Tag Archives: spinach salad

Philly Cheesesteak – Two Ways


Last week, as part of the Food & Fitness Link-up, I discovered a Philly Cheesesteak Sloppy Joe. Then I discovered another form of the recipe – a Philly Cheesesteak Spinach Salad. I thought I’d share my versions of them here. Please let me know what you think!

After trying an excellent Philly Cheesesteak Sandwich at the The Bulldog – Lowertown and tasting the best Philly Cheesesteak in the Twin Cities at Devil’s Advocate, I thought it was time to try this recipe for a Philly Cheesesteak Sloppy Joe out on my husband. I know it couldn’t measure up, but it might be something he’d be willing to eat at home from time to time.

I changed it up a bit, so it probably is no longer a Sloppy Joe. But I’m using ground beef here, which makes it different from a traditional CheeseSTEAK. So you really can call it whatever you want.


Philly Cheesesteak Sloppy Joe on a Baguette

Philly Cheesesteak Sloppy Joe

Makes 4 servings

  • olive oil
  • 1 medium-sized onion, chopped (or substitute green bell pepper)
  • 1 lb lean ground beef
  • 2 Tbsp steak sauce, such as A-1 {Have an A-1 Day!}
  • 1/2 to 1 cup beef broth (save some for the cheese sauce below)
  • Salt and ground black pepper
  • 1 to  2 baguettes/loaves of French bread (preferably the take-and-bake variety)
  • Cheese sauce (see below)

Let me first preface this with the following:

  1. I have never made a Philly Cheesesteak before
  2. I don’t think I’d even make the meat of Sloppy Joes this way. I mean, where is the tomato sauce?
  3. We don’t normally have steak sauce in the house. It just so happens that one of our friends who makes the best bloody marys ever, uses A-1. There were just under 2 Tbsp left and the bottle was to expire in just about a month. Coincidence? I think not.
  4. Is it really a Sloppy Joe if it’s on a baguette?


  • Preheat the oven for the take-and bake baguette or to toast the baguette lightly. Put in oven and bake according to directions or until lightly browned and toasty.
  • Heat the oil in a skillet over medium-high heat.
  • Add the onion (or green pepper) and cook until soft and translucent.
  • Add the ground beef and cook about 5-6 minutes. (Meanwhile, start the cheese sauce.)
  • Stir in the steak sauce and beef broth (a little at a time, so it doesn’t become too runny) and season with salt and pepper.
  • Bring to a boil and cook about 2 minutes.

Cheese Sauce:

I fully admit that my intention was to make the Philly Cheesesteak Cheese Sauce {click and scroll down to the middle of that Pad Thai page for the recipe} that I read about on My Bizzy Kitchen. However, when I got home and was in the midst of cooking, I realized that I didn’t have any milk. But what I did has was about 1/4 to 1/3 of a package left of Boursin Cheese –  Shallot and Chive flavor. I decided to turn what was leftover into my my cheese sauce. Here’s how:

  • Melt Boursin cheese on low heat in a medium sauce pan.
  • As it starts to melt, slowly add beef broth, a little at a time, heating through until desired consistency.

That was it!

I sliced the warm baguette into sandwich sizes and cut them down the middle so I could add the filling. I filled with as much ground beef as possible and topped with the cheese sauce. {But I forgot to line the baguette with a little cheese sauce first, which I swear they do at Devil’s Advocate!}

These were phenomenal. No kidding. I may have liked them even more than my beef-loving husband. Did the warm baguette have something to do with it?



Then, just a couple of days ago, I received an email from Green Lite Bites to make this Philly Cheesesteak Spinach Salad. I had a bag of spinach to use up and had already planned to marinate some cubed round steak. So here we go with my version!

Philly Cheesesteak Spinach Salad


(Inspired by GreenLiteBites.com) – Makes 2 servings

  • olive oil
  • 1 small onion, chopped (or substitute green bell pepper)
  • 12 oz round steak (cubed)
  • 1/2 recipe Best Beef Marinade. Ever.
  • 1- 1.5 oz shredded cheddar cheese
  • 4 cups fresh baby spinach


  • Marinade cubed beef in Best Beef Marinade. Ever.
  • Allow for the flavors to meld in the fridge for at least one hour.
  • Divide two plates with the spinach.
  • Heat skillet to medium-high and add olive oil.
  • Sauté onion until soft and transluscent.
  • Add beef and sauté until browned and cooked to your liking.
  • Reduce heat to low, top with shredded cheese and cover until melted.
  • Slide 1/2 of beef mixture over each plate of spinach.

I really love the spinach with this dish, especially when it starts to wilt after the hot meat is on it for a while. I may try to stir in the spinach when I’m cooking the beef next time instead!

What is your favorite version of a Philly Cheeseteak?


March Birchbox, Too Much Shampoo & Cuties


On Wednesday, this month’s Birchbox arrived. Here are the contents:


Included: Nick Chavez Bevery Hills Color-Saver Sulfate Free Shampoo & Paraben-Free Conditioner, Assorted Caldrea Body Lotions, MAKE Alabaster Eye Shadow and Face Primer, emery board

I forgot just how much I love Caldrea products! I especially love it when up-scale restaurants carry Caldrea hand soap in their restrooms. A little bit of luxury. Ahhh… But first I need a little normalcy round these parts. I feel coherent enough to go back to work {or maybe that’s just the drugs talking}, but get exhausted {doing nothing} throughout the day. I’m going to use the Caldrea lotions post-shower to uplift me a little with the aromas.

