Oven Fried Parsnips And Cheese Steak Panini With Chive Butter Sauce Dee Dees Recipes

CHEESESTEAK PANINI

Steps:

• Prepare and cut vegetables.
• Heat 1 tablespoon oil in a 10" to 12" skillet to medium heat.
• Add onion and green bell pepper and cook until they begin to soften, then add the mushrooms.
• Season with salt and pepper and allow them to caramelize while continuing to stir.
• Once they are cooked remove from the pan and set aside. Do not clean pan so you can keep the seasoning.
• Heat 1 tablespoon of oil to the same pan to medium high heat. Add thinly sliced steak to pan, season with salt & pepper and let sit for about 4 to 5 minutes before stirring so the meat can brown.
• After 4 to 5 minutes begin to stir and cook until fully cooked about 1 to 2 more minutes.
• Once the meat is cooked, drain grease from the pan into a strainer and then return the meat, onions, bell pepper and mushrooms back to pan and stir to mix.
• Heat up panini press.
• Butter the outside of the San Luis Sourdough bread and lay butter side down on panini press.
• Add meat mixture and 2 slices of white American cheese over top the meat.
• Add the 2nd slice of sourdough bread to the top of cheese with butter side facing out and close press gently so the sandwich presses together.
• Cook for a few minutes until the cheese is soft and the bread is a crispy golden brown color.
• Remove from press and enjoy!

RIB EYE STEAK PANINI

Steps:

• Preheat a panini maker.
• For the vegetables: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, onions, peppers, herbes de Provence, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes. Remove the vegetables and set aside.
• For the steak: In the same skillet, heat the oil over high heat. Add the steak and sprinkle with the salt and pepper. Cook, stirring constantly, until the steak is cooked through to desired doneness, 2 to 3 minutes.
• For the panini: Spoon 2 tablespoons of marinara sauce onto the bottom of each roll. Add the arugula and top with the cooked vegetables. Arrange the steak on the vegetables and place a slice of cheese on top. Place the tops on the rolls and cook in a panini maker until the cheese has melted, about 5 minutes.

CHEESESTEAK PANINI

Steps:

• Heat 2 tablespoons of butter in a large skillet over medium heat. Add the peppers and onion, season with the salt and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
• Throw the roast beef into the same skillet, breaking it up a little as you go. Add a few dashes of Worcestershire and warm for about a minute or so. Remove from the heat.
• To build: Heat a panini maker (or set a grill pan or skillet over medium-low heat).
• Spread half of the mustard onto a slice of bread and top with 2 slices of provolone. Add half of the beef and veggie mix. Top with half of the Homemade Cheese Sauce and another slice of bread. Spread the top side of the bread with 1 tablespoon of butter. Repeat and build the second sandwich.
• Invert the sandwiches butter-side down on the hot panini maker (or grill pan or skillet). Spread another tablespoon of butter on each of the tops.
• Close the panini maker and grill until the bread is crusty and golden and the cheese is melted, 4 to 5 minutes. (If using a grill pan or skillet, carefully flip the sandwiches halfway through.) Slice in half and enjoy!
• Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.

PAN-FRIED STEAK & PARSNIP SALAD

Steps:

• Heat a griddle pan until very hot, season the steak, then fry for 1½-2½ mins each side for rare to medium. Remove from the pan and rest for 5 mins, before thinly slicing.
• Make the dressing by whisking the crème fraîche, horseradish sauce and lemon juice together in a large bowl. Tip in the parsnip and dates, then toss together with some seasoning. Divide the leaf salad between 2 plates with the parsnip salad on top. Lay the sliced beef over the salad and finish with a scattering of mint leaves.

