Love stir fry and this is one of my favorites. I usually wrap in a flour tortilla, like fajitas...will have to try with the rice. A very versatile dish.
Thank you! I had heard this trick of slicing frozen beef before, but somehow I wasn’t inspired to try it until I saw yours! It looks yummy. I’ve sliced mine from Delmonico steaks and we are having it for dinner TONIGHT!! Thanks again. We love your show.
I just wanted to let you know how much I so appreciate you and your footage of the real detailed suggestions that really make a difference. Every time I go roast a chicken breast, I know that preheating at 450 for 10 minutes, but I hear you voice saying 15 minutes was better. You are why I fell in love with my ninja foodi so quickly.
I made this today for dinner and it was DELICIOUS. I will say, I will probably go a little lighter on the pepper next time but iit was still very good. Thank you Louise... I have been impressing my husband with my cooking ever since I started following you :)
Looks so yummy! You nailed it, it would be awesome done like a cheese steak! I love pepper steak but haven't made it in forever. I usually season/ make my sauce with garlic, ginger, soy & Worcestershire sauce.
I had to write another comment after trying this particular recipe. Loved it! So tasty and delicious. Using the Instant Pot made it so simple from start to finish. I served it on rice, but I'm sure the cauliflower rice would have been yummy too. I put a splash of Coco Aminos on mine, but my hubby did not. It tasted delicious either way.
Back in 1970ish, I had a Sub sandwich "with those ingredients" PLUS some mild yellow (hot) peppers, with melted cheese. They called it a hot pepper steak sandwich. I loved them. This was in Boston Ma, for some reason maybe Santoro's? was the sub shop... But its been years ago.... The onions and peppers need to be soft but not mushy on the sub. MMMMM
I like to add a little cooking wine to mine, I use a shorter time for the veggies so when I add them in I can sauté longer without making veggies mushy
I add cornstarch to the beef marinade to help with the maillard browning reaction and use some soy sauce in lieu of the sauce, the rest is the same in my version and my husband likes it better than takeout. Thanks for the recipe.
That looks amazing! Right before you said it I told my husband that would be amazing on a hoagie roll! Do you have a recipe for Philly cheesesteak? I saw you had one with chicken. I haven’t found a recipe yet where the meat (beef) has a good flavor
I was from Philly & still visit Friends & Family several times a year. Never a Visit goes by without ordering a Cheesesteak with Grilled Onions & Peppers! An important ingredient is the ROLL! Must be as super fresh as possible & soft! The "secret" is CHOPPING the Meat as you fast Grill or Saute it along. Cheesesteaks are made on flat top Grills so whatever you can do to "replicate" this surface to cook the meat is best. Cast iron can take the "beating"/"chopping. ;). Obviously Teflon is not a good choice. Cooks take their heavy steel spatulas to move meat around & then flip it over to use the edge of spatula and continue to chop up & down. Use super thin cut Beef on super hot surface & move it around quickly appx 1 min if that, Don't overcook! While meat is getting chopped & cooked, you're simultaneously shaping it into the long Roll Form. When you scrape & push the Meat to form the shape of the roll, lay over some cheese squares. The hi heat & beef melts it quickly. ** Remember that because the Meat is paper thin, it continues to cook quickly, so lay the Cheese on when Meat is just slightly pink - it will finish by time Cheese melts. Cut and open the Roll, then lay it over top of the Beef & Cheese mound you made. With edge of Spatula or Bakers Scraper, scoop & flip it into roll. That's it! **Pre-sauted Onions and Peppers are "chopped in" right before you lay on the cheese. There is always a pile of already cooked Onions/Peppers on the side of the Pro's Grills. If requested, they just pull down some Onions from the pile and add right into the Beef mound. Some famous Cheesesteak Places like Pat's squirt Ketchup and/or instead of American, pump some Cheese Wiz. (*strongly recommend the American White Squares!) Trivia: The "war" between Pats & Gino's for the Best Cheesesteak has always been a chronic feud. Philadelphian's are serious about their Cheesesteaks! Overall, to replicate as closely as possible a Philly cheesesteak its all about speed & continual chopping the paper thin cut Beef into small, bite size pieces. It can take some practice! A large, heavy steel Spatula that you flip back & forth on super hard, super hot surface is best. Use flat side to scoop & move Meat around and then flip over on its side to use the edge to chop. Hope this was clear enough to give it a try? Enjoy!
