Steak Grillades Over Cheese Noodles Recipes

STEAK GRILLADES OVER CHEESE NOODLES

Steps:

• Season steak strips with Cajun spice, then dredge in flour.
• Saute bacon in skillet over med-high heat until crisp; remove and set aside.
• Add onion and bell pepper to skillet; saute 3 minutes.
• Add steak and saute 5 minutes, stirring occasionally.
• Return bacon to pan, deglaze with broth, and bring to boil; simmer 3 minutes or until thick.
• Boil noodles in unsalted water for 5-8 minutes, and drain well.
• Toss hot noodles with cheese and butter in large bowl, salt to taste, and serve immediately with steak (garnish with tomato and parsley).

CHEESY BEEF N NOODLES

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the noodles, tomatoes, water, celery, corn, dry soup mix and garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender. , Remove from the heat; sprinkle with cheese. Cover and let stand for 5 minutes or until cheese is melted.

ASIAN STEAK AND NOODLE BOWL

Steps:

• Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
• Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
• Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
• Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
• Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
• Divide noodle mixture among large bowls. Top with steak slices.

STEAK GRILLADES OVER CHEESE NOODLES

Steps:

• Season steak strips with Cajun spice, then dredge in flour.
• Saute bacon in skillet over med-high heat until crisp; remove and set aside.
• Add onion and bell pepper to skillet; saute 3 minutes.
• Add steak and saute 5 minutes, stirring occasionally.
• Return bacon to pan, deglaze with broth, and bring to boil; simmer 3 minutes or until thick.
• Boil noodles in unsalted water for 5-8 minutes, and drain well.
• Toss hot noodles with cheese and butter in large bowl, salt to taste, and serve immediately with steak (garnish with tomato and parsley).

GRILLADES

Steps:

• Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.
• Dust beef with 1/3 cup flour and toss lightly to coat.
• Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 7 to 10 minutes.
• Remove beef with slotted spoon; transfer to a bowl.
• Stir bell pepper, onion, celery, and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes.
• Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low.
• Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily.
• Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.
• Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon salt.
• Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender, about 1 1/2 hours, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.