Food for Body & Soul

Although food for the body is essential for living, we as Christians need to feed on a different kind of food. Don’t you agree? Oh, don’t worry, I am still sharing in a few minutes my favorite steak recipe with you (although not my own ~ from my favorite chef).

I have noticed in my own life, that if I don’t open my Bible on a regular basis, I waste away. Not physically, but spiritually. If I don’t feed on the daily Bread first thing in the morning, my day is in disarray. But if I carve out 20 minutes to take in the comfort food for my soul, my day feels organized. How about you? Do you take the time to get fed on a regular basis? Think about His food next time you get a little light-headed. Grab your favorite Bible translation and feast on His Word…And if you don’t find the time, listen to some worship music!

Now you wondering what my favorite recipe for the body is…Like I said, I have a favorite chef and her name is Rachael Ray… Although in Germany it is my mom, but her recipes are not written down, so they are hard to share – maybe one day I will have the time to type them up (sorry Heather for not sharing a German one *wink*)….So, without further due, here is my favorite recipe, courtesy of Rachael Ray (and the only way I eat steak – lol)…

Philly Steak Sandwiches

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings
User Rating: 5 Stars

Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 large yellow skinned onions, sliced very thin
Coarse salt and pepper or steak seasoning blend

Meat:
2 teaspoons extra-virgin olive oil, 2 drizzles
1 1/2 pounds lean beef tenderloin or sirloin, ask butcher to slice the meat very thin
1 teaspoon garlic salt
Freshly ground black pepper
8 slices provolone cheese, from the deli counter
4 soft Italian sandwich hogie rolls, split 6 to 8 inches long each, split lengthwise

Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.

Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.

Do you have a favorite recipe you’d like to share with us? Get the complete details on the carnival by clicking on the logo or go directly to Heather’s blog to find out where to email the link to …Hope to see you Wednesday at Heather’s place….
Living in His grace ~ Eph2810