Imported Steak & Cheesy Potatoes

We’d bought and grilled some strip steaks from Ramey Grocery while in Nevada, Missouri and were pleased enough with them that we went back to the store bought a couple of packages to import to Almost Heaven South – they were just pre-packaged Black Angus steaks.

As it turned out, the hand cut steak in their meat case was from Creek Stone Farms, which I’d never heard of, but after going online that night, I wish we’d bought some of those $11/lb. strip steaks – they’re $22.22/lb. plus shipping when mail ordered.  The ones we brought home were plenty good.

Nothing new about this meal but the potatoes turned out so well, I wanted to document what we did.

Sauce

4T butter

4T flour

1 cup white wine

1” of Velveeta, small chunks

¾” sharp cheddar, small chunks

Make a roux from the butter and flour and cook a few minutes.  Whisk in some wine then slowly whisk in the Velveeta – add more wine if it gets too dry.  Whisk in the cheddar cheese.

5 large potatoes, diced

2 med-large onions, medium chop

1-2 sweet peppers, medium chop

Spray two 18”x18” sheets of heavy duty foil and add the veggie mix to one of them.  Pour the cheese mixture over the veggies and mix as well as possible.  Leaving about 2” of foil around the edges, make an even pile of the mixture, top the second sheet of foil, and seal the edges well. 

Put the foil pouch on the grill over direct low heat.  When the pouch begins to swell up, carefully flip it and even out the mixture with your hand.  When it swells up again with steam for about 5 minutes and you can smell it, it should be done. 

Remove from the grill and let it rest about 5 minutes before opening.  The meat and the potatoes were both delicious.

I'm now responding to your comments and hoping you will stop back by - photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/5/12 Meal Date