Monday, October 5, 2009

Roasted Red Peppers and Cheese Steaks

We got a large bag of bright red bell peppers in the CSA this week. They are sweet and lovely on salads, but you can only eat so many so I like to roast them. There are a few ways to do this, but the easiest (read laziest) way is to put them on a cookie sheet in a 450 degree oven on an upper middle rack and turn them every five or ten minutes. When all sides are nicely blackened, remove them from the oven and put into a paper bag (on the cookie sheet or on a plate or in the sink, as they will leak) and let them cool. When they are cool enough to touch, peel the now-papery skin off and remove the seeds from the middle. You will be left with the juicy meat of the pepper. This is great on sandwiches, pizza, salads. I put them into a jar and cover with olive oil. They will last in the refrigerator for weeks and once the peppers are gone, the remaining olive oil is wonderful as a base for salad dressing.

Some people broil the peppers, and while this is fast, I sometimes forget and am left with a charred mess. If you do this method, check the peppers every few minutes.

Some people hold the peppers with heat-proof tongs over the flame of a stove or grill and turn them as they blacken. This is the best way to control the blackening, but it's also messy and you have to be involved the whole time.

The one downside to my method is that if you forget them, the fleshy part of the pepper cooks away and you are left with very little actual roasted pepper afterwards.

At the farmers' market on Saturday, I got a pound of beautiful wild mushrooms. I forgot to ask what kind they are. But, they were delicious in cheese steaks. Cheese steaks are a great way to use leftover roast beef (or lamb).

Cheese steaks

makes 4 sandwiches

1 TBSP olive oil
1 green pepper
1 medium to large onion
1/2 cup mushrooms, roughly chopped
1/4 teas. salt
1/4 teas. ground black pepper
1 cup leftover roast beef, shredded or chopped small
1/2 cup grated mozzarella
8 slices bread, toasted (optional)

Heat olive oil in a frying pan and saute onions, peppers, and mushrooms until soft, approximately 7 minutes. Add salt and pepper.

Add in meat and cook until just heated through, approximately 3 minutes.

Take off heat and stir in cheese until melted.

Put 1/4 of the filling onto each of 4 slices of bread and top each with another slice of bread.

3 comments:

maamypatom said...

oooo I've heard of cheese steaks but never been sure what they are... I don't do beef very often, but this could be done with chicken too right?

Renée said...

Chicken would definitely work, which reminds me of a cool weather recipe I need to put up!

Keja said...

I use one more step in my pepper-roasting: after I take them out of the oven (I broil, and to make that easier I cut in half and remove seeds first), put them in a bowl and seal tightly with tin foil or saran wrap. Let sit for a minimum of 15 minutes, but up to an hour. Then peel--the little last minute of slef-steaming makes the skins even easier to remove!