Post by: Wendy - Simply Steak

Since the next few days might be a tiny bit busy with Christmas and all, I figured I would post a few days early. 

Nothing beats grilled steak, baked potatoes and watermelon during summer. If you are like me though, going out in the cold to fire up the grill doesn't sound that appealing. These are all steak recipes that are quick, simple, (mostly) healthy, yummy and can be done indoors. You can use any cut of steak you prefer. I like to buy the package from Costco, cut them up into bite size pieces, bag them, and freeze them for when needed. Enjoy!

 Cheesesteaks

    With fries and or smoothies

(When making the steak for this meal, triple it to use with the Gyros and chimichangas)

1 lb steak

2 Tbsp butter

1 green bell pepper, thinly sliced

1 yellow onion, thinly sliced

Provolone cheese slices

Kosher salt and freshly ground black pepper

Tabasco sauce (definitely don’t skip it!)

4-6 Hoagie rolls

1. In a large skillet, melt the butter over med-high heat. When melted and bubbly, add steak. Stir constantly while it is cooking.
2. When meat is about halfway cooked, add onions and green peppers. Season with salt, pepper and hot sauce. Continue stirring until meat is cooked through and the onion and peppers are tender.
3. Spoon the meat filling into sliced rolls. Top with cheese. Place the open-faced sandwiches on a baking sheet and put them under the broiler for 1-2 minutes until bread is toasted and cheese is melted. Don’t forget them…at all…or they will be burnt and gross and inedible…yuck!
4. Serve immediately.

American Gyros

   with fruit in season

Pitas (homemade if you are a superstar…I’m not)

Steak from Cheesesteak recipe

Cucumber

Ranch dressing

Cheese (we like white cheddar, but feta would be good too)

Lettuce

Any other toppings you prefer (tomato, red onion, etc)

1. Dice the cucumber and mix it with the ranch dressing. Fill up the pitas with everything and that is it. Easy peasy lemon squeezy!

 (This isn't really a picture of it, but looks kind of similar.)

Crockpot steak over Rice

with green salad

1 lb Steak cut into bite size pieces

1 can cream of mushroom soup

2 garlic cloves, minced

½ cup water

½ tsp basil

½ tsp oregano

½ tsp salt

Rice (or mashed potatoes)

1. Put steak in slow cooker. In small bowl combine the soup, garlic, water, basil, oregano and salt. Pour over meat. Cover and cook on low 6-7 hours.
2. All of you lucky ducks with rice cookers can do that early on too. (If you are going to make the picante beef and beans with rice, then double the rice now. If you are like me though, start up the rice and while it is cooking use the leftover lettuce and veggies from the gyros to make a green salad.
3. Spoon steak over rice and there you go.

Chimichangas

with refried or black beans

(These are also super yummy with chicken)

2 tablespoons Vegetable Oil, plus more for frying

1/2 cup diced White Onion

1 1/2 teaspoons minced Garlic

1/2 tablespoon Chili Powder

1/4 teaspoon Oregano

1/2 teaspoon ground Cumin

3-4 cups cooked steak in bite-size pieces (or shredded chicken)

1 teaspoon Salt

1/2 teaspoon Pepper

1 (4 oz) can Diced Green Chilies

8 (10 inch) Flour Tortillas, warmed

1 1/2 cups Monterey Jack cheese, shredded
Toppings:  Salsa Verde, Sour Cream, etc

   1. In a large, deep skillet, pour in enough vegetable oil to fill half of it.  

       Heat at med-low heat. (This is for frying the chimichangas.) 

2. In another large skillet, heat 2 Tbs of oil over med-high heat. Throw in the diced onion and saute until slightly softened. Add in garlic, chili powder, oregano and cumin. Cook and stir until fragrant, about 1 minute. Add the steak. Season with salt and pepper. Stir in the green chilies and keep on stirring and cooking for another 5 minutes or so until thoroughly heated. Set aside.
3. Warm tortillas in the microwave. On each tortilla, add 1/2 cup of the steak mixture into the center. Top with 2-3 Tbs of cheese. Fold sides over the mixture, then fold bottom over the sides and roll up. Place folded chimichangas, seam side down on a large plate/platter, and repeat with remaining tortillas. 
4. Using tongs, lower one chimichanga at a time, into the hot oil, seam side down. (It is helpful to hold them with the tongs while they are in the oil to keep them from opening)  Fry until golden brown on both sides. This only should take a minute or two, depending on how hot your oil is. Place deep fried chimichangas onto a paper towel lined plate to soak up grease. Serve immediately with your favorite toppings!
   
   

 (Once again, not a picture of it, but kind of similar)

Picante Beef and Beans

(I made this when we were first married and remember it being good. Kind of like a thick taco soup. It also makes a lot, so you can freeze half for another day.)

2 Tbsp cornstarch

2 Tbsp water

1 Tbsp vegetable oil

1 lb steak, cut into pieces

1 Tbso chili powder

¾ cup salsa, thick and chunky

1 can black beans, undrained

1 can pinto beans, indrained

1 can stewed tomatoes

rice or chips

1. In a small cup, mix the cornstarch and water until smooth. Set aside.
2. Over med-high heat, heat oil. Add steak and chili powder and cook until
3. meat is browned, stirring often.
4. Add salsa, beans and tomatoes. Heat to a boil. Reduce heat to low, cover,
5. and cook 5 min. or until steak is done.
6. Stir cornstarch mixture and add. Cook and stir constantly until it returns to a boil and thickens.
7. Serve over rice or with chips.

Beef with Broccoli

http://rainydaygal.com/2011/02/03/beef-with-broccoli/

This was delicious! Don't bother wasting time or money going out, 

this is super easy and oh so yummy!!

The following use the grill, but are too good not to include:

http://thepioneerwoman.com/cooking/2011/09/steakhouse-pizza/

http://www.ourbestbites.com/2008/08/steak-and-mango-salad/

http://www.ourbestbites.com/2009/03/chili-lime-steak-salad/