Steelers Game Day Sausage Hoagies

The Steelers managed to make the Wild Card game, which we are watching right now. They are losing but hopefully that changes (doubtful). Anyway, Kenny wanted some Pittsburgh food so I did some research and found this recipe. It appeared in the January 29, 2006, Pittsburgh Post-Gazette Food Section - "Pittsburgh Super Bowl Recipes" and he said it sounded authentic. Below is my spin on the Pittsburgh classic.

Note: I slightly changed it up a bit by using crushed tomatoes instead of whole plum tomatoes and yellow instead of green bell pepper, because green peppers are gross. I also used mild sausage, because we are old and our tolerance for heat is fading.

1 large onion, sliced

1 yellow bell pepper, sliced

1 red bell pepper, sliced

Olive Oil

Salt, pepper, Italian seasoning and garlic powder (all to taste)

2 big cans crushed tomatoes with added basil

1 lb mild Italian sausage

Provolone or mozzarella cheese

Hoagie buns

1. Boil sausage in a pot of water for 10 minutes. Remove and set aside to dry.

2. In large deep skillet, saute sliced onions and peppers in olive oil until transparent (approx. 6 minutes).

3. Add salt, pepper, Italian seasoning, and garlic powder to vegetables. Pour tomatoes into skillet and stir well. Allow to simmer then lower heat to low, partially cover and allow to simmer.

4. Cut sausage in half. Brown the sausage lightly in a frying pan then add to the sauce.

5. Continue to cook sauce with sausages for about an hour, stirring occasionally.

6. Cut hoagies in half length wise. Place cheese as the base then assemble with the sausage, peppers, onions and sauce.

Slow Cooker French Dip Sandwich (also known as "Roast Beef")

 I made these last week and told the kids we were having French Dips. They crinkled up their face and refused to eat. The next day, I asked Ray what she wanted for dinner because she was going to be home for the first time in awhile. She said, "Something savory. Like, roast beef." 

I was driving and almost slammed into the car in front of me. "You know we had roast beef last night, right?"

"French Dips are Roast Beef? Why didn't you tell me that? I would have eaten it!"

So that night we had the rest of the French Dip and both kids cleaned their plate. From now on, we are having roast beef...

3 lb chuck roast

Montreal Seasoning

Canola oil

Salt and Pepper

1 cup beef broth + more

1 T Worcestershire Sauce

1 can beer (preferably dark but use something flavorful)

Rosemary

Thyme

Garlic, chopped

1 yellow onion, sliced thickly

Hoagie Rolls

Butter

Sliced Provolone Cheese

1. Heat oil in pan. Season roast with Montreal Seasoning or just salt and pepper. Sear on each side for 3-5 minutes. Place in slow cooker.

2. Cover roast with Beef broth through onion. Cover and cook for 6 hours in slow cooker.

3. When roast is finished, remove from slow cooker and shred. Place back in juice to keep warm.

4. Butter inside the rolls and lightly grill in pan. Place shredded beef in grilled roll and cover with sliced cheese. Place under broiler until melted.