Keto Philadelphia Cheesesteak Skillet

I am very steampunk in this. Also, this is the first time I’ve been able to wear this since I bought it in 2018.

One of my favorite meals when I was little was Philly Cheesesteak sandwiches. I just didn’t like the cooked veggies that went on them (silly child). I did not grow up in Philadelphia; I did, however, grow up in Pennsylvania, so even though you can’t get a proper cheesesteak outside of Philly, you can get pretty close. I’ve since been to Philly and suffered through the stomach distress of having a very glutinous, but very authentic cheesesteak sandwich.

Cheese whiz, by the way, is not authentic. Cheesesteak sandwiches were invented in 1930 by Pat Olivieri, a hot dog vendor. Cheese Whiz was invented in 1953 by Kraft and it is nothing more than over-processed oil that is given a cheese-like flavor. It’s gross and no one should eat it, but especially not on Cheesesteak.

This recipe really didn’t want me using actual onions, but that’s how I’ve always had them, so I used actual onions. To be honest, were I to make this again (which I will), I’ll probably caramelize the onions and use Swiss cheese instead of Provolone. But, I mostly followed the recipe for the first time. It wasn’t bad, it just wasn’t cheesesteak.

You can make this meal in a cast-iron skillet (or another oven-proof skillet) or you can use a baking dish. Either way is acceptable. I ended up adding three more slices of provolone to cover the whole thing. Yay, more cheese!

Please enjoy and, as always, if you like what you see and want me to keep making these videos, consider supporting me via Patreon.

New Video: Heathen Cakes

“Gooooo, TEAM!”

What better dish to serve up on a witchery channel than a Heathen Cake! They’re more pies, really. In fact, you use a pre-baked pie crust for them.

They’re called cakes because of the etymology of that word. Cakes were usually what “the poor man” ate: Hearty pie crusts filled with meat and hearty vegetables. This particular recipe is from 14th Century Germany and features beef, apples, a full dozen eggs, and bacon.

Remember: I don’t eat pork. The bacon I used was a package of beef bacon. I also used ground beef in this, but I think a good stew meat of some type would have been better. Regardless, it was still extremely tasty! You have to boil the meat, thus creating a stock (which is why ground meat doesn’t work well in this dish). If I were still in Central PA, I would probably bribe a friend for some venison and make this with venison. It’s got a lot of flavor and it really will stick with you.

I hope you enjoy the video!!

New Video: Braised Beef & Roasted Parsnips

Tasty dinner! Tip your waitress!

This is a rather simple meal featuring boned and rolled beef ribs that have a two-part roasting session. A total roasting time of 85 minutes and the meat is tender and cooked to perfection! The parsnips, a little under done for my taste, start off on the boil, then get roasted in the oven, as well. Very delicious and very satisfying.