Mouth Watering Cheese Steak Recipe

cheese steak recipMakingdeliciousfoods is an interesting experience for most of gastronomes. In this article, I will share the cheese steak recipe to help you make a delicacy.


Do you have admired those people who can do all kinds of delicious foods like me? I always feel miraculous When I see they can make the foods enjoyable and easily in the reality shows. I also have watched them to do the cheese steak, and was attracted very much. So, today I will introduce the cheese steak recipe to you.

Just like some reality show shows us, it is a kind of life attitude to making food. With the development of the science and technology, our life standard is growing better and better. However, without the pressure of the food and clothing problems, our heart is getting more and more difficult to satisfied. We feel empty in our brain, finding the meaning of the life is not easy. And, we also don’t know what to do. So, it is important to find something interesting to do during our spare time. And I think, to study cooking is a good choice. It is not only can fill our free time but also exercise our ability of practicing. Imagining in a spare family time in an afternoon, you are resting with your husband, then you make a delicious food. Isn’t it a happy thing? It is not only satisfied with your passion, and you may share more delight with your lover. Now, the cheese steak recipe time!


The cheese steak recipe should conclude the following ingredients: Ribeye steak in thin slices (The base ingredient (as stated in the title of this recipe) is steak, so get some nice rib eye. You will need very thin slices, so ask the person behind the counter if they are willing to slice it for you. Freezing it first will make the slicing a lot easier.); 1 large onion , 1 diced canned chili , Chipotle peppers, Salt & pepper, bread , Pepper Jack cheese (shredded) .


Here is the instruction of the cheese steak recipe.

Firstly, before you begin to make the cheese steak, you should cut The steak into strips first, and preferably to pat off the blood with the back of the knife. And, Put the steak in a bowl and put it in the refrigerator. cheese steak recipe

Then, you can use your regular skillet or a Mojoe Griddle. And heat it up, then spread some oil.

Secondly, cooking the sliced onion. When that starts to brown up, add the chilli and 2-3 diced chipotle peppers. Cook until the onions are a nice light brown color, then move them off to the side.

Thirdly, it’s time to cook the meat! Take the steak out, and it is going to cook really fast, so be careful not to let it cook too long. Add some salt and pepper while it is cooking.

cheese steak recipe

Then, when the meat is a nice brown color, bring the onions back onto the skillet, and mix with the meat. Also add the Pepper Jack cheese on top. Cover with a lid to help the steam melt the cheese.

cheese steak recipe

Finally, Warm up the bread, then put everything together: mingling the steak in the middle of the bread. and enjoy your cheeses teak sandwich!

Some tips for skillet

In the process of the cheese steak recipe, we should use the skillet. But there is some dangerous tips should we note.

Do not burn empty pans for long periods of time to avoid deformation and damage to parts. The handle of the frying pan and the soup pot is designed with spot welding. But it’s not completely insulated from the heat transfer. Especially if the fire just shatters the handle. If the handle is too hot, it is recommended that you use a non-hot gloves to avoid sunburn. To avoid over ironing the pot is to wash and steam scald. Please clean the pots and pans at room temperature. Stainless steel is more likely to be washed after heat. Because of the impurity of gas, after long-term use, the appearance of stainless steel is easy to be huff and yellow by the gas impurities. Don’t add salt to the PAN when it is heated to prevent corrosion of the stainless steel surface. After long-term use, the pot bottom sometimes appears white spot, which for food and salt for cleaning of the residue such as pot food burnt, just pour a little water and heat, with a cleaning agent and a cleaning pad. If you are seriously worried, please let the water soak for 4-8 hours before cleaning.


After reading the cheese steak recipe, do you feel confident to make it? A high quality life style is that we live a meaningful and substantial life.

Maybe, we may lose in the material life and forget to enjoy ourselves. We work day by day. And even, we feel anxiously. Even we can’t worried about our food and clothing, but the price of the houses, cars and any other material things may given us some pressure. We gradually become the slave of the life. Sometimes, we should let us return to the beginning. And stop to enjoy our life.

