“Devil”ed Eggs

Halloween Devilled Eggs

Bring the spookiness to the Halloween party with these “Devil”ed Eggs! The classic combination of mayo, mustard, and vinegar create the traditional flavors of devilled eggs that everyone knows and loves. Adding edible decorations will make them the hit of any spooky season.

Your Key Ingredient:

NESCO Egg Cooker

Grocery Ingredients:

8 eggs
1/3 cup mayonnaise
1 1/2 teaspoon white vinegar
1 1/2 teaspoon yellow mustard
1/4 teaspoon salt
Red gel food coloring
Edible, decorative candies

Instructions:

  1. Measure the amount of water for “hardboiled” marked on the measuring cup and pour water into the base.
  2. Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking eggshells).
  3. Remove the eggs and peel the shells under cool running water.
  4. Slice the eggs in half lengthwise, placing the yolks in a bowl, and the whites on a plate.
  5. Mash the yolks using a fork into a crumble, and add mayonnaise, vinegar, mustard, salt, and pepper. Mix well.
  6. Evenly spoon the yolk mixture into the egg whites.
  7. Decorate with food coloring and decorative candies to create your spooky masterpiece.


Smothered Pork Chops

Smothered Pork Chops

The Cooking Mom‘s Amy Hanten knows what it’s like to make dinner on a busy weeknight. With two kids, she’s the master of getting food on the table for even the pickiest of eaters with ingredients that you most likely have on hand. With our Electric Skillet, she makes these smothered pork chops that are packed with flavor.

Your Key Ingredient:

NESCO 12″ Electric Skillet

Grocery Ingredients:
4 thick pork chops
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
8 ounces sliced mushrooms
½ cup chopped onion
1 can (10.75 ounces) cream of mushroom soup
1 cup sour cream
2 cups chicken stock
1 teaspoon soy sauce
1 tablespoon fresh thyme or ½ teaspoon dried thyme

Directions:

Season pork chops with salt and pepper on both sides. Heat oil in a large skillet. Brown chops over medium heat for a few minutes on each side. Remove chops to a plate and cover to keep warm. In same skillet add butter. Add onion and mushrooms, cook a few minutes until the onions and mushrooms start to get tender. Stir in chicken stock, soup and soy sauce. Bring to boil, stirring often. Add chops back to the skillet. Turn down heat and simmer for another few minutes until chops are cooked through. Turn down heat and whisk in sour cream and thyme, If sauce gets too thick add extra chicken stock. Serve chops with mushroom sauce on top.

 

This recipe was originally published on thecookingmom.com and was shared with consent from creator. 


Surf ‘N’ Turf With Garlic Cream Sauce

Surf N Turf in Garlic Cream Sauce

Looking for a dish that will make you seem like a gourmet chef without too much stress? This Surf ‘N’ Turf With Garlic Cream Sauce is the way to go. Cooked on our Double Burner, it can be made anywhere and is the perfect date night or dinner party recipe. The trick with this recipe is to be patient. Make sure you aren’t rushing through the searing of the steaks or shrimp. Using fresh garlic in this will give far better flavors than jarred or powdered.

Your Key Ingredient: 

NESCO Double Burner

Grocery Ingredients:

Steaks

2 New York Steak strip steaks
Salt and pepper
1 tablespoon olive oil

Shrimp

2 tablespoons butter
8 ounces deveined

Garlic Cream Sauce

1 tablespoon butter
4 cloves garlic
1/2 cup chicken broth
1 cup heavy cream
1/2 cup fresh shredded parmesan cheese
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Instructions:

Burner 1:

Pat steaks dry with paper towel. Season with salt and pepper.

Heat a large skillet over medium-high heat. Sear steaks for four to five minutes each side until browned and cooked to desired doneness. Transfer steaks to a warm plate to rest.

Burner 2:

Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add shrimp to the skillet, season with salt and pepper, and sear about two minutes until just cooked and pink. Transfer to a bowl and set aside.

To the same skillet, the shrimp cooked in, make the garlic cream sauce. Add butter and garlic. Sauté about one minute.

Pour in the broth, and allow to reduce to half, while scraping any burnt bits off the bottom of the pan.

Reduce heat to low-medium. Add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese; allow to melt through the simmering sauce. Season with salt and pepper to your taste.

Add the shrimp back into the pan and gently mix to coat shrimp.

