March 21, 2026

WEEKLY MENU 03.22.26

National Cheese Steak Day shows up on the Weekly Menu 03.22.26, like we NEED a reason to eat steak!

What’s going on during the Weekly Menu 03.22.26? It’s National Cheesesteak Day on Tuesday. If any food deserves it’s own day, it’s Philly Cheese Steak. Options abound, of course. Sure, you can go classic, but you could also have:

Philly Cheesesteak Sliders (so dainty!)

Philly Cheesesteak Soup In a Bread bowl (individual bread bowl!)

Cheesesteak Skillet (low carbing?)

Philly Cheesesteak Sloppy Joes (super sloppy)

Philly Cheesesteak Egg Rolls (Fried!)

Blackstone Philly Cheese Steak (Our favorite way of making it!)

And I’m here for all of them. I’ve been enjoying Philly Cheese Steaks for a loooong time. Two older brothers and two younger sisters attended Villanova University, just outside of Philly. I’d have gone if accepted, but alas, they wait-listed and eventually denied me. I know! I can’t believe it either. Thankfully, Boston University wasn’t as short-sighted, so I did get an education. And despite Villanova’s loss, I love Philadelphia.

The city is wonderful – not as big as New York, but full of history, beautiful architecture, and a vibrant food scene. The shopping is top-notch. And so are the cheesesteaks. Or is it cheese steaks? Regardless, there was a bit of a disagreement at home growing up about which steak stand was best. The Villanovans were pretty evenly split between Geno’s Steaks and Pat’s King of Steaks. I lean in to Pat’s, not because it’s better than Geno’s (although it is), but because it features prominently in one of the most fun airport experiences I’ve had.

Nope. Pat’s didn’t deliver to the Philly Airport…

But my little sister, a Villanova grad living in Philadelphia at the time, picked me up from a fly-through at the airport. I had a two-hour layover, which she said was plenty of time for her and her roommate to pick me up, take me to Pat’s for an awesome steak sandwich, and get me back to the airport in time for my flight. (Keep in mind that this was pre-TSA and X-Raying everything.) So it was enough time, but just barely. I still remember roaring back into the airport at a high rate of speed. There weren’t any tires squealing, but it was a near thing.

Bert and I were back in Philly and, upon the same sister’s recommendation, stopped for lunch. They’re still fabulous.

Weekly Menu 03.22.26

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There are multiple options on the cheesesteaks, of course, and I go for the onions and neon cheese-whiz for the win. We’re going with a riff on a classic on Tuesday: thinly sliced real steak, flash-cooked in the big cast iron skillet then smothered with provolone. A few minutes under the broiler to get everything super melty, and then we’ll top air-fryed french fries (gotta watch my girlish figure) with the whole shebang. See the post picture for all the yumminess.

Before we get to Tuesday, we’re having Chicken Riggies for Sunday dinner. It’s rigatoni tossed in an easy vodka sauce with a side of crispy chicken. It’s so easy and SO delish. Don’t tell on me, but the way I make vodka sauce: I warm a jar of our favorite marinara on the stove. When it’s bubbling (ever so gently), I add a tablespoon of vodka off the heat to avoid a flare-up, then let it continue bubbling for at least 5 minutes to evaporate the alcohol. Add in a 1/2 cup of heavy cream. Once it’s warm again, it’s ready to go.

IS IT MEDALLION OR CUTLET? WHO KNOWS. WHO CARES.

Monday, we’re making “pork medallions,” which is truly one of the easiest 5-ingredient meals I make. I take center-cut boneless pork chops, cut them in half horizontally, and use our fabulous meat tenderizer (on the pork chop that’s in a plastic bag) to wack them into super-thin cutlets. S&P, maybe a sprinkle of thyme, then I saute them in a little bit of olive oil/butter and serve with Minute Rice (don’t judge) and peas. YAY! Dinner.

Friday is the last night we can get in on the Lenten Fish-Fry at the Polish Falcons, so that’s where we’ll be. Easter is rushing up. I’m not sure how that happened so fast. Check out our super-easy Easter Dinner Menu if you are skipping Easter Brunch like us.