In that way, let us cooking a tasty cheese steak to let us calm down. And have a good think of the value of the life. Actually, only if you are willing to do, you will find the interests of cooking. Maybe this cheese steak recipe is easier, but the connotation included in is much meaningful. Hope you live a good and meaningful life forever!


5 Camping Recipes So Good

Today I want to introduce you five delicious campfire cooking that easy made and satisfying. You can miss anything except my recommendations. Come and take a sight now!

I love campfire party, the stars shining in the totally natural darkness when you and your friends are gathered around the campfire with romantic sounds of guitar. Nothing can be better than a well planned campfire. And the best part of it is that you can make yourselves cooking by using opening fire. You can not only receive the delicious food but also the satisfaction of the process of cooking. I collect many recipes for campfire including dishes and desert, and I think it is a pity not to share them. I will give you five of my favorite campfire cookingrecipes so that you can enjoy with your friends.


  1. Smoked Bacon and Smoked Eggs

The smoked bacon and eggs is a classical one for campfire cookingwhich is very popular in Texas. The may tool you need is a medal mould. Simply talk, just break the egg and add it to a bowl shaped mould where a piece of toasted bacon placed in. Then cook them together until the egg wraps the bacon. Then put it between two sandwich bread and serve it. That’s really a delicious campfire cooking!

  1. Campfire Parmesan Popcorn

This recipe is even more easy and convenient than the last one and shows the simplicity obviously. What you need is a campfire popcorn pot all you need to do just preheat the pot to a proper temperature and warp the corn with aluminum foils. Waiting for few minutes patiently and the popcorn snacks will be served for your kids. But normal popcorn is not attractive enough, so for seasoning you can add some parmesan cheese and salt and sugar in the popcorn. Believe me that the aroma that full of air will make everyone’s mouth full of saliva.

  1. Beef Stew Packets

Imagine that there is a campfire hide in deep forest and a bunch of exhausted travelers sit surround a Dutch oven which is boil and bubbling constantly. What a traditional campfire style! In my mind the stew style is the best cooking way for campfire. For this one you need some pounds of beef and carrots and cubed potato, and other sauce or seasonings. All you need to do is that to mix them together in appropriate time and wait patiently until the beef is totally tender. Then enjoy it!

  1. Lemon Dill Grilled Fish Fillets

Toasted fish is also a good choice for campfire cooking especially when you make your camp aside the river bank. If you can get a fish, I strongly suggest you make this cooking with fresh fish meat. First of a deal with the fish, cut off its scale and gill (don’t hurt your finger!). And then open its belly and throw the guts. Prepare some diced lemon and other seasonings like salt or pepper. Warp the chopped fish and squeeze some juice on the surface and add the seasonings as desired. Finally toasted it for few minutes prevent the fish is over cooked.

  1. Campfire Toasted Burritos

This is probably my favorite campfire meal. I usually made the taco meat at home in advance and freeze them. This way it acts as its own ice, and it’s perfect for Day 2 of camping because it needs the extra time to thaw. These burritos assemble quite easily, and they are perfectly melted and just slightly crisp after cooking. Commonly we need a bowl of cooked white rice and some cheese as additions. All in all just mix those ingredients together and set them in the Burritos and warp it with foils. Toasted for 3 minutes over smoldering coals and it will be well done.

Skillet Fried Catfish for Weekends

Fry it, bake it or crust it! Catfish is one of the tastiest fish around. Here I would like to share with you one of the easiest Cast iron frying recipes—-fired catfish for weekends. If you don’t think you like catfish then somebody didn’t do something right. This perfectly Southern-style fried catfish should not be underestimated. To make this catfish extremely crispy, I use cornmeal which can offer a perfect light and crunchy texture without a greasy taste. Whether cooked at a fish shack, at a Saturday night fish fry or on the banks of a winding river, there are countless ways to prepare it. However I like this one best: deep-fried catfish which coated with a crunchy cornmeal and serve with lemon. Hope you like it.

Fried Catfish for Weekends 


5 pounds catfish fillets (all cut to about the same size)

1 gallon canola oil
3 cups cornmeal
3 cups all-purpose flour
Garnish with lemon wedges.
Salt and freshly ground black pepper
1 small jar yellow mustard
Lemon wedges for garnish


Mount a 17 inch Cast iron skillet on a propane burner. Fill the pan two-thirds full with the canola oil. Heat the oil to 360 ℉.

