I briefly marinated the meat in soy sauce, red pepper flakes, pepper, olive oil, and garlic powder after practically shaving it on the diagonal across the grain.
The meat was a gift so do didn't contribute to the cost but if you know the price of 3 ounces of whole tissue steak or chicken you could add that in. If I had any provolone I would have put it between the toppings and the potatoes.
Cost per person, $1.24
14 Comments
Voroxpete@sh.itjust.works · 8 pts · 265d
Stick all that in (minus the mash) in a submarine roll with some provolone on top and you'd have a damn fine cheese steak.
FauxPseudo@lemmy.world · 3 pts · 265d
That was kinda the idea. But I wasn't baking today
kelpie_returns@lemmy.world · 6 pts · 265d
FauxPseudo@lemmy.world · 2 pts · 265d
I seriously considered rice. But decided to cut the cooking time in half by using instant potatoes.
SatansMaggotyCumFart@lemmy.world · 3 pts · 265d
Is instant mash cheaper or more expensive then homemade?
FauxPseudo@lemmy.world · 5 pts · 265d
They were on sale and even then they are more expensive if a five pound bag costs less than about $3.50. They are extremely convenient. They aren't as good but they are good enough. Also when I make mashed potatoes I tend to make too much. Not too much to have leftovers but too much to not feel guilty about eating in one go. So this helps with portion control.
SatansMaggotyCumFart@piefed.world · 3 pts · 265d
Makes sense!
Godort@lemmy.ca · 4 pts · 265d
Pound for pound? Probably more expensive. But it has a much longer shelf life and they can be made much faster
FauxPseudo@lemmy.world · 5 pts · 265d
That shelf life is very nice. They take about a sixth the time as scratch made.
But, yeah, they cost way more, even on sale. But even way more is less than a dollar per person.
bdonvr@thelemmy.club · 1 pts · 265d
Yeah. I always do scratch made but peeling does take a hot minute. Other than that it's all passive time cooking then I strain and throw the cooked potatoes in the stand mixer and it mashes them for me. Throw in some butter, salt/pepper, maybe a bit of heavy cream or half/half. Also I throw in some garlic cloves in with the potatoes before cooking, once cooked they mash up just fine. Sometimes a few egg yolks at the end too if I'm feeling fancy.
FauxPseudo@lemmy.world · 1 pts · 265d
I am a "leave the peels on" person. By the time the hand mixer gets done with them they are barely noticeable.
I don't have room for my stand mixer to live in the kitchen and I'm not carrying that beast 20 feet so I'm all about the hand mixer.
I literally never understood the TV trope about lumpy mashed potatoes. I assumed everyone's were as creamy and smooth as mine. Then I had a friend's mashed potatoes. Lumps. So many lumps. Like they mashed with a fork. Suddenly it all became clear.
bdonvr@thelemmy.club · 2 pts · 265d
Honestly a bit of lumps is a good thing sometimes. But yeah with the mixer usually don't get any.
843563115848@lemmy.zip · 2 pts · 265d
Real yummy! Needs gravy though.
NEEDS GRAVY.
FauxPseudo@lemmy.world · 1 pts · 265d
I thought about that. I almost dropped a pat of butter and some flour in the pan to make the most out of what was left over after cooking the meat, onions and peppers. But I decided against it because I don't know. I was lazy? Actually I think it was the soy sauce marinade. I did not trust the residue of that soy sauce to make a tasty gravy
remotelove@lemmy.ca · 1 pts · 264d
If you keep flour in the kitchen, roll the steak around in some after you cut it up. It'll keep the steak just a bit more moist when you brown it and it'll help thicken up the juices a bit too. (It's one of those "just right" things. You don't want to just dust it, but you aren't trying to make fried chicken either.)