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Steak-umm® Taco Bake

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 1 cup chopped onion
  • 14.5 oz. can petite diced tomatoes
  • 1 can black beans, drained
  • 1.25 oz. pkg. taco seasoning
  • ½ cup corn
  • 1 cup shredded Mexican blend cheese
  • 4.6 oz. pkg. taco shells
  • Shredded lettuce (optional)
  • Sour cream (optional)
  • Salsa (optional)

Preheat oven to 350° F. Cook steaks as directed on package, cooking onion along with the steaks in a large skillet. Stir in tomatoes, beans, taco seasoning and corn. Simmer 5 minutes.

Arrange taco shells in shallow baking dish. Spoon steak mixture into shells. Top with shredded cheese. Bake for 10 minutes. Top with shredded lettuce, sour cream and salsa if desired.

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Steak-umm® Mac ‘n Cheese Cups

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 20 oz. pkg. refrigerated macaroni and cheese
  • Chopped tomato
  • Chopped parsley

Preheat oven to 350° F. Cook steaks as directed on package. Ease steaks into muffin tin cups. Spoon macaroni into cups. Bake about 20 minutes until heated through. Top with tomato and parsley.

6 Servings

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Steak-umm® ‘n Cheese Phyllo Cups

  • 4 Steak-umm® Sliced Steaks
  • ¼ cup chopped onion
  • ¼ cup chopped red pepper
  • 2 Tbsp. Worcestershire sauce
  • ½ cup shredded mozzarella cheese
  • ¼ cup crumbled blue cheese
  • 2 pkgs. (1.9 oz. each) mini phyllo shells

Preheat oven to 400° F. Cook steaks as directed on package, cooking onion and red pepper along with the steaks.

In bowl, combine chopped steaks, onions, peppers, Worcestershire sauce and cheeses; stir to blend. Place phyllo shells on large baking pan. Fill each shell with steak mixture and bake for 5-6 minutes.

Makes 30

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Steak-umm® Lasagna Roll-Ups

  • 21 oz. pkg. Steak-umm® Sliced Steaks
  • 1 lb. lasagna noodles
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup Parmesan cheese
  • ½ cup chopped parsley
  • 2 eggs
  • 24 oz. jar marinara sauce
  • Shredded mozzarella (for topping)

Preheat oven to 350° F. Cook steaks and lasagna noodles as directed on package. Spray 13” x 9” baking dish with cooking spray. In bowl, mix cheeses, parsley and eggs. Cut steaks in half lengthwise.

Place cut steak on top of each noodle, then top with 1/3 cup cheese mixture at one end of noodle and roll up. Place in baking dish. Pour marinara sauce over roll-ups. Sprinkle with additional shredded mozzarella and bake for 30 minutes.

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Steak-umm® Panini

  • 21 oz. pkg. Steak-Umm® Sliced Steaks
  • 1/2 cup mayonnaise
  • 4 tsp. oil-packed, sun dried tomatoes, finely minced
  • 2 tsp. garlic, minced
  • 2 tsp. prepared horseradish
  • 2 tsp. ketchup
  • 2 pinches cayenne pepper
  • 2/3 cup red onion, sliced
  • 2/3 cup cherry peppers, sliced
  • 8 Tbsp. butter, softened
  • 8 slices bread, French Country Style Bread
  • 8 oz. shredded white cheddar cheese

Cook steaks as directed on package, set aside.

In a small bowl, combine mayo, sun dried tomatoes, garlic, horseradish, ketchup and cayenne. Butter one side of each bread slice and spread the mayo mixture on the other side. To each mayo side of bread, evenly distribute cheese, cooked steaks, top with onion/pepper and close sandwich. Preheat a panini press or a skillet over medium high heat. If using a skillet, place the sandwich in the pan and place a weight on top. The weight can be a sandwich press or another skillet weighed down with a heavy food can. Cook about 3-5 minutes per side until browned and heated through. Makes 4 sandwiches.

