Steak Fajitas Recipe

Steak Fajitas Recipe

Prep Time: 10 minutes (plus 2-4 hours for marinade)
Cook Time: 10 minutes
Difficulty: Easy
Serves: 4-6

Are you looking for a quick and easy recipe for those busy nights? This tasty steak fajita recipe with steak, peppers, onions, and Cherchies® flavorful Brush ‘N Broil Sauce is the answer!

Mexican Night usually appears on our menu plan at least once a week, either in the form of tacos, casseroles, or these delicious fajitas. This easy recipe is perfect for casual family gatherings or entertaining a crowd (you would need to adjust the proportions accordingly). Aside from the marinating (which is crucial), this entire recipe comes together in minutes, leaving more time to enjoy your family or guests.

So if you are ready to amp up your dinner routine, consider making these tasty fajitas. Your family will thank you! Grab Cherchies® NEW Brush ‘N Broil Sauce (a must for these flavorful fajitas), some tortillas, and your favorite fixings (sour cream, cheese, beans, guacamole, etc.), and make it a Mexican Night tonight. Serve these fajitas with our Chardonnay, Lime & Cilantro Rice Recipe, and some fruit, and you have a complete meal in under 30 minutes.

Enjoy!

Thanks for stopping by:) Comment below if you have made this delicious recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

• 11⁄2 lbs. of round steak (chicken breast can also be used)

• 1/4 cup lime juice

• 1/4 cup tequila

• 3/4 tsp. (teaspoon) baking soda*

• 1 small onion, thinly sliced

• 1 green pepper, sliced into strips

• 3 Tbsp. (Tablespoons) Cherchies® Brush ‘N Broil Sauce

• 12 flour tortillas, warmed in the oven.

• Shredded cheddar cheese

• sour cream

• tomatoes, chopped

• avocado, chopped

Preparation
Clean and remove seeds and membranes from peppers, and cut them into thin strips. Cut onions into thin strips. Set aside. (Feel free to use whatever peppers you have. We had green and orange on hand). Slice round steak on the diagonal (against the grain) about 1/4 inch thick. Place strips in a plastic bag with lime juice, tequila, and baking soda and marinate for 2 to 4 hours. 

*Some cuts of meat, such as top round, flank steak, London Broil, etc., can be very tough, even after marinating. A trick we learned for turning tough meat into juicy morsels when cooked is using baking soda in the marinade. It helps break down the proteins while marinating, producing tender, juicy meat.

When the meat has marinated, sauté onion and green pepper strips in 1 TBSP. of Brush 'n Broil Sauce for 2 to 4 minutes. Remove vegetables from the skillet.

Add marinated beef (or chicken) strips to the skillet with the remaining 2 TBSP. of Brush 'n Broil Sauce. Cook for two minutes on medium-high heat.

Add vegetables and stir-fry for another 2 minutes or until heated through. Fill oven-warmed tortillas with vegetables and beef and serve with cheese, sour cream, tomatoes, and avocado. Serve these fajitas with our Cilantro Rice Recipe for a nice compliment. Enjoy!

Melt in Your Mouth Hot Pastrami Reuben Sandwich Recipe

Hot Pastrami Reuben Sandwich Recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Difficulty: Easy

Happy National Hot Pastrami Day!

If you have never had a hot pastrami sandwich, then you are missing out on this classic mouth-watering culinary masterpiece. This iconic sandwich (some say, made famous by Katz's Deli in NYC 133 years ago) is typically piled high with juicy pastrami layers, then finished with mustard and nestled between slices of rye bread, the core ingredients to this gastronomic powerhouse. The best way to celebrate National Hot Pastrami Sandwich Day is with this flavorful succulent sandwich.

When I learned it was National Hot Pastrami Sandwich Day; I was intrigued because, honestly, I never had a pastrami sandwich. I know, "gasp" (do not judge me). Here in Pennsylvania, near Philly, we are known for cheesesteaks, hoagies (subs for those of you unfamiliar with the term "hoagie"), soft pretzels, Tasty Cakes, Peanut Chews, etc., not pastrami sandwiches.

