Get Fat in Mexico or Run 13.1? Or make the best Philly Cheese Steak Sandwich ever ( with Carmelized Onion Cheddar

     Today I had to make a choice.

     Run thirteen point one miles or go on a five day Mexican Rivera cruise.
     I had my heart set on doing my third half marathon March second at Red Rocks Canyon but today I realized that the cruise we have planned in March leaves San Pedro on the second.
    Sit on my ass drinking margaritas on a beach in Cabo or run thirteen miles?
    I choose getting fat on a Mexican beach.
   And that is why I found myself at Office Depot today getting my passport pic redone after only four hours of sleep the night before.


    Here is a recipe for a great sandwich that I can’t possibly enjoy until after the cruise.

The best Philly Cheese Steak Sandwich

1 pizza dough
2 tab pistachio oil
1 tsp garlic salt
1 tsp diced onions
1 tsp diced garlic
1 tsp diced shallots
1 cup quick to cook sirloin
2 yellow squash, sliced thin
1/2 cup boursin cheese
1 1/2 cup caramelized onion cheddar


Cut the pizza dough in half. Roll each half into a ball.  Using a pastry brush spread pistachio oil all over the dough, than top with the garlic salt.
Bake the dough crusts for 12 minutes at 375. Turn each one over and bake for seven more minutes.
Let the dough balls cool slightly as you make the filling.
In 1/2 tsp pistachio oil cook the onions, shallots and garlic. Add the squash until cooked. Stir in the beef strips.  Keep stirring until cooked, add the boursin and the shredded cheddar cheese.
Slice each dough ball in half and stuff with the beef and cheese.

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