And how I wish I would have received the Nick Chavez conditioner in the larger bottle and the shampoo as the bonus sample! Why is it that I’m always out of conditioner and have so much leftover shampoo? I think it’s one of those mysterious laws – like missing socks in the dryer.

And you just *know* the MAKE products are going to end up in my travel bag.

While I’m cooped up in the house, not feeling completely myself quite yet, it’s nice to have a beauty box arrive to make me feel more so.


And now to my Food Journal from yesterday:

I think I figured out what is going on here with food right now. When I go to work, I have my meals for the day planned out {for the most part}. I bring just the amount I need. Being in the house all day, even though I have stocked up on healthy foods, I have more freedom to choose. I can pick anything available and I can go back for more. With this in mind, on Wednesday night, I planned my meals for Thursday. Let’s see how I did.


I got out of bed a little before 9am. I didn’t nap at all the day before (which I had been doing with these meds) and I went to bed late. I am going to need to get back on schedule to get up at 6:30am for work!

I had one container left of my fruit and yogurt combo that I’ve been eating. I decided to add some granola to it.

Blackberries, blueberries, Greek Yogurt, 1/4 tsp sugar with an ounce of Ola! No Nut Vanilla Granola

Blackberries, blueberries, greek yogurt, 1/4 tsp sugar with an ounce of Ola! No Nut Vanilla Granola

Then I made a cup of T-Box Revolution Açaí Green Tea. It smelled wonderful! However, I felt liked it needed a little something to sweeten it just a bit, so I gave my honey bear a bath:

Honey Bear in the Bath

It loosened him up a bit so that I could add a teaspoon of honey sweetness to my tea. I am going to attempt to drink tea more often. I loved Katie’s recent testimonial that tea reminds her that she’s already eaten and there is no need to think about more food at the moment. Plus, I forgot how comforting tea can be!


Since I got up and ate breakfast later, I really tried to wait for hunger cues to have my morning snack. I lasted a little over two hours.

An apple with 1.5 Tbsp Biscoff Spread. Although Biscoff Spread does not have any healthy properties as do nut butters {it’s basically a spreadable cookie!}, it’s a special treat to enjoy in moderation.

I followed it with some Charleston Breakfast Tea that my Foodie Penpal sent me last month. In went a teaspoon of honey as well.


I enjoyed a larger version of the spinach salad I had the day before, which included spinach, clementine, cucumber, scallions, blue cheese crumbles and drizzled reduced balsamic vinegar. Only my cucumber had gone bad, so I subbed a bit of green bell pepper. I paired that with a hard boiled egg and some cottage cheese for protein. And put an extra clementine on the side.


I’ve learned that I must always add green onions/scallions to my cottage cheese! This is one of my best salads. I may post it on the blog as a recipe soon.

Instead of my normal Dove Dark Chocolate Square, I decided to try the Chocolate Covered Wasabi Peas that came in my Love with Food box this week. With 190 calories, this 1.4 oz package had to be worth it! I’ll share my thoughts tomorrow when I recap my LWF box for Subscription Box Saturday.

Then I finished with a cup of green tea with a teaspoon of honey.


I snacked on another Love with Food item – a 1.25 ounce bag of Mary’s Gone Crackers. {More on them tomorrow,too!} These crackers made me crave cheese, so I broke out two Mini-Babybel cheeses.


Leftover Santa Fe Chicken over spinach That’s what I originally had planned. However, by the time dinner came around, I wanted something more substantial. Okay, so there is substance to that dish with the black beans and all, but I guess I wanted something different. Leftovers just weren’t cutting it for dinner. So I made this instead:


Scrambled eggs with onion, green pepper & cheese, bagel thin with low-fat cream cheese and side salad with greens, carrots, sunflower seeds & blue cheese dressing

After dinner, I had one of my Dove Almond Dark Chocolates.

But then I had four more. So much for never eating more than three in a day.

So I immediately made some Market Spice Tea. It’s the most flavorful kind and the only one that I feel never needs any sweetener. My friend Jen’s mom sent some over to me!


Later in the evening I felt like I still wanted more food and kept thinking about making my favorite popcorn combo. But I thought I had eaten quite a lot during the day. To be sure, I popped everything into my Lose It! app on my iPhone. It’s been so long since I’d done that and I don’t know if I am at the point where I can trust myself not tracking. Sure enough, I was already over on calories with a total of approximately 1870.

So I opted to make another cup of tea instead. But for some reason, I opened the fridge and saw our bowl of clementines.

Cuties Bowl

Cuties are approximately 30 calories each, so I knew eating one would be a nice sweet, healthy treat that wouldn’t set me back. But, look! Rob had just restocked the Cuties. And the new ones were much larger!

Growing Clementines

It was then that I decided that I’d have to try one of each just to compare! The verdict? The smaller ones were slightly sweeter. But they both peeled easily, were without seeds and were highly enjoyable. Why the difference? Per the Cuties website:

CUTIES® are actually two varieties of mandarins: Clementine mandarins, available November through January; and W. Murcott mandarins, available February through April. CUTIES® have several distinct characteristics that make them the perfect anytime, anywhere snack. Unlike other mandarins or oranges, they are seedless, super sweet, easy to peel and kid-sized — only a select few make it to CUTIES®’ high standards.

Market Spice Tea & Cuties

Market Spice Tea & Cuties

Now, planning for Friday food is going to be a little more challenging. It’s an “off” Friday for Rob, which means he will be home and meals will be a little more spontaneous.

Do you like fruit in/on your salad?

If so, what are your favorites?

Do you have a favorite salad?

Recipe sharing encouraged!