Ingredients

• 1 packet (2 1/4 teas) active dry yeast
• 1 cup lukewarm water
• 1 tbs honey
• 2 1/4 – 2 1/2 cups flour
• 1 teas salt
• 1/2 teas garlic powder
• 1 teas oregano flakes
• 2 tbs olive oil, divided, plus more for greasing the bowl
• 1/2 onion, sliced
• 1/2 green pepper, sliced
• 2 round cheesesteak patties 
• 1 tbs Worcestershire sauce
• 2 tbs steak sauce
• 1 jar Classico White Pizza Sauce 
• 6 to 8 slices provolone cheese

Preparation

1. Add the honey and yeast to the water and stir to combine. Let stand for 7 to 10 minutes, while the yeast gets foamy.
2. Whisk the flour, salt, garlic powder, and oregano flakes in a large bowl. Make a little hole in the middle and pour in the yeast mix and 1 tbs olive oil. Stir to combine. Knead with your stand mixer or by hand until the dough forms a ball. Knead for 10 minutes. Turn out and form into a tight ball.
3. Place dough into a well greased bowl. Top with greased plastic wrap and let sit until doubled in size, about 1 hour, in a dry warm spot. (I set the bowl on top of my oven as it preheats or in the microwave depending on how warm my house is).
4. Preheat the oven to 425 degrees for at least 40 minutes before cooking. Slide a rack to the bottom-most slot.
5. Preheat a skillet over medium high heat. Add the remaining 1 tbs olive oil and swirl to coat pan. Sautee the onion and pepper for 5 to 7 minutes until soft. Push the veggies off to the side and add the steak patties. Cook according to directions seasoning with Worcestershire and steak sauce. Remove from heat.
6. Turn the dough out onto a floured surface and divide into 2 parts. Roll one at a time into a 1/8? round disk, sprinkling with more flour if needed to keep from sticking. If the dough pulls pack while rolling and doesn’t seem to want to create a disk, let it sit 5 minutes longer.
7. Slide the pizza dough onto parchment paper. Spoon the white sauce over the pizza, leaving 1/2 border for the edges, sprinkle half of the peppers, onions, and steak meat over top. Tear the provolone slices in half and place on top as well. Using the parchment paper, transfer the pizza to your baking sheet, or preheated pizza stone in the oven and bake for 10-13 minutes until edges are golden brown and cheese is browning. Carefully, remove the pizza from the oven and let cool for 5 minutes before slicing and serving.
8. Repeat with remaining dough and ingredients.

Ingredients

• 2 (8) ounce filet mignon
• 3 teaspoons kosher salt
• 3 teaspoons freshly cracked black pepper
• 1 stick of butter (1/2 cup) - ½ stick softened
• 1 Tablespoon olive oil
• 2 cloves garlic, minced
• 1 Tablespoon parsley chopped
• 1 Tablespoon rosemary chopped

Directions

1. To make the compound butter: Take ½ stick softened butter and combine with garlic, parsley, rosemary and lemon zest. Place in plastic wrap, roll into a log and refrigerate.
2. Season both sides of the steaks with salt and pepper.
3. Preheat your oven to 400*.
4. Get your pan really hot. Add remaining butter and oil. Sear steaks 2-3 minutes each side until a nice crust forms, while spooning melted butter in the pan over steaks. Once both sides have a nice crust, take the whole oven proof skillet and put it in the 400* oven for 6-8 minutes depending on the thickness of your steak.
5. Cook to 135* internal temperature for medium rare. If you like a little less pink you may cook a few minutes longer or 140*.
6. Add a pat of the compound butter during the last few minutes of the steak being in the oven. It will melt over your steak and adds another layer of flavouring.

What makes it restaurant style?  it’s cooked in an oven and not on a grill, no matter what they tell you.  It gives them better control over quality and more consistently perfect steaks.

Ingredients

• 8 Jalapenos (small)
• Steak
• 1 Tbsp Cream Cheese
• ½ Tbsp Ranch Dressing
• 1-2 Tbsp Chives (chopped)
• Dehydrated Tomato (two slices)
• Cheese
• Butter
• Soft Tortilla Shell

Directions

1. Roast your jalapeños and put them in a ziploc bag for a few minutes to help remove the skin. 
2. While waiting mix the cream cheese, ranch, chives and tomato together and spread it on one half of the tortilla. 
3. Thinly slice your leftover steak and place it on the spread and top with your jalapeños once you have removed the skin and seeds. 
4. Apply a generous dose of cheese on top of all of that, fold the tortilla in half, butter both sides and fry in a pan on medium heat until golden brown on each side.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 pound finely sliced ribeye, roughly chopped
• 2/3 cup finely chopped yellow onion
• 1 (15 ounce) jar cheese spread (such as Cheez Whiz)
• Kosher salt
• Freshly ground black pepper