I am always looking for new recipe ideas using our mustards, and when my research indicated mustard as one of the main components, I knew I had to make this sandwich. And so, we created our Hot Pastrami Reuben Sandwich.

Our version, made with pastrami, beef broth, sauerkraut, Cherchies® Champagne Mustard, Swiss Cheese, and marbled Rye bread, is a nod to the classic pastrami sandwich but with a Reuben twist.

As mentioned, these deli sandwiches are piled high with pastrami. For the sake of the new year and my waistline, I opted for a leaner version, hence less meat. You are more than welcome to add as much meat as you like. Also, I broiled the sandwich in the oven, open-faced, and added the sauerkraut at the end to finish off this incredibly decadent dish. More to come on that.

So, what is holding you back? Head to your local Delicatessan or butcher, grab some pastrami, Cherchies® Champagne Mustard (or Cherchies® Hot Banana Pepper Mustard for more of a kick), all the fixings, and celebrate National Pastrami Day in style with what might be the best sandwich; the world has ever known (My opinion of course)! It is easy to make, and your mouth will salivate as you prepare this glorious treat. Then enjoy! Also, enjoy a little pastrami trivia below.

Thanks for stopping by:) Comment below if you have made this delicious recipe featuring Cherchies® Champagne Mustard. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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#NationalHotPastramiSandwichDay

Sheri-Cherchies

This recipe is for one serving. Feel free to share the love, especially on National Hot Pastrami, and create a sandwich for everyone around you.

Ingredients (one serving)

• 2 slices Rye bread (We tested with marbled Rye/Pumpernickel in this recipe)

• 1 heaping Tablespoon (Tbsp.) of Cherchies® Champagne Mustard (Cherchies® Hot Banana Pepper Mustard) for more of a kick

• 1 heaping Tablespoon (Tbsp.) of Dijon Mustard

• 2 slices of swiss cheese

• Slices of Pastrami (pile it on to your liking)- We used 4 slices, split between the two pieces of bread

• 1/2 cup beef broth (We tested with 1 teaspoon (tsp.) Minor’s Beef Base in 1/2 cup of water)

• Sauerkraut, drained (amount depending on the size of the bread)

Preparation

Turn a medium saucepan on low. Place the pastrami in the pan with the beef broth. Simmer for a couple of minutes, then turn the pan off. While the pastrami cools, prepare the sandwich.

Combine the Dijon and Champagne Mustard in a small bowl (depending on a number of sandwiches, may need a larger bowl). Set aside. Turn your oven to the high broil setting. On a baking sheet, lined with parchment paper (for easy clean up), place rye bread on a baking sheet and broil the bread until lightly toasted. Remove the baking sheet from the oven. Flip the bread over. Now it is time to begin layering this delightful sandwich.

Spread the mustard mixture on the slices of bread. Next, add the Swiss cheese to both slices of bread. With tongs, remove the pastrami from the beef broth (reserving for later), and pile on top of the cheese. Return the baking sheet with the sandwich to the broiler and broil until the cheese melts.

Remove the sandwich from the oven and add the drained sauerkraut to one side of the sandwich. Carefully add the second half of the sandwich and place it over the side with the sauerkraut. Slice in half, add a pickle on the side, and you’re all set! Use the remaining beef broth to dip the sandwich if you like.

Enjoy! Trivia Below.

Trivia (Answers below)

1. So, for all of you “When Harry Met Sally” aficionados out there, what was Sally’s sandwich of choice at the iconic scene at Katz deli in NYC? Was it a turkey sandwich, with “everything” on the side, or was it the Pastrami sandwich with the same criteria?

2. Also, in “When Harry Met Sally”, who is the older woman who wants to “have what she’s having”?

3. What is the oldest deli in NYC?

4. Pastrami versus Corned Beef- What is the difference?

5. What do New Yorkers consider “the sandwich of New York”?

Answers

1. The answer my friends is the turkey sandwich; however, Harry had the pastrami sandwich.

2. Rob Reiner’s (director of “When Harry Met Sally”) mother. She was a natural and got her line right in a couple of takes.

