Steak N Cheese Stuffed Biscuits Recipes

CHEDDAR-STUFFED BISCUITS RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C).
• In a large bowl, combine the Bisquick and butter until crumbly.
• Add the milk, dried parsley and shredded cheddar and mix to combine. The dough will be sticky.
• Take a handful of dough, flatten, and place a cube of cheese in the middle. Roll the dough around the cube of cheese. Place on a parchment-lined baking sheet and repeat with the remaining dough and cheese.
• Bake for 10-15 minutes, until golden brown.
• While the biscuits are baking, make the butter topping. Combine the melted butter, garlic powder, and Old Bay seasoning.
• Once the biscuits are done baking, brush the butter topping over each biscuit.
• Enjoy!

CHEESESTEAK

Steps:

• In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
• Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
• Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.

STEAK-N-CHEESE STUFFED BISCUITS

Steps:

• 1. First preheat your oven to 375. Heat a large pan with olive oil. Place your steak and vegetables, except for the spinach, in the pan.
• 2. Add salt and pepper. Saute until edges are lightly browned on veggies. I used steak that was leftover but you could use uncooked steak and just saute longer until the steak was cooked to your liking since the steak is chopped so small it does not take long.
• 3. Now lay 10 biscuits, slightly flattened, on a cookie sheet sprayed lightly with non-stick spray.
• 4. Then lay spinach on each biscuit. Then a spoon of sauteed veggies, then cheese. Do not overfill.
• 5. Use the remaining 10 biscuits as your top lay them over the tops. Pinch the side of the biscuits together making a stuffed biscuit.
• 6. Brush biscuits with egg white.
• 7. Sprinkle with Italian bread crumbs.
• 8. Poke holes in tops of biscuits before baking (I use a fork).
• 9. Bake in preheated oven for 15 minutes.
• 10. Bake until biscuits are lightly browned.

CHEESE-STUFFED FLANK STEAK

Steps:

• Flatten steak to 1/4-in. thickness. In a bowl, combine the pineapple juice, Worcestershire sauce, onion, thyme, rosemary, salt and pepper. Pour half of the marinade into a resealable plastic bag; add meat. Seal bag and turn to coat; refrigerate for 4-8 hours. Cover and refrigerate remaining pineapple juice mixture., Drain and discard marinade from meat. For stuffing, in a bowl, combine the bread crumbs, cheese, pecans, onion, parsley and garlic. Sprinkle stuffing over meat. Roll up jelly-roll style, starting with a short side. Tie with kitchen string., In a small skillet, brown meat in oil until browned on all sides. Pour reserved marinade into skillet. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Thicken pan juices if desired.

CHEESE STUFFED STEAKS

Steps:

• heat oven to 375.
• cut steaks in half, making a pouch (like you would for chicken).
• mix cheeses and herbs in a bowl.
• stuff cheese mixture in steaks.
• wrap steaks in foil and bake for 1 hour and 15 minute or until done. ( I like mine well done).
• turn once during cook time and let stand for 5 minute after cooking.