Cheesy Spicy Cubed Sirloin Tip Steak Food

SPICY PEPPER STEAK

Steps:

• Combine ingredients in frying pan (no oil required).
• Cook over medium heat, keep covered.
• Stirring occasionally.
• Cook until veggies are tender.
• Note: If you prefer your green peppers to be crispier than the carrots, add them in a little later.
• Serve over rice (also makes a great fajita).

SIRLOIN TIP STEAK

Steps:

• Preheat the grill to medium-high heat. Place the butter in a large skillet over medium-high heat. Once melted, saute the shallots until transparent. Add the mushrooms and cover the skillet for about 5 minutes, or until mushrooms have darkened. Remove the shallots and mushrooms and set them aside.
• Pour a can of beef broth and burgundy wine over the same skillet. Increase the heat and bring the mixture to a boil. Continue cooking until the mixture is reduced by a third.
• Grill the sirloin tips to your desired doneness. Season with salt and pepper to taste. Let the cooked steaks rest on a plate.
• Once the sauce is reduced, add in the other can of beef broth and garlic. Bring to a boil and cook for 5 to 10 more minutes, or until the sauce has thinned, like au jus.
• Add the flour and stir until desired thickness is achieved. Stir in the mushrooms and shallots and season to taste.
• Spoon over the gravy over the sirloin tips. Enjoy!

CHEESY, SPICY, CUBED SIRLOIN TIP STEAK

Steps:

• In a medium saucepan, fill enough water to reach about a third of the way to the top. Place it on the burner on high to heat it up faster, place the steak in the pan, cover it. Turn the heat down once the steam starts to emit too much, to medium, and leave a little crack in the cover if you have to. Cook each side for 15 minutes.
• In a small serving bowl, combine chipotle mustard and wasabi sauce together with a fork.
• Mince the jalapeno pepper, place in the sauces mixed together, and combine just a little bit more.
• Cube the steak into tiny chunks. Toss them with the sauce, and they should be fully coated. Scoop them off to one side of the bowl, place down a pepperjack cheese slice, slide them back on it (in the center), and then place another cheese slice down on top.
• Cook in the microwave for about 3 minutes, maybe four. (If you oppose microwaves, you could do what I didn't try, and put it in to bake instead. You'd have to figure out the appropriate time and temperature, though - but that shouldn't be too hard.).
• Yay! Spicy, saucy steak! With yummy jalapeno chunks that pop in your mouth! Eat it.

CHEESY SALISBURY STEAK FOR A CROWD

Steps:

• Mix ground beef and eggs together in a very large bowl.
• Heat oil in a large skillet over medium heat; stir in bell peppers and onion. Cook and stir until vegetables are tender, 5 to 7 minutes.
• Add cooked vegetables, Cheddar cheese, panko, Worcestershire sauce, steak sauce, ketchup, salt, pepper, and garlic powder to the beef mixture; mix until well combined.
• Pinch off a piece of the meat mixture and form it into a quarter-sized patty. Fry it in the same skillet until done, 2 to 3 minutes per side. Taste and adjust seasonings to remaining mixture, if needed.
• Preheat the oven to 350 degrees F (175 degrees C).
• Form meat mixture into 25 equal-sized patties. Brown several patties at a time in the skillet, being careful not to burn them, 3 to 5 minutes per batch. Transfer patties to baking sheets.
• Bake in the preheated oven until cooked through, 10 to 20 minutes. An instant-read thermometer inserted into the center should read at least 155 degrees F (63 degrees C).

CHEESY STEAK SANDWICHES

Steps:

• Melt margarine in large nonstick skillet on medium heat. Add rolls, cut-sides down; cook 3 min. or until golden brown. Remove from skillet; set aside.
• Add vegetables and garlic to skillet; cook and stir on medium-high heat 3 min. or until crisp-tender. Remove from skillet; cover to keep warm. Add steaks to skillet; cook 30 sec. on each side or until done, brushing with steak sauce for the last 10 sec.
• Fill rolls with Singles, steaks and vegetables.

SPICY PEPPER STEAK

Steps:

• Cut beef across grain into thin strips.
• In a bowl combine soy sauce, garlic, paprika, ginger, and oil.
• Add the beef to bowl and stir to coat.
• Cover bowl and let it stand 30 min at room temperature.
• In the meantime, slice vegetables.
• In a large wok or frying pan, heat 1 Tbsp oil.
• Add the beef and cook over med/high heat until browned.
• Remove meat.
• Add vegetables (except tomatoes) to the pan.
• Cook vegetables until tender crisp.
• Return meat to the pan with the vegetables.
• Mix cornstarch with water and add to pan.
• Cook until thickened.
• Add the tomatoes and heat through.
• Add salt and pepper to taste.
• Serve over cooked rice or noodles.

ROCKY MOUNTAIN SIRLOIN TIP STEAK STEW

Steps:

• In a large pot over medium heat, cook sirloin in oil until quite brown.
• Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms.
• Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, worcestershire and bay leaf.
• Cover, reduce heat and simmer 2 1/2 hours.
• Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
• Stir in onions.
• In a small bowl, combine flour with remaining 1/3 cup water.
• Stir flour mixture into stew and cook until stew thickens.
• Top with peas just before serving.

SPICY SWEET CUBED STEAK AND ONIONS

Steps:

• Melt butter in large non-stick skillet over medium heat.
• Add onions; cook 5 to 6 minutes or until crisp-tender, stirring occasionally. Season with salt and pepper, as desired.
• Remove from skillet and set aside.
• Combine brown sugar and chili powder; press evenly onto beef steaks.
• Place steaks in same skillet over medium heat; cook 14 to 15 minutes for medium rare doneness, turning occasionally. (Do not overcook.)
• Remove steaks and keep warm.
• Return onions to skillet. Cook and stir 1 to 2 minutes or until heated through and browned bits attached to the bottom of the skillet are dissolved.
• Carve steaks into thin slices and season with salt and pepper, as desired.
• Serve with onions.