Firehouse Steak And Cheese Recipes

FIREHOUSE STEAK

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Cut steak into serving sized pieces and dredge in flour. There's no need to brown, according to the recipe, but I did.
• 3. Put floured steak in a large pot with a lid. (I use a large cast iron Dutch oven with a top.) Mix other ingredients in a bowl.
• 4. Pour tomato mixture over steak, cover and bake about 1 1/2 hours or until tender.
• 5. It's really good with biscuits or Texas Toast.

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.

PHILLY CHEESE STEAK

Steps:

• Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
• Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
• Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
• Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
• Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
• Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
• Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

FIREHOUSE BEEF BRISKET

Steps:

• Put brisket in large roasting pan. Mix worcestershire sauce, bbq sauce, beer, light brown sugar, and red onion. Pour over brisket. Cover roasting pan with double layer of tin foil.
• Bake @ 300 degrees for 4-1/2 hours. Remove brisket from pan, cover loosely with foil.
• Place cooking liquid from roasting pan into saucepan. Bring to a boil. Stir in the cornstarch mixture, stirring constantly until mixture thickens.
• Slice brisket and serve with sauce.