I kept this week simple – using up the roast beef I made for Easter, and some of my leftover pork roast. The roast beef I made was pretty small because #quarantine shopping, so I made 2 of my 3 ideas for the leftovers. Both meals stretched out my leftover beef by adding other ingredients to make for a filling meal. That’s another reason I like using leftovers for creating something new!
First up, a roast beef sandwich! Nothing fancy here! I had considered making it more like a French dip, with au jus for dipping. But the gravy on this roast was so flavorful, au jus wasn’t necessary. How I made these sandwiches:
ROAST BEEF SANDWICHES
- Unearth stale buns from the freezer, slice in half and toast in the oven for a few minutes.
- In the same freezer search, find your leftover roast beef. Microwave it until it’s warm, it doesn’t have to be super hot. Shred the beef you didn’t before freezing it (I forgot to shred mine).
- To both sides of your buns, add cheese – I used shredded provolone. Cheddar, swiss, mozzarella, or OOOH, white cheddar!!!, would all be good. Use cheese on both sides so that the meat doesn’t make your bread soggy.
- Assemble the sandwich and wrap in foil, then bake for 5-10 minutes at 350 degrees.
- Serve with a heftier side; I made Crunchy Roasted Broccoli from Half Baked Harvest (one of 3 HBH recipes this week!). This broccoli recipe included a pangrattato topping (fancy breadcrumbs) with prosciutto, pecans, and sour dough bread.
For the very last bit of my roast beef, I decided to transform my husband’s favorite sandwich, the Philly Cheesesteak, into a pizza! Same concept that I used to make Cuban Pizza earlier this month.
PHILLY CHEESESTEAK PIZZA
- Use homemade or store bought dough; stretch onto a pan dusted with cornmeal. Keep the dough a little thicker, since the toppings are heavy.
- Make a quick bechamel: melt 2 TBSP butter in a small skillet, whisk in 2 TBSP flour. Then add one minced clove of garlic, and slowly whisk in about a half cup of milk. Once there are no clumps, add in about a 1/4 cup shredded parmesan. Sauce will be thick; if it’s TOO thick, whisk in a little more milk.
- Also saute one green pepper and half a white onion – or – use frozen (I did).
- Spread the bechamel sauce on the pizza dough, leaving about a half or full inch edge of exposed dough. Top with shredded leftover roast beef, peppers and onions.
- Sprinkle on copious amounts of shredded cheese – I used provolone, Swiss, and more parmesan.
- Use your fingers to lightly spread olive oil on the exposed edges of dough.
- Bake at 450 degrees for 15-20 minutes until the crust is browned and puffy and the cheese is melted and browned.
If I had more roast beef, I would have made enchiladas with pepper jack cheese and medium enchilada sauce. Fill small flour tortillas with a little beef and cheese, roll, and line up in a greased baking dish. Top with your favorite enchilada sauce, more cheese, and bake at 350 degrees until bubbling and the cheese is browned.
Last but not least, I made Cuban Mojo Pulled Pork Tacos from my Half Baked Harvest cookbook, using some of the pork roast I made this month. The recipe did give instructions for making pork, but I used what I had in my freezer. To jazz up the pork, the recipe included a mango mojo sauce. In Cuban cooking, mojo sauce = citrusy sauce. I couldn’t get my hands on a mango, so I subbed pineapple. While I make tacos with my leftover pork all the time, this recipe called for the mojo sauce, a FRIED EGG, avocado, crispy fried onions, AND sriracha mayo. Such a unique combination of flavors!!! I had a few execution errors (my egg made a huge mess before I could photograph or eat it), but I definitely want to play with this combination again. The crispy onions were the perfect texture and I loved the sriracha mayo in place of typical sour cream.
While not part of my leftover theme, I made a third Half Baked Harvest recipe this week: smoky chipotle cheddar burgers with corn fritters. Why not put fried corn fritters on your burger? This was a chicken burger (and the first meal on my new grill!) with tons of flavor. Plus cheddar cheese, chipotle mayo, avocado, and the crispy corn fritters for great texture. A unique spin on the average burger!
And the week wouldn’t be complete without baking something, so I made my mom’s banana muffins. I always throw extra bananas in the freezer, forget about them for weeks or months, and eventually turn them into muffins. When frozen bananas thaw, they get gross and mushy, which is fine for muffins. I cut the tops off the frozen peels and squeeze the contents into a blender. I’ve been making my mom’s recipe for years and love it – although I do have a few ideas to mix things up a little next time I make them!
Next week wraps up #repeatmeatapril, so I’ll finish up with a few last recipe ideas and then May’s (rather obvious) theme! What have you been cooking during quarantine?