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Chicken & Chive Baked Potato

  • 2 frozen Steak-umm® Chicken Breast Sandwich Steaks
  • 2 baking potatoes, washed and dried
  • 2 Tbsp. chopped chives
  • 1/4 cup sour cream

Prick potatoes with tines of fork. Microwave potatoes about 3-4 minutes per potato or bake in 400° F oven about 1 hour or until tender.

Meanwhile, cook Steak-umm® Chicken Breast Sandwich Steaks as directed on package. Cut in strips and set aside. Cut open baked potato; fluff potato with fork and top with Steak-umm® chicken strips, chives and sour cream.

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Chicken Steak Sandwich

  • 2 frozen Steak-umm® Chicken Breast Sandwich Steaks
  • 1 Tbsp. olive or vegetable oil
  • 1/2 cup sliced red onion
  • 1/2 cup sliced red or orange pepper
  • 1 cup baby spinach leaves
  • 2 whole-wheat sandwich rolls, split and toasted

Cook Steak-umm® Chicken Breast Sandwich Steaks as directed on package. Cut in strips and set aside. In same skillet, cook onion and peppers until just tender.

Combine Steak-umm® steaks and vegetables, and spoon into rolls lined with spinach leaves.

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Steak-umm® Chicken Quesadillas

  • Steak-umm® Chicken Breast Sandwich Steaks (2-4 steaks per serving)
  • Flour tortillas (8-inch tortillas, 2 for each serving)
  • Shredded cheese (Monterey Jack, Colby or Mexican blend)
  • Cooking spray

Cook steaks as directed on package. Cut into strips and set aside. Spray 1 side of tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with the cooked chicken and shredded cheese. Top with another tortilla; spray top of tortilla with cooking spray.

Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. Cut into wedges, and serve with sour cream and, if desired, salsa.

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Sweet and Sour Chicken

  • 9 oz. box Steak-umm® Chicken Breast Sandwich Steaks
  • ½ cup French salad dressing
  • ¼ cup soy sauce
  • ½ cup orange marmalade
  • 1 pkg. (about 14 oz.) frozen stir-fry vegetables
  • 4 cups cooked rice

Cook steaks as directed on package. Cut into strips and set aside. In the same skillet, stir in dressing, soy sauce and marmalade, and heat through.

Add the vegetables to the sauce, and heat until crisp-tender. Add chicken and heat through. Serve over hot cooked rice.

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Buffalo Chicken Cheesesteak

  • 2 Steak-umm® Chicken Breast Sandwich Steaks
  • 1 Tbsp. olive or vegetable oil
  • ½ cup sliced onion
  • ½ cup sliced red or green peppers
  • Buffalo wing sauce
  • 2 Italian sandwich rolls, split
  • Mozzarella cheese (optional)

Cook steaks as directed on package. Cut into strips and set aside. In same skillet, cook onions and peppers until just tender. Combine steaks and vegetables, gently toss with buffalo wing sauce to taste, and spoon into rolls.

Top with cheese if desired. Garnish with blue cheese dressing with celery sticks.

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Southwest Chicken Skillet Dinner

  • 9 oz. box Steak-umm® Chicken Breast Sandwich Steaks
  • 1 Tbsp. olive or vegetable oil
  • 14 oz. bag frozen vegetables, grill blend
  • 7 oz. can corn
  • 15 oz. can black beans
  • 1 cup thick and chunky salsa
  • Shredded cheddar cheese (optional)

Cook steaks as directed on package. Cut into strips and set aside. Stir in vegetables, corn, beans and salsa; reduce heat to medium. Cover and cook 6-8 minutes, stirring occasionally, until vegetables are crisp-tender. Add steaks and sprinkle with cheese.

Cover and cook about 2 minutes or until cheese is melted.

4 servings

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Chicken Fajitas

  • 9 oz. box Steak-umm® Chicken Breast Sandwich Steaks
  • 1 Tbsp. olive or vegetable oil
  • 1 cup sliced onion
  • 1 cup sliced green and red peppers
  • (6) 9-inch flour tortillas

In greased skillet or cast iron fajita pan, cook steaks as directed on package. Cut into strips and set aside. Add onions and peppers, and cook until crisp-tender.

Add steaks back to pan and heat. Serve with sour cream, guacamole and/or salsa.

