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Swiss Bliss Steak Bake

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Sep 302012
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Swiss Bliss steak

This Swiss Steak is a little different from your average Swiss Steak. And Boy Howdy is it ever good!

Steak is so expensive these days and there are just times that you want a good piece of steak that won’t break the bank, is easy to make and that the whole family can enjoy. Well, this is it. PLEASE, please don’t tell…but I actually prefer this recipe over a grilled steak any day. It is fall apart tender, melt in your mouth goodness. And it only takes about 10-15 minutes to throw it all together!!

buttered casserole dish

Grab a casserole dish and butter it.

chuck steaks

Place your chuck steak in the casserole dish

steak and onion soup mix

Sprinkle the steaks with dry onion soup mix.

top with mushrooms

Put the mushrooms on top.

top with green peppers

Then top with sliced bell peppers.

top with tomatoes

The top with tomatoes

top with seasonings

Sprinkle a little salt, pepper and dried parsley over the top.

tomato juice and corn starch

Mix tomato juice and corn starch, pour over the top. Cover tightly with foil and bake.

Swiss Bliss Steak Bake

Butter

1 pound can of diced tomatoes, drain and reserve the juice. (we prefer petite diced, but regular will work just fine)

2 pounds chuck steak (I have mine cut about 1 inch thick)

1 envelope dry onion soup mix

8 oz. sliced mushrooms

1/2 green bell pepper, sliced

1/4 tsp salt

1/4 tsp pepper

1 TBSP dried parsley

1 TBSP corn starch

Directions:

Spread some butter in a casserole dish. Open the tomatoes and drain making sure to keep the juice. Cut the steak into the size pieces you prefer. I usually just cut each steak in half. Place the steak into the baking dish, sprinkle with the onion soup mix, top with the mushrooms, peppers and tomatoes. Sprinkle with salt, pepper and parsley.

Mix 1/2 cup of the tomato juice with 1 TBSP corn starch. Pour over the top of the meat and vegetables.

Cover tightly with foil.

Bake on 365 degrees for 2 hours.

 Posted by The Jilly Bean at 1:24 pm  Tagged with: , , , , , , , , , , ,

Sigh…it’s the orangy powdered processed stuff, and I love it

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Aug 272012
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You know how your kids go to the pantry, stand there with all the cabinet doors open for 10 minutes, peering inside to see if there are any over-looked treasures, then sigh and walk away? They then go to the refrigerator and do the same, peering in to see if something wonderfully fabulous will pop out of it’s hiding place, something that will suit their taste buds that have been screaming…I AM HUNGRY for apparently an hour because that is how long they have been going from pantry to fridge, and then back again…over and over and over.

That has been me today…sigh

There just seems to be nothing good to eat in my house and I didn’t want to cook a full blown meal. Which would have required me to thaw something out to cook anyway.

Then my friend Christy called me and had to talk about steak bacon. I almost hate her. She wouldn’t even bring me any. So what that it is a 2 1/2 hour drive. You just don’t call someone and talk about bacon, let alone steak bacon and not offer them any. I wanted to call her bad words.

Sooo, I went back to the pantry…and stared and stared and stared. THEN, I saw it. Macaroni and Cheese…in a box!! SO what that it is fake cheese, processed, bright orange. That is what I am having because sometimes the fake orange stuff that brings back memories of childhood and comfort have to take the place of steak bacon and sooth the soul.

 Posted by The Jilly Bean at 9:38 am  Tagged with: , , , , , , , ,

Ribeye Rolls

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Aug 162012
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I just don’t even know how to tell you how good these are. OhMyStinkinHeck, OhMyGoodness and all my other typical sayings don’t even begin to cover them.

With our budget we do not get to have steak often, but these are a great way to provide a steak meal to a large crowd without busting your budget.

Ribeye Rolls

While I was at the Buford Highway Farmer’s Market and browsing through the meats I saw a package of really thin ribeye steaks. And when I say thin…I mean THIN! They are approx. 1/8 of an inch thick. They are thin! I stood there looking at them and wondering what in the heck you could do with them and then I heard the bells and whistles go off. Make steak rolls!! So, I tossed them in my buggy and began scheming on just how I would go about making steak rolls.

By the time I arrived home I pretty much knew the ingredients I would use but I needed one more thing to bind everything together so I consulted with my friends Chef Lewis and Christy Jordan. Both said bread crumbs and an egg. That was all I needed and I was off…cooking up a storm. But the real reward came when we sat down at the table and took that first life-changing bite.

