1 tablespoon olive oil
1 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1 large yellow onion thinly sliced
2 teaspon minced garlic
1 lb shaved ribeye
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon smoked paprika
1 loaf French bread
3 tablespon melted butter
1 teaspoon minced garlic
¼ cup grated Parmesan cheese
1 teaspoon Italian seasoning
8 slices provolone cheese
1 cup shredded mozzarella cheese
¼ cup chopped Italian parsley
Using a sauté pan, add ½ tablespoon oil on medium heat. Once hot, add sliced onions, peppers & garlic. Saute, stirring occasionally, for 8-10 minutes or until vegetables have softened. Transfer mixture into a separate large bowl & set aside.
Add remaining ½ tablespoon oil & increase heat to high. Spread shaved steak out into an even layer in the pan. Sprinkle salt & pepper on top of steak & let cook for 3-4 minutes. Flip steak and continue sautéing until fully cooked.
Transfer cooked steak into bowl with cooked vegetables. Add oregano & smoked paprika; stir until well combined.
Preheat oven to 400 degrees F.
Slice the French bread in half lengthwise. Place both halves cut-side up on a parchment-lined baking sheet.
Using a small bowl, combine melted butter, garlic, Parmesan cheese & Italian seasoning; stir until well combined. Brush this mixture evenly over the tops of both halves of bread.
Line each half of bread with 4 slices of provolone cheese. Divide steak mixture evenly between two halves & sprinkle shredded mozzarella cheese on top.
Bake 10-12 minutes, or until cheese has fully melted. Remove from oven & garnish with chopped parsley before serving.
8 Servings. Prep Time 10 minutes – Cook Time 30 minutes
½ cup milk
23 saltines, crushed OR Panko Bread Crumbs
2/3 cup flour
¾ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
4 beef cubed steaks (4-6 oz each)
3 tablespoons canola oil
2 tablespoons flour
1 1/3 cups milk
¼ teaspoon salt
¼ teaspoon ground black pepper
In a shallow bowl, whisk egg and milk. In another shallow bowl combine the cracker crumbs (or Panko bread crumbs), flour, salt, baking powder, cayenne and pepper. Dip steaks in egg mixture, then in crumb mixture.
In a large skillet, cook steaks in oil over medium heat 3-4 minutes on each side or until no longer pink and browned nicely. Remove and keep warm.
Add flour to the skillet, stirring to blend & loosen browned bits from pan. Gradually add milk. Bring to a boil; cook & stir 2 minutes or until thickened. Season with salt & pepper.
Serve with steak and hot mashed potatoes!
From prep to table 30 minutes
(this recipe can be put into a slow cooker also – cook on low for 6 to 8 hours for fall apart tender – add vegetables with about 1.5 hours left)
3 to 4 pounds Boneless Beef Chuck or English Roast
Butter or Margarine (butter does make a big difference!)
One can Campbell’s Golden Mushroom Soup (do not add water)
One packet Lipton’s or Knorr’s Dry Onion Soup Mix
Fresh Sliced Mushrooms
Optional – other fresh vegetables such as potatoes, carrots, onions
2 to 3 Beef Bouillon Cubes
Salt & Pepper to taste
Sear roast beef on top of the stove 1 to minutes on each side in margarine or butter in a Dutch oven that can be put in the oven.
Spread Campbell’s Golden Mushroom Soup on top of the roast (do not add water to the soup concentrate). Sprinkle Lipton or Knorr Onion Soup Mix over the soup concentrate. Add sliced fresh mushrooms on top of the soup mixtures. If you wish to add other vegetables such as carrots, potatoes, or onions, add them later in the baking process – about 1 hour left in the baking time. Add one soup can of water to the bottom of the Dutch oven. Do not pour directly onto the soup layers.
Bake in 325 degree F oven in the covered Dutch Oven. Cooking the roast 3 to 4 hours at this low temperature will make the Chuck Roast very tender and falling apart. English Roast using this method will still need to be sliced – it will not fall apart. The soup/water mixture keeps the meat very moist even cooking it this long.
Remove roast and vegetables from Dutch oven and place on a serving platter or storage dish. Spoon some of the thin beef stock onto it. Cover with aluminum foil to keep warm.
On top of the stove, add beef bullion cubes for added seasoning to the thin mixture in the Dutch oven. Taste mixture. If it is too rich, add a little water. This is the time to add salt & pepper to taste. Bring to a boil – use a corn starch/water thickening to bring the consistency to the level that you prefer for gravy.
The thin beef stock can also be saved the way it is to do noodles another day. Don’t thicken the stock if you are going to cook noodles in the mixture.
The gravy is great with mashed potatoes.
Leftovers are wonderful as a sandwich with fresh bread and your favorite toppings such as yellow mustard or horseradish sauce and including the cooked mushrooms. Warm the mushrooms and beef slightly, put on buttered bread with condiments. Yum! Mert’s favorite!
In Brazil the most prized cut of meat tends to be the picanha. There the traditional preparation is to skewer the meat and cook it over a charcoal grill, with a minimal seasoning consisting of sea salt. The fat is retained until the steak has been cooked.
Most tenderizing marinades are basic ingredients:
• An acid or enzyme – like lemon or lime or mango
• Herbs & spices – Italian seasoning mix is a good flavor to add
• Garlic – mince it finely or use a garlic powder – always a popular choice
• Don’t forget the salt & pepper. Soy sauce or other salty favorites can be added.
Tips for marinades:
• Steak marinade is perfect to use on tougher, less expensive cuts of beef like tri-tips, sirloin, chuck, sizzlers.
• Discard used marinade or boil it for 2-3 minutes to ensure it reaches 165 degrees to use it again.
• For best results, use marinade on meat when both are at room temperature. Beef steaks are muscles – they like to be room temp before cooking.
¼ cup olive oil
1 tablespoon fresh chopped parsley
1 clove of garlic, minced (or more to taste)
2 teaspoons fresh chopped rosemary
2 tablespoons Worcestershire sauce
1 teaspoon ground black pepper
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoons Dijon mustard
2 sprigs fresh thyme (or ¼ teaspoon dried thyme leaves)
Combine all ingredients in a bowl or freezer bag
Add up to 2 pounds of steak & marinade at least 1 hour or up to 4 hours
Remove steaks & discard marinade
Grill or broil to desired doneness.
Marinade refrigerated will last in a mason jar for up to 2 weeks.
Prep time 10 minutes