3. Katz Delicatessen, since 1888.

4. Pastrami is made from brisket, which is brined with seasonings, boiled or steamed, and smoked. Corned Beef is from the same meat, but it is brined with seasonings and boiled or steamed.

5. If you haven’t figured this out by now, it is the hot pastrami on Rye (“Pastrami on Rye” as it’s typically called).

Blue Cheese Wedge Salad Recipe

Bleu Cheese Wedge Salad Recipe

Cook Time: 15 minutes

Difficulty: Easy

Serves 4

Prep Time: 20 minutes

Have you ever tried a recipe out of pure curiosity? The wedge salad, for example, an unassuming iceberg lettuce salad (that graced menus in the '50s and '60s), has made a resurgence on menus of fancy restaurants and steak houses EVERYWHERE. Why? I had to see what all the buzz was about for myself.

So why the popularity? One, it is easy to make. Ok, I get it. Honestly, the thought of eating a majestic cliff of iceberg lettuce instead of my preferred mixed greens or spinach seemed less than appealing, and you can imagine my hesitation.

Now, here is where the magic begins. Add to the iceberg mountain awaiting fresh juicy tomatoes, sweet tender shallots, crispy salty bacon (hello), clouds of tangy blue cheese, and drizzle it with a creamy homemade blue cheese dressing. Now, we're talking about a whole different taste sensation. The crispness of the salad melded together with the savory ingredients is a flavor party ready to explode in your mouth! Wow, was I surprised! I loved it!

If your curiosity is piqued and you have not tried this iconic salad, it is worth tantalizing your taste buds.  It makes for the perfect meal or hearty side dish. It is refreshing, colorful, and easy to make, the perfect blend of deliciousness. The homemade bleu cheese dressing (everything in moderation), made with Cherchies® Garlic Seasoning and Cherchies® Champagne Mustard, is the pièce de résistance of this dish. What are you waiting for?

Comment below and let us know if you made this majestic salad. We would love to hear from you!

Thanks for stopping by:) Comment below if you have tried this tasty salad. Return for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Salad Ingredients

• Iceberg lettuce washed and cut into fourths

• 8 slices of bacon, cooked and coarsely chopped

• Tomatoes, coarsely chopped (could use halved cherry tomatoes)

• 1 shallot, finely chopped

• Blue Cheese, crumbled

• Blue Cheese Dressing (below)

• Dash of Cherchies® Garlic Seasoning

• Dash of ground pepper

• Chives, chopped (optional for garnish)

Blue Cheese Dressing (can be made ahead)

• 1/2 cup Mayonnaise

• 1/2 cup sour cream

• 1/2 cup buttermilk* (or 1/2 cup half and half + 1 Tablespoon (Tbsp.) white vinegar)

• 1 teaspoon (tsp) Cherchies® Garlic Seasoning

• 1/2 teaspoon (tsp) pepper

• 2 oz. good blue cheese, crumbled

• 1 Tablespoon (Tbsp.) Cherchies® Champagne Mustard

Preparation

Prepare the salad dressing by combining all the ingredients in a medium bowl. Set aside. (This dressing can be made at least a day ahead, as the flavors tend to marry if made in advance).

Chop the cooked bacon, tomatoes, shallot, and chives (optional) for the salad and set aside.

Rinse the lettuce in cool water and remove any outer leaves as necessary. With a sharp knife, cut the lettuce in half, then half again to create four halves. Arrange on individual plates or a platter. (For a fun party idea, make mini wedges for guests, cut them into smaller halves, and arrange them on a platter).

Sprinkle a dash of Cherchies® Garlic Seasoning and ground pepper (to taste) on the lettuce wedges. Next, add the salad dressing, tomatoes, bacon, blue cheese, shallots, and chives (optional) for garnish.

Serve and enjoy!

