Southern Living’s deviled eggs and The Food Network’s Philly cheesesteaks are two recipes for well-known tailgating dishes. Deviled eggs are portable and easy to make ahead, while Philly cheesesteaks are individually portioned for easy game day snacking.
To make Southern Living’s deviled eggs, peel and slice 1 dozen hard-boiled eggs in half lengthwise. Carefully remove egg yolks, while keeping egg whites intact. Mash egg yolks together with 1/2 cup of light mayonnaise, 1 tablespoon of chopped fresh flat-leafed parsley, 2 tablespoons of sour cream, 1 teaspoon of spicy brown mustard and 1/8 teaspoon of salt, until smooth. Spoon egg yolk mixture into egg white halves, and then cover and chill for an hour before serving.
To make The Food Network’s Sandra Lee’s Philly cheesesteaks to serve four, wrap 1 pound of top round London broil tightly in plastic wrap, and put it in the freezer for 45 minutes until firm, but not frozen. Cook 2 sliced medium onions and 2 medium green peppers cut into strips in 1 tablespoon of canola oil over medium-high heat for eight to 12 minutes, or until lightly browned and soft. In a saucepan, make a cheese sauce by stirring 1 tablespoon of flour into 1 tablespoon of canola oil, and then after one to two minutes of cooking, whisk in 1 cup of milk until it thickens. Turn off the heat, and whisk in 1 cup of shredded provolone and 1/4 teaspoon of cayenne pepper. Slice the meat into thin strips, and cook in a skillet with 1 tablespoon of canola oil for one to three minutes per side. Top four rolls with the pepper and onion mixture, steak and cheese sauce, and serve warm.