Cheesesteak Sandwiches (Our Best Bites)

1 lb. steak (you really can use any cut; since you’re going to slice it up and season it heavily, there’s really no need to splurge on a fillet mignon.)
2 Tbsp. butter
1 green bell pepper
1 medium yellow onion
Provolone
Kosher salt and freshly-ground black pepper
Hot sauce (like Tabasco or Cholula; optional, I suppose, but super yummy!)
4-6 Hoagie rolls

Slice bell peppers and onions (preferably in the food processor). Set aside. Slice frozen meat (again, food processor). Set aside. Heat 2 Tbsp. butter over medium-high heat in a large skillet. Add steak and stir-fry. Season heavily with salt and lots of freshly-ground pepper. When meat is about half-cooked, add peppers and onions. Stir occasionally, cooking until most of the liquid is evaporated and meat is cooked through. Season with hot sauce to taste.  Slice buns and spoon steak mixture inside. Top with cheese and place under broiler for 1-2 minutes or until cheese is melted and bread is slightly toasty. Enjoy!


http://www.ourbestbites.com/2008/07/cheesesteak-sandwiches/

Beef Stroganoff

Ingredients

• 1 1/2 pounds cubed round steak, cut into thin strips
• House Seasoning recipe follows
• All-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, sliced
• 8 ounces fresh mushrooms, sliced
• 1 (10 3/4-ounce) can beef broth
• 1 (10 3/4-ounce) can cream of mushroom soup
• Salt and black pepper
• 1 cup sour cream
• Cooked egg noodles

Directions

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix the ingredients together and store in an airtight container for up to 6 months.

Beef Burgundy

Beef Burgundy

2 lbs. tri-tip steak, cubed
1 envelope dry onion soup mix
1 cup burgundy wine
2 cans golden mushroom soup
2 cups fresh or canned mushrooms, sliced (and drained)
1 clove garlic, minced
1 tsp. tapioca

Mix all ingredients in greased 2 qt. casserole or 9 x 13 inch pan. Bake uncovered for 3 hours at 300 degrees, stirring every hour. Serve over mashed potatoes, rice, or noodles. (Best with mashed potatoes!)

Freezing Directions: Combine all ingredients together in bowl then place in a gallon size freezer bag and freeze. To serve, thaw and place in your 2qt. casserole or 9x13inch pan and bake as directed above.

Mashed Potatoes and Cream

1 1/2 lbs. potatoes, peeled and cut in chunks
1/4 cup sour cream
1/3 cup milk
1-3oz. pkg. cream cheese, softened
2 T. green onions, chopped
1/8 tsp. salt
1/8 tsp. pepper

Boil potatoes until tender (25-35min.); drain. In large mixer bowl, combine potatoes and all remaining ingredients. Beat at medium speed, scraping bowl often, until potatoes are smooth and creamy (3-4min.)