Mississippi Pot Roast Sandwich Recipe

For all the slow cooker lovers out there, I am sure you would agree that you can never have enough slow cooker recipes. This flavorful, tender lip-smacking Mississippi Pot Roast sandwich is one of our family’s newest favorite recipes, and we are confident your family will love it too.

When I first learned of Mississippi Pot Roast on the internet, I was intrigued by the unusual ingredients (beef roast, butter, ranch seasoning, brown gravy, and pepperoncini peppers), so I had to give it a whirl. I tweaked the ingredients, using homemade ranch seasoning and gravy, and added Cherchies® Hot Banana Pepper Mustard to the mix. Homemade is always better and healthier in my opinion because you can control the ingredients, so I try to make things homemade whenever I have a chance. 

Why is it called Mississippi Roast? “This recipe originated from a home cook who lives in Mississippi. The cook never referred to it as a Mississippi pot roast. She called it a roast. As the recipe became popular among her friends and family, it spread to other South regions and eventually hit the internet. The recipe was then coined as ‘Mississippi Roast’ and is still known by that name today”.- dinneratthezoo.com 

Let’s face it, everyone needs to take a break from cooking, and slow cookers are the perfect medium for creating a delicious meal with a few ingredients. Place the ingredients in your slow cooker, turn it on, walk away, and dinner is ready several hours later. It is like having an extra kitchen helper, and we can all use a little help now and then.

So if you are looking for a tasty new slow cooker recipe, consider adding this recipe to your meal rotation. The flavors are amazing in this dish! This recipe is low carb, it is perfect for feeding crowds, and it is very versatile. Serve it au jus in some fresh bread with extra gravy for dipping, or over mashed potatoes, rice, cauliflower rice, polenta, whatever your heart desires. You will not be disappointed. 

Comment below if you have tried our version of Mississippi Pot Roast. As always, thank you for visiting, and please come back and visit again.

Homemade Ranch Ingredients

• 1 Tablespoon (Tbsp) coarsely chopped fresh chives (1 teaspoon dried chives)

• 1 teaspoon (tsp) chopped fresh parsley (3/4 teaspoon dried)

• 1 1/2 teaspoon (tsp) Cherchies® Lem'n Dill Seasoning

• 1/4 teaspoon (tsp) Cherchies® Garlic 'n Herbs No-Salt Seasoning

• 1/4 teaspoon (tsp) ground black pepper

Ingredients

• 3-5 lb. chuck roast (boneless or bone-in chuck roast or you could also use pork roast for an amazing pulled pork).

• Homemade Ranch Seasoning (above)

• 1 cup water, plus 1 Tablespoon Minor’s Beef Base (found on Amazon and select grocery stores- could substitute .87 oz. brown gravy packets).

• 1/c cup (1 stick butter), sliced into pieces

• 7-10 pepperoncini peppers (Could substitute jarred banana peppers)

• 1 Tablespoon (Tbsp) Cherchies® Hot Banana Pepper Mustard

• 1/4 cup pepperoncini juice from the jar.

Preparation

In a small bowl, whisk together the ranch seasoning ingredients. Set aside.

To make the beef broth, add 1 Tablespoon Minor’s Beef broth to 1 cup of water. Stir until dissolved and set aside.

Turn a skillet on medium-high. Sear all sides of the roast. (When I am short of time, I skip this step).

Add the roast to a large slow cooker (crockpot, Instapot, etc.) Sprinkle the ranch seasoning over the roast. Top the meat with butter chunks, pepperoncini, and Cherchies® Hot Banana Pepper Mustard.

Carefully pour the pepperoncini juice and the beef broth over the roast. Cover. Cook for 4-5 hours on high or 7-8 hours on low, or until the meat easily shreds with two forks.

Note: To serve as sandwiches, grab fresh rolls, cheese (we used American), and pour extra juice into a small bowl to dip the sandwich into (similar to a French Dip Sandwich). You can easily serve this over mashed potatoes, creamy polenta, cauliflower rice, or rice.

Enjoy!

Mississippi Pot Roast Recipe