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Delmonico Steak-umm® Egg Rolls

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 1 medium Vidalia onion, thinly sliced and each slice cut in half
  • 4 oz. white button mushrooms, finely diced
  • 3 Tbsp. finely diced dried porcini mushrooms
  • 2 tsp. sugar
  • 5 Tbsp. unsalted butter, separated
  • ½ tsp. pepper
  • 3 Tbsp. Worcestershire sauce
  • 1 pkg. egg roll wrappers
  • 2 egg whites
  • 1 tsp. extra virgin olive oil
  • 1 pkg. crumbled blue cheese
  • 1 bottle balsamic glaze
  • Vegetable oil
  • Blue cheese dressing (optional)

Add 2 Tbsp. butter, sugar and onions to frying pan. Cook on low heat until onions caramelize. Set to the side.

Add white button and porcini mushrooms, remaining butter, pepper, Worcestershire sauce and 2 Tbsp. balsamic glaze to sauce pan. Heat on low to medium heat to sauté the mushrooms. Drain extra water off of mushrooms. Set to the side.

Cook steaks as directed on package, cut into approximately ½” strips, and set aside.

Using one wrapper for each egg roll, brush egg whites along all edges. On bottom third of wrapper, place steaks, mushrooms, caramelized onions, and crumbled blue cheese along the edge, and drizzle with balsamic glaze. Quantity of each is dependent upon the size of the egg roll and your personal taste with onions, mushrooms and blue cheese. Fold in edges of wrapper from the bottom edge toward the top edge. Pinch ends and overlaps of wrapper together to make a good seal. Repeat until all ingredients are used.

In a cast iron frying pan or a deep fryer, heat vegetable oil to 375° F. Add egg rolls and fry until golden brown. Pat dry with a paper towel. May be served on their own or with a side of blue cheese dressing or balsamic glaze for dipping.

Note: May be prepared in advance and stored in a freezer if desired.

Submitted by Firefighter Patrick Jessee, Engine 91/Squad 2/Battalion 7, Chicago, Ill.

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Bay ‘n Turf-umm Rolls


  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 8 oz. pkg. pasteurized or fresh-picked crab meat (preferably Maryland blue crab)
  • 8 oz. pkg. cream cheese spread with chives and onions
  • 1 cup shredded extra sharp cheddar cheese
  • 1 1/2 Tbsp. Old Bay Seasoning
  • 2 Rolls refrigerated large biscuits (8 biscuits per roll)


Preheat oven to 350° F. Prepare a large baking sheet with parchment paper. Cook steaks as directed on package (be careful not to overcook as they will be going into the oven); drain on a paper towel.

Slice/large shred the steaks, and place into a medium-size mixing bowl. Add crab meat, cheeses and Old Bay Seasoning to the bowl, and mix until combined.

Open the tubes of biscuits, and press each biscuit until they are about double their original size. Place a large spoonful of steak and crab mixture onto the center of the biscuit, and wrap it fully with the biscuit. Press the seams together, and place, seam-side down, onto the prepared baking sheet. Sprinkle the tops of the rolls with Old Bay Seasoning, and place into the heated oven for 15-20 minutes until golden. Remove from oven once the rolls turn light brown and enjoy!

Makes 16 sandwich rolls

Submitted by Firefighter Anna (Babs) Gainor, Bowie Volunteer Fire Department Co. 39, Bowie, Md.

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Steak Balls of Fire

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 2 Tbsp. butter
  • 1 cup or 1 medium chopped onion
  • 2 Tbsp. or 5 cherry peppers (seeds removed), chopped
  • 8 oz. softened cream cheese
  • 8 oz. pkg. shredded cheddar cheese
  • Salt and pepper to taste
  • 1 cup flour
  • 2 eggs
  • 2 Tbsp. milk
  • 2 cups Japanese panko bread crumbs
  • Cooking oil
  • 1 deli pickle

Add 1 Tbsp. of butter to a skillet and melt on medium heat. Add steaks and cook until done, breaking up with a spatula as cooking. Once done, place on a paper towel-lined plate. In the same skillet, add the remaining butter, onions, cherry peppers, and salt and pepper, and cook until onions are translucent. Add the steaks back to the skillet and mix so that the onions/ peppers and steaks are well incorporated. Set aside and let cool down to room temperature.