Why do people insist on calling it cauliflower rice? It is riced cauliflower because you "rice" the cauliflower. The recipe looks great though and I will try it using cauliflower I riced or processed until it looks like rice.
Not sure why it got the name cauliflower rice, but it stuck and that’s what people search on Google and that’s why recipe creators call it that in recipes.
@@TheSaltedPepper I know. As a teacher it makes teaching English language learners difficult because companies invent spelling and make up terms to sell their products. I teach a lot of students from countries where rice is a staple and they don't get silly terms like this.
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Every crew member on this show loves going to work in that kitchen...the smells alone would make it something to look forward to.
Love stir fry and this is one of my favorites. I usually wrap in a flour tortilla, like fajitas...will have to try with the rice. A very versatile dish.
OMGOODNESS….that looks absolutely delicious! Definitely going to make this.
Merry q
Louise, I again am so impressed with your healthy low carb recipe ideas❗❗ You are helping me stay not only healthier, but satiated💝😋
Thank you!
Looks awesome. Hope you like that new floor we installed !
I love it!
Thank you! I had heard this trick of slicing frozen beef before, but somehow I wasn’t inspired to try it until I saw yours! It looks yummy. I’ve sliced mine from Delmonico steaks and we are having it for dinner TONIGHT!! Thanks again. We love your show.
Hope you enjoy it!
I just wanted to let you know how much I so appreciate you and your footage of the real detailed suggestions that really make a difference. Every time I go roast a chicken breast, I know that preheating at 450 for 10 minutes, but I hear you voice saying 15 minutes was better. You are why I fell in love with my ninja foodi so quickly.
Looks lovely I definitely will try this and you look lovely today
Thank you so much!
What a super delicious meal! Omg!
Thank you 😋
I can't wait to try this! It looks amazing. 👏
I made this today for dinner and it was DELICIOUS. I will say, I will probably go a little lighter on the pepper next time but iit was still very good. Thank you Louise... I have been impressing my husband with my cooking ever since I started following you :)
I'm so glad you enjoyed it!
Love your videos. Thank you for sharing your knowledge.👍❤️
Thank you so much!
I made this tonight and it was wonderful. Thank you so much.
Girlll, that really looks good.
This looks scrumptious! I’m going to fix in next few days!
Eager to try this one. Your recipes never fail me!
Glad you like them!
i will do this on Monday for dinner.. it looks so so delicious
OMG that looks Amazing!!!!! You are the absolute Best!!! Definitely making steak and cheese subs with this recipe!!
Make sure to change out the oil for a neutral one. Enjoy!
I love this dish!
Me too!
Looks amazing and agree you could add that to a nice fresh low carb hotdog bun with some hot pepper cheese on top lil creamy horseradish ....nom noms
I finally got one !!! Love it so far!
I love your show.
Thank you!
Looks so yummy! You nailed it, it would be awesome done like a cheese steak! I love pepper steak but haven't made it in forever. I usually season/ make my sauce with garlic, ginger, soy & Worcestershire sauce.
Looks delicious! I bet this would be great for fajitas.
Yes, definitely! Just change the oil to a neutral one.
Another home run!🥰
Thank you! 🤗
@@TheSaltedPepper Seriously, thank YOU!🥰
😋 yum yum yummy 😋 Now I'm hungry😉
😋
Sounds really delicious
I had to write another comment after trying this particular recipe. Loved it! So tasty and delicious. Using the Instant Pot made it so simple from start to finish. I served it on rice, but I'm sure the cauliflower rice would have been yummy too. I put a splash of Coco Aminos on mine, but my hubby did not. It tasted delicious either way.
Amazing as always! I will be making this tomorrow!
Back in 1970ish, I had a Sub sandwich "with those ingredients" PLUS some mild yellow (hot) peppers, with melted cheese. They called it a hot pepper steak sandwich. I loved them. This was in Boston Ma, for some reason maybe Santoro's? was the sub shop... But its been years ago.... The onions and peppers need to be soft but not mushy on the sub. MMMMM
Love watching your videos, and you are absolutely gorgeous! 😍😍😍 Thank you for being on here! I've made so many of your recipes. Have a great day!
Thank you so much!!
Looks delicious!
