Hawaiian Beef Loaves Recipes

HOT HAWAIIAN BEEF SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Slice the rolls in half and place the bottoms in a single layer in a 9-by-13-inch dish.
• Mix the salad dressing and some hot sauce together in a small bowl. Spread the mixture on the rolls in the dish. Layer on the roast beef and then the cheese over the rolls. Place the top halves of the rolls on the cheese.
• In a small saucepan over medium-low heat, melt the butter with the lemon pepper, mustard and Worcestershire sauce. Drizzle or brush the butter mixture over the sandwiches. Cover with foil.
• Bake until the cheese melts, 10 to 12 minutes. Uncover and cook until lightly browned, about another 2 minutes. Serve hot.

HAWAIIAN BEEF DISH

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onion, celery, green pepper and garlic in butter until crisp-tender, 5 minutes. , Drain pineapple, reserving juice; set pineapple aside. Add enough water to the juice to measure 1/2 cup. In a bowl, combine the brown sugar, flour, vinegar, salt and pineapple juice mixture until smooth. Add to skillet. Bring to a boil. Cook and stir over medium heat for 2 minutes. Stir in beef and pineapple; heat through. Serve with rice.

HAWAIIAN ROAST BEEF SLIDERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Slice Hawaiian rolls in half horizontally. Open the rolls like a book, and place the bottom halves, cut-sides up, on the prepared baking sheet.
• Place 1 piece Provolone cheese on the cut side of each bottom roll. Spread 1 teaspoon mayonnaise on the cut side of each top roll.
• Combine soy sauce, sesame oil, chili-garlic sauce, and ginger in a small saucepan over medium heat; bring to a boil. Cook, stirring occasionally, until sauce has thickened and is reduced by half, 4 to 5 minutes. Remove from heat.
• Dip one slice of roast beef into the sauce, coating both sides. Place on a bottom roll, folding to fit. Repeat with remaining beef slices until all rolls are covered. Place top halves of rolls on top of beef. Cover with foil.
• Bake in the preheated oven until the cheese is melted and sliders are heated through, 10 to 15 minutes.
• Secure a pineapple tidbit on top of each slider with a toothpick and sprinkle with chopped green onions for garnish. Serve warm.

HAWAIIAN BEEF CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat the oil in a skillet over medium heat; cook the onion in the hot oil until softened, about 5 minutes. Crumble the ground beef into the skillet and cook and stir until completely browned, 5 to 7 minutes. Drain.
• Stir the kidney beans with liquid, pineapple with juice, ketchup, brown sugar, cornstarch, mustard, and salt together in a large bowl. Add the ground beef and onions to the mixture and stir to coat. Pour into a large casserole dish.
• Bake in the preheated oven until completely heated through, about 45 minutes.

FAVORITE HAWAIIAN MEATLOAF

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, combine the ground beef, eggs, drained pineapple, bread crumbs, salt, and pepper. Add half of the mixture to a 9 x 5-inch loaf pan, and the other half divided into 12 muffin tins. (Or put the other half into another 9 x 5-inch loaf pan.).
• Bake in the preheated oven for 1 hour.
• Meanwhile, whisk together 1/2 cup of the reserved pineapple juice with the ketchup and brown sugar. After 1 hour of cooking, pour the sauce over the top of the meatloaf and mini-loaves and bake for another 10-15 minutes.
• Prepare preferred side dishes.
• Serve Hawaiina Meatloaf with sides.
• TO FREEZE: Let come to room temperature, slice into meal size slices, and then place into plastic freezer baggies and place flat into the freezer. Reheat in the microwave when you wish to serve again.

