Cheesy Ranch Steak Kabobs Recipes

Steps:

• Heat grill to medium-high heat.
• Cook potatoes in boiling water 12 to 14 min. or until tender; drain. Cool slightly.
• Reserve half the dressing. Thread meat, accordion-style, onto 4 skewers, alternating potatoes and tomatoes between folds of meat; brush with remaining dressing.
• Grill 10 to 12 min. or until meat is done, turning occasionally and brushing with the reserved dressing for the last 2 min.

Steps:

• Toss the steak with 2 tablespoons olive oil, the garlic, 1/2 teaspoon Italian seasoning, 1 1/4 teaspoons salt and a few grinds of pepper in a medium bowl. Let marinate 30 minutes at room temperature.
• Meanwhile, preheat a grill to medium high. Toss the onion, bell pepper and mushrooms with the remaining 2 tablespoons olive oil and 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Thread the steak and vegetables onto ten 12-inch skewers.
• Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until well-marked, 5 to 7 minutes. Remove to a platter.
• Microwave the cheese sauce in 30-second intervals until pourable. Drizzle over the kebabs. Serve in rolls with cherry peppers and hot sauce.

Steps:

• Heat gas or charcoal grill. Sprinkle beef with seasoned salt and pepper. Alternately thread beef, bell peppers and onion onto 6 (12- to 14-inch) metal skewers. Brush beef and vegetables with oil.
• Place kabobs on grill. Cover grill; cook over medium heat 8 to 12 minutes, turning once, until beef is desired doneness.
• During last 3 to 5 minutes of cooking time, place buns, cut sides down, on grill; cook until toasted.
• To serve, spread buns with mustard-mayonnaise spread. Top bottom halves with cheese. Place kabob over cheese in each bun; carefully remove skewer, holding bun firmly around beef and vegetables.

Steps:

• Trim away and discard the long piece of fat running down the side of the steaks. Cut each steak in half and put on a baking tray, then transfer to the freezer and freeze for 40 mins.
• Heat the oil in a heavy-based pan or casserole dish set over a medium heat. Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to taste.
• Using a sharp knife, slice the steak as thinly as possible and pile the slices into four portions. Heat a skillet over a high heat until almost smoking. Put one portion of the steak slices in the pan in a pile that's roughly the length of your rolls. Fry for 3 mins over a high heat until some of the steak is cooked through, with pink bits remaining. Pile a quarter of the onion mixture on top, as well as a quarter each of the cheese slices and the mozzarella. Continue to cook undisturbed over a medium heat for 5-10 mins until the meat is brown and crisp around the edge and the cheeses have melted. Split one of the rolls open and carefully scoop the meat and cheese mixture into it. Repeat with the remaining meat, onions, cheese and rolls.

Steps:

• Sprinkle beef with steak seasoning. Alternately thread the beef, red pepper, bread cubes and onion onto 4 metal or soaked wooden skewers; brush with oil. , Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. For medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°. Top with cheese; grill 1-2 minutes longer or until cheese is melted., In a small bowl, combine coleslaw and walnuts. Serve with kabobs.

Steps:

• Cook potatoes in boiling water 12 to 14 min. or just until tender; drain. Cool slightly.
• Heat grill to medium-high heat. Reserve half the dressing. Thread meat, accordion-style, onto 4 skewers, alternating potatoes and tomatoes between folds of meat; brush with remaining dressing.
• Grill 10 to 12 min. or until meat is done, turning occasionally and brushing with reserved dressing for the last 2 min.