Cheese Stuffed Steak Potato Rollups Food

STUFFED STEAK ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
• Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
• Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
• Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
• Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
• Remove the toothpicks, then serve!
• Enjoy!

CHEESE STUFFED STEAKS

Steps:

• heat oven to 375.
• cut steaks in half, making a pouch (like you would for chicken).
• mix cheeses and herbs in a bowl.
• stuff cheese mixture in steaks.
• wrap steaks in foil and bake for 1 hour and 15 minute or until done. ( I like mine well done).
• turn once during cook time and let stand for 5 minute after cooking.

CHEESY SUNDRIED TOMATO STEAK & POTATO ROLLUPS #5FIX

Steps:

• Preheat oven to 400 degrees.
• In a flat microwave safe dish put Simply Potato Shredded Hash Browns. Cover and microwave for 5 minutes. Stir and continue microwaving UNcovered another 3 minutes. Remove from microwave and stir in 1/3 cup of the Sundried Tomato Dressing. Toss until well blended. Set aside to cool.
• Into a 9x13 in.baking dish pour 1/3 cup Sun Dried Tomato Dressing and spread to cover the bottom.
• On a cutting board lay one piece of the steak. Lay 2 ½ to 3 slices of the cheese end to end on the meat, cutting cheese to fit. Spread one fourth of the potato mixture over cheese. Roll up steak and secure with toothpicks. Slice rollup with a sharp knife into 4 equal portions (about 1 ¼ inch each). If necessary add more toothpicks to secure. Carefully lay each rollup into the prepared pan. Repeat with remaining steaks. Spread or brush 1 teaspoon or more of the remaining dressing over top of each rollup.
• Bake for 10 minutes. While meat is baking cut remaining four slices of cheese into fourths making 16 quarters. After 10 minutes remove pan from the oven. Place a piece of the cut cheese on top of each rollup. Return to the oven for 5 minutes or more until cheese is melted.
• Remove pan from the oven and let cool a few minutes. Carefully remove toothpicks. Slide a spatula under each rollup and put on a warm platter. Scrape up any potatoes and drippings from pan and add to the serving platter or over tops of the rollups. Sprinkle fresh chopped parsley over tops of rollups. Serve warm. Makes 16 rollups or 4-5 servings.

STEAK STUFFED BAKED POTATOES

Steps:

• 1. Pre-heat oven to 375 degrees.
• 2. Wash and dry potatoes, place on a baking sheet, rub olive oil all over potatoes, and sprinkle with Kosher salt and Cracked black pepper. Bake approximately 1-1 1/2 hours, or until fork tender.
• 3. While potatoes bake, place stew meat in a bowl, and sprinkle with Webers seasoning. Wisk together the Worcestshire sauce, A-1, water and vegetable oil; pour over stew meat and stir.
• 4. Slice the top 1/8 inch of each potato off, and either save to make potato skins, or discard.
• 5. Scoop the inside of each potato into a bowl, leaving approximately 1/8 of an inch still intact with the skin. I use an ice cream scooper.
• 6. Sprinkle the insides of each potato with salt, pepper and 1 Teaspoon of the garlic powder and return to oven to bake.
• 7. Preheat a deep skillet on high, and add the stew meat mixture, cook just until browned, stirring occasionally.
• 8. Add the cheese, butter, sour cream, paprika, remaining garlic powder, and salt and pepper to taste to the potato pulp. Mash until smooth consistancy.
• 9. Put the potato mixture in a pastry bag with a large tip, and set aside.
• 10. Remove the potatoes from the oven. Turn the temperature up to 425 degrees.
• 11. Using a slotted spoon, fill the potatoes with the steak pieces. Top each stuffed potato with the potato mixture, piping it up as high as you want, or create a pretty design.
• 12. Bake topped potatoes for 10-15 minutes, depending on desired well-ness of the steak. Remove from oven, and let stand 2 minutes. Serve and ENJOY!

STUFFED STEAK ROLL YUM!

Steps:

• First defrost spinach in microwave.
• Brown up about 1/4 pack of bacon. I just cut about 8 1/4" slices down the whole package of bacon then they cook in small pieces that when is brown you place on paper towels to cool. While bacon is browning i chop everything and then the bacon is usually finished by the time i cut everything up and then i use the 3 tbsp of the bacon oil for the next step.
• Add butter and oil to small skillet on medium heat. Once heated place in chopped onions and garlic. Let cook for about 2 minutes, and then add mushrooms. After about 1-2 mins add in the spinach, bacon (you can just roll the paper towel in a ball and the bacon will crumbles small), bread crumbs (you may a light sprinkle more), and the crumbled cheese. Mix all together and remove from the heat to cool.
• Lay out steaks and pound to thin out slightly, and tenderize. Sprinkle both side of the steak with the remaining seasonings (except chili powder), and soy sauce.
• Take the remaining sliced cheese and lay out along the surface of steaks. Then spoon on the filling and pat down, leaving about 3" without filling at each end. Then start rolling the steaks securing the ends with tooth picks. Then lightly dust with chili powder.
• Preheat the oven to 300. Place rolls in heated skillet to brown all sides, about 5 minutes totals, then place on roasting rack/pan in oven for about 45 mins (i tend to like mine medium rare, so keep in for 1 hr for less of a pink center).
• When cooled slice into 1 inch 'wheels' and fan out on serving platter. Looks BEAUTIFUL! (Goes great with a gravy and some rice or noodles.

MASHED POTATO-STUFFED FLANK STEAK

Steps:

• Cook sausage in hot oil in a skillet over medium heat 5 minutes or until browned. Remove from skillet; set aside.
• Sauté onion and next 3 ingredients in skillet 5 minutes or until tender. Add wine and garlic; cook 2 minutes or until liquid evaporates. Remove from heat.
• Stir together mashed potatoes and 1 cup hot water in a large bowl; stir in sausage, onion mixture, parsley, thyme, and nutmeg.
• Place steak between 2 sheets of heavy-duty plastic wrap; flatten to 1/4- to 1/2-inch thickness using a meat mallet or rolling pin. Spread potato mixture evenly over flank steak, leaving a 1/2-inch border.
• Roll steak, jellyroll fashion, starting with a long side; secure with string. Place on a lightly greased rack in a broiling pan.
• Bake at 425° for 10 minutes; reduce heat to 375°. Bake 25 to 30 minutes or to desired degree of doneness.

CHEESE-STUFFED FLANK STEAK

Steps:

• Flatten steak to 1/4-in. thickness. In a bowl, combine the pineapple juice, Worcestershire sauce, onion, thyme, rosemary, salt and pepper. Pour half of the marinade into a resealable plastic bag; add meat. Seal bag and turn to coat; refrigerate for 4-8 hours. Cover and refrigerate remaining pineapple juice mixture., Drain and discard marinade from meat. For stuffing, in a bowl, combine the bread crumbs, cheese, pecans, onion, parsley and garlic. Sprinkle stuffing over meat. Roll up jelly-roll style, starting with a short side. Tie with kitchen string., In a small skillet, brown meat in oil until browned on all sides. Pour reserved marinade into skillet. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Thicken pan juices if desired.