Cheesesteaks with fried onions and gooie American cheese

 Tools:
Large frying pan
Small frying pan
Sharp knife
Spatula
small pot
Whisk
cutting board
measuring cup
tablespoon

Ingredients: 

1 1/2lbs fresh sandwich steak (thin chuck)

large white onion

1 cup milk

2 tbsp flour

6-7 slices American cheese

1 Tbsp butter or olive oil
2 Tbsp Worcestershire sauce
6 torpedo rolls

Directions:

Take fresh steak meat and freeze for 15 minutes, this will allow you to cut your steak into strips easier instead of doing it while cooking which could really take some arm strength. Chop the onion in to bite sized peaces. Heat both large and small pans to a medium-high heat.  In the large pan, place the steak and Worcestershire.  In the small, melt butter and add onion. Reduce small pan heat to prevent burning. Cook onions till golden, roughly 10 minutes depending on size

and temperature.

Cook steak till no visibly pink steak is left. Roughly 10-15 minutes.  While the steak and onions are almost done you can begin the cheese sauce, it only takes a few minutes.

Add flour to small pot, over medium heat, constantly whisk while adding the milk. After a minute or so it will begin to thicken.  As that

happens, tear the cheese into small pieces and toss them into the milk flour. Continue to whisk for another minute or so until the cheese melts into the butter.

Prep your roll however you like, add steak, onion and cheese sauce, enjoy.

cucumber salad

Tools:
Cutting board
Sharp knife
mixing bowl
measuring cup
Tablespoon

Ingredients:
4 Kirby cucumbers
2Tbsp fresh dill
8oz sour cream





Directions:
Slice cucumbers in half lengthwise then thinly slice them.  You should be able to see through them.  Add fresh dill and sour cream. Lightly toss in bowl. Rest in fridge for 20 minutes. 

tzatziki sauce

Tools:
Blender
Cutting board
Sharp knife
mixing bowl
Tablespoon
Large spoon

Ingredients:
2 English cucumbers (seeded, peeled, diced)
16oz plain Greek yogurt
3 cloves garlic
1Tbsp fresh chopped dill
2Tbsp olive oil
1/2 lemon, juiced
salt and pepper to taste

Directions:
If English cucumbers are not available, get regular cucumbers, peel and seed them.  Add everything but the yogurt in the blender. Blend till smooth.  Pour into mixing bowl and with a large spoon add the yogurt and mix by hand.  Do not be rough with hand mixing, sauce should be lumpy from the yogurt, not runny.

Taco Dip

Tools:
mixing bowl (non metal)
fork
whisk
fridge
microwave

Ingredients:
1 brick cream cheese
1 16oz tub sour cream
1 packet taco seasoning

Directions:
 Put cream cheese in bowl, microwave in high for 20 seconds to soften cheese. Mix with a fork to break down.  Add sour cream and mix again, make sure to get all the lumps out.  Add seasoning mix and whisk a third time.  Fridge for a half hour.  Garnish with cheese, lettuce, salsa and eat with tortilla chips.