Serve over steaks and sprinkle with parsley.


Chili Spiced Asapragus

Chili Spiced Asapragus

Getting your “5 a day” for fruits and veggies doesn’t have to mean eating bland and boring flavors for every meal. Spice it up with this chili spiced asparagus as a side to your favorite meal. It’s healthy and that extra kick from the chili powder brings the flavor up a notch.

Your Key Ingredient:

NESCO Food Steamer

Grocery Ingredients:

1 pound asparagus
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
Pinch of salt
1 tablespoon red wine vinegar

Instructions:

  1. Add 1 1/2 cups of water to steamer base of the food steamer. Add asparagus and cook for 17 minutes.
  2. In a large mixing bowl, whisk olive oil, chili powder, garlic powder, salt and vinegar. Add asparagus and toss until coated.
  3. Serve with an extra sprinkle of chili powder for garnish.


Wisconsin Fish Fry With Chimichurri Sauce

Wisconsin Fish Fry With Chimichurri Sauce

If you know Wisconsin, you know there’s nothing quite like a Wisconsin fish fry. For your next big fry, we’ve got you covered with a classic midwestern recipe. Your NESCO Deep Fryer cooks faster and uses less oil than traditional deep fryers, so you can enjoy flakey, crunchy fish every time. Even the most loyal tartar sauce fans can’t pass up our added chimichurri sauce for an extra kick of flavor.

Your Key Ingredient:

NESCO Deep Fryer

Grocery Ingredients:

Fresh Cod, white fish, or panfish fillets

Batter

1 cup flour
1 cup COLD water
1/2 cup COLD seltzer
1 egg
Season to taste (salt & pepper, Lawry’s, or Old Bay)
Oil for fryer

Chimichurri Sauce

1 shallot, chopped
1/2 cup cilantro
1/4 cup parsley
1 Tbsp oregano
4 garlic cloves chopped
Salt and pepper
1/3 cup Red Wine Vinegar
Lime juice (zest if you want a more citrus pop)
3/4 cup olive oil or grapeseed oil
Jalapeño or poblano pepper (optional)

Instructions:

  1. Preheat NESCO® Deep Fryer to 385 degrees.
  2. Mix batter and use quickly, don’t make a large batch unless you have many fryers and hands to fry large amounts of fish at a time. Batter will lose its effervescence and get too sticky.
  3. Dip fillet in the tempura batter and put several pieces in the frying basket. Cook for 3-5 minutes or until golden-brown and cooked through. Repeat until finished.
  4. For the chimichurri sauce, combine and blend together with an immersion blender to a pesto-like consistency.

Mixing Batter For Wisconsin Fish Fry With Chimichurri Sauce

Frying Fish For Wisconsin Fish Fry With Chimichurri Sauce

Preparing Chimichurri Sauce


Trail Mix

Trail Mix

Don’t waste money on expensive snacks at the gas station. Instead, make your own healthy trail mix using your NESCO Dehydrator and Vacuum Sealer, perfect for those long summer road trips or packed lunches! Your Dehydrator preserves ingredients while your Vacuum Sealer locks in freshness. We love mixing and matching for the ultimate sweet and salty combo. Stir together cashews, peanuts, dried cherries, or even a handful of M&M’s, and stay full all afternoon.

Your Key Ingredients:

NESCO Dehydrator
NESCO Vacuum Sealer

Grocery Ingredients:

1 package of raw cashews
1 package of raw almonds
1 package of raw peanuts
1 package of sunflower seeds
1 pineapple sliced in 1/2″ to 3/4″ thick pieces
1 package of fresh cranberries or cherries
1 Tbsp salt
Water

Instructions:

  1. Place the nuts in a bowl and add the salt. Cover with filtered water by at least 1½ inches. Soak at least 7 hours or overnight except the cashews – soak them for 6 hours exactly. Cashews will become too slimy after a prolonged soaking time.
  2. Rinse the nuts thoroughly and drain in a sieve. Place them in a single layer on the NESCO® Dehydrator trays.
  3. Dehydrate at 100°F for 24-36 hours. The timing varies depending on the nuts and seeds. Make sure your nuts/seeds are completely dry. Moisture can cause them to mold during storage. Set nuts aside.
  4. Place a single layer of pineapple slices on the dehydrator trays.
  5. Dehydrate at 135°F for 12-16 hours, turning the fruit after 8 hours to ensure even drying.
  6. The dehydrated pineapple will be finished when it is firm, chewy, and lightly sticky. Vacuum seal in your NESCO® Vacuum Sealer and place in refrigerator until needed.
  7. Wash cherries and pit them by slicing in half.
  8. Place a single layer of cherry halves on the dehydrator trays.
  9. Dehydrate at 125° F – 135° F for 9 -16 hours. Cherries are finished when they look plump, but not wet.
  10. Combine dried nuts and fruit in a large bowl. Vacuum seal in desired portions for freshness. Enjoy!