Put the fish fillets in a single layer on wax paper-lined baking sheets. Season both sides of the fish with salt and pepper. Brush each piece on both sides with about 1/2 teaspoon of the mustard. Combine the flour and cornmeal in a clean paper grocery bag. Drop each fillet into the flour mixture and shake the bag to coat well.

Place the fillets into the hot oil one at a time. Be careful not to overcrowd the pan and keep the temperature of the oil. Or you won’t get crispy fish. Remove the fish as soon as possible by using the slotted spoon when they flu oat and the next minute will be light brown.

Place the cooked fillets inside the clean grocery bag to drain and keep warm.

If you bought catfish fillets from the store they should be already remove the bone and skinned. If not, you can simply pull out all the bones with a pair of pliers. It’s quick and easy. You can also use the pliers to skin the fish. Just hold one end with a towel or stick a fork in it and pull the skin off with the pliers. It should come off in one piece. Before you start frying, have another clean paper bag lined with several paper towels and a slotted spoon ready at the cooker. This simple and traditional method of frying thing always produces a flavorful, crunchy crust. Once the fish is ready, move it to the oven while you cook the rest of the catfish. Keeping the fried catfish warm in the oven will help it crispy. And you need always take care around hot oil. Never leave it unattended even for a moment. Be sure that kids and pets are well away from the cooking area. I can’t hold myself when frying this smell really good babies. Once all the catfish fried, it is time to enjoy! I eat one piece after another as fast as I can. These are a little spicy and certainly crunchy, while the fish meat really tender and well cooked. Or you can finish the fish off with a big spritz of lemon, and chase it all down with an ice cold beer. Grab all your friends to join in the party. Trust me, you’ll never believe that bottom feeders could have tasted this good. So why not try this easy but tasty catfish this Saturday night!

Next time I would like to share with you another very tasty but easy Cast iron skillet recipe. It is Crispy Fried Spareribs Skillet. First marinated with garlic and vinegar and then deep fried until browned and crisp. The crispy exterior is one big reason these ribs are so awesome. The ribs are cut into very small individual portions, creating a large surface area for the batter. I must say they’re an addictive plate of pork. This is a simple spareribs recipe that can be served as an appetizer or main dish. I love having this as an appetizer. It also goes well with almost any dipping sauce. Hope you like.

French Breast of Chicken with Artichoke, Olive Oil Tomatoes, Peas, Roasted Garlic Emulsion, and Risotto Cake

In my opinion, chicken is one of the tastiest meats in the world. Also, you can do almost any dish with it. You can put it in pasta, paella, or curried dishes. Chicken meat makes for some of the most amazing soups, too. Now when you pair it with something as delectable as tomatoes drenched in olive oil and pretty rice cakes, they sound healthily chic. Well, here is a French Breast of Chicken with Artichoke, Olive Oil Tomatoes, Peas, Roasted Garlic Emulsion, and Risotto Cake recipe for those who might be having chicken and risotto cravings out there.  The recipe title alone would make you positively hungry, don’t you think so?

Serves: 4


4 French breasts of chicken
2 Tbsp olive oil
1 tsp chopped parsley
1/2 tsp chopped thyme
Milled peppercorns
As needed, Olive Oil Tomatoes


1 cup garlic cloves
As needed, Giancarlo’s Brodo
2 Tbsp honey
1 oz butter, unsalted
1/3 cup white wine
2 shallots, minced
1½ cups heavy cream
4–6 Tbsp butter, unsalted, cold
Freshly ground black pepper
2 Tbsp extra-virgin olive oil


3 Tbsp butter, unsalted
1 Tbsp olive oil
1 leek, thinly sliced and diced
1 cup raw short-grain Italian rice (Vialone Nano)
2½ cups Chicken Brodo, hot
2 Tbsp chopped basil
2 Tbsp chopped parsley
3/4 cup shredded Asiago cheese
4 Tbsp whole butter, unsalted
4 Tbsp cream
Kosher salt
Freshly ground black pepper
As needed, clarified butter


8 artichoke halves, prepared as in Grilled Sea Bass recipe
1/4 cup petite peas
2 Tbsp whole butter, unsalted
To taste, kosher salt
1/2 tsp minced fresh mint leaves
*Make the risotto cakes at least 3 hours or up
to 1 day before preparing the rest of this dish.