Directions

1. Heat oil in a medium saucepan over high heat until shimmering. Add steak and cook until well browned, about 2 minutes. Season with salt and pepper to taste. Transfer steak to a plate, leaving as much fat in pan as possible.
2. Reduce heat to medium-high. Add onion and cook, stirring occasionally, until softened and browned around edges, about 5 minutes. Stir in cheese sauce and heat until smooth and saucy, stirring occasionally. Stir in steak. Transfer to a bowl and serve immediately.

Ingredients

• 1 pound flank steak -- diagonally sliced

Marinade:

• 1/4 cup soy sauce
• 2 tablespoons dry sherry
• 1 teaspoon sugar
• 2 teaspoons cornstarch
• 1/4 cup water
• 2 tablespoons oil
• 4 cloves garlic -- chopped
• 2 teaspoons ginger root -- peeled, grated
• 2 scallions -- chopped
• 2 tablespoons oil
• 1 large onion
• 2 green peppers -- sliced

Directions

1. Marinate steak for 15 minutes or more. Add oil to hot wok.
2. Swirl and stir fry garlic, ginger and scallions for 30 seconds. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak. Add oil and stir fry onion and green peppers for 2 minutes. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly. Blend in vegetables, add steak and heat thoroughly.

Ingredients

• 2 strip steaks (about 1 inch thick)
• coarse salt
• freshly ground black pepper
• 1to 2 teaspoons unsalted butter

Directions

1. Bring the steaks to room temperature.
2. Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

Ingredients

• ½ cup barbecue sauce
• ¼ cup A.1. Original Steak Sauce
• 2 pounds ground sirloin
• 1 each green and red bell pepper, cut into ¾-inch-wide strips
• 1 Vidalia onion, cut into ½-inch-thick slices
• 8 Kraft Singles
• 8 whole wheat hamburger buns, toasted

Instructions

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Mix barbecue sauce and steak sauce. Mix ¼ cup with meat; shape into 8 (½-inch-thick) patties.
3. Grill patties and vegetables over direct medium heat, 10 to 12 minutes or until burgers are done (160ºF) and vegetables are crisp-tender, turning and brushing with remaining sauce after 6 minutes.
4. Top burgers with Singles; grill 1 minute or until melted. Fill buns with vegetables and cheeseburgers.

Ingredients

• 3 cloves garlic, coarsely chopped
• 3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish
• 1/4 cup plus 2 tablespoons Worcestershire sauce
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• Freshly ground pepper
• 1 3/4 pounds skirt steak
• 1 1/2 pounds small red potatoes
• Coarse salt
• 3 ounces blue cheese, crumbled

1. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
2. Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
3. Preheat grill to high.
4. Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

You will need a mortar and pestle to crack but not grind the toasted peppercorns.  Use it on steak, fish, or roasts.

Ingredients

• 2 tablespoons Szechuan or white peppercorns
• 2 tablespoons black peppercorns
• 1 tablespoon coarse kosher or sea salt

Directions

1. Place all ingredients in a small cast-iron skillet over medium-high heat and toss, stirring frequently, until the spices become aromatic, around 2 minutes.
2. Scrap the mixture into a mortar and grind them with a pestle until crushed and still somewhat course.  Use right away.

Ingredients

• 1 tablespoon garlic powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon sweet Hungarian paprika
• 1 1/2 tablespoons cayenne pepper
• 1 teaspoon fine kosher or sea salt
• 1/2 teaspoon ground white pepper

Directions

1. Combine all ingredients in a small glass jar with a tight fitting lid.  Secure the lid and shake to blend.  This rub will keep the cupboard for several months.

This rub is great on steaks, hamburgers, pork tenderloin, chops, and even chicken breasts.  Spray or brush light olive or vegetable evenly on the surface or the food, the sprinkle it with the rub before grilling.

Makes about 1/4 cup.

This spiciness and heat of this rub makes it a good seasoning for almost anything.

Ingredients

• 1/4 cup chill powder
• 1/4 cup ground cumin
• 1/4 cup ground coriander
• 2 tablespoons firmly packed light or dark brown sugar
• 2 tablespoons red pepper flakes (4 tablespoons if you like it hotter)
• 2 tablespoons freshly ground black pepper
• 1 tablespoon coarse kosher salt

Directions

1. Combine all the ingredients in a large glass jar with a tight fitting lid.  Secure the lid and shake the blend.  This run will keep in the cupboard for several months.