These are simple to make and the end result will make you sing with joy. I hope you get to try them soon and please, let me know in the comments what you think.

saute mushrooms ond onions

Dice up one onion and one 8 oz package of mushrooms. Saute the onions until almost translucent, then add the mushrooms in 1 tablespoon of olive oil or butter. Whichever you prefer, both work great.

mix with stuffing

Not really sure why this picture turned out so blurry but once I discovered it, it was too late to get another one. Mix up one package of stuffing mix (you know, the stove top stuff), one egg and the onion/mushroom mix.

thin cut ribeye steak

See how thin the ribeyes are? Very, very thin!!

Mine was 1.23 pounds and I had 17 pieces, so this is a VERY economical way to have steak and not break the bank.

You may not see thin cut ribeye’s on the counter in your meat dept. Simply ask the butcher to cut them for you. I have found that at most any meat dept they are more than happy to cut special orders and it doesn’t cost any extra.

stuffing mix on steak

Lay out each piece of steak and place about 1 Tablespoon of your stuffing mix on top.

uncooked ribeye roll

Roll each one up.

ribeye rolls

Then place in a 9 X 13 baking dish. You will have stuffing mix left over. I just place it around the rolls once they are all in my baking dish. Bake on 350 degrees for 10 minutes…

ribeye rolls with beef gravy

Remove the pan from the oven and then drizzle some beef gravy over the top. Return to oven and bake for 10 more minutes.

ribeye rolls

And….You have Ribeye Rolls!

I hope you enjoy!!

RIBEYE ROLLS

1 to 1 1/2 pounds of thin sliced ribeyes

1 onion (diced)

1 8oz. package mushrooms (diced)

1 box stuffing mix

1 Tablespoon butter or Olive Oil

1 jar beef gravy

Saute diced onion in 1 TBSP olive oil or butter until almost translucent, then add the diced mushrooms and saute for 5 minutes. Mix stuffing mix, onions and mushrooms and one egg. Place 1 TBSP of mix on each piece of steak and roll up. Place each roll in a 9 X 13 baking dish. Place the remaining stuffing mix around the rolls. Bake on 350 degrees for 10 minutes. Remove from oven and drizzle with beef gravy, return to oven and bake for 10 more minutes.

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 Posted by The Jilly Bean at 4:56 pm  Tagged with: , , , , , , , , , , , , ,

How to make a great steak, INDOORS!

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Jul 262012
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It never fails that when you have a grand scheme plan, something will always happen. Recently I had planned a steak dinner for my family and had invited a friend that is very dear to us. She had been talking of wanting a steak for a few weeks and I wanted to surprise her with the dinner she had been craving. Well wouldn’t you know it, the grill tore up! What to do??? Ohhh, I know…I will cook them indoors. See I have several friends who are Chefs…and when we all get together food is the main topic. How to cook a great steak is always a HUGE debate. Some like them grilled, some like them seared. So, today we are going to sear…because we certainly can’t grill. Please don’t tell, but I like them both ways…I mean heck, it’s STEAK! I just don’t think you can go very wrong as long as you know what you are doing either way you decide to cook them.

Oil your steak

First off, you need to prepare your meat. Start by brushing both side of the steak with a good Olive Oil.

indoor steak

Then you want to season both sides with some salt, pepper and seasonings. I say use whatever you like. My personal favorite is Grill Mates Montreal Steak Seasoning. It had a great flavor and all the spices that I like on a steak.

how to cook steak indoors

Now, here is where it gets interesting. You are going to want to use a cast iron skillet that is very hot. I always turn my stove eye on high and let the pan pre-heat for a few minutes. Be warned…It’s going to get smokey!! But gonna be WELL worth it!

How to cook steak indoors

Cook on each side for 2-3 minutes each. Once both sides are browned you will Place a pat of butter on each steak, remove the pan from the stove eye and place it in the oven on 400 degrees. How long you leave the steaks in the oven will depend on how well done you like yours and how thick the steaks are. I usually go for around 10 minutes and have a nice medium well steak.

how to cook steak indoors

Ohhh Heavens to Betsy!!!

Yummy!!!

 Posted by The Jilly Bean at 6:55 am  Tagged with: , , , , , , , , , , , , ,
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