1. Place the chicken in a bowl with the olive oil, parsley, thyme, salt, and pepper. Toss to season evenly.

2. Chicken can be roasted or grilled to your liking. I prefer placing the chicken on a rack over a pan and roasting for 6 minutes at 425ºF, then another 8–12 minutes at 325ºF, until the chicken is just done and the juice runs clear. Keep the chicken warm.


1. Place the garlic in a small pan. Cover to three-quarters depth with the brodo. Add the honey and butter. Bring to a gentle simmer and cook until the garlic cloves are tender, 10–12 minutes. Remove garlic cloves and reserve the broth.

2. In a saucepan, simmer the wine and shallots until reduced to about 1 oz.

3. Add the garlic cloves to the wine reduction. Add the cream and 2 oz of the reserved broth. Simmer until the liquid is reduced in half.

4. Puree the mixture with a hand blender while slowly adding the cold butter. Do not allow the emulsion to break.

5. Strain the emulsion and season with salt, pepper, and the olive oil.


1. Place the butter and oil in a heavy-bottomed pan. Add the leek and cook until soft.

2. Add the rice and cook 1–2 minutes. Add half of the brodo, bring to a simmer, and cook slowly until all of the liquid is absorbed.

3. Add the remaining brodo and cook until it is absorbed and the rice is tender but still slightly firm.

4. Fold in the basil, parsley, Asiago, butter, and cream. Season with salt and pepper. Spread the mixture on a small pan 1 to 1½ in. in height. Cool in the refrigerator overnight.

5. Cut the chilled rice mixture into the desired shapes. Pan-fry the cakes in clarified butter until golden brown on each side.


1. In a saucepan, take the artichoke halves, peas, butter, and mint along with the remaining reserved broth and cook for 2–3 minutes until items are hot.

2. Place the risotto cake in the middle of the plate. Top with the chicken breast. Around the plate, distribute the peas, artichokes, and tomatoes. Lace the emulsion over the items on the plate from a squeeze bottle, or place spots of sauce around the plate.

Now this recipe is a bit tedious to prepare and would consume a lot of your time, too. To maybe remedy that, I suggest you read the entire French Breast of Chicken with Artichoke, Olive Oil Tomatoes, Peas, Roasted Garlic Emulsion, and Risotto Cake recipe once. That way, you would be able to estimate the work you might need to do. Then, make a list of all the ingredients you might need and make sure you have all of them before you start cooking. Lastly,  follow the recipe as it is written so that there’s less likelihood that you’d bungle the finished product.

Lobster Burger with Foie Gras and Yellow Tomato on Vanilla Brioche

One of the most beloved delicacies in French cuisine is foie gras while one of the most beloved foods in America is the burger. So what better way to introduce your friends to French dishes than to present them with this fusion dish. This is especially great for those who are reluctant gastronomic adventurers. And don’t worry, a healthy helping of  Lobster Burger with Foie Gras and Yellow Tomato Vanilla  Brioche will not disappoint, even those who are new to French cuisine.

Serves: 6

10 oz raw shrimp, peeled and deveined
6 oz sole
1 squeezed lemon
4–5 oz heavy cream
A dash of Tabasco Sauce
Salt or sea salt, to taste
Ground white pepper
2 tsp Spice de Cosette
1 lb raw lobster meat (small dice from whole lobsters or diced raw tail meat; see Note)
1 Tbsp chopped dill
1 oz shallots, diced and sautéed
6 slices foie gras
12 enriched vanilla brioche buns
12 yellow tomato slices
Extra-virgin olive oil
1 oz frisée
1. Place the shrimp and sole in a food processor and puree. Add the lemon juice, cream, Tabasco, salt, white pepper, and Spice de Cosette.

2. Remove the puree from the food processor and place in a bowl with the diced lobster meat. Add the dill and sautéed shallots, mix well, and let the mixture rest for at least 2 hours in the refrigerator.