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Chopped Taco Salad

  • 9 oz. box Steak-umm® Chicken Breast Sandwich Steaks
  • 3 Tbsp. taco seasoning
  • 1 head iceberg lettuce, chopped
  • 2 cups shredded Colby Jack blend cheese
  • ½ cup chopped tomatoes
  • ½ cup sliced black olives
  • ½ cup red onion, thinly sliced
  • 1-1/2 Tbsp. olive oil
  • 1 tsp. red wine vinegar
  • Salt and pepper
  • 2-1/2 cups tortilla chips, broken
  • Sour cream for serving
  • Taco sauce (optional)

Cut frozen steaks into 1-inch strips and cook as directed on package. Toss with taco seasoning until coated. Set aside to cool slightly.

In a large bowl, combine all ingredients, except sour cream, and add the chicken. Toss to combine, and serve in bowls with a dollop of sour cream. Add taco sauce, if desired.

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Philly Cheese Steak-umm® and Pasta

  • 1 lb. pkg. Mafalda pasta (or similar shape pasta)
  • 9 oz. box Steak-umm® Sliced Steaks
  • 1 small onion, sliced
  • 1 small green pepper, sliced
  • 8 oz. sliced mushrooms
  • 4 to 5 cups marinara sauce
  • Shaved parmesan cheese

Cook pasta as directed on package; drain. Cut frozen steaks into 1-inch strips and cook as directed on package; set aside. In same skillet, sauté onions, peppers and mushrooms.

Return steak and pasta to pan. Add sauce; stir to combine. Cook until heated through. Serve with shaved Parmesan.

6 to 8 servings

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Grilled Avocado and Steak-umm® Fajita Wrap

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • Mexican seasoning
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 1 small red onion, sliced
  • 2 avocados, cut in half (pits removed)
  • 1 Tbsp. olive oil
  • 6 soft tortillas
  • 8 oz. container sour cream
  • ½ cup fresh cilantro, chopped
  • 2 limes (use juice and zest of lime)

Prepare the cilantro cream sauce: combine sour cream, cilantro, 1 Tbsp. lime juice and the zest from one lime; set aside.

Cut frozen steaks into 1-inch strips, sprinkle with Mexican seasoning and cook as directed on package; set aside.

Using a stovetop grill pan prepared with cooking spray, grill peppers and onions. Brush open halves of avocados with olive oil and place cut side down on grill; cook 5 minutes.

Remove from grill, carefully remove skins from avocados; cut in slices.

Top each tortilla with steak, grilled vegetables and avocado slices. Drizzle with fresh lime juice, top with cilantro cream sauce, wrap and serve.

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Chicago-Style Deep Dish Pizza

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • ½ cup sliced green pepper
  • ½ cup sliced onion
  • 8 oz. pkg. sliced mushrooms
  • 13 oz. can refrigerated pizza crust dough original style
  • 8 oz. ball mozzarella cheese, sliced
  • 15 oz. can prepared pizza sauce
  • ½ cup mozzarella cheese, shredded

Preheat oven to 400º F. Cut frozen steaks into 1-inch strips and cook as directed on package; set aside.

In same pan, sauté peppers, onions and mushrooms. Set aside a small amount of steak and vegetables for topping.

Lightly oil a 9-inch cake pan. Unroll dough and ease into pan.

Cover dough with half of the steak, vegetables and sliced cheese; top with a half can of sauce.

Repeat layers and top with set-aside steak, vegetables and shredded mozzarella cheese.

Bake 30-35 minutes, and cut into wedges to serve.

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Steak-umm® and Pepper Omelet

  • 1-2 Steak-umm® Sliced Steaks
  • ¼ medium red pepper, diced
  • 2 eggs
  • 2 Tbsp. milk
  • 2 Tbsp. butter
  • ¼ cup shredded cheddar cheese
  • 1 green onion, sliced
  • Salt and pepper

Cut frozen steaks into 1-inch strips and cook as directed on package; set aside. In same skillet, sauté peppers until just tender. Set aside with the cooked steak.

In a mixing bowl, beat the eggs with the milk. Add salt and pepper to taste.

Heat skillet on medium and melt butter. Pour egg mixture into skillet. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and continue cooking for 2 to 3 minutes.

When the eggs are set but the top is still moist, sprinkle with cheese, cooked peppers, steak and green onion.

Using a spatula, gently fold one edge of the omelet over the fillings.

Let the omelet cook for another 2 minutes or until the cheese melts, and serve.