Italian Steak Fries

Always looking for something to do with potatoes, I decided to spice them up with a little Italian seasoning. What a nice surprise! As soon as I took these out of the oven, the fam swooped in and nearly ate them all before I could serve them with our dinner. So simple and a great little addition to sandwiches or salads! Yum!

Italian Steak Fries




3 Russet potatoes ~ cut into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1/2 cup grated Parmesan cheese

Preheat oven to 375 degrees. Spray a rimmed cookie sheet with cooking spray. 

Place wedged potatoes in a large bowl and drizzle with olive oil. Toss to coat.

In a small bowl, combine the Parmesan cheese and the seasoning. 

Sprinkle mixture over the potatoes until covered.

Arrange wedges on the prepared cookie sheet, skin side down.

Bake for 35 - 40 minutes or until tender.

Serve hot with Ranch or Bleu Cheese dressing.


 

Here's all you need.

 

Drizzle the wedged potatoes with the olive oil.

 

Mix together the cheese and the seasonings.

 

Then sprinkle over the cut potatoes.

 

Arrange on a baking sheet. Bake...

 

...then eat! See? I told you it was easy!

Steak Sandwiches

There's almost nothing IT Guy likes better than steak. He'll take it in any form. So when I made these sandwiches, I knew we'd have a winner. You can use leftover steak for these or buy fresh, like I did. Make as much or as little as you like...that's one of the best things about this recipe. You can tailor it to fit as many as you need. This is a great recipe to use with the warmer months upon us because you can use your outdoor grill to cook the meat and keep the heat out of the kitchen!

Steak Sandwiches



1 - 2 steaks (I used some flat iron steaks I had on hand. I just grilled them in my grill pan.)
Steak seasoning of your choice or salt and pepper
1 large onion ~ sliced 
Cheddar cheese slices
1/2 cup to 1 cup bbq sauce
Butter
Sandwich or sub rolls

In a large skillet, caramelize the onion with a little olive oil. Remove from the pan to a plate. 

Season the steaks.

Drizzle a little more olive oil in the same pan and grill the steaks to desired doneness. I grilled mine about 4 minutes on each side. Allow steaks to stand for 10 minutes before slicing.

Thinly slice the cooked steak. Add back into the warm skillet and add the bbq sauce. Stir to combine and warm through.

Slice open the rolls and butter each side lightly.

Start layering the ingredients on the bread.....onions, meat, cheese, etc.

Turn oven to broil.

Place sandwiches open-faced on a baking sheet and place under the broiler for a few minutes until cheese starts to melt. Watch so they don't burn. 

Place empty bun on top of filled bun...slice and enjoy!

 
The line up!

 
Caramelize the onions then remove from the pan.

 
Then season and cook the steaks.

 
Allow the steak to stand for a 
few minutes before slicing then 
return to the pan with the bbq sauce. 
Stir to combine and warm through.

 
Then build your sandwiches 
and broil a minute or so to melt 
the cheese and toast the bread.

 
Yum!

Buttered Steak Bites

What a treat this turned out to be! Sometimes cooking a huge steak is more trouble than it's worth but cutting it into bite-sized pieces before cooking it makes it super simple and super yummy. Especially when it's cooked with butter...because everything's better with butter, right? Serve this as dinner or as an appetizer because steak is good just about anytime!

Buttered Steak Bites



1 1/5 pounds steak (I used sirloin) ~ cubed
4 tablespoons butter
Salt and pepper to taste
1 clove garlic ~ minced
2 tablespoons Marinade (I used Allegro Original brand)

Heat skillet over medium heat. Add half the butter and and the garlic and allow the butter to melt and brown a little bit.

Add the cubed meat and salt and pepper. Allow meat to cook for about 5 minutes.

Add the remaining butter and the marinade to the pan. Stir to coat the meat. Turn the heat to high and continue to cook for another 3 minutes or so until liquid is reduced and the meat is done.

 
Here's all you need!

 
Cook half the butter and 
the garlic until browned.

 
Add the steak.

 
Then the rest of the butter, salt and 
pepper and the marinade. Cook until done.

 
Super yummy!

Steak & Egg Skillet Hash

Breakfast for dinner is always a welcome sight in the SFFS house. I happened to be short of groceries the other day and when that happens I almost always will return to my old stand by.....breakfast! But the nice thing about this is, it can be for breakfast OR dinner. And since I'm not much of a breakfast for breakfast kinda girl and I knew I wanted to make this, then dinner it was! Whew...that took a lot of words to tell you that this was a fast, easy and delicious meal. You should try it.

Steak & Eggs Skillet Hash



2 cups Southern Style Hash Browns ~ slightly thawed
1 - 2 10-ounce sirloin steaks (can use leftover steak)
1 medium onion ~ diced
4 - 5 eggs
6 tablespoons olive oil ~ divided use
4 tablespoons butter ~ divided use
salt and pepper to taste

Season the steak with salt and pepper.

Heat a large cast iron skillet over medium0high heat.

Add 3 tablespoons on the olive oil then add 2 tablespoons of the butter. 

Add the seasoned steak and cook 4 - 5 minutes per side. Remove to a plate and cover with foil.

Add the remaining olive oil and butter. 

Add the diced onion and the hash browns and cook for about 5 - 10 minutes until onions are soft and hash browns are cooked through. 

Slice steaks on the diagonal and scatter meat over potato mixture. 

Turn heat to medium.