3. Shape the mixture into 6 equal patties and grill 1–3 minutes on each side.

4. When the burgers are almost done, place a heavy iron skillet on top of the grill, pour some extra-virgin olive oil, and cook the foie gras in medium temperature.

5. Split the buns and place a slice of yellow tomato on the bottom of each. Place a lobster burger on top of each tomato slice and a slice of foie gras on top the tomato. Place some frisée on the foie gras and cover with the top half of the bun.

Note: Lobster meat can be difficult to remove from the shells. Plunging the whole lobsters into boiling water for1–2 minutes makes the job easier. The lobster should not be fully cooked for this recipe.

If you know how to use a food processor, a grill, and a skillet, then this recipe would be easy as pie to follow. Plus, you don’t have to scour the city for the ingredients because they’re quite easy to find in most supermarkets. The lobster and the foie gras might be a bit too pricey for an everyday fare though. More so if you’re only making it for yourself.  So I suggest you make Lobster Burger with Foie Gras and Yellow Tomato Vanilla  Brioche during those special occasions, especially when there’s somebody around you want to impress.

7 Most Popular French Desserts

I love desserts. Who doesn’t? For the French, it is as important as the rest of the meal. In fact, for many people, it is the most anticipated part of dinner. Now here are the seven most popular French desserts you can try for those French dinner parties you might be planning with your fellow Francophile friends.

1. Tarte de Pommes a la Normande (French Apple Tart)

This delicious tart is perfect for an after dinner with friends. I can just imagine me baking this for my girlfriends; that is, if I ever get my hands on an oven that works. Haha. But yes, I know a couple of gals who would love this tart, especially because of the almonds. It would even make a perfect treat over coffee or tea.

2. Charlotte Russe au chocolat (Chocolate Charlotte)

If you know lady fingers, then you know this cake could only be delicious. Obviously I love lady fingers. And more than that, this cake also has chocolate! Yummy! And the recipe doesn’t really require a lot of work. But even if it did, if the end product is as delicious as this, who cares about the hard work. Right?

3. Éclair

This one is actually one of my personal favorites, which may not really be saying much since I have a sweet tooth and I love almost all sweet things. Still, who could resist eclairs? I, and a lot of my friends, certainly can’t! Plus, if you put them all in a row, they would make a lovely presentation. Perfect for those after-dinner parties.

4. Madeleines

As I’ve mentioned before, in another post, this mini cake owes part of its popularity to Marcel Proust’s book. But if you ask me, I think it owes a bit of its fame also to its scrumptious deliciousness. If you think I’m just exaggerating, then you have never tasted these sweet confections before, which means you are missing out on a pretty sweet gastronomic adventure.

5. Dessert Crepes

I just love how these thin pseudo pancakes are so versatile. They can be paired with almost anything. And they are even more delicious when paired with fresh fruits and a dollop of whipped cream. Now, if you want a healthier treat, you could dispense with the cream and just have the fruits as filling. Fruits are, after all, full of fiber and vitamins. Either way, it sounds so yummy, doesn’t it? In fact, just thinking about them is making me hungry.

6. Chocolate Ganache Cupcakes

There has been some debate as to where ganache was really invented, in France or Switzerland. If you ask me, it doesn’t matter where it really came from. What matters is that it’s one of the most delicious things in the world. And you can put it as a filling or glaze to almost any pastry! Amazing, right? And the cupcake recipe here is so easy it’s adorable. More than that, I’m a big fan of coffee, chocolate, butter, and cream. So getting all of these tasty flavors in one yummy treat is, for me, pure indulgence. Just amazingly delicious!

7. French Meringues

Now this one is an old favorite of mine. I’ve been eating these things even before I could read or write! I’m serious. These confections are very easy to prepare and they just melt in your mouth like dollops of snowflakes, only sweeter. And you could make them in different colors, too. You just add some drops of natural food coloring into the mix. But if you ask me, I prefer the white ones. I don’t know why but they look more delicious to me than the colored ones.

Do you love desserts as much as I do? Well then, try out some of these recipes and treat yourself to any of these sweet confections today.


