Monday, August 9, 2010

Back in Business {Philly Cheesesteaks}

"If Mohammed won't go to the mountain, the mountain must come to Mohammed."

If my computer - which only works in Safe Mode - won't let me upload pics from my camera, then I have to find another way to do it.

One friend suggested that I take pics of my recipes with my cell phone and then either upload them to FB or email them to myself.  Only one problem...My cell phone doesn't have a camera.  (I didn't think I needed one, since I never go anywhere without my camera.)

But today, I think I finally found a solution.  At least a temporary one.

We recently bought Nick a Nintendo DSi as a prize for his excellent grades this year.  And guess what I discovered.  Not only can he take pictures with it, but I can upload them to Facebook!

I didn't think to use the DSi for taking recipe pics, but I have been missing this blog something fierce!  So I took a pic of a finished recipe just to see how the pic looked.

The pics aren't half bad.  They'll do for the meantime, until my computer gets fixed. (Hopefully soon!)

Now...about today's recipe.  There was an abundance of bell peppers at El Rancho, and the first thing that came to mind to make was a Philly Cheesesteak.  Tender cuts of beef, sauteed onion and bell pepper topped with melted Manchego cheese.  All on a toasted bolillo roll.  Mmmmmmm!

Philly Cheesesteaks


  • 1-1/2 pounds thin-cut beef steak, cut in strips
  • 4 large bell peppers, cut in strips
  • 1 large onion, cut in strips
  • Bolillo rolls
  • Mexican Crema
  • Manchego cheese, sliced thinly (Substitute Cheddar or American cheese)

Heat 1 tablespoon of vegetable oil in a large skillet, over high heat.  Add the thin-cut beef steak, season generously with salt and pepper and saute until no longer pink.  Cover the skillet and reduce heat to low.

Once the meat juices have evaporated, add another tablespoon of vegetable oil.  Stir in the bell pepper and onion.  Continue to cook until meat is lightly browned and the vegetables are slightly tender.

While the meat and vegetables are cooking, preheat your oven to 375 F and heat a griddle or comal over medium heat. Slice the bolillo rolls in half lengthwise.  Place the bolillo slices cut-side down on the comal.  Heat until lightly toasted.

Spread the toasted slices with Mexican crema.  Spoon the meat and veggie mixture on one slice of bolillo, top with cheese and the other bolillo slice.

Place the sandwiches on an ungreased baking sheet and bake for 5 minutes or just until the cheese melts.



  1. I was wondering why you had pictures filed under Nintendo! Your computer still won't work!?

  2. I don´t understand why you don´t take your computer to the nearest computer-repair joint. Likely wouldn´t cost much. It´s one of the beauties of Mexico.

  3. So glad your back!!!! Especially because I have some steak in my freezer and I like this idea better than the one I had.

  4. Now this Philly sounds really great Leslie. Ah, I see Felipe up there. He is such a great writer. I am definitely going to try this recipe out. They are so easy and so delicious. Your's definitely pass the test. Thanks Leslie. Glad you posted about your cooking blog or I would never have known.

  5. Wow Leslie. I as just scrolling down your blog and you sure do have some beautiful dishes. These are definitely magazine type pictures. Wow! Bravo!! I have to go scroll some more.

  6. MO: Now you know why I have a Nintendo album on FB! LOL! :)

    FELIPE: There are only a couple of computer guys in my small pueblo. One who isn't very good. The other is extremely good at what he does and has a rather long waiting list. "Soon", I am told! ;)

    AMANDA: It feels good to be back. I hope you and Isaac like them. :)

    GLORIA: Thank you. My food photos have improved over the last year, but I still have a lot to learn. :) And I am glad you are enjoying this blog as well. :)

  7. What is a Nintendo Dsi? Going to have to google it! I'm glad to see you back.....missed seing all those great food recipes!

  8. I've missed you and I hope you get your computer fixed soon. Just don't stop blogging!

  9. Oh this was wonderful! It was quick and easy to make. I did use a red and green pepper and didn't use the oil. I replaced the beef with lean ground turkey. My 3 year old ate seconds!

  10. yep, glad to see ya...and I too love peppers of all kinds, bells are a favorite in Creole cooking - these philly subs look great with the cheese nice and melting

  11. glad to see you back in business! ps... can you also post the official mexican of whatever meat/poulty/fish you use in your recipes??? cuz i have NO idea of how to order that from the carneceria!! :) gracias!

  12. Hola amiga! que rica receta COMO SIEMPRE!!!! ;)

    Que bueno que encontraste el modo de subir fotos!!

    Un abrazote!


  13. ANABEL: It's a hand-held video game.

    MONICA H: Thank you! Now you know why I haven't been able to participate in that little project we talked about. But someday soon...I hope! :)

    DRICK: It feels really good to be back! :)

    REFRIED DREAMER: Great idea! I will do so, from now on! :) For this recipe, just ask your butcher for "Bistec blandito". Make sure it's blandito, otherwise you might get a tougher cut of meat. Or ask for "filete de res".

    PALOMA: Ay, amiga! Vieras como extrañe poder escribir mis recetas. Pero gracias a Dios, ya estoy de regreso.


  14. Oh this was wonderful! It was quick and easy to make. I did use a red and green pepper and didn't use the oil. I replaced the beef with lean ground turkey. My 3 year old ate seconds!

  15. This is one of my favorites! I omit the mushrooms and use cream of celery soup. I also only use 1/4 of the breadcrumb mixture since the hubby does not really like breadcrumbs. All in all this is a wonderful meal.

  16. I hope you get your computer fixed soon. Just don't stop blogging!

  17. Thank you for these wonderful recipies. If you need help with your computer, I can support via remote support for free. As a thank you for your tips.. You can reach me at

    Good luck.. and thank you.



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