Welcome to April’s Roast MONDAY!  One of the greatest blessings in life is friendship.  I have been so blessed to have the most amazing friends a girl could ask for scattered across this great nation!  The thing that is so great about great friends is that no matter the miles, friendships are forever!  The Lord has blessed me with dear friends from coast to coast, border to border.  Although I don’t get to see friends across the miles as often as I wish, they influence my life just as much as those friends I see day in and day out.  This past weekend I was blessed to be able to spend time with two of my closest friends.  Lyndsey, a long time friend of Amy’s, and I have become friends the past six months and she is truly a huge blessing to my life.  Lyndsey is from Reserve, New Mexico and the majority of our communication is online or over the phone, but she has a huge impact on my life as well as Amy’s life.  Now, one thing to keep in mind about close friendships is that they come from the Lord in a variety of ways!  You might find them in person, online, over the phone, through other friends, or even in the grocery store!  I am fortunate to be friends with some of the most amazing people, with great stories to tell.  Amy and I believe that one of the best ways to promote beef is tell the stories of others across the country.  Today’s post features a recipe inspired by a dear friend of BeefonaBudget.com, Kalyn Bischoff.  Get excited for Powder River Cheese Steak!

Kalyn and I met in her last semester of undergraduate work at Oklahoma State University and have been very close friends ever since.  Kalyn grew up on a cow calf operation in Alzada, Montana.  She grew up working hard day in and day out to produce quality beef for the meat case.  Kalyn is one of the hardest working women you will ever meet.  She loves to get dirty and work hard under Western skies, but also has immense talent in photography and loves to write cowboy poetry.  Kalyn and I became friends fast because of our similarities in faith and values as well as our very similar passions.  (We both love to work outside, are passionate about ranching and are oddly creative at times, not mention we love to have fun)  After graduation, last May, Kalyn left Oklahoma State University to pursue a Master of Science degree in Animal Reproduction at the University of FloridaWhile she is farther away than ever from the wide open skies of her home and lives on a college student budget, Kalyn ensures that she cooks with beef often.  She feels closer to her prairie land home every time she sits down to enjoy her favorite beef recipes.

Get excited to create this Kalyn Bischoff original.  This simple and delicious recipe is great for a meal alone or can easily be cooked for a crew!  Turn up some tunes (I was enjoying Sons of The Pioneers by Chris LeDoux) and head to the kitchen for a taste of the North!


Powder River Cheese Steak
1 Roast
(Whichever cut you have on hand we used a Boneless Rump Roast)
1 Small Yellow Onion
1 Green Bell Pepper
5 Large Rolls (French bread would work as well)
Sliced Pepper Jack Cheese
Beef Bullion, Garlic Powder, Salt & Pepper

Preheat oven to 300˚ Slice the roast into thin pieces.  Remember to slice against the grain to improve tenderness.  Place slices in a baking dish.  Mix 2 cups beef bullion, and pour over the meat.  Place in the oven to bake.  Then thin slice your yellow onion.  Pull the pan out of the oven and place slices amongst the meat, ensuring they are covered by the juices.  Place back in the oven to bake.  Bake for 25 minutes.  Then thin slice the bell pepper, remove the pan from the oven and add the pepper slices to the mixture.  Continue to bake for 25 minutes or until the meat has reached your desired tenderness.  Keep in mind that as long as it is covered with liquid, baking beef will only continue to tenderize.  When the meat slices are fairly tender remove the pan from the oven.  Slice a large roll or a piece of French bread in half and put the halves on a cookie sheet.  Place a few slices of the meat, as well as some onions and bell peppers.Put a slice of pepper jack cheese (or your favorite) on the pile and place bake in the oven until the cheese has melted and the bread is toasted.  Remove from the oven and serve. Enjoy some of the flavors most loved on ranches throughout the Northern Plains and dream of life along the Powder River! 

Powder River Cheese Steak Costs
1 3.5 lb Boneless Rump Roast – $9.93
1 Small Yellow Onion – $0.89
1 Green Pepper – $1.49
5 Rolls – $0.50
10 Slices Pepper Jack Cheese – $1.78
Total Cost – $14.59 (Serves 5)
Cost Per Plate – $2.91

Thank you Kalyn for your friendship and for sharing this recipe idea with us!


Have a blessed week everybody! ~ Anna-Lisa