Steak Tartare from France

Almost every world cuisine offers recipes that include raw animal protein (fish, meat and unpasteurized dairy products), which seems to be a universal practise. In Italy the most famous raw appetizer is carpaccio, in the Middle East – kibbeh, in Norway – raw marinated fish, and in France it is steak tartare and, of course, a wide selection of world famous raw milk cheeses. Today, I am going to share the recipe of my very favourite gourmet appetizer from France,Steak Tartare:

In order to make authentic steak tartare, you should start with the freshest ingredients of the highest quality you can find. Shop for organic, free-range, grass-fed sirloin or filet of beef and freeze it for at least 14 days. The practise of freezing ensures that the raw meat will be clean from parasites and other contaminants. Thaw the meat and grind it coarsely. Also, you will need the following ingredients (quality matters!):

– 1 finely minced medium onion
– 3 tbsp mustard (Dijon is the best)
– 2 fresh egg yolks from free-range chickens
– 1/4 cup of fresh parsley or coriander leaves, finely chopped
– unrefined sea salt and freshly ground black pepper

Mix ground beef with onion, mustard, egg yolks and herbs. Season to taste and form into a mound on a big platter. Serve as an appetizer with sourdough bread or round croutons, chopped hard-boiled eggs and onions, capers and softened butter. Caution: raw meat appetizers should be eaten the same day they are made! If you have any leftover steak tartare – the next day you can fry the mounds in a mixture of butter and extra-virgin olive oil until well done and serve them with fresh vegetable salad for lunch.

Bon Appetit!:)

Roquefort the king of French Cheeses

Roquefort is a delectable ewe’s-milk blue cheese from the South of France, and is one of the most famous of all French cheeses. In accordance with the European law, only those cheeses aged in the natural Cambalou caves of Roquefort-sur-Soulzon have a right to be named “Roquefort”, this is why when you buy this cheese you can be absolutely sure in its authenticity and the highest quality.

Legend states that Roquefort was first discovered by a young shepherd, who left a piece of fresh ewes’ milk cheese in a cave. When he returned a few months later, the cave mold had transformed his plain cheese into wonderful Roquefort. True or not, but in France, Roquefort was honoured with a royal patent already in the thirteenth century. In the medieval times, this pungent blue cheese was believed to have aphrodisiac qualities, the fact which even was noted by the world’s famous lover – Casanova.

Roquefort is always made from fresh, unpasteurized milk of the Lacaune breed of sheep and has a white, crumbly and slightly moist texture with veins of blue mold (Penicillium roqueforti). Roquefort has no rind. An average head of this cheese is about 5 pounds, which requires 4-5 times the amount of fresh milk (about 13 litres!) in order to produce one head. After 4 to 9 months of aging, all vitamins and enzymes of the milk remain intact in Roquefort – it is very high in fat, protein, fat-soluble vitamins, and minerals, especially calcium. Its odour is strong and has a notable hint of butyric acid, the taste is rich and smooth with a sharp, astringent tang. The overall flavour sensation begins slightly mild, then turns into sweet and smoky, and fades to a prominent salty finish. The cheese fully exhibits its rich flavour if combined with red wine from Burgundy.

More information about Roquefort in English can be found at:

Roquefort Societe
French Cheese Guide
Recipes with Roquefort

Baguette Delicious White French Bread


Baguette, with its crunchy, crisp crust and a soft, delectable center, is a traditional white bread served in France, and a staple of French cuisine. French “une baguette” is translated into English as a “stick”, which truly describes the unique form of this most popular French bread – it is shaped as a wand of about 60 cm long, and weighs 500 grammes (about 1 pound).In some areas of France, this bread is still delivered to the customers’ door every morning, together with traditional milk and cream. In big cities, people go to the local “Boulangerie” (hot bread shop) at least once a day themselves, to get a fresh loaf which is eaten at all three meals.

What to do if the nearest to you Boulangerie is as far as France? Do not despair, but try to bake baguette at home! It certainly takes a little time, effort and patience to master baking good baguette by yourself – but only until you become forever addicted to its terrific taste. We recommend the following recipes of this authentic, home-made French bread:

French Bread – Allrecipes
Bakers Yeast Bread
Country sourdough-yeast bread
French Bread
French Bread –
Authentic French Bread
French Bread –