Trail Mix Pineapples And Cranberries In Dehydrator

Trail Mix Mixing

Sealing Trail Mix

Sealed Trail Mix In Lunch Bag

 

 

 

 


Salted Caramel Cheesecake

Salted Caramel Cheesecake

Salted Caramel Cheesecake is a dessert lover’s dream. Sweet, salty, and buttery, every bite of this recipe is just as good as the first. Unlike traditionally dense cheesecakes, our Salted Caramel Cheesecake stays soft and velvety when baked in your NESCO Pressure Cooker. Layered on a crumbly graham cracker crust and topped with drizzles of caramel sauce, this is a recipe you’ll want to make again and again.

Your Key Ingredient:

NESCO Pressure Cooker
NESCO 16-Speed Hand Mixer

Grocery Ingredients:

Crust

1 cup graham cracker crust
3 Tbsp butter, melted

Filling

2, 8 oz packages cream cheese
1/2 cup sugar
1 tsp vanilla extract
2 eggs

Topping

2 Tbsp coarse sea salt
Caramel syrup for drizzling

Instructions:

  1. Mix graham crackers and melted butter in a bowl and press evenly into the bottom on an 8″ springform pan and about 1 inch up the sides. Set aside.
  2. Beat cream cheese on medium-high using NESCO® 16-Speed Hand Mixer until smooth. Add sugar and vanilla while continuing mixing. Add eggs one at a time, scraping the sides of the bowl as necessary. Pour filling into the prepared crust.
  3. Place the wire rack and 2 cups of water in NESCO® Pressure Cooker. Fold a 12″ piece foil into thirds to create a “sling” for easy removal of the pan. Using the sling, lower the pan into the Pressure Cooker and lock the lid. Set pressure valve to “pressure” and cook on HIGH for 25 minutes.
  4. When timer is up, use Quick Release to lower the pressure. remove cheesecake from Pressure Cooker and let cool slightly.
  5. Sprinkle sea salt on top of cheesecake and drizzle with caramel syrup. Chill for at least 3 hours, or up to 2 days.


Chili Spiced Asparagus

Chili Spiced Asapragus

Getting your “5 a day” for fruits and veggies doesn’t mean being stuck eating boring and bland foods. Spice it up with this steamed asparagus that has a little kick to it.

Your Key Ingredient:

NESCO Food Steamer

Grocery Ingredients:

1 pound asparagus
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon red wine vinegar

Instructions:

  1. Add 2 cups of water to the steamer base. Add asparagus and cook for 17 minutes.
  2. In a large mixing bowl, whisk olive oil, chili powder, garlic powder, salt, and vinegar.
  3. Toss with asparagus and serve.


Personalized Party Omelets

Personalized Party Omletes

Breakfast just might never be the same after you try our Personalized Party Omelet. Your NESCO Single Electric Burner helps you achieve the perfectly pillowy omelet in minutes, so can enjoy this simple, timeless recipe right at home or even on-the-go. Fill with any of your favorite egg pairings, including (but certainly not limited to) crispy bacon, feta cheese, and fresh tomatoes.

Your Key Ingredient:

NESCO Single Electric Burner

Grocery Ingredients:

2 eggs
1 Tbsp of water (to help make eggs fluffy)
1 tsp of butter
Dash of salt and pepper to taste

Suggested fillings

Chopped cooked ham
Cubed feta cheese
Shredded cheese
Cooked spinach
Cooked diced onions
Cooked diced mushrooms
Chopped parsley
Chopped fresh tomatoes
Cooked chopped red or green peppers
Jalapeno peppers
Chopped crispy bacon

Instructions:

  1. Beat eggs, water, salt, and pepper in a bowl.
  2. Heat a 7 to 10-inch skillet over your NESCO® Electric Burner and add butter.
  3. Pour the beaten egg mixture into pan and cook until edges start to set. Push eggs gently with spatula and tilt pan to let uncooked egg mixture flow onto open pan area.
  4. Once eggs are cooked, add approximately 1/4 cup of combined ingredients of filling to one side of omelet. Fold other side of omelet over filling and gently slide onto plate.


