Slow Cooker Hawaiian Ribs

Ingredients:

2 pounds pork ribs (baby back or spare ribs)
1 cup diced pineapples (fresh or canned, drained if using canned)
3 tablespoons brown sugar
1/2 cup barbecue sauce
1/4 cup soy sauce
2 garlic cloves, minced
1 tablespoon freshly grated ginger
1 tablespoon cornstarch (optional, for thickening sauce)
Instructions:

Prepare the Sauce: In a bowl, mix barbecue sauce, soy sauce, brown sugar, minced garlic, and grated ginger.
Layer the Ribs: Place the ribs in the slow cooker and pour the sauce over them. Add the diced pineapples on top.
Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the ribs are tender.
Thicken the Sauce (Optional): If you want a thicker sauce, mix cornstarch with a bit of water, stir it into the sauce, and cook for an additional 15 minutes.
Serve & Enjoy: Plate the ribs, spoon the pineapple sauce over them, and serve with rice or veggies.

Classic Philly Cheesesteak

Ingredients:

1 pound ribeye steak, thinly sliced
1 onion, sliced
1 green bell pepper, sliced
2 tablespoons butter
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
4 slices provolone cheese
2 hoagie rolls
Instructions:

Sauté Veggies: Melt butter in a skillet over medium heat. Add onions and bell peppers, cooking until soft. Set aside.
Cook the Steak: In the same skillet, cook the steak slices with Worcestershire sauce, salt, and pepper until browned.
Melt the Cheese: Return veggies to the skillet, layer provolone cheese over the steak, and let it melt.
Assemble & Serve: Place the mixture in hoagie rolls and serve hot!

Philly Cheesesteak Stuffed Peppers 

Ingredients:

3 large bell peppers, halved & deseeded
1 pound thinly sliced steak
1 onion, diced
1 cup mushrooms, sliced
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
Salt & pepper to taste
6 slices provolone cheese
Instructions:

Preheat Oven: Set oven to 375°F (190°C).
Cook the Filling: Sauté steak, onions, mushrooms, Worcestershire sauce, garlic powder, salt, and pepper in a skillet until cooked through.
Stuff the Peppers: Place bell pepper halves on a baking sheet. Fill each with the steak mixture.
Melt the Cheese: Top with provolone cheese and bake for 10-15 minutes until cheese is bubbly.

Philly Cheesesteak Skillet

Ingredients:

1 pound steak, thinly sliced
1 green bell pepper, sliced
1 onion, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
4 slices provolone cheese
½ teaspoon red pepper flakes (optional)
Instructions:

Sauté the Veggies: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and bell peppers, cooking until softened. Remove and set aside.
Cook the Steak: Add the remaining olive oil to the skillet. Cook the thinly sliced steak, seasoning with salt, pepper, and Worcestershire sauce. Stir until browned.
Combine Everything: Return the sautéed veggies to the skillet, stirring everything together. Cook for an additional 2-3 minutes.
Melt the Cheese: Lay provolone slices over the steak mixture, cover, and let the cheese melt.
Serve & Enjoy: Spoon onto toasted hoagie rolls or enjoy straight from the skillet!