You are amazing ,and you recipe help a lot thanks
Did you satue veggies using a little oil, or just go for it with no oil?
This looks amazing
Since I tossed everything in oil, I didn't use any extra.
Jeff is so lucky!
Another great recipe🥰. How do you cope with the smell of cauliflower when making it
LOL! It doesn't bother me anymore, but I much prefer sautéing it this way then steaming it.
I like to add a little cooking wine to mine, I use a shorter time for the veggies so when I add them in I can sauté longer without making veggies mushy
I add cornstarch to the beef marinade to help with the maillard browning reaction and use some soy sauce in lieu of the sauce, the rest is the same in my version and my husband likes it better than takeout. Thanks for the recipe.
That is a great idea about the cornstarch!
@@TheSaltedPepper sorry I meant soy sauce for a more umami flavor in lieu of salt.
That looks amazing! Right before you said it I told my husband that would be amazing on a hoagie roll! Do you have a recipe for Philly cheesesteak? I saw you had one with chicken. I haven’t found a recipe yet where the meat (beef) has a good flavor
I have made some amazing cheesesteaks, but never did a recipe for one. I think I'll have to put that one on the list!
@@TheSaltedPepper yay! please do! I hate bland meat!
I was from Philly & still visit Friends & Family several times a year. Never a Visit goes by without ordering a Cheesesteak with Grilled Onions & Peppers!
An important ingredient is the ROLL! Must be as super fresh as possible & soft!
The "secret" is CHOPPING the Meat as you fast Grill or Saute it along. Cheesesteaks are made on flat top Grills so whatever you can do to "replicate" this surface to cook the meat is best. Cast iron can take the "beating"/"chopping. ;). Obviously Teflon is not a good choice.
Cooks take their heavy steel spatulas to move meat around & then flip it over to use the edge of spatula and continue to chop up & down. Use super thin cut Beef on super hot surface & move it around quickly appx 1 min if that, Don't overcook!
While meat is getting chopped & cooked, you're simultaneously shaping it into the long Roll Form. When you scrape & push the Meat to form the shape of the roll, lay over some cheese squares. The hi heat & beef melts it quickly. **
Remember that because the Meat is paper thin, it continues to cook quickly, so lay the Cheese on when Meat is just slightly pink - it will finish by time Cheese melts.
Cut and open the Roll, then lay it over top of the Beef & Cheese mound you made. With edge of Spatula or Bakers Scraper, scoop & flip it into roll. That's it!
**Pre-sauted Onions and Peppers are "chopped in" right before you lay on the cheese. There is always a pile of already cooked Onions/Peppers on the side of the Pro's Grills. If requested, they just pull down some Onions from the pile and add right into the Beef mound. Some famous Cheesesteak Places like Pat's squirt Ketchup and/or instead of American, pump some Cheese Wiz. (*strongly recommend the American White Squares!)
Trivia: The "war" between Pats & Gino's for the Best Cheesesteak has always been a chronic feud.
Philadelphian's are serious about their Cheesesteaks!
Overall, to replicate as closely as possible a Philly cheesesteak its all about speed & continual chopping the paper thin cut Beef into small, bite size pieces. It can take some practice! A large, heavy steel Spatula that you flip back & forth on super hard, super hot surface is best. Use flat side to scoop & move Meat around and then flip over on its side to use the edge to chop.
Hope this was clear enough to give it a try? Enjoy!
Can this dish be made with pork loin? It really looks good and I want to give it a try, thanks.
How did you do the cauliflower rice before you cooked it?
I use a manual food processor, but you can use a regular electric food processor.
I always thought you can’t refreeze anything once it’s defrosted.?
As long as you thaw it safely in the refrigerator, you can refreeze it.
Why do people insist on calling it cauliflower rice? It is riced cauliflower because you "rice" the cauliflower. The recipe looks great though and I will try it using cauliflower I riced or processed until it looks like rice.
Not sure why it got the name cauliflower rice, but it stuck and that’s what people search on Google and that’s why recipe creators call it that in recipes.
@@TheSaltedPepper I know. As a teacher it makes teaching English language learners difficult because companies invent spelling and make up terms to sell their products. I teach a lot of students from countries where rice is a staple and they don't get silly terms like this.
@@maryobrien4415 I totally get that! My mom and sister are both teachers.
Yummy sorry I’m been on her much
Hugs to you! Hope everything is okay.