Tips For Whipping Egg Whites

Tips For Whipping Egg Whites
Fluffy meringues make a beautiful topper for puddings, pies, cupcakes, and more. Whipping egg whites is quick and simple with your NESCO Digital Hand Mixer. Tip: When whipping egg whites, use a metal bowl such as stainless steel or copper. Avoid aluminum bowls that can alter the color of your eggs.

Your Key Ingredient:

NESCO 16-Speed Hand Mixer

Grocery Ingredients:

1/2 teaspoon cream of tarter
2 Tbsp white sugar
2 or more eggs

Instructions:
  1. Adding a half teaspoon of cream of tarter for two or more eggs will help keep the whipped egg whites firm.
  2. When making meringue add 2 tablespoons of white sugar for each egg. Add sugar slowly while beating eggs.
  3. Whip until stiff peaks form.


Healthy Avocado Toast With Eggs

Healthy Avocado Toast With Eggs
Stay full all morning long with our Healthy Avocado Toast with Eggs recipe. Packed with satiating avocado fats, complex carbohydrates, and eggs, this meal is pure nutrition fuel. Use your NESCO Toaster to achieve the perfect crispy slice and your NESCO Egg Cooker to ensure creamy egg yolks every time. Wake up on the right side of the bed with NESCO.

Your Key Ingredients:

NESCO Egg Cooker
NESCO Toaster

Grocery Ingredients:

8 eggs
2 avocados
chia seeds
sunflower seeds
1/4 teaspoon salt
Freshly ground black pepper
Wholegrain bread
Fresh basil leaves

Instructions:
  1. Measure the amount of water for hard-boiled marked on the measuring cup and pour water into base of your NESCO® Egg Cooker.
  2. Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking eggshells).
  3. Remove the eggs and peel the eggshells under cool running water. Slice the eggs in half lengthwise.
  4. Toast the bread and spread mashed avocado over the toast. Garnish with basil, chia seeds, sunflower seeds, salt to taste.
  5. Place the halved hard-boiled eggs on top. Sprinkle with fresh pepper and serve. Makes 8 slices.


End Of Summer Smoothies

End Of Summer Smoothies

Start off the morning right with our favorite End of Summer Smoothie. Featuring dark berries, yogurt, and just a touch of honey, this recipe is packed with powerful antioxidants, vitamins, and minerals. Your NESCO Blender fuses ingredients quickly for the perfect glass of fruity, frothy freshness. Optional: blend in a scoop of protein powder or flax meal.

Your Key Ingredient:

NESCO Blender

Grocery Ingredients:

2 bananas
1 apple, peeled and sliced
4 oz. blueberries
4 oz. raspberries
4 oz. blackberries
5 strawberries
1 cup Greek yogurt
2 Tbsp honey

Instructions:

  1. Blend ingredients in your NESCO® Blender, on the smoothie setting until desired thickness is achieved.
  2. Garnish with extra fruit and enjoy!


Stir Fry Vegetable Delight

Stir Fry Vegetable Delight
Dig into flavor and freshness with our Stir Fry Vegetable Delight. This vegetable-packed dish is quick and simple with your NESCO 12 Inch Electric Skillet. A touch of lemon juice adds just the right amount of brightness. For seafood lovers, simply add the optional precooked shrimp.

Your Key Ingredient:

NESCO 12 Inch Electric Skillet

Grocery Ingredients:

1 Tbsp olive oil
1/3 lb green beans, sliced diagonally in 1-inch lengths
2 green or red peppers, seeded and sliced
1 carrot, coarsely grated
3/4 lb (30 medium) mushrooms, sliced
1 small bunch bok choy or chard
1-3 cloves garlic, minced
2 tsp fresh ginger root, grated
1 small red onion, sliced
1 zucchini, sliced
1/4 lb tofu, cubed
1½ tsp dried basil
1/2 tsp thyme
3 Tbsp minced parsley
1 tsp lemon juice
3 Tbsp soy sauce or to taste
6-8 Medium pre-cooked or fresh shrimp (optional)

Instructions:
  1. Combine oil, garlic, ginger root, onion, peppers, beans, and carrot and place in the preheated NESCO® 12 Inch Electric Skillet for 3 minutes.
  2. Add mushrooms, bok choy, zucchini, tofu, herbs, and shrimp. Pour lemon juice and soy sauce over vegetables and cook 3-5 minutes.
  3. Serve over rice. Serves 1-3.