BUTTER FRIED PARSNIPS

Steps:

• In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
• In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
• Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

PAN FRIED & OVEN BAKED STEAKS

Steps:

• Pre-heat oven to 400*F. Place a rimmed sheet pan large enough for the steak(s) into the oven to warm. Remove steak(s) from the refrigerator. Allow to sit at room temperature for 15 minutes on a cutting board.
• Sprinkle on desired amount of garlic powder, salt & pepper to each side of the steak(s). Cover top with a piece of plastic wrap. Using a meat mallet (tenderizer), pound steaks to desired thickness (I like them about 3/4" - 1" thick, but thicker is fine -- just adjust cooking time).
• Heat a non-stick or cast iron skillet over medium heat on stove top.
• Once the pan is hot, add the oil and heat until the oil shimmers.
• Lay steak(s) into the skillet. Leave undisturbed for 1 minute. Lift the edges of the steak(s) and swirl the pan to allow more oil underneath, and let sit for 1 more minute. When nicely browned, flip over and repeat this process.
• Remove steak(s) from the skillet and place onto the warmed, rimmed sheet pan, insert a meat thermometer (not touching a bone if your steak(s) have one), and place into the oven to bake.
• Now it all depends on the thickness of your steak(s) to reach your desired doneness. Example: If I am making a 1" thick steak, I will let it bake for 5 minutes, then flip it over and cook for 4 minutes more (we like them pink inside). If mine are 1 1/2" thick, I will bake them for about 8 minutes, flip and do 6-8 minutes more. Just keep and eye on your thermometer and use your own judgement.
• While steak(s) are baking, sautee the sliced onion over medium heat in the same pan that you browned the steaks in, adding more oil if needed (but doubtful). Once onion slices are golden and softened, add the beef broth and simmer until you are ready to eat.
• When steak(s) are baked to desired doneness, remove to a platter and pour juices from the sheet pan into the Au Jus and mix well. Loosely cover the steak(s) with tin foil and let 'rest' for 10 minutes (this is a MUST). Again, pour collected juices from the platter (after the 'rest' period) into the Au Jus and stir.
• You can now serve and enjoy your steak(s) with the Au Jus, or you can thicken the Au Jus to make a gravy by combining 1/4 cup cold water and add 1 tablespoon of cornstarch. Slowly add the slurry to the pan of Au Jus while simmering to reach your desired thickness (you may not need all of it, so add just a bit at a time). Simmer 2 minutes and then serve.
• Enjoy!

CHIVE BUTTER SAUCE - DEE DEE'S

Steps:

• Combine all ingredients in a small mixing bowl.
• Mix until wll blended. Roll butter into a log; wrap in plastic and place in fridge to harden.
• Use this as a spread or on your next grilled steak. Place a 1/4-inch slice on you steak while it's still warm. YUM!!

CAST IRON SKILLET STEAK - DEE DEE'S

Steps:

• Bring steak(s) to room temperature.
• Place cast iron skillet in oven and heat oven to 500 degrees. Yes, that's right 500 degrees!
• Season both sides with salt, pepper, garlic powder, and cayenne pepper. When oven reaches temperature, remove pan and place on range over high heat.
• Immediately place steaks in the middle of the hot, dry skillet. Cook 30 seconds without moving. Flip steaks and cook another 30 seconds, then place skillet back into not oven for 2 minutes. Flip steaks and cook an additional 2 minutes. (The timing is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
• Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
• NOTE 1: Today I had 1-inch New York Strips. I heated my skillet and my cast iron panini press to 500 degrees. When I removed the skillet and press from oven and added my steaks to the skillet over a high heat on the range, I placed the panini press on top of the steaks. After 30 seconds, I returned to the oven to complete the searing. I cooked them 1 minute on each side, replacing the panini press on top of the steaks when I put them in the oven and when I flipped them. I also added a slice of https://www.justapinch.com/recipe/diane-smith/chive-butter-sauce-dee-dees/quick-easy-spread?k=chive+butter+sauce&p=1&o=r to my steak. Yummy!

CRISP FRIED PARSNIPS

Steps:

• Scrape the parsnips, and cut into thin sticks about a quarter of an inch thick and three inches long. Discard the woody core of each parsnip.
• Drop the parsnips into a saucepan of boiling salted water, and cook until they are almost tender (about 3 minutes). Remove and pat dry with paper towels.
• Melt butter in a large frying pan. Sprinkle parsnips with salt and pepper, and add to the butter. Fry over medium heat until the parsnips are crisp and golden. If necessary, add more salt. Serve immediately.