in a lid and cover for a second it will steam cheese and melt. Then stuff meat in hoagie bun along with onions and peppers and if you wanna use cheez whiz use it and omit the provolone or use both. Enjoy!

Spanish Rice

1 10 ounce can of rotel mild
1 cup white rice
1/4 onion diced
1/4 bell pepper diced up fine
1T. chili powder
1T. salt
2 cups water
4T butter
1 clove garlic minced or 1/2 tsp of jar garlic

1 clove of garlic minced -1tsp. jar garlic
1. In a large pot melt butter and add in onions and peppers on medium heat and sautee down until onion are translucent.
2. Add in the rice and cook for 3 minutes or until brown but not longer than brown.
3. Add in the garlic, rotel, water, chili powder and salt. Bring to a boil.
4. Cover and take off heat covered and rest for 20 minutes or until fluffy.
5. Serve and enjoy

Shredded Beef and Cheese Chimichangas

2-3 pound eye of the round roast or rump
1 lipton onion soup or 2 cans of beef broth
1.5 cups cheese plus more for topping when finished
1/2 can stewed tomatoes put in blender and pureed...(just try it)
1T. taco seasoning
1/2 a small can of diced roasted chilis by ortega or whoever
12 burrito shells (Like The Don Julio nice and thick)
warm a can of enchilada sauce or salsa verde sauce if desired over top
lettuce/ tomatoe/sour cream/guacomole/salsa as toppings

You can Make these as burritos to save fat calories or as chimichangas both good!

1. Preheat oven at 300 or put in crockpot for 4 hours
2. Put onion mix plus 2 cups water in or beef broth in bottom of pan.
3. Take roast and set inside and season if you would like with salt, pepper, garlic and onion salt cover and cook until it falls apart into shreds.
4. When cooked pull out and put on a plate and set in the refridgerater lossely wrapped to cool down enough to manage with hands.
5. Preheat fryer 375-400
6. In a blender add half a can of stewed tomatoes and half the can of chilis along with 4 T of the beef juices from the pan and the taco seasoning. Puree until smooth its a sauce now not stewed tomatoes;).
7. Shred the beef in a bowl into bite size shredds and add in cheese and tomato pureed sauce from blender mix well and set aside.
8. Pull out 10 -12 burrito shells and fill with 1/2 cup to 2/3 cup of filling **MUST BEABLE TO CLOSE BURRITO AND NOT LOOK BLOATED** AND FOLD BRINGING IN THE SIDES THEN TUCK TIGHTLY UNDER THE TOP OF BURRITO AND ROLLUP TIGHT**
9. Place each of them on a cookie sheet close together and place a heavy pan or a pan with something heavy in it to press together until ready to fry.
10. Place each burrito in the fry basket and place something down ( i use my meat mallot and hold it while it keeps my burrito in place use a potholder however or you can toothpick the bottom) and cook until golden brown on each side. Let drain for a minute and serve it up simple with sauces or toppings.. Super yummy!!!

***Could make flautas or taquitos with this meat just use toothpicks to keep rolls closed along seams**
9.