Soaking It In

He has made everything beautiful in its time. He has also set eternity in the human heart; yet no one can fathom what God has done from beginning to end.

Ecclesiastes 3:11

Anyone else feeling like summer has flown by? I feel like the kiddos just got out of school. Yet, here we are doing all the back to school shopping and sleeping in while we still have a few more days. We have had a wonderful summer break full of trips to the library, the beach, and just spending time together. Here are a few photos of all the fun we’ve had and some of the yummy food we’ve been eating!

With all the fun we’ve had this summer, dinner has kinda been the last thing on my mind. We’ve been taking advantage of quick and easy meals, like these Philly Cheesesteak Sliders. Taking advantage of something that is easy to pull together and get in the oven, has given us more time together in the evenings to soak up these precious memories together. This summer it has been all too clear that time is passing quicker than I would like. In November we will have a teenager, and I’m just not ready to accept that. It’s really true what they say, the days are long, but the years are short.

Philly Cheesesteak Sliders


  • 1 lb beef, sliced thinly*
  • 3/4 red pepper, thin strips
  • 3/4 green pepper, thin strips
  • 3/4 onion, sliced
  • 6 oz. mushrooms, sliced
  • 10 slices provolone cheese
  • 4 Tbsp mayonnaise
  • 2 tsp canola oil
  • 2 Tbsp unsalted butter
  • 1/2  teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon garlic powder

Rolls and Spread

  • 3 Tbsp unsalted butter, melted
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1 (18 rolls) Hawaiian buns

Combine salt, pepper, paprika, and garlic powder together in a small bowl. Heat 1 teaspoon of oil and 1 tablespoon of butter in a skillet over medium-high heat. Saute beef strips with half of seasoning mixture. Cook until almost no pink remains. Remove beef from skillet, and add remaining oil and butter. Saute veggies with the remaining mixture of seasoning for 5-6 mins, or until soft. Return beef to skillet with veggie and saute until until no pink remains in the beef.

Split rolls in half and spread mayo on both halves of the rolls. Spread veggie/beef mixture on bottom half of rolls and top with cheese. Place rolls in a 9×13 pan covered in aluminum foil.

Mix melted butter, Italian seasoning, and garlic powder. Brush over tops of rolls and then cover with aluminum foil. Bake in a 375 degree oven for 15 minutes, then remove foil and bake for another 5 minutes. Cut and enjoy!

*** I used a thin sliced ribeye steak I found in the beef section at Walmart, and it was perfect for this***

I hope everyone is soaking up the last few wonderful memories of summer. I know we are!

Until next time,

Fellowship Foodie

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