 


Dill And Cucumber Salad

Dill And Cucumber Salad
Our Dill and Cucumber Salad is the cool, fresh, and tangy side dish you’ve been searching for. All you need are fresh cucumbers, a few ingredients, and your NESCO 8 Cup Food Processor. The NESCO 8 Cup Food Processor slices cucumbers evenly and fast, cutting the preparation time to a fraction of hand slicing. This salad is paired perfectly with your favorite barbecue meal.

Your Key Ingredient:

NESCO 8 Cup Food Processor

Grocery Ingredients:

4 large cucumbers
1 onion
1 tablespoon dried dill weed
1 cup white sugar
 1/2 cup white vinegar
1/2 cup water
1 teaspoon salt (optional)

Instructions:
  1. Using the slicing blade, slice cucumbers in the NESCO® 8 Cup Food Processor. Remove to a large bowl.
  2. Next, cut onion into chunks to fit into feed tube and slice in food processor. Place in bowl with the cucumbers. Combine cucumbers, onions, and dill.
  3. In a medium size bowl combine sugar, vinegar, water, and salt; stir until the sugar dissolves.
  4. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving.


Garlic Herb And Portabella Mushrooms

Garlic Herb And Portabella Mushrooms
Tuck into warm, grilled vegetables for tonight’s dinner. The NESCO Reversible Grill and Griddle is perfect for making Garlic and Herb Portabella Mushrooms. Equal amounts of shallots, garlic, basil, and chives give these mushrooms an elegant, savory flavor. Enjoy this recipe as a meaty main course or as a delicious side.

Your Key Ingredient:

NESCO Reversible Grill and Griddle

Grocery Ingredients:

4 portabella mushrooms, stems removed, rinsed, and dried well
3 teaspoons olive oil
1 1/2 teaspoons diced shallots
1 1/2 teaspoons minced garlic
1 1/2 teaspoons finely diced fresh basil
1 1/2 teaspoons finely diced fresh chives
Salt and pepper as desired

Instructions:
  1. Preheat NESCO® Reversible Grill and Griddle to medium. Place griddle near an exhaust hood, as the oil may produce smoke.
  2. Place the mushroom caps on a plate. Add the olive oil, shallots, garlic, basil, and chives to a bowl and blend well.
  3. Spread the olive oil herb mixture evenly over the tops (the flat side) of the mushrooms with a small spoon.
  4. Place mushrooms, flat side up, on griddle. Cook about 5 minutes.
  5. Serve as a side dish (sprinkle with shaved cheese if desired) or as the filling in a sandwich. Makes 4 servings.


Easy Tomato Salsa

Easy Tomato Salsa
Get the tortilla chips ready. Our Easy Tomato Salsa is the perfect addition to your Taco Tuesday. The NESCO 8 Cup Food Processor makes this recipe fast and easy. Packed with crunchy green bell peppers, fresh cilantro, and zesty lime, you won’t want to top your fajitas and tamales with anything else. For less heat, remove the jalapeno seeds before finely chopping or substitute green peppers for yellow or red peppers.

Your Key Ingredient:

NESCO 8 Cup Food Processor

Grocery Ingredients:

3 cups tomatoes
1/2 cup green bell pepper
1 cup onion
1/4 cup fresh cilantro
2 tablespoons fresh lime juice
 4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Instructions:
  1. Place the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in the food processor.
  2. Pulse to chop and blend. Serve and enjoy!


Special Apple Snacks

Special Apple Snacks
Not sure what to do with the entire bushel of apples you picked from the orchard? Put your NESCO Dehydrator to work and enjoy the fruits of your labor all winter long with these Special Apple Snacks. Crispy, delicate, and packed with fall flavor, you’ll want to grab more than just a handful of this healthy snack. Special Apple Snacks also make great additions to baked goods, trail mix, yogurt, and more.

