Steaksupper Recipes

STEAK SHEET PAN SUPPER

Steps:

• Position an oven rack on the highest level in the oven. Preheat the broiler on high.
• Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on.
• Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren't touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter.
• Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes.
• Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.

SHEET-PAN STEAKHOUSE DINNER

Steps:

• Move one oven rack to center and one 6 inches below broiler.
• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• Toss potatoes in 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on sheet pan, cut side down. Bake on center rack 25 to 30 minutes or until tender.
• Meanwhile, in small bowl, mix butter, parsley, thyme, garlic and remaining 1/4 teaspoon pepper; set aside. In shallow bowl, mix asparagus, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt. Gently toss to combine.
• Remove pan from oven, and transfer potatoes to plate; cover to keep warm.
• Set oven control to broil.
• Season each of the steaks with 1 teaspoon grill seasoning; place on sheet pan. Place sheet pan on top rack; broil steaks 5 minutes. Remove pan from oven, turn steaks over and arrange asparagus around steaks. Place back on top rack, and continue to broil 4 to 6 minutes or until steaks are desired doneness (135°F for medium) and asparagus is just tender. Turn oven off.
• Transfer steaks to cutting board; let stand 5 minutes. Meanwhile, place potatoes back on pan with asparagus, and return to oven, which is turned off, 4 to 5 minutes or until potatoes are warm and asparagus is tender.
• Place a dollop of the butter mixture on top of each of the steaks. Serve steaks with potatoes and asparagus.

SOUTHWESTERN CHEESESTEAK SUPPER

Steps:

• 1. Spray 12-inch skillet with cooking spray; heat over medium heat. Cut beef into 4 serving pieces. Cook beef in skillet about 4 minutes, turning once, until brown. Remove beef from skillet.
• 2. Add salsa and water to skillet. Heat to boiling. Stir in pasta. Place beef in pasta mixture. Cover and cook over medium heat 12 to 15 minutes, stirring occasionally, until pasta is tender.
• 3. Stir in cheese until melted.

EASY STEAK & CORN SKILLET SUPPER

Steps:

• In a large skillet, over medium-high heat, quickly brown the steak strips in oil along with the onion slivers (There should still be some pink remaining on the meat at this point).
• Sprinkle with thyme, then add wine or beef broth and allow the liquid to reduce until is has evaporated- this takes around 10 minutes.
• Do not be tempted to raise the heat too high- too high a temp will produce overcooked meat.
• Pour in the tomatoes along with their liquid, cover the pan, and let simmer 15 minutes more over low heat.
• Add the corn and heat just enough to warm the corn through.
• Serve ladled over cooked white rice.
• Note: Mexicorn is canned sweet corn kernals with little bits of mild chilies& sweet red peppers.
• If unavailable, use regular corn.

SWISS STEAK SUPPER

Steps:

• In a large resealable plastic bag, combine flour, salt if desired and pepper. Add steak and shake to coat. In a large skillet, brown beef on both sides in oil over medium heat until no longer pink.; drain. Add the tomatoes, onion and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add potatoes and carrots. Cover and simmer for 70-80 minutes or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into skillet. bring to a boil, cook and stir for 2 minutes or until thickened.

STEAK SUPPER FOR TWO OR MORE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Drizzle half the oil into a small casserole or pie dish and rub all over, then place one steak inside. Scatter over some of the garlic, followed by a layer of onion and tomatoes, then a layer of potatoes on top. Season, then repeat the layers, finishing with the potato.
• Drizzle with the remaining oil and then cover the casserole with a tightly fitting lid or cover the pie dish with a double layer of foil. Transfer to the oven for 2 hrs. Remove the lid or foil, turn the oven up to 220C/fan 200C/gas 7 and cook for 30 mins more until the top is golden brown. Serve with some green vegetables.

STEAK SUPPER

Steps:

• Heat oven to 450 degrees.
• Grease baking dish.
• Place meat in dish.
• Stir soups together and spread over meat.
• Top meat with carrots, celery and potatoes.
• Cover and bake at 450 for 1 1/12 hours.

SKILLET STEAK SUPPER

Steps:

• Sprinkle steak with 1/4 teaspoon each salt and pepper. In a skillet, heat oil over medium-high heat; cook steak to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in wine; bring to a boil, stirring to loosen browned bits from pan. Stir in green onions, Worcestershire sauce, mustard and the remaining salt and pepper. Cut steak in half; serve with mushroom mixture.

SWISS STEAK SUPPER (CROCK POT)

Steps:

• Cut beef into 6 serving pieces.
• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.
• Layer potatoes, carrots, beef and onion in 4- to 5-quart slow cooker. Mix tomatoes and gravy; spoon over mixture in slow cooker.
• Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley.

STEAK SUPPER IN FOIL

Steps:

• Preheat oven to 450°F.
• Place a 24x18 piece of heavy duty foil in a shallow baking pan.
• Place meat on foil.
• Stir together the chicken soup and the dry onion soup mix.
• Spread on meat.
• Top meat with vegetables and sprinkle water over all.
• Fold foil over and seal securely.
• Bake 1 1/2 hours or until tender.