Cheese Stuffed Steaks Recipes

STUFFED ROUND STEAK

Steps:

• Flatten steaks to 1/4-in. thickness; set aside. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings. , Saute onion in the drippings. Add the croutons, parsley, salt, celery salt, sage, pepper and bacon. Spread over each steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string., Place in a greased 13-in. x 9-in. baking dish. Pour broth over steaks. Cover and bake at 325° for 1 hour. Drizzle with tomato sauce. Bake, uncovered, for 45 minutes or until meat is tender., Remove meat to a serving platter and keep warm. Pour drippings and loosened brown bits into a measuring cup; skim fat. In a saucepan, combine cornstarch and water until smooth; gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced steak.

PHILLY CHEESESTEAK STUFFED SHELLS

Steps:

• Cook pasta shells according to package directions and set aside on wax paper to cool.
• Cut beef into very thin strips.
• Slice the red bell pepper, green bell pepper, onion, and mushrooms very thin.
• Cook the meat in a skillet with 1 Tablespoon butter, 1 Tablespoon oil and garlic. Cook over medium heat until no longer pink.
• When done cooking, put meat on a plate and set aside.
• Add the other Tablespoon of butter and vegetable oil back into the skillet and cook the veggies until soft.
• When the veggies are tender, add in the beef broth and the meat back in with the veggies.
• Season with garlic salt, Italian seasoning, and salt and pepper.
• In a small bowl mix together 1 Tablespoon of the cornstarch and water. Pour over the mixture to thicken up so it can be spooned into the shells.
• Fill each pasta shell with a spoonful of meat and veggie mixture.
• Place in a baking dish that has been lightly sprayed with nonstick cooking spray.
• Slice 3 slices of the provolone cheese into small pieces and place inside each filled shell. Tuck the cheese inside the shell so it doesn't hang over the sides.
• Prepare the cheese sauce by heating the milk, beef broth and 1 Tablespoon cornstarch in a saucepan over medium heat.
• Slow add in the remaining provolone cheese and stir until completely melted.
• Pour 1/2 of the cheese mixture around the shells and in the bottom of the pan.
• Cook for 10 minutes at 350 degrees.
• Remove from oven and spoon the remaining cheese sauce over each shell.

PHILLY CHEESE STEAK-STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet.
• Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet.
• Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more.
• Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese.
• Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.

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.