Hat tip to my college buddy Russ for suggesting this one.
I gave this stew a try recently, adapted from TheCozyApron.com. It has a hearty, beef stew feel to it, and you can easily adjust to personal preferences.
- 1 1/2 pounds sirloin steak, cut into large strips
- salt and pepper
- 4 tbsp all-purpose flour, divided
- olive oil
- 1 white onion, finely chopped
- 1 yellow onion, thinly sliced
- 10 oz baby bella mushrooms, chopped
- 1/2 tsp dried thyme
- 2 garlic cloves, minced
- 4 cups beef stock
- 4 slices provolone cheese
How cute are those two-peas-in-a-pod salt and pepper shakers?
I’ve made this one from The Rookie Cook Cookbook several times, but not in years. It’s basically chicken Parmesan, except with steak instead of chicken.
- 1 egg
- 2 tbsp water
- 2/3 cup breadcrumbs
- 1 cup Parmesan cheese
- 2 to 4 beef steaks
- olive oil (1/2 tbsp per beef steak)
- at least 8 oz pizza sauce
- sliced mozzarella or provolone cheese (1 slice per beef steak)
Note: The original recipe yields 4 servings, but I made it with just 2 beef steaks; I adjusted a bit accordingly. This is really one of those recipes that you don’t need to measure things too carefully, so don’t over think it.
I felt the need to get back to basics with a good old fashioned cookbook. I adapted this recipe from How to Cook Everything, as well as the salad dressing.
I roasted my own peppers for the first time and they turned out great.
- 12 oz grilled or broiled steak, sliced thin or in strips*
- 2 or 3 roasted red peppers, cored, seeded, and chopped
- 2 cups chopped radicchio
- 1/2 head Romaine lettuce, chopped
- 6 oz crumbled Gorgonzola cheese
- soy vinaigrette (balsamic would work well too)
*I did not have enough steak. This was sad.
I’ve been making this marinade for years and it goes well with basically any cut of steak. It’s from AllRecipes.com, where it received quite high ratings.
- 1 1/2 cups A1 steak sauce
- 1 tbsp soy sauce
- 1/3 cup Zesty Italian dressing
- 1/3 cup honey
- 1/2 tsp garlic powder