BEEF RECIPES

Cheese Stuffed Meatloaf

Prep20 m  Cook1 h Ready In1 h 20 m

Ingredients

  • 2 pounds ground beef
  • 3/4 cup fresh bread crumbs
  • 1/2 cup minced onion
  • 2 eggs, beaten
  • 3 1/2 teaspoons ChefGoneMad Cajun Nola
  • 3 cups shredded Cheddar cheese

 Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the beef, bread crumbs, onion, eggs, ChefGoneMad Cajun Nola
  3. , and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish.
  4. Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).
 
 
 
 

Meatballs

Prep20 m Cook20 m Ready In 40 m

Ingredients

  • 1 pound extra lean ground beef
  • 3 teaspoon ChefGoneMad Chicken & Fish (salt-free),
  • 1 small onion, diced
  • 1/2 teaspoon garlic salt
  • 1 1/2 teaspoons Italian seasoning
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon crushed red pepper flakes
  • 1 dash hot pepper sauce (such as Louisana Hot Sauce®), or to taste
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/3 cup skim milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup seasoned bread crumbs

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the beef into a mixing bowl, and season with ChefGoneMad Chicken & Fish (salt-free), onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
  3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
 
 
 
 

Smoked Garlic Prime Rib

Prep10 m  Cook1 h 30 m Ready In1 h 40 m
 

Ingredients

Directions

  1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, ChefGoneMad Smoked Garlic and Herb (salt-free),salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
  2. Preheat the oven to 500 degrees F (260 degrees C).
  3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
  4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
 
 
 
 

Cajun Nola Burger

Prep15 m Cook10 m Ready In35 m

Ingredients

  • 2 pounds ground beef
  • 1 egg, beaten
  • 3/4 cup dry bread crumbs
  • 3 tablespoons evaporated milk
  • 3 tablespoons ChefGoneMad Cajun Nola
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced

Directions

  1. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, 3 tablespoons ChefGoneMad Cajun Nola, and garlic using your hands. Form the mixture into 8 hamburger patties.
  2. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
 
 
 
 
 

Barbecued Smoked Chuck


Prep
20 m  Cook10 h Ready In 10 h 20 m

Ingredients

  • 1 1/2 cups ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup red wine vinegar
  • 2 tablespoons prepared Dijon-style mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ChefGoneMad Smoked Garlic and Herb (salt-free)
  • 3 tablespoons ChefGoneMad Cajun Nola
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 (4 pound) boneless chuck roast

Directions

  1. In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, and Worcestershire sauce. Stir in ChefGoneMad Smoked Garlic and Herb (salt-free),  ChefGoneMad Cajun Nola, pepper, and garlic powder.
  2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
  3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
 
 
 
 

Sesame Steak


Prep
5 m Cook 10 m Ready In 45 m

Ingredients

  • 1