Cheesy Sundried Tomato Steak Potato Rollups 5fix Recipes

Steps:

• Combine vinegar, salt, and pepper.
• Put steak in bowl, add vinegar solution and coat well.
• Cover and marinate for 30 minutes, drain.
• Coat steak with flour.
• In skillet cook steak in hot oil for 10 minutes, turning to brown evenly.
• Add remaining ingredients.
• Cover and simmer for 40 minutes.

Steps:

• Cook potatoes according to package directions.
• Stir in 1 1/2 cups cheese into potatoes at the end, just until melted.
• Scoop cheesy potato filling evenly onto 8 flour tortillas.
• Fold tortillas in half, pressing down slightly so gooey cheese holds them together.
• Layer the tortilla pockets in a greased 9 x 13 glass pan.
• Carefully pour 1/2 cup vegetable broth evenly over the top of each tortilla wrap.
• Sprinkle remaining 1/2 cup of cheese over the top.
• Bake at 400 degrees for 10 minutes.
• Top with sour cream and enjoy!

Steps:

• Remove steaks from freezer and let thaw for at least an hour. The meat will be a lot easier to cut thin if partially frozen. To prepare steak, using a very sharp knife, cut steak at an angle into thin slices and then chop again into smaller pieces, sort of like stir-fry but smaller. Set aside for later use.
• Rinse red bell pepper, and cut into a coarse dice. Peel onion and chop into a coarse dice. Set aside.
• Prepare hash browns according to package directions, except break hash browns up rather than make into a patty. You want them to be nice and brown. When hash browns are done, remove from skillet and set aside.
• Add a tad bit of oil to the same non-stick skillet used to cook the potatoes. Sauté the chopped red pepper and onion together for 2-3 minutes or until the onion starts to caramelize. Add the chopped steak to skillet and continue to stir-fry until done, about 4-5 minute more. Return hash browns to skillet with meat, onions, and peppers and toss together over low heat until well incorporated.
• Remove lid from Cheez Whiz jar and heat in microwave for 45 seconds. Pour about half of the Cheese Whiz over steak and potatoes. Serve immediately.
• Recipe makes 4 - 6 servings.

Steps:

• Heat a blob of oil in a pan and fry onions and garlic until soft.
• Add steak and cook until browned, trying to keep most of the onion and garlic on top of the steak.
• Add red pepper, 1 tsp cumin, 2 tsp paprika, 2 tsp chilli flakes, herbs and s&p, covering the meat. (add seasonings according to taste, i didnt actually measure mine but i like it hot!).
• Fry on medium heat until steak is cooked as preferred.
• Stir in passata, making a sauce around the steak with the rest of the ingredients.
• Once sauce is hot through, serve with a good dollop of creamy mash!

Steps:

• Cut the steak into 4 portions and sprinkle with a pinch of salt.
• In a large skillet, heat 1 tablespoons oil over medium-high heat.
• Brown the steak on both sides and transfer to a casserole dish.
• Pour off any fat.
• Add the rest of the oil to the pan.
• Fry the garlic with a pinch of salt and 1/4 to 1/2 teaspoons red pepper flakes over medium heat until fragrant, about 30 seconds.
• Add the wine, tomatoes and rosemary, scraping up any brown bits and breaking up the tomatoes with a spoon.
• Pour the tomato/wine mixture over the steak.
• Cover tightly and bake in a 350 degree F oven for 1-1/2 to 2 hours.
• Remove the steak from the pan and transfer to a warm serving dish.
• Cook the liquid over medium-high heat, stirring occasionally, until reduced to the desired consistency.
• Spoon over the steak.

Steps:

• Preheat oven to 400 degrees.
• In a flat microwave safe dish put Simply Potato Shredded Hash Browns. Cover and microwave for 5 minutes. Stir and continue microwaving UNcovered another 3 minutes. Remove from microwave and stir in 1/3 cup of the Sundried Tomato Dressing. Toss until well blended. Set aside to cool.
• Into a 9x13 in.baking dish pour 1/3 cup Sun Dried Tomato Dressing and spread to cover the bottom.
• On a cutting board lay one piece of the steak. Lay 2 ½ to 3 slices of the cheese end to end on the meat, cutting cheese to fit. Spread one fourth of the potato mixture over cheese. Roll up steak and secure with toothpicks. Slice rollup with a sharp knife into 4 equal portions (about 1 ¼ inch each). If necessary add more toothpicks to secure. Carefully lay each rollup into the prepared pan. Repeat with remaining steaks. Spread or brush 1 teaspoon or more of the remaining dressing over top of each rollup.
• Bake for 10 minutes. While meat is baking cut remaining four slices of cheese into fourths making 16 quarters. After 10 minutes remove pan from the oven. Place a piece of the cut cheese on top of each rollup. Return to the oven for 5 minutes or more until cheese is melted.
• Remove pan from the oven and let cool a few minutes. Carefully remove toothpicks. Slide a spatula under each rollup and put on a warm platter. Scrape up any potatoes and drippings from pan and add to the serving platter or over tops of the rollups. Sprinkle fresh chopped parsley over tops of rollups. Serve warm. Makes 16 rollups or 4-5 servings.