Best Steak Grillades Over Cheese Noodles Recipes

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GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES



Grilled Flank Steak, Onion and Bell Pepper Sandwiches image

These are great sandwiches for a crowd during the summer. The ingredients marinate for a few hours, so you can make them ahead. Then, they go on the grill and cook very quickly. We also make these with flank steak leftovers by scaling the ingredients down. Time does not include marinating time.

Provided by lazyme

Categories     Lunch/Snacks

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

3 cups dry red wine
3 cups onions, chopped
2 1/4 cups soy sauce
3/4 cup olive oil
8 large garlic cloves, chopped
1 tablespoon dry mustard
1 1/2 teaspoons dry mustard
1 tablespoon ground ginger
1 1/2 teaspoons ground ginger
4 1/2 lbs flank steaks
6 large bell peppers, 3/8 inch wide strips
3 large red onions, 1/2 inch thick rings
French roll, grilled

Steps:

  • Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
  • Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

PATRICK'S FAST AND DELICIOUS BEEFSTEAK TIPS AND NOODLES



Patrick's Fast and Delicious Beefsteak Tips and Noodles image

This recipe achieves three of four important considerations -- you get FAST, DELICIOUS and EASY, but, New York strip steaks are not all that CHEAP. Still, if you were using a lesser cut of meat, you will be at your stove for quite a bit longer to tenderize the meat. Also, the strip steaks are all lean except for the fat that gets trimmed off around the edges. You could also substitute rib-eye steak in this recipe, which work equally well. This dish (except for boiling the noodles) could also be easily carried out using a wok and a gas grill, or, even with a wok in campfire coals. If you're camping, just make the noodles up in advance and store them in a zip-lock bag in your cooler. They can be quickly reheated in a pan with a little olive oil at the campfire. In any case, I really enjoy this dish and so does my family -- for us, it's worth a little extra expense by using good steak for the beef tips, especially since it saves time.

Provided by Bone Man

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb wide egg noodles, dry
1 1/2 lbs New York strip steaks, all fat trimmed and cut into 3/4-inch chunks
1/4 teaspoon kosher salt
3 tablespoons olive oil, divided
1/2 teaspoon black pepper, freshly milled
3 quarts water
15 ounces beef broth (canned)
pan dripping (from frying steak)
1/2 teaspoon Kitchen Bouquet
2 tablespoons Wondra Flour
1/4 teaspoon seasoning salt
1 garlic clove, chopped fine
3 tablespoons butter
14 ounces sliced mushrooms, drained (canned)
1 teaspoon sugar

Steps:

  • Prepare the noodles: Boil the noodles in the 3 quarts of water, with 1 tablespoon of the olive oil added, until tender. Drain and shock in a rinse of cold water. Re-drain and set aside.
  • Season the steak pieces with the kosher salt and pepper.
  • Over medium-high heat, fry the steak pieces in 2 tablespoons of olive oil, stirring frequently, until they are nicely browned on all sides. When browned, remove the steak pieces and add the 3 tablespoons of butter to the drippings -- reduce the heat to medium.
  • When the butter has melted, add in the garlic and stir for 30 seconds and then, slowly whisk in the Wondra flour to form a fast roux (one minute). Then, again while whisking, add the beef broth.
  • When the broth begins to boil and thicken, reduce heat again, to low, and add the Kitchen Bouquet, sugar, mushrooms, and seasoned salt. (Taste before adding the salt to make sure it's not salty enough already -- regular beef broth often contains enough salt on its own for this dish.) Allow to simmer until it begins to bubble, about three minutes, and remove from heat.
  • Serve by plating noodles (re-heated in microwave), and then spooning beef tips/gravy over them.

Nutrition Facts : Calories 1026.6, Fat 50.8, SaturatedFat 19, Cholesterol 256.4, Sodium 719.6, Carbohydrate 86, Fiber 4.8, Sugar 5.2, Protein 55.6

SIMMERED SIRLOIN WITH NOODLES



Simmered Sirloin with Noodles image

We always have noodles in the pantry and wanted something simple to serve over them for a fuss-free meal. This creation, perfected over the years, is now a family favorite.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

1-1/4 pounds beef top sirloin steak, cut into thin strips
2 medium onions, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 garlic clove, minced
1 tablespoon butter
2 cups condensed beef consomme, undiluted
4-1/2 teaspoons Worcestershire sauce
1 teaspoon dried basil
3 tablespoons all-purpose flour
1/4 cup cold water
6 cups hot cooked yolk-free noodles

Steps:

  • In a large nonstick skillet, cook the beef, onions, mushrooms and garlic in butter over medium heat for 5-7 minutes or until the meat is no longer pink. Add the consomme, Worcestershire sauce and basil; bring to a boil. Reduce heat; cover and simmer for 50-60 minutes. , Combine flour and water until smooth; add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles.

Nutrition Facts : Calories 451 calories, Fat 13g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 798mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

CROATIAN CHEESE NOODLES



Croatian Cheese Noodles image

This is one of my favorite lunches. It is typical Northern Croatian dish. It is very easy to make, and you have usually all ingredients at home (well, in Croatia) so you don't have to make special shopping.

