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Cheese Steak-umm® Dip

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 2 lb. loaf processed cheese, cubed
  • 16 oz. jar salsa
  • 10 ¾ oz. can condensed cream of mushroom soup
  • ½ cup sliced green onions

Cut frozen steaks into 1-inch strips and cook as directed on package. In a slow cooker, combine steak and remaining ingredients (except onions).

Cook on low heat for 2-3 hours until melted (or cheese can be melted in saucepan over medium heat and combined with remaining ingredients, except onions).

Top mixture with green onions and serve with sliced baguette and/or pita chips.

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Broccoli Steak-umm® Braid

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 1/2 cup chopped onion
  • 3 cups frozen broccoli florets, chopped
  • 1 cup shredded mozzarella cheese
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2 8 oz. tubes refrigerated crescent rolls

Cut frozen steaks into 1-inch strips and cook as directed on package. Remove from pan and place on paper towel. In same skillet, add the onion and cook until transparent.

Add the broccoli, cheese, salt and pepper; heat through. Unroll one tube of dough on a greased baking sheet; seal the seams and perforations, forming a 12-inch x 8-inch rectangle. Spread half of steak mixture lengthwise down the center.

On each side of the rectangle, cut 1-inch wide strips 3 inches into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat.

Bake at 350° F for 15-20 minutes or until golden brown.

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Steak-umm® Pizza Wedges

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 2 thin crust pizza crusts (12-inch rounds)
  • 1 cup shredded mozzarella
  • 1 cup shredded provolone
  • 1 medium onion, sliced
  • 1 cup shredded lettuce
  • 2 medium tomatoes, sliced
  • Mayonnaise

Cut frozen steaks into 1-inch strips and cook as directed on package, set aside on paper towels. Bake pizza crusts as directed on package, but remove one crust a few minutes early.

Arrange cooked steak on top of this pizza crust. Top with cheeses and onion. Return to the oven and heat until cheese melts. Place second crust in oven just to heat. Remove both crusts from oven and cover pizza with lettuce and tomato slices.

Spread mayonnaise on the second pizza crust and place over the pizza with steak and toppings to create a sandwich. Cut in wedges and serve.

Optional: Add garlic or other seasonings to taste. Instead of mayonnaise, use your favorite spread (ranch, chipotle, southwest) or other dressing.

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Steak-umm® Gyros

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 8 oz. container low fat plain yogurt
  • 1/2 medium cucumber, peeled and chopped
  • 2 green onions, sliced thin
  • 1 Tbsp. snipped fresh mint or 1 tsp. dried mint
  • 1/4 tsp. sugar
  • 1 Tbsp. red wine vinegar
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. onion powder
  • 1/4 tsp. ground cumin
  • 3 6-inch pita breads, cut in half
  • 1 cup chopped fresh spinach

Blend yogurt, cucumber, green onions, mint, and sugar. Cover and chill to let flavors blend. Combine vinegar, oregano, garlic powder, salt, pepper, onion powder and cumin.

Cut frozen steaks into 1-inch strips and cook as directed on package, stir in vinegar and herb combination and toss to combine.

Assemble each gyro with steak mixture and fresh spinach. Top with yogurt and cucumber sauce.

Makes 6 gyros

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Steak-umm® Stuffing Rollups

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 6 oz. box prepared stuffing mix
  • 12 oz. jar mushroom gravy

Prepare stuffing as directed on package, set aside. Cook frozen steaks as directed on package (keep whole, do not cut up). Remove from skillet. Place 2 spoonfuls of stuffing along the short end of each steak and roll up.

Place seam-side down in 9-inch square baking dish. Repeat with remaining steak slices. Pour gravy over top, cover with foil and bake for 25 minutes at 350º F.

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Steak-umm® Egg Rolls

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 1 cup sliced green onions
  • 8 oz. pkg. egg roll wraps
  • 8 oz. sliced cheese
  • Olive oil or 1 egg white, beaten

Cook steaks as directed on package; set aside to drain. In same skillet, cook green onions. Combine with steak.

Place a half slice cheese on egg roll wrap; top with spoonful of steak mixture. Roll up and tuck edges as directed on egg roll wrap package; seal edges with water.

Place on oiled baking sheet. Repeat with remaining wraps. Brush oil or egg white over top of wraps. Bake at 425° F for 12-15 minutes until golden. Serve with dipping sauce of choice.

8 servings

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Cajun Chicken Caesar Salad

  • 9 oz. box Steak-umm® Chicken Breast Sandwich Steaks
  • 1 tsp. Cajun seasoning
  • 1 head romaine lettuce – rinsed, dried and chopped
  • 1/2 cup Caesar salad dressing
  • 1/4 cup grated Parmesan cheese

Cut frozen steaks into 1-inch strips and cook as directed on package. Toss with Cajun seasoning until coated. Set aside to cool slightly. In a salad bowl, combine romaine, enough salad dressing to coat and Parmesan cheese.

Toss and place on individual salad plates. Top with the cooked chicken and serve.

4 servings

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Chicken and Snow Pea Stir Fry

  • 9 oz. box Steak-umm® Chicken Breast Sandwich Steaks
  • 1 medium red onion, cut into wedges
  • 2 carrots, diagonally sliced
  • 2 cups snow peas
  • ½ cup teriyaki sauce
  • 1 Tbsp. vegetable oil
  • 4 servings cooked rice

Cook steaks as directed on package. Cut into strips and set aside. In the same skillet over medium high heat, add the oil and stir-fry onion, carrots and peas about 3 minutes.

Stir in ½ cup teriyaki sauce; heat. Return chicken to skillet and serve mixture over rice.

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Steak-umm® and Egg Biscuit Bake

  • 8 Steak-umm® Sliced Steaks
  • 16.3 oz. can refrigerated grand-size biscuits
  • 8 eggs
  • Salt and pepper to taste

Preheat oven to 350° F.
Cook steaks as directed on package.
Spray 8 jumbo muffin cups or 6 oz. glass custard cups with cooking spray.
Separate dough into biscuits.
Place biscuits in muffin cups, pressing dough 2/3 of the way up each cup.
Place steak in each biscuit cup, and crack an egg into each.

Season with salt and pepper if desired.
Bake 25 minutes until egg whites are set. Run a knife around cups to loosen.

8 servings

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Steak-umm® Southwest Breakfast Wraps

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 6 eggs
  • ¼ cup chopped cilantro
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. salsa
  • 6 flour tortillas
  • 1 tomato, sliced
  • 1 avocado, sliced

Cook steaks as directed on package. Combine beaten eggs with cilantro, and cook as scrambled eggs. Combine mayonnaise and salsa.

Spread 2 teaspoons of mayonnaise/salsa mixture on each tortilla; top each with steak, scrambled eggs, tomato and avocado. Garnish with cilantro.

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Steak-umm® Soft Pretzel

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • ½ cup sliced onion
  • 6 count pkg. frozen soft pretzels
  • 1 cup shredded Monterey Jack cheese

Cut steaks into strips and cook as directed on package, cooking onion along with the steaks.

Heat pretzels as directed on package. Top pretzels with steak, onions and cheese. If desired, microwave a few seconds to melt cheese.

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Steak-umm® Stuffed Acorn Squash

  • 9 oz. pkg. Steak-umm® Sliced Steaks
  • 2 acorn squash
  • 1 onion, sliced
  • 1 red pepper, sliced
  • ½ cup maple syrup

Cut squash in half, remove seeds; place halves cut-side down in microwave-safe dish filled with ½ inch of water. Microwave on high for about 12 minutes until squash is tender; drain.

Meanwhile, cut steaks into strips and cook as directed on package, cooking onion and red pepper along with the steaks. Spoon steak mixture into squash halves. Serve drizzled with maple syrup.