Steak With Garlic Parmesan Cream Sauce Recipes

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STEAK SERVED ON PARMESAN TOASTS WITH SOUR CREAM/ONION/GARLIC SAU



Steak Served on Parmesan Toasts With Sour Cream/Onion/Garlic Sau image

This is a different way to serve your favorite steak. The sauce is wonderful. The original recipe is said to be French Cuisine by Debra Weber and I changed it some for us, so not sure if it is still considered French. Hope you enjoy

Provided by Nimz_

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 New York strip steaks
4 slices French bread, toasted
4 tablespoons freshly grated parmesan cheese
3 tablespoons unsalted butter
2 green onions with tops, finely chopped
1 -2 garlic clove, minced
4 1/2 tablespoons sour cream
3/4 teaspoon Worcestershire sauce
6 -8 drops Frank's red hot sauce or 6 -8 drops jalapenos, sauce

Steps:

  • Preheat oven broiler.
  • In a skillet, melt butter over moderately low heat and cook the green onions and garlic until they are soft.
  • Remove skillet from the heat and whisk in the sour cream, Worcestershire sauce, red hot sauce or jalapeno hot sauce.
  • Taste and adjust seasoning, adding salt and pepper.
  • Cover and keep warm.
  • Grill steaks to the desired degree of doneness.
  • While the steaks are grilling, prepare the toasts.
  • Sprinkle each slice of toast with Parmesan cheese and broil for about 1 minute, until cheese is bubbly.
  • When steaks are done, transfer to a carving plater and allow to rest for about 1 minute.
  • Slice the steaks, reserving the juice.
  • Add the juice to the sour cream/onion/garlic sauce and stir.
  • To Serve:.
  • Place the Parmesan toast on the plates.
  • Arrange the steak slices on top of the toast in overlapping slices and then the remaining slices around the toast.
  • Put some of the sauce over the steaks and serve.

STEAK WITH GARLIC PARMESAN CREAM SAUCE RECIPE



STEAK WITH GARLIC PARMESAN CREAM SAUCE Recipe image

Provided by charlotteh371

Number Of Ingredients 17

DIRECTIONS:
4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature
4 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
FOR THE GARLIC PARMESAN CREAM SAUCE
1/4 cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup beef broth, or more, as needed
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup heavy cream, or more, as needed
1/2 cup freshly grated Parmesan
1 ounce cream cheese, at room temperature
Kosher salt and freshly ground black pepper, to taste
To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Steps:

  • Preheat oven to broil. Place an oven-proof skillet in the oven. Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minutes. Using tongs, flip, and cook for an additional 60 seconds. Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes. Serve immediately with garlic parmesan cream sauce, garnished with parsley, if desired. NOTES: *T-bone, filet mignon or New York strip steak can also be used.

BEEF PARMESAN WITH GARLIC PASTA



Beef Parmesan with Garlic Pasta image

This is a great, inexpensive alternative to veal parmesan!

Provided by Lorrie

Categories     Main Dish Recipes     Pasta

Time 1h

Yield 4

Number Of Ingredients 11

1 ½ pounds beef cube steak
1 onion, sliced into thin rings
1 green bell pepper, sliced in rings
1 cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese
2 tablespoons olive oil
16 ounces Classico® Tomato and Basil Sauce
½ cup shredded mozzarella cheese
12 ounces angel hair pasta
2 teaspoons minced garlic
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour pasta sauce over all.
  • Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
  • Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.

Nutrition Facts : Calories 971.3 calories, Carbohydrate 81.6 g, Cholesterol 154.4 mg, Fat 45.1 g, Fiber 7.3 g, Protein 59.2 g, SaturatedFat 18.5 g, Sodium 1389.1 mg, Sugar 10.8 g

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