Provided by nitko

Categories     Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 4

500 g noodles (the best are tagliatelle, white or green)
300 g cheese (fresh cow cheese)
150 g pancetta
150 g onions (or one onion)

Steps:

  • Cook the noodles.
  • Cut pancetta into cubes. Cut onion into rolls. Fry them in a pan until pancetta is crispy and onion brown.
  • Put noodles on serving bowl, sprinkle with fresh cheese and pancetta and onion. Serve it and eat it.

Nutrition Facts : Calories 744, Fat 23.9, SaturatedFat 13, Cholesterol 153, Sodium 751.9, Carbohydrate 99.1, Fiber 4.7, Sugar 4, Protein 32.8

NEW ORLEANS GRILLADES



New Orleans Grillades image

My mother-in-law used to make this but I didn't know the name of it and I didn't get the recipe before she passed away. I spent years trying to duplicate her recipe for my husband, based on his memory, and I finally realized that it was Grillades. Pronounced GREE-ahds, this is THE quintessential New Orleans brunch dish served in...

Provided by Donna Graffagnino

Categories     Beef

Time 2h30m

Number Of Ingredients 28

SEASONING INGREDIENTS
1 Tbsp salt
1/2 - 1 tsp cayenne, depending on your taste preference
1 tsp black pepper, coarsely ground
1 tsp garlic powder
1 tsp onion powder
2 tsp paprika
GRILLADES INGREDIENTS
4 lb boneless beef or veal round steak, about 1/2" thick (don't use cubed or tenderized round steak)
1/2 c all purpose flour
1/3 c vegetable oil
1 Tbsp bacon grease
2 medium onions, chopped fine or sliced thin
2 medium green or red bell peppers, chopped fine
3 stalk(s) celery, chopped fine
3 clove garlic, minced
2 c san marzano whole tomatoes, crushed with juice
2 c beef broth
1/2 c red wine
1 bay leaf
1 Tbsp worcestershire sauce, lea & perrin's
2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes (or more to taste)
salt & coarsely ground black pepper to taste
1/2 c green onions, thinly sliced
1/3 c fresh parsley, chopped
eggs

Steps:

  • 1. Don't let the list of ingredients scare you. New Orleans cooking is bold and full of different flavors. This is an easy dish, just do your prep work ahead of time and have the ingredients at hand before you start.
  • 2. In a small bowl combine the first 6 ingredients and set aside. Remove any fat from the beef or veal. Don't use cubed or pre-tenderized round, it's not the same.
  • 3. Lay meat on a cutting board and sprinkle one side liberally with the seasoning blend, then sprinkle with flour.
  • 4. Put plastic wrap on top and bottom of the meat and pound the meat until slightly flattened using a meat mallet. Flip the meat over and repeat the process with seasonings and flour. Pound to 1/8" - 1/4" thick.
  • 5. Cut meat into 3 inch squares or pieces. In a large heavy pot heat the oil over medium-high heat. Add the meat, several pieces at a time and brown evenly on both sides. As the meat cooks transfer it to a plate and set aside.
  • 6. Add about 2 tablespoons of flour to the pan, or enough to absorb remaining oil, stir until there are no lumps remaining and cook on medium-low heat until roux begins to turn the color of peanut butter.
  • 7. To the roux add the onions and cook stirring frequently until the vegetables are soft and onions are caramelized, about 10 minutes. (The roux will seize up when the onions are added, it's supposed to do this.) Add bell peppers, celery and garlic; cook another 5 minutes.
  • 8. Add the tomatoes and their liquid and reduce the heat to medium-low. Add the broth, wine, bay leaves, oregano and basil. Stir to mix and bring to a simmer uncovered.
  • 9. Add meat back to the pan, cover and cook until the meat is very tender, stirring occasionally. For Veal - cook about 45 minutes; for beef round - cook about 1 1/2 hours or until fork tender. If the liquid begins to evaporate add more both.
  • 10. Spoon over buttered or cheese grits, rice or noodles and garnish with parsley and green onions. Serve with a sunny side up egg on the side of the plate. C'est ci bon!
  • 11. *Notes: Many people use round steak for this recipe, but veal is the traditional and most delicious meat to use. Some people like to put this over cheese grits, but well salted and buttered plain grits was the original way of making this dish. It's also delicious over pasta, rice, or day-old biscuits.

BLUE CHEESE NOODLES



Blue Cheese Noodles image

From Pasta and Noodles cookbook. Note: add finely chopped garlic and/or sliced ripe olives to taste.

Provided by nvermd

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup butter
8 -10 green onions, chopped
4 ounces blue cheese
1 (12 ounce) carton sour cream
seasoned pepper, to taste
16 ounces fine egg noodles
1/2 teaspoon vegetable oil
1 tablespoon chicken bouillon granule

Steps:

  • Melt butter in a skillet.
  • Add onions and cook until golden.
  • Crumble blue cheese into onions.
  • Stir over medium heat until cheese is melted.
  • Remove from heat and stir in sour cream and seasoned pepper.
  • Stir in noodles that have been cooked with oil and bouillon in the water used for boiling.
  • Cover and let stand several hours for flavors to blend.
  • Reheat slowly (or heat in a microwave) before serving.

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