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steak cheese sandwiches with sliced steak onions and melted cheddar on rolls
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Steak Cheese Sandwiches

Sliced steak and onions layered with melted cheddar on toasted rolls for an easy dinner.

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1. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 2. Pat 1 lb steak thinly sliced dry. Season with salt and pepper. Add steak in a single layer to the skillet. Sear 2-3 minutes per side until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes. 3. Reduce heat to medium. Add 1 cup sliced onion and cook until translucent and lightly caramelized, about 7-8 minutes. 4. Return steak to skillet and stir to combine with onions. 5. Preheat oven to 375°F. 6. Assemble sandwiches with steak and onion mixture and 4 slices shredded cheddar cheese on 4 sandwich rolls. 7. Place sandwiches on a baking sheet and bake 5-7 minutes until cheese melts and bread is toasted. 8. Finish with 1/4 cup chopped fresh parsley sprinkled on sandwiches after baking.

  • steak

  • olive oil

  • onion

  • cheddar cheese

  • sandwich rolls

  • parsley

  • salt

  • black pepper

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steak quesadillas with sliced steak onions and melted cheddar in tortillas
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Steak Quesadillas

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1. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 2. Pat 1 lb steak thinly sliced dry. Season with salt and pepper. Add steak in a single layer to skillet. Sear 2-3 minutes per side until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes. 3. Reduce heat to medium. Add 1 cup diced onion and cook until translucent, about 4-5 minutes. 4. Return steak to skillet and stir to combine. 5. Heat another large skillet over medium heat. 6. Place 1 large flour tortilla in skillet. Sprinkle 1/2 cup shredded cheddar cheese evenly over tortilla, then spread 1/4 of steak and onion mixture on half of tortilla. 7. Fold tortilla over filling and cook 2-3 minutes per side until golden brown and cheese melts. 8. Repeat with remaining tortillas and filling. 9. Cut quesadillas into wedges and finish with 1/4 cup chopped fresh cilantro sprinkled on top.

  • steak

  • olive oil

  • onion

  • flour tortillas

  • cheddar cheese

  • cilantro

  • salt

  • black pepper

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steak pasta bake with diced steak pasta tomato sauce and melted mozzarella
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Steak Pasta Bake

Diced steak baked with pasta, tomato sauce, and melted mozzarella for an easy oven dinner.

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1. Preheat oven to 375°F. 2. Cook 8 oz pasta according to package instructions until al dente. Drain and set aside. 3. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 4. Pat 1 lb steak diced dry. Season with salt and pepper. Add steak in a single layer to skillet. Sear 3-4 minutes until browned and internal temperature reaches 135°F for medium-rare. Remove steak and rest 5 minutes. 5. Reduce heat to medium. Add 1 cup diced onion and 2 cloves minced garlic to skillet. Cook until onion is translucent, about 4-5 minutes. 6. Add 1 cup tomato sauce and simmer 2-3 minutes until sauce thickens and coats onion and garlic. 7. Return steak to skillet and stir to combine. 8. Add cooked pasta and 1 cup shredded mozzarella cheese. Stir gently to combine and heat through. 9. Transfer mixture to a greased 9x9 inch baking dish. Sprinkle 1/2 cup shredded mozzarella cheese evenly on top. 10. Bake 15-20 minutes until cheese is melted and bubbly. 11. Finish with 2 tbsp chopped fresh basil sprinkled on top after baking.

  • pasta

  • olive oil

  • steak

  • onion

  • garlic

  • tomato sauce

  • mozzarella cheese

  • basil

  • salt

  • black pepper

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steak fried rice with diced steak eggs peas onion and green onions
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Steak Fried Rice

Seared steak cooked with rice, scrambled eggs, peas, onion, soy sauce, and green onions.