There are a lot of mediocre beef stroganoff recipe's out there but after trying this one, I think you will agree with me that it stands out and is still easy to make.

Ingredients

• 500 g beef strips or fast fry steaks, cut into thin strips
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp fresh-ground black pepper
• 1/4 cup butter
• 1 small onion, finely chopped
• 227-g pkg sliced cremini mushrooms
• 5 cups no-yolk egg noodles
• 1/2 cup white wine
• 1 cup 35% cream
• 1 tbsp fresh thyme leaves

Directions

1. Boil a large pot of water for noodles.
2. Toss meat with flour, salt and pepper in a medium bowl until well coated.
3. Melt 2 tbsp butter in a large non-stick frying pan set over medium-high. Add meat and stir for about 3 min. Transfer to a bowl. Add remaining butter to pan, then onion and mushrooms. Cook until mushrooms start to soften, about 4 min.
4. Add noodles to boiling water and cook, following package directions. Add wine to mushrooms and cook until absorbed, about 3 min. Add cream and return meat and any juices to pan. Reduce heat to medium-low. Simmer until sauce starts to thicken, about 2 min. Stir in thyme. Drain noodles and serve meat sauce overtop.

Ingredients

• 1 cup of Soy Sauce
• 1 cup of Water
• 2 tablespoons of Vinegar
• 2 tablespoons of Brown Sugar
• 1 teaspoons of Dry Mustard
• 1/2 teaspoon of Powdered Ginger
• 1/2 teaspoon of Garlic Powder
• 1 teaspoons of Hot Pepper Sauce, opt'l
• 2 tablespoons of Corn Starch

1. Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavour and tenderize 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts.
2. BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade.  Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat.
3. Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavour. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.

This is a great steak marinade that comes from Broil King.  The key is to use your Jaccard Supertendermatic 48-Blade Tenderizer first and then let it sit for two days.  After which time the steak will be incredibly tender and full of flavour.  I also use a vacuum sealed marinade container at the start before letting it sit.

Ingredients

• 2 cloves garlic minced or pressed
• 2 tbsp worcestershire sauce
• 2 tbsp balsamic vinegar
• Freshly ground pepper
• 2 tsp dijon mustard
• 2 tbsp soy sauce
• 2 tbsp olive oil

Directions

1. In a heavy, resealable plastic bag combine the remaining ingredients.
2. Marinate the steaks for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steaks close to room temperature 1 hour before grilling for more even cooking.

I love how this marinade makes even inexpensive steaks taste amazing.  Let me know what you think in the comments.

Here’s a perfect marinade for your favourite steak or pork cut:

Ingredients:

• 1 can/bottle of dark stout 
• 1/4 cup orange marmalade
• 1/4 cup teriyaki sauce
• Dash of Tabasco sauce
• 2 to 5 tsp sugar
• 1/4 cup cider vinegar
• 4 to 7 cloves minced garlic
• 4 to 5 scallions, chopped fine
• Dash each of white & black pepper
• 1 to 3 tsp ginger powder
• 1 to 3 tsp dried mustard

Instructions

1. Mix all ingredients in bowl and marinate meat overnight in refrigerator.

Over at the cabin blog, Jordon posts some advice on how to grill up the perfect steak.

Ingredients

• 6 green chiles -- skinned, seeded, chopped
• 2 teaspoon fresh ginger -- peel,chop
• 4 cl Garlic
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup red wine
• 2 pound sirloin steak -- cut in-1/2 inch strips
• 6 tablespoons of oil
• 2 cups onion -- chopped
• 2 Bell peppers -- cut in strips

1. Puree chiles, ginger, garlic, spices, and wine to a smooth paste.
2. Brown beef in hot oil.
3. When evenly browned, remove and drain off all but 2T oil.
4. Saute onion in the oil until soft but not browned.
5. Add the bell peppers and saute for an additional 3 mins.
6. Add the chile puree and bring to a boil, stirring constantly.
7. Add the beef and mix until strips are coated with sauce.
8. Reduce heat and simmer 10 minutes more until the beef is done.

Ingredients

• 1/2 cup mayonnaise
• 2 teaspoons ketchup
• 2 tablespoons horseradish (little less)
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon dried oregano
• dash ground pepper
• dash cayenne pepper

Directions

Combine all ingredients and mix well. Cover and place in the refrigerator for at least 30 minutes before serving.