Create holes in the potato mixture (1 hole for each egg) then crack the egg into the hole.

Cover and allow egg to cook to desired doneness. 

Remove from heat and serve straight from the skillet!

 
Let's go!

 
Add some of the olive oil and butter 
to a hot skillet then cook the steak 
to desired doneness.

 
Remove the steak and add the 
rest of the olive oil and the butter.

 
Add the diced onion and the hash 
browns and cook until onions are 
tender and potatoes are done.

 
Slice the meat.

 
Add the meat to the potato mixture and stir.

 
Then make 4 or 5 little holes in 
the potato mixture to nestle the 
eggs into. Then cook the eggs 
to however you prefer.

 
Serve it up!

Glazed and Grilled Ham Steaks

This was so easy...it's almost embarrassing. When I find something that feeds two or three people, I am all over it. As you can imagine, there's a lot of food cooked here and if I can do without leftovers a couple of nights a week, that means my fridge can breathe a little bit. I had two small ham steaks in my freezer and some apricot preserves in my fridge that were calling to be used with the ham. Below is the result....and IT Guy proclaimed it delicious!


Grilled & Glazed Ham Steaks



2 tablespoons apricot preserves
2 teaspoons prepared mustard (I used Dijon)
1/2 teaspoon lemon juice
dash ground cinnamon
1 (1 pound) 1 inch thick ham steak

Combine preserves, mustard, lemon juice and cinnamon in a small bowl. Set glaze aside. Score one side of each ham steak. Grill, uncovered, over medium heat for 5 - 7  minutes on each side, brushing with glaze during the last few minutes of grilling.

Serves 2 - 3

Here's what you'll need. I used apricot 

preserves but peach would be great, too!

Mix together the preserves, 

mustard, cinnamon and lemon juice.

Combine it well....

Score your ham steaks on one side...or both. Whatev.

Brush the scored side with the sauce 

mixture and plop it on your grill or in 

your grill pan. Let it cook for a few minutes.

Flip it over and do the other side. 

I made sure the glaze was good and 

caramelized on each side. I think I 

turned each piece at least 4 times. 

Pretty and yummy and also pretty yummy.

Deep Dish Philly Cheesesteak Pizza

We're a pizza family. We love almost any kind. We also love sandwiches so I figured I blend the two and see what happened. YES! This turned out to be a big winner! It made a nice thick pizza with all kinds of flavors going on! Going in the rotation, for sure!!! If you're not into making your own pizza dough, you can certainly use your favorite store bought dough. But this recipe for pizza dough isn't difficult at all and gives this pizza a nice bready consistency. You should try it!!


Deep Dish Philly Cheesesteak Pizza



Toppings:

Pizza sauce ~ about 1 cup
1 8-ounce package deli roast beef lunch meat (or from the deli counter) ~ sliced and cut into about 2" strips
1 large onion ~ large dice
2 green bell peppers ~ large dice
1 8-ounce ball of fresh mozzarella cheese ~ about 1 1/2 cups
12 slices provolone cheese ~ 1 12-ounce package

In a large heated skillet, caramelize the onion.

Add in the diced bell pepper and saute for a bit until the pepper is heated through and a tender/crisp.

Remove from heat and set aside.


Pizza Dough:

5 tablespoons Olive Oil – divided
¾ cup plus 2 tablespoons milk – warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all purpose flour
1 package yeast ~ or 2 1/4 teaspoons
½ teaspoon salt

Heat oven to 200 degrees. Once oven reaches 200 degrees, turn it off.

Lightly grease a large bowl with cooking spray. Coat a large skillet with 3 tablespoons of Olive Oil. Or you can use a pizza stone.

Mix warm milk, sugar, and remaining 2 tablespoons of Olive Oil in a measuring cup.

Mix flour, yeast, and salt in a standing mixer fitted with a dough hook.

Turn machine to low and slowly add milk mixture to flour mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes.

After 5 minutes,  gently shape dough into a ball and place in a large greased bowl. Cover with plastic wrap and let rise in the warm oven for about 30 minutes.

Press dough into oiled pan and up the sides about an inch or so. Cover in plastic wrap and let rise in the warm oven for about 20 minutes.

Remove plastic wrap and ladle about 2/3 cup pizza sauce over dough, leaving a ½-inch border around edges.

Sprinkle with mozzarella cheese, diced roast beef and top with slices of provolone.

Bake at 400 degrees for about 20 minutes or until cheese is melted and edges are light brown and crispy.

Remove from oven and let pizza rest for a few minutes. Transfer onto a cutting board…slice and eat!

Here we go!

Combine the warm milk, olive oil and sugar.

Combine the flour, yeast and salt.

Pour the milk mixture into the 

flour mixture in a mixing bowl.

Start on low....

then turn it up and let it go about

 5 minutes. It will look like this.

Place dough in a greased bowl, 

covered with plastic wrap, in the warm oven.

After rising, plop dough into your prepared pan.

Press to the edges then cover in 

plastic wrap and allow to rise again.

Meanwhile, caramelize the onions.

Chop the bell pepper and the meat.

Allow bell pepper to saute with for 

a little bit with the onions until tender/crisp.

On the risen dough in the pan, layer 

the mozzarella cheese, the onion/bell 

pepper mixture and the meat.

Top with the provolone slices.

Then bake!

Allow pizza to rest in the pan for 

about 5 minutes before removing. 

Slice and eat!!!