Your Key Ingredients:

NESCO Dehydrator
NESCO Clean-A-Screen

Grocery Ingredients:

4 apples
1/4 cup pineapple juice
1 Tbsp sugar
1 tsp ground cinnamon

Instructions:
  1. Peel apples. Cut into 1/4″ thick rings or slices.
  2. Dip slices in pineapple juice for 1 minute. Place dipped apples on a mesh-lined NESCO Clean-A-Screen® positioned on a NESCO® Dehydrator tray.
  3. Mix together sugar and cinnamon, and sprinkle on top of apples. Dry for 6 to 10 hours at 135ºF until crisp.
  4. Cool and store in an airtight container.


Simple Crispy Fish Sticks

Simple Crispy Fish Sticks
Skip the frozen section this evening and make your own delicious Fish Sticks right at home. Crispy on the outside and warm and steamy on the inside, this recipe is made simple in your NESCO Deep Fryer. Feed the whole family in just minutes. We recommend serving with tartar sauce, creamy herb sauce, or classic ketchup.

Your Key Ingredient:

NESCO Deep Fryer

Grocery Ingredients:

1 lb fish fillets, skinless-fresh or frozen, thawed
1/2 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
2 eggs, lightly beaten
1 cup bread crumbs, dry-fine

Instructions:
  1. Remove basket and preheat oil to 300 degrees Fahrenheit in NESCO® Deep Fryer. Cut fish into 1-inch strips.
  2. Combine flour, salt, and pepper. Dip strips in flour mixture, then into eggs. Coat with bread crumbs.
  3. Lower basket into oil. Use a heat-resistant, metal spoon to place fish in oil. Cook 3 to 5 minutes at 375 degrees Fahrenheit. Serves 4.


Seasonal Pumpkin Bread

Seasonal Pumpkin Bread
Nothing says fall quite like Seasonal Pumpkin Bread. Satisfy your pumpkin spice craving with this decadent and perfectly moist recipe. Your energy-saving NESCO 18 Qt. Roaster Oven prepares an entire loaf in just about an hour. If you’re headed out for a Halloween party, pumpkin bread makes for a great hostess gift. Tip: toast and slather a slice with butter or cream cheese for a delicious morning treat.

Your Key Ingredients:

NESCO 18 Qt. Roaster Oven
NESCO 16-Speed Hand Mixer

Grocery Ingredients:

1 cup canned pumpkin
2 eggs
1/2 cup corn oil
3 Tbsp water
1 ¾ cup flour
1 ½ tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 ½ cup sugar

Instructions:
  1. Preheat NESCO 18 Qt Roaster Oven to 350º F.
  2. In a bowl, combine pumpkin, eggs, oil, and water. Mix well with your NESCO® Hand Mixer. In another bowl, sift dry ingredients together. Add pumpkin mixture and mix well.
  3. Pour into greased loaf pan. Place pan on rack in roaster. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean.


Philly Cheesesteak Sandwiches

Philly Cheesesteak Sandwiches
Get game day ready with this fan-favorite recipe. Stuffed with tender sirloin, crunchy onions, and melty cheese, our Philly Cheesesteak Sandwiches will keep you full way past halftime. Let your NESCO 12″ Skillet do the work while you keep your eye on the ball. Perfect for your countertop, RV, or camper, keep winning with NESCO.

Your Key Ingredient:

NESCO 12″ Electric Skillet

Grocery Ingredients:

1 tsp vegetable oil
2 cups thinly sliced onion
2 red or green bell peppers, cored, seeded, and thinly sliced
6 oz provolone cheese*
4 oval sandwich rolls, sliced in half
1 lb thinly sliced beefsteak (eye of round, or sirloin)
1/2 tsp salt
1/4 tsp black pepper

Instructions:
  1. Preheat NESCO® 12″ Electric Skillet to 300ºF. Add oil and stir to coat skillet bottom. Add onions and peppers, cook for 2 minutes. Add water and stir until onion/pepper mixture is soft and water has evaporated (about 3-4 minutes).
  2. Remove mixture and keep warm. Warm buns until lightly toasted. Place 1 oz cheese on each warm bun.
  3. Increase heat in skillet to 350ºF. Season meat with salt and pepper. Sear each piece of meat 1-2 minutes per side until browned. Note: overcooking meat will cause it to be tough.
  4. Place meat on cheese and top with onions and peppers.

*Use American, cheddar, or mozzarella cheese if desired.