Cheesy Sundried Tomato Steak Potato Rollups 5fix Recipes

STUFFED STEAK ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
• Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
• Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
• Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
• Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
• Remove the toothpicks, then serve!
• Enjoy!

SPICY TOMATO STEAK

Steps:

• Combine vinegar, salt, and pepper.
• Put steak in bowl, add vinegar solution and coat well.
• Cover and marinate for 30 minutes, drain.
• Coat steak with flour.
• In skillet cook steak in hot oil for 10 minutes, turning to brown evenly.
• Add remaining ingredients.
• Cover and simmer for 40 minutes.

TOMATO BRAISED STEAK

Steps:

• Cut the steak into 4 portions and sprinkle with a pinch of salt.
• In a large skillet, heat 1 tablespoons oil over medium-high heat.
• Brown the steak on both sides and transfer to a casserole dish.
• Pour off any fat.
• Add the rest of the oil to the pan.
• Fry the garlic with a pinch of salt and 1/4 to 1/2 teaspoons red pepper flakes over medium heat until fragrant, about 30 seconds.
• Add the wine, tomatoes and rosemary, scraping up any brown bits and breaking up the tomatoes with a spoon.
• Pour the tomato/wine mixture over the steak.
• Cover tightly and bake in a 350 degree F oven for 1-1/2 to 2 hours.
• Remove the steak from the pan and transfer to a warm serving dish.
• Cook the liquid over medium-high heat, stirring occasionally, until reduced to the desired consistency.
• Spoon over the steak.

CHEESY POTATO SKINS WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375 degrees.
• Bake potatoes 50 minutes or until tender. Let cool.
• Cut each potato in half.
• With a spoon, scoop out pulp leaving 1/4-inch of potato in each half. Set pulp aside.
• Cut each skin half in half again to form quarters.
• Season the skins with salt and pepper and bake for 15 minutes.
• Mash 1 cup potato pulp with a potato masher.
• Stir in sour cream, cheese, tomatoes, green onions and parsley. (Mixture will be sticky and hold together.).
• With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins.
• Sprinkle with freshly ground black pepper and bake for 15 minutes. Serve warm.

SPICY TOMATO STEAK

Steps:

• Heat a blob of oil in a pan and fry onions and garlic until soft.
• Add steak and cook until browned, trying to keep most of the onion and garlic on top of the steak.
• Add red pepper, 1 tsp cumin, 2 tsp paprika, 2 tsp chilli flakes, herbs and s&p, covering the meat. (add seasonings according to taste, i didnt actually measure mine but i like it hot!).
• Fry on medium heat until steak is cooked as preferred.
• Stir in passata, making a sauce around the steak with the rest of the ingredients.
• Once sauce is hot through, serve with a good dollop of creamy mash!

STEAK & ROAST VEGETABLES WITH SUNDRIED TOMATO DRESSING

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the potatoes and peppers in a roasting tray, drizzle over 1 tbsp oil, then roast for 20 mins or until the edges are charred. Add the beans and garlic, stir, then cook for another 10 mins.
• Meanwhile, mix together the sundried tomatoes, lemon juice and ½ tbsp olive oil.
• Heat the rest of the oil, season the steaks, then pan-fry for 2 mins on one side. Turn over and cook for 1-2 mins for rare or medium.
• Season well. Serve the steak with the roasted vegetables and the dressing spooned over.
• For the fruit salad: Cube the flesh of the mango, papaya and pineapple. Place in a bowl, then add peeled and sliced kiwi fruit and the pulp from the passion fruit. Combine the lime juice, sugar, finely chopped mint and a small knob of grated root ginger. Stir into the fruit and serve.

CHEESESTEAK ROLL-UPS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Heat the vegetable oil in a large pan over high heat. Add the onion and cook for 10 minutes, until translucent and the edges start to brown.
• Push the onion to one side of the pan and add the red and green bell peppers to the pan. Season with 2 teaspoons of salt, 1 teaspoon of garlic powder, and 1 teaspoon of pepper, and cook until the peppers soften, about 5 minutes. Remove from the pan and set aside.
• Place the steak on the cutting board, and cover with a piece of plastic wrap. Pound with a meat mallet or rolling pin to about ½-inch (1 ¼ cm) thick.
• Remove the plastic wrap and season the steak on both sides with 1 tablespoon of salt and 1 tablespoon of pepper.
• Line 7 slices of Provolone cheese along the bottom edge of the steak. Place the sautéed vegetables on top.
• Starting from the bottom, roll up the steak, encasing the cheese and vegetables inside.
• Top with the remaining 7 slices of Provolone and secure with skewers or toothpicks.
• Transfer the steak roll to a baking sheet and bake for 30 minutes, until cheese is melty and the steak is cooked through to your preference.
• Rest for 10 minutes before slicing between the skewers and serving.
• Enjoy!

EASY CHEESY SAUSAGE AND SUNDRIED TOMATO BAKE #SP5

Steps:

• Turn oven to 400 degrees.
• Mix first 4 ingredients in a large bowl.
• Stir 1 cup of the cheese lightly into mixture.
• Pile mixture loosely into a 9 inch baking dish sprayed with pan spray. (I use Garlic Flavor).
• Sprinkle top with remaining 1/2 cup cheese.
• Bake for 30-35 minutes.

CHEESY SUNDRIED TOMATO STEAK & POTATO ROLLUPS #5FIX

Steps:

• Preheat oven to 400 degrees.
• In a flat microwave safe dish put Simply Potato Shredded Hash Browns. Cover and microwave for 5 minutes. Stir and continue microwaving UNcovered another 3 minutes. Remove from microwave and stir in 1/3 cup of the Sundried Tomato Dressing. Toss until well blended. Set aside to cool.
• Into a 9x13 in.baking dish pour 1/3 cup Sun Dried Tomato Dressing and spread to cover the bottom.
• On a cutting board lay one piece of the steak. Lay 2 ½ to 3 slices of the cheese end to end on the meat, cutting cheese to fit. Spread one fourth of the potato mixture over cheese. Roll up steak and secure with toothpicks. Slice rollup with a sharp knife into 4 equal portions (about 1 ¼ inch each). If necessary add more toothpicks to secure. Carefully lay each rollup into the prepared pan. Repeat with remaining steaks. Spread or brush 1 teaspoon or more of the remaining dressing over top of each rollup.
• Bake for 10 minutes. While meat is baking cut remaining four slices of cheese into fourths making 16 quarters. After 10 minutes remove pan from the oven. Place a piece of the cut cheese on top of each rollup. Return to the oven for 5 minutes or more until cheese is melted.
• Remove pan from the oven and let cool a few minutes. Carefully remove toothpicks. Slide a spatula under each rollup and put on a warm platter. Scrape up any potatoes and drippings from pan and add to the serving platter or over tops of the rollups. Sprinkle fresh chopped parsley over tops of rollups. Serve warm. Makes 16 rollups or 4-5 servings.