HAWAIIAN BEEF SLIDERS WITH SRIRACHA CREAM SAUCE

Steps:

• Drain pineapple juice into a small bowl. Add ponzu and sugar to the pineapple juice; stir to dissolve sugar. Refrigerate pineapple rings and 1/3 cup of the juice mixture.
• Transfer remaining juice mixture to a resealable zip-top bag. Add steak and seal. Refrigerate for 8 hours to overnight.
• Peel outer layer of onion. Slice onion as thinly as possible. Thinly slice jalapeno into rounds, removing ribs and seeds for less heat. Combine 1/4 of the onion slices, jalapeno, lime juice, sugar, and 1 pinch salt in a bowl. Set aside to quick-pickle, stirring occasionally, until ready to serve.
• Mix sour cream and Sriracha sauce together in a bowl for the Sriracha cream. Set aside.
• Heat 1 1/2 teaspoons oil in a large pan over medium-high heat. Add pineapple rings and cook, stirring occasionally, until lightly caramelized, 3 to 4 minutes. Remove from the pan and set aside. Add remaining onion and oil to the pan; season with salt and pepper. Cook and stir until softened, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Drain sirloin from marinade. Add to the pan and season with salt and pepper. Cook until browned, 4 to 5 minutes. Carefully add reserved pineapple juice mixture to the pan. Cook and stir until liquid has mostly evaporated and beef is coated in sauce, 1 to 2 minutes. Remove from heat and stir in pickling liquid from onion and jalapeno. Taste and season with salt and pepper.
• Assemble sliders by adding sirloin steak to each bun. Top with jalapeno slaw, Sriracha cream, and caramelized pineapple.

HAWAIIAN BEEF AND TOMATO STEW

Steps:

• Stir red wine, basil, garlic powder, salt, and pepper together in a small bowl until combined. Add flour, 1 tablespoon at a time, stirring briskly after each addition to avoid lumps.
• Pour crushed tomatoes and juice into a Dutch oven. Pour in red wine mixture. Add stew meat, mushrooms, carrots, onions, and celery; stir to combine. Cover the pot and place in a cold oven.
• Set the oven to 300 degrees F (150 degrees C). Cook the stew until beef is tender, about 3 hours.
• Remove from the oven and stir in thawed peas. Cover and allow to sit off the heat for 20 minutes before serving. Peas will steam and keep their bright color. Serve warm.

HAWAIIAN BEEF STEW

Steps:

• Heat oil in a pot over medium-high heat. Add beef; cook and stir until browned, about 10 minutes. Add garlic; cook until aromatic, 2 to 3 minutes. Add wine; cook until alcohol has cooked off, about 5 minutes. Add celery and onions; cook until tender, about 5 minutes.
• Pour 10 cups water into the pot. Add tomato paste, salt, sugar, bay leaves, and pepper. Bring to a boil. Lower heat to medium-low. Cover and cook stew until beef is tender, about 1 hour.
• Place carrots into the stew; cook until slightly tender, about 10 minutes. Add potatoes; cook until tender, 10 to 15 minutes.
• Mix cornstarch and 1/4 cup water together in a bowl; add to the stew. Let simmer until thickened, about 3 minutes.

GLAZED HAWAIIAN MEATLOAF

Steps:

• Meatloaf: Preheat oven to 350°F.
• Combine all meat loaf ingredients.
• Place mixture in a loaf pan and bake 55 minutes.
• Pour off any grease, top with 1/4 cup glaze and bake 5 minutes.
• Let sit 5-10 minutes before slicing and serve with remaining glaze.
• Glaze: Combine cornstarch and water.
• Add remaining ingredients to a small sauce pan and bring to a boil.
• Add the cornstarch mixture and stir until thickened.

HAWAIIAN BEEF LOAVES

Steps:

• In large mixing bowl, blend gravy mix and milk.
• Add instant minced onion; let stand a few minutes.
• Add eggs, parsley, soy sauce, salt and pepper; stir in bread crumbs.
• Add ground beef; mix well.
• Shape into two loaves; place in shallow baking pan.
• Bake in 350 degree oven for 50 minutes.
• Spoon off excess fat.
• Pour a little sweet-sour sauce over loaves.
• Return to oven for 15 minutes.
• Heat remaining sauce to serve with rice.