FatBoy Creations: Fatboy Cheesesteak

Fatboy's Take on a steak sandwich!I love a nice steak sandwich, but get tired of philly-style cheesesteaks. I wanted something cheesy and full of flavors I love, and this is what I came up with. It was a hit in my house, see how your family likes this little piece of FatBoy Heaven.

Fatboy Cheesesteak

 4-6 Sandwichs
 20 minutes
 20 minutes


    • 1 lb. Bacon
    • 2 lbs. Thin-cut Carne Asada Steak
    • 1 tub Philly Cooking Cream - Italian Cheese and Herb flavor
    • 1 lb fresh whole leaf spinach
    •  Hard hoagy style rolls


    1. Brown bacon in large deep cast iron skillet until crispy, drain on paper towels and set aside
    2. Cut steak into 1 inch wide strips on the bias
    3. Fry steak in bacon grease until cooked through medium-rare, drain grease
    4. Add Cooking Cream and stir into steak, coating well and cooking until cream starts to brown
    5. Cut rolls
    6. Layer fresh spinach, then steak, then top with chunks of Bacon and serve

Dinner Time - King's Hawaiian Baked Ham & Swiss Sandwiches

I was looking for dinner ideas and ran across some posts on Pinterest about doing these sandwiches and though I'd give them a try.  The flavor profile is amazing!  My daughter swears there was pinapple, but alas there was none.  The cheese melted thoroughly and the butter soaked rolls crisped up extremely well.  A little messy in the hand, but well worth having to hold a napkin close at hand.  Give this one a try folks, this is Fat Boy Heaven right here!

King's Hawaiian Baked Ham & Swiss Sandwiches


 12 Sandwiches
 15 minutes
 40 minutes


    • 1 12 pack of King’s Hawaiian Original Rolls
    • 3/4 lb. deli ham, shaved
    • 1/2 lb. Swiss cheese, thinly sliced
    • 1 1/2 sticks butter
    • 3 tablespoons Stone Ground deli mustard
    • 1 1/2 teaspoons Worcestershire sauce
    • 3 teaspoons of poppy seeds
    • 1 onion, chopped


    1. Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer for several minutes.
    2. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).
    3. In a greased 9×13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.Spread 1/3 of onion mixture over the bottoms of the rollsLayer ham and cheese evenly over bottoms
    4. Replace the tops of the rolls and spread the remaining onion mixture over top.
    5. Cover and bake for 15-20 minutes and, once finished, separate for serving.Ready to cut apart and serve!

Dinner Tonight: Shredded Beef Sandwiches

Chuck roast was on sale at the store this week, so I picked up about a 4 pound package.  I was looking for a new way to do it for dinner tonight, and found a great shredded beef recipe here.  

The beef was tender and juicy like I couldn't believe, and the family raved that I should do them again soon.  The tanginess of the vinegar married amazingly well with the other spices to give this an amazing flavor.  A couple words of advice:  First, I used Apple Cider vinegar instead of white.  It changes the flavor, but mellows out the flavors in my opinion, especially when combined with the brown sugar.  Second, bread choice is going to be critical to this recipes success.  When it says "Hoagie Bun" it isn't talking about some sandwich bun next the the hamburger buns on the shelf at Safeway.  You need a nice crusty roll that is going to hold the juice from this meat without soaking through or melting, while still absorbing the liquid so it doesn't all end up on you.  Resist temptation to dress this up with cheese or other sauces and let it stand on it's own.  I could see some sliced pickled peppers on this as a garnish and to add texture, but nothing else would feel right on this bun.

This was a great western take on the Italian beef sandwiches I remember from living back east, and it will be a regular on our menu here at home.  I can see doing this one when we go camping this summer in the dutch oven over the fire.  An amazing meal.

Dinner Time - Spicy Dr. Pepper Pulled Pork on GF Cornbread bun

I was looking for a new pulled pork recipe yesterday, and this one looked so easy and interesting that I decided to give it a try.  I was pleasantly surprised by how flavorful the meat came out, and how easy it was to do the pork this way.  I will try this method this summer on the grill, but keeping a constant temp on my Webber Kettle for 6 hours takes some work.  The combination of fruit flavors from the Dr. Pepper combined with the smoky spice of the chipotles worked really well together.  The kids said it was good enough to do again, but that it was kind of spicy.  Carrie and I will be having leftovers for lunch today.

The gluten-free cornbread buns I found here.  I think something was wrong with my baking powder, as they didn't rise as much as I expected.  I'll give the recipe another try soon and let you know how they turn out.  The flavor was great, and they held up well despite the wonderful dripping pork fat from the pork.  

Dinner Time - Pork Carnitas with GF Sweet Corn Muffin


I was looking for something to do for dinner tonight, and ran across a very easy to follow recipe for carnitas.  I thought that rather than doing tacos or serving it with beans and rice, I would try and come up with a gluten-free bun that would work with it.  I decided on a sweet corn muffin using a gluten-free cornbread mix, but dressing it up a bit with honey and a few other tricks.

Drew's Sweet Corn Muffins


  • 2 eggs
  • 3/4 cup dairy free milk
  • 1/4 cup canola oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • 1 3/4 cup Bob's Red Mill Gluten Free Cornbread mix
  • 1/4 cup honey



  1. Preheat oven to 350, spray large muffin or bun tin with non-stick cooking spray
  2. Whisk eggs until fluffy.  Add milk, oil, vinegar, vanilla, and honey and mix until well combined.
  3. Add cornbread mix, and mix thoroughly.
  4. Divide batter evenly between 6 wells of muffin/bun tin
  5. Bake at 350 for 12-15 minutes.  Test with toothpick until pick comes out clean when stuck through center of muffin.

You can find the recipe I used for the carnitas here.  Enjoy this little taste of FatBoyHeaven!