Air Fried Philly Cheesesteak Eggrolls

2 tbsp Clarified Butter or Ghee 

1 large Bell Pepper - green - chopped

1 medium Onion - chopped

1 pound Steak - sliced thin, cut small

6 slices Provolone cheese

12 Egg Roll Wrappers

1. In a large pan, melt half of the butter/ghee over medium high head and add the bell pepper and onion. Allow to cook for 3-4 minutes or until softened.

2. Remove the vegetables from the pan, cover to keep warm. Melt the other half of the butter and add the steak to the pan. Add a little salt (to taste). Personal note: I HATE when a recipe says, "to taste."

3. Allow the steak to cook for 3-4 minutes or until browned. Add the bell pepper and onion back into the pan with the steak.

4. For each egg roll: Lay out an egg roll wrapper. I did mine on wax paper to make it easier. Lay it so it is like a diamond. Since I had never rolled an egg roll before, here's my description on how you do it. You are standing at home plate. Place half a slice of cheese on the wrapper, putting it where it just a bit closer to home plate than 2nd base. Do a quick blast of cooking spray from 1st base to 2nd base and then to 3rd base. Put about 3 tablespoons of the filling on the cheese. Fold home plate up over the filling. Roll it up slightly toward 2nd base. Fold 3rd base in toward the pitchers mound. Do the same with 1st base. Now finish rolling up to 2nd base. The cooking spray will help the roll "stick".

5. Put some of your eggrolls in the air fryer. Give them a quick spray with oil or the cooking spray. Cook at 400 degrees for 3 minutes. Turn the eggrolls over, spritz with oil or cooking spray again. Cook for another 3 minutes. That should give you a nice golden brown! Of course, adjust the time accordingly.

Beef and Zucchini Stir Fry

1/4 cup Vegetable Oil

2.5 lb Round Steak cubed

1 bottle Kikkoman Stir-Fry Sauce

1-2 large Onion, sliced

1 or 2 fresh Carrots, sliced thin

1/2 Green Bell Pepper, sliced

1/2 Red Bell Pepper,sliced

2 large Zucchini cubed

3 cups Minute Rice cooked

Cook steak in oil in wok/skillet. When the steak is almost done, add stir-fry sauce, onions, carrots, and bell peppers. When the bell peppers are almost done, add the zucchini and cook until done.

Serve over rice.

Steak Bake

1 large Round Steak

4 large Russet Potatoes peeled and sliced

1 pound baby Carrots

2 cans Green Beans

1/2 bottle Italian Dressing, Zesty

Preheat oven to 400 degrees.

Cut steak into small portions and spread in the bottom of a baking dish. Put potatoes, carrots, and green beans on top of steak. Pour Italian dressing over the top of the vegetables. Cover with aluminum foil.

Bake at 400 degrees for about 1 hour, until potatoes and carrots are done.

Pepper Steak

Pepper Steak
2 pounds Flank steak
2 tbsp Cooking Oil
1 medium Onion, chopped
1 pkg Brown Gravy Mix
1 1/4 cups Water
1 tbsp Soy Sauce
2 large Green Pepper, cut in thin strips
1 large Tomatoes, cut in wedges

Thinly slice steak diagonally. Brown with onion in oil. Stir in gravy mix, water, and soy sauce. Stir until thickened. Cover and simmer 30 minutes. Add green peppers and tomato. Simmer 10 minutes. Serve over rice.