This is a grilled flank steak. Served on top of a leek, crimini mushroom, and chick pea saute. With pumpkin risotto and a smoky paprika based cauliflower mash. I like my steaks very rare so please adjust the doneness of your steak to your liking.

When I was a child, my mom would make us Steak-umms about every other month. She would pull apart the two pieces of steak slices, then cut those pieces in half. That would be our dinner. I did not know any better. To me, that was what a cheese steak was.In college, I was able to try a real cheese steak and loved it. I have tried to make it at home, but it was never quite the same. When we bought the slow cooker, I was convinced to try to make it in there.I have checked out a lot of recipes, but they all seemed a lot of ingredients. Every recipe that I have, I prefer to keep my recipes simple. Some of the slow cooker cheese steak recipes called for using a whole container of broth, but that seemed to be a bit excessive to us.This is the recipe that we came up with together, my wife and I. I hope that you enjoy it as much as we do.Enjoy!

Eye of round is a steak that can not be cooked rare. It will be tough. It lends best to being cooked medium rare. Just a touch of pink in the middle. I served with sautéed mushrooms onion and garlic. And paired with a creamy jalapeño cheddar polenta and Cajun roasted cauliflower

yummy

I love mole sauce. This is a good substitute for enchiladas.

Bored..sounded like a yummy idea

I made this recipe up and believe me it’s far from healthy ! 😂 This is one of those meals you end up feeling really bad about eating ! It’s delicious but far from healthy! Give it a go next time you feel like being bad to yourself ! You won’t regret it ! it’s filled with lots of flavor and you will end up going into a food coma ! Feel free to replace Fritos with Cheetos or Flaming Hot Cheetos !

Made a omelet with cooked steak and it was a hit. Love the flavors.

Pan frying beef so that it comes out tender is pretty complicated. Domestic marbled beef is expensive! So I recommend using domestic round or American beef cut for steak. Both are grain fed. Australian and New Zealand beef is raised in grass pastures so it tends to be a bit too tough for steak, but if you cut it on the thin side it may work.In any case, rice cookers are amazing.The critical points are the thickness of the beef and the keep-warm time. I used a thick piece of meat this time, but you can use thinner meat and keep it in the rice cooker for 30 minutes - that may be even tastier. Please find the right combination of thickness and keep-warm time that works best for you.As a guideline, for a 1 cm piece of beef, keep it in the rice cooker for 20 minutes; for 2 cm, 30 minutes; and for 3 cm 40 minutes. Recipe by nagumo

Don't be afraid to go all out and really take your time reducing the sauce! Be bold and boil it down!This sauce alone will increase your repertoire! It's so easy. I just can't live without all-purpose sukiyaki sauce!I love sukiyaki sauce.The amounts are for a mega-steak... if you're using a filet or sirloin, this is enough sauce for 2 steaks. It's good to have lots of sauce. At a minimum, you can make the sauce with 100 ml of sukiyaki sauce and 40 ml of grain vinegar! Recipe by To-sutou

We had a couple very nice days so I busted out the bbq. Served with bacon cheddar mashed potatoes.

One of my fav. meals.. you can add so many things to make it ur own! gson loves his with pickles on top , keith likes his with red pepper flakes and I like mine with fresh diced tomatoes...good with bacon too! ;-)