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1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering. 2. Pat 1 lb steak diced dry. Add to skillet in a single layer. Sear 2-3 minutes until browned and internal temperature reaches 130°F. Remove steak and set aside. 3. Add 1 cup diced onion and 1 cup frozen peas to skillet. Cook over medium heat until onions are translucent and peas heated through, about 4 minutes. 4. Push vegetables to side. Add 2 beaten eggs to empty side of skillet. Scramble eggs until just set, about 2 minutes. 5. Add 3 cups cooked cold rice to skillet. Stir to combine all ingredients. 6. Stir in 3 tbsp soy sauce and cooked steak. Cook 2-3 minutes until rice is heated through and sauce coats ingredients. 7. Remove from heat. Finish with 2 tbsp chopped green onions.

  • steak

  • olive oil

  • onion

  • frozen peas

  • eggs

  • cooked rice

  • soy sauce

  • green onions

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steak and rice casserole with peppers onions cheddar and parsley
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Steak and Rice Casserole

Seared steak baked with rice, bell pepper, onion, tomato sauce, and melted cheddar cheese.

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1. Preheat oven to 375°F. 2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 3. Pat 1 lb steak diced dry. Add to skillet in a single layer. Sear 2-3 minutes until browned and internal temperature reaches 130°F. Remove steak and set aside. 4. Add 1 cup diced onion and 1 cup diced bell pepper to skillet. Cook over medium heat until softened, about 5 minutes. 5. Stir in 3 cups cooked rice, 1 cup tomato sauce, and seared steak. Cook 3-4 minutes until sauce thickens and coats ingredients. 6. Transfer mixture to a greased 9x13 inch baking dish. 7. Sprinkle 1 cup shredded cheddar cheese evenly on top. 8. Bake uncovered 15-20 minutes until cheese is melted and bubbly. 9. Remove from oven and rest 5 minutes. 10. Finish with 2 tbsp chopped fresh parsley.

  • steak

  • olive oil

  • onion

  • bell pepper

  • cooked rice

  • tomato sauce

  • cheddar cheese

  • parsley

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steak and potato skillet with onions garlic and parsley
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Steak and Potato Skillet

Seared steak and roasted potatoes cooked with onion and garlic in a simple skillet meal.

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1. Preheat oven to 400°F. 2. Dice 2 medium potatoes into 1/2 inch cubes. Toss with 1 tbsp olive oil, salt, and pepper. 3. Spread potatoes in a single layer on a baking sheet. Roast 20-25 minutes until golden and tender, flipping halfway. 4. While potatoes roast, preheat a large oven-safe skillet over medium-high heat. Add 1 tbsp olive oil until shimmering. 5. Pat 1 lb steak diced dry. Season with salt and pepper. Add steak in a single layer to skillet. Sear 3-4 minutes until browned and internal temperature reaches 135°F for medium-rare. Remove steak and set aside. 6. Add 1 cup diced onion to skillet and cook over medium heat until translucent, about 4-5 minutes. 7. Add 2 cloves minced garlic and cook 30 seconds until fragrant. 8. Return steak and roasted potatoes to skillet. Stir to combine. 9. Place skillet in oven and bake 5 minutes to meld flavors. 10. Finish with 2 tbsp chopped fresh parsley sprinkled on top after removing from oven.

  • potatoes

  • olive oil

  • steak

  • onion

  • garlic

  • parsley

  • salt

  • black pepper

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steak and potato casserole with onion garlic and parsley
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Steak and Potato Casserole

Seared steak baked with golden potatoes, onion, and garlic in a simple casserole dinner.

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1. Preheat oven to 375°F. 2. Peel and dice 2 medium potatoes into 0.5 inch cubes. 3. Pat 1 lb steak dry. Season with 1 tsp salt and 0.5 tsp black pepper. 4. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering. 5. Add steak in single layer. Sear 3-4 minutes per side until browned, internal temperature 130-135°F for medium-rare. 6. Remove steak, rest 5 minutes, then chop into bite-sized pieces. 7. In same skillet, add 1 tbsp olive oil if needed. Add diced potatoes. Cook over medium heat 8-10 minutes until edges are golden and potatoes are tender when pierced. 8. Add 1 diced onion and 2 minced garlic cloves. Cook 3 minutes until onions are translucent. 9. Return steak pieces to skillet. Stir to combine. 10. Transfer mixture to baking dish. Bake uncovered 15 minutes until casserole is heated through and potatoes are fully tender. 11. Rest casserole 5 minutes before serving. 12. Finish with 2 tbsp chopped fresh parsley sprinkled on top.

  • Potatoes

  • Steak

  • Salt

  • Black pepper

  • Olive oil

  • Onion

  • Garlic

  • Parsley

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grilled steak tacos with tomato salsa cilantro onion and lime
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Grilled Steak Tacos with Fresh Salsa

Grilled steak tacos topped with fresh tomato salsa, cilantro, and lime in warm corn tortillas.

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1. Preheat grill to medium-high heat (about 400°F). 2. Pat 1 lb steak dry. Lightly brush with 1 tbsp olive oil. Season with 1 tsp salt and 0.5 tsp black pepper. 3. Grill steak 4-5 minutes per side for medium-rare, internal temperature 130-135°F. Steak surface should have grill marks and be firm to touch but springy. 4. Remove steak from grill. Rest 5 minutes, then thinly slice against the grain. 5. In a bowl, combine 1 cup diced tomatoes (peeled), 0.25 cup diced red onion, 0.25 cup chopped cilantro, 1 minced clove garlic, 1 tbsp lime juice, and 0.5 tsp salt. 6. Warm 8 small corn tortillas on grill 30 seconds per side until pliable. 7. Assemble tacos with sliced steak and fresh salsa. 8. Finish with a squeeze of lime juice over each taco.

  • Steak

  • Olive oil

  • Salt

  • Black pepper

  • Tomatoes

  • Red onion

  • Cilantro

  • Garlic

  • Lime juice

  • Corn tortillas

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creamy steak pasta with sliced steak garlic parmesan sauce and parsley
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Creamy Steak Pasta

Tender steak tossed with pasta in a creamy garlic parmesan sauce for a comforting dinner.

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1. Preheat oven to 375°F. Bring a large pot of salted water to a boil. 2. Cook 8 oz dried pasta in boiling water until al dente, 8-10 minutes. Drain and set aside. 3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 4. Pat 1 lb steak thinly sliced dry. Add to skillet in a single layer. Sear 2-3 minutes per side until browned and internal temperature reaches 130°F for medium-rare. Remove steak and rest 5 minutes. 5. Add 1 cup diced onion and 2 cloves minced garlic to skillet. Cook over medium heat until onions are translucent, about 4 minutes. 6. Pour in 1 cup heavy cream and 0.5 cup beef broth. Bring to a simmer and cook 3-4 minutes until sauce thickens and coats the back of a spoon. 7. Stir in 0.5 cup grated Parmesan cheese until melted and sauce is creamy. 8. Return sliced steak and cooked pasta to skillet. Toss to combine and heat through over low heat for 1-2 minutes. 9. Remove from heat. Finish with 2 tbsp chopped fresh parsley.

  • steak

  • dried pasta

  • olive oil

  • onion

  • garlic

  • heavy cream

  • beef broth

  • Parmesan cheese

  • parsley

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rotisserie chicken rice bowl with peppers onions soy sauce sesame and green onions
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Rotisserie Chicken Rice Bowl

Shredded rotisserie chicken cooked with peppers, onions, and rice in a savory soy and sesame skillet bowl.

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1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 2. Add 1 cup diced bell pepper and 1 cup diced onion. Sauté 4-5 minutes until vegetables are softened and starting to brown. 3. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed through and lightly browned. 4. Stir in 2 cups cooked rice, 2 tbsp soy sauce, and 1 tsp sesame oil. Cook 2-3 minutes, stirring occasionally, until rice is heated and sauce coats all ingredients. 5. Remove from heat and sprinkle with 2 tbsp chopped green onions. 6. Finish with a squeeze of fresh lime juice.

  • olive oil

  • bell pepper

  • onion

  • rotisserie chicken

  • cooked rice

  • soy sauce

  • sesame oil

  • green onions

  • lime juice

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