Quick Cheesesteak Subs

I haven't had time to blog in sometime now. I realize I still haven't posted pictures from July of our California trip, and many other events that have taken place over the past few months. But between going to school, taking care of the kids and doing things for Primary, I just haven't had the time. I'm learning that I can't continue to put the time and effort into cooking as I would like because there is so much going on, so I'm trying to find easy and really good meals that will keep my tummy (and my families) satisfied without lowering my "food snob" standards in regards to my own cooking. Here is one family favorite that we all love (excluding Sawyer, of course.)

Quick Cheese Steak Subs

3 tablespoons unsalted butter

1 lb. thinly sliced rare deli sliced roast beef, cut into 1 inch strips

1 onion, halved and sliced thin

2 garlic cloves, minced

¼ teaspoon oregano

1 tablespoon A-1 Steak Sauce

Salt and pepper

4 (6-inch) sub rolls, split partially open lengthwise

8 slices deli provolone cheese (see note below)

1. Adjust oven rack to upper-middle position and heat broiler. Melt butter in skillet. Add onion and cook until softened and golden, about 8 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Add A-1 sauce and beef to skillet and cook until heated through, 1 to 2 minutes. Season with salt and pepper.

2. Divide beef mixture among rolls. Top with cheese and broil on a rimmed baking sheet until cheese is melted, about 2 minutes. Serve.

Note: Provolone cheese is traditional here, but you can substitute any easily melted cheese.

Chocolate Hazelnut Brownies

Are you ready for an amazing recipe? Seriously, so good you won't believe it. If you've liked any other recipe I've ever posted, trust me on this...they are so good they may just change your life.

Chocolate Hazelnut Brownies

Makes: 8 oversized brownies

Time: 35 minutes, plus 30 minutes to cool

*For the richest flavor, use dark chocolate and dark chocolate cocoa.

½ cup butter

1 oz. unsweetened chocolate, finely chopped

1 cup sugar

¼ cup unsweetened cocoa powder

2 large eggs

1 tsp. vanilla

½ tsp. salt

¾ cup flour

½ cup chocolate hazelnut spread (Nutella)

1. Preheat oven to 350 degrees. Generously grease 8 muffin cups.
2. Microwave ½ cup butter in a heatproof bowl to melt. Add chocolate, stirring until melted, then add sugar and cocoa and stir to blend. Whisk in eggs, vanilla, and salt. Add flour and stir until smooth. Spoon batter evenly into muffin cups.
3. Using a small spoon, make a depression in each portion of batter 1 in. wide and ½ in. deep. Spoon 1 tbsp. chocolate hazelnut spread into each.
4. Bake until a toothpick inserted into brownie part comes out with just a few moist crumbs, 20-24 minutes. Let cool on a rack about 10 minutes. Using a small metal spatula, loosen brownies from pans, move to rack, and cool completely.

Make ahead: Up to 1 day.