Stonashinglechippedbeefontoast Recipes

FONTINA GARLIC TOASTS

Steps:

• Preheat oven to 375 degrees.
• On a baking sheet, toast bread lightly in middle of oven. While bread is hot, rub top of each toast with garlic and sprinkle with Fontina. Bake toasts until cheese is melted, about 5 minutes.

PHILLY CHEESESTEAKS WITH MELTED FONTINA AND SAUTEED RED ONIONS

Steps:

• Heat 3 tablespoons oil in a nonstick skillet over high heat. Saute the onion slices until wilted and just starting to take on some color, stirring all the while, about 7 minutes. Sprinkle onions with salt while cooking.
• Slice the top round into very thin slices. Partially freezing the meat enables you to slice it very thinly.
• Remove the onions from the skillet. Salt and pepper the steak slices and then saute them in the same skillet, in batches until cooked through, about 45 seconds per side. Repeat process for the remaining steak slices, replenishing oil as needed.
• Meanwhile, melt the cheese cubes in a microwave-safe bowl on low power for a couple minutes or until completely melted.
• Cut each roll down the middle lengthwise. Fill each roll with a good helping of steak slices and top with the melted cheese and sauteed onions.

GRILLED CORNED BEEF AND FONTINA SANDWICHES

Steps:

• Place 4 bread slices on work surface. Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
• Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches in each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half, and serve.

CHIPPED BEEF ON TOAST

Steps:

• In a microwave-safe bowl, heat butter on high for 45 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring every minute. Stir in beef; cook on high for 1 minute or until heated through. Serve on toast.

CHIPPED BEEF ON TOAST

Steps:

• In a microwave-safe bowl, heat butter on high for 45 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring every minute. Stir in beef; cook on high for 1 minute or until heated through. Serve on toast.

FISH PACKETS WITH SNAP PEAS, TOMATOES, AND HERB BUTTER

Steps:

• Preheat oven to 400°F. Mix butter, herbs, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
• Fold parchment sheets in half and use scissors to cut halves into 4 large hearts. Unfold and place parchment hearts open on a work surface. Spoon 1 Tbsp. herb butter in the center of one half of each heart, then divide snap peas, tomatoes, and garlic evenly into small piles over butter. Lay fish over vegetables, then top with 1 Tbsp. herb butter; season each with 1/8 tsp. salt and a pinch of pepper. Fold parchment over and crimp edges tightly to form a sealed packet.
• Transfer packets to 2 large rimmed baking sheets, arranging in a single layer. Bake until just cooked through and a tester inserted through parchment slides through fish easily, about 13 minutes. Carefully cut open packets (steam will escape). Top with basil.
• Do Ahead
• Butter can be made 3 days ahead; cover and chill. Fish packets can be assembled 4 hours ahead; chill. Let sit at room temperature 15 minutes before cooking.

STEFANO'S PORK SCHNITZEL

Steps:

• Slice pork into 8 pieces. Pound pork between 2 plastic sheets with meat mallet to about 1/4-inch thickness.
• Prepare a breading station by arranging 3 shallow bowls with the following: Flour seasoned with salt and pepper in the first, beaten eggs in the second, and bread crumbs mixed with parsley and paprika in the third.
• Dredge pork slices first in flour, dip in beaten egg, and lastly coat in the bread crumb mixture.
• Heat a large frying pan over medium heat. Add 3 Tablespoons butter and 2 Tablespoons olive oil. When oil is hot, add pork in batches to avoid overcrowding the pan, adding more butter and oil if pan is dry. Cook until golden brown on each side, about 2 to 3 minutes per side.
• Remove schnitzel from pan. Transfer to paper towel to drain. Keep warm.
• Wipe pan with paper towel, if needed. Add 2 more Tablespoons butter and capers and fry until golden, about 1 to 2 minutes.
• Serve schnitzel with capers and lemon wedges. Serve 1 to 2 schnitzel per serving, depending on appetite.