This is a sponsored post written by me on behalf of Manwich. All opinions are 100% mine.
Manwich Makes Monday’s Marvelous
We tend to have chaotic Mondays around my house. Its the start of the week and the kids seem to have a hard time getting back into the routine after a weekend. Follow Manwich on Twitter Tonight I am going to make us a Manwich Peppered Steak over Roasted Wedges for dinner. Manwich is great because you can have a meal in about 20-30 minutes and the kids will love it. This Manwich recipe takes about 20 minutes.
I grew up eating Manwich weekly. My mom worked nights and my dad cooked us Manwich every week because it was simple. You can simplify your manic Monday by trying out my yummy Manwich Peppered Steak over Roasted Wedges Recipe. My family of 4 was pleasantly fed and dad had a little leftover for lunch the next day.
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Manwich Peppered Steak over Roasted Wedges Recipe:
Ingredients:
1 can Manwich bold
2-3 pounds red skinned potatoes scrubbed clean
2 tablespoons oil
1 pound extra thin slice round steak sliced into 1 inch strips
3 Bell Peppers sliced
1 large onion sliced
2 tablespoon oil
Directions:
Preheat oven to 425 degrees.
Cut the potatoes into wedges. Toss with 2 tablespoons of oil. I used coconut but you can use olive or even vegetable. Now open the can of Manwich and remove 2 Tablespoons. Toss this onto the potatoes and give them a little toss.
Place the potatoes in a single layer on a cookie sheet with a baking rack on them. This helps them brown on both sides. Bake for 20 minutes or until golden brown.
While the potatoes are cooking. Heat the other 2 tablespoons of oil in a skillet on medium high. Add the beef and brown. 
Once browned add the peppers and onions. Cook until the onions and peppers are softened. Drain any juices in the pan. 
You don’t have to strain it. Just pour out the excess so you don’t water down the Manwich. Add the remaining Manwich and stir to combine. Serve the Manwich beef and peppers on top of a pile of potatoes and enjoy!
- 1 can Manwich bold
- 2-3 pounds red skinned potatoes scrubbed clean
- 2 tablespoons oil
- 1 pound extra thin slice round steak sliced into 1 inch strips
- 3 Bell Peppers sliced
- 1 large onion sliced
- 2 tablespoon oil
- Preheat oven to 425 degrees.
- Cut the potatoes into wedges. Toss with 2 tablespoons of oil. I used coconut but you can use olive or even vegetable. Now open the can of Manwich and remove 2 Tablespoons. Toss this onto the potatoes and give them a little toss.
- Place the potatoes in a single layer on a cookie sheet with a baking rack on them. This helps them brown on both sides. Bake for 20 minutes or until golden brown.
- While the potatoes are cooking. Heat the other 2 tablespoons of oil in a skillet on medium high. Add the beef and brown. Once browned add the peppers and onions. Cook until the onions and peppers are softened. Drain any juices in the pan. You don’t have to strain it. Just pour out the excess so you don’t water down the Manwich. Add the remaining Manwich and stir to combine. Serve the Manwich beef and peppers on top of a pile of potatoes and enjoy!