When cooled, add steak, onion and pepper mixture, and cheeses to a large mixing bowl and mix everything together. Then start making golf-ball size balls and put them onto a cookie sheet until mixture is finished (usually makes about 18-20 balls). Place tray into the refrigerator for about 10 minutes to allow them to set.

Meanwhile, set up your dredging or breading station. Put the flour in one bowl, the well-beaten eggs and milk in another bowl, and the panko bread crumbs in another bowl. Take a ball and place into the flour, then the egg and milk, then the panko, and repeat until all are breaded. Heat oil in a deep fryer or a frying pan to 375° F and cook for 2-3 minutes or until golden brown.

Serve on top of a slice of pickle.

Submitted by: Pat Mullen, This Old House Ladder 16, Philadelphia, PA

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Steak-umm® All-in-One Breakfast

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 4 small red potatoes, cubed
  • 4 hard-cooked eggs, sliced
  • 1 Tbsp. oil
  • 1-1/2 cups milk, whole or 2%
  • 2 Tbsp. flour
  • 2 Tbsp. butter
  • 2 Tbsp. chopped parsley

Cut frozen steaks into 1-inch strips and cook as directed on package; set aside. Parboil the potatoes and brown in a skillet with 1 Tbsp. oil. In a separate pan, make a white sauce: melt butter, whisk in flour; cook 2 minutes over low heat. Gradually whisk in milk, cook over medium heat about 5 minutes until desired thickness. To serve, top potatoes and steak with sliced egg. Drizzle with white sauce; sprinkle with parsley.

Submitted by: Bill Joerger , Engine 49, Philadelphia, PA

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Keep-umm Hot Steak-umm® Sandwich

  • 2-3 Steak-umm® Sliced Steaks
  • Sliced onions
  • Sliced hot peppers (use your favorites!)
  • Parmesan or cheddar cheese

In skillet, cook sliced onions and peppers in 1 Tbsp. vegetable oil over medium heat until tender. Set aside.

Cut frozen steaks into 1-inch strips and cook as directed on package. Place cooked steak in a steak roll. Add onion and peppers.

Top with cheese and your favorite steak sauce, if desired.

Submitted by: Ed Scanlon, Strathmere Volunteer Fire & Rescue, Strathmere, NJ

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Caribbean Steak Sandwich

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 2 whole wheat steak rolls, toasted
  • 1/4 cup shredded Gouda cheese
  • Chile sauce, to taste
  • Sweet potato fries (optional)

Pineapple Salsa
1 cup diced fresh pineapple
2 Tbsp. fresh lime juice
1 Tbsp. agave syrup
1 cup diced cucumber
1/2 cup diced red pepper
1/4 cup chopped red onion
1 jalapeño, minced
1/4 cup chopped cilantro

Cut frozen steaks into 1-inch strips and cook as directed on package; set aside. Combine salsa ingredients in a bowl, set aside. Fill toasted rolls with cooked steak. Drizzle with chile sauce, sprinkle with Gouda and top with salsa. Serve with sweet potato fries.

Makes two large sandwiches, or cut in half for four small sandwiches.

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Steak-umm® Lo Mein

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 1/4 lb. snow peas, julienned in diagonal strips
  • 12 oz. bag rainbow salad mix (shredded broccoli, carrots and red cabbage)
  • 1/2 lb. linguini, cooked according to package
  • 1/2 cup prepared teriyaki sauce

Cut frozen steaks into 1-inch strips and cook as directed on package; set aside. Cook pasta as directed and add julienned snow peas in the last minute of cooking. Drain pasta and peas, add rainbow salad, teriyaki sauce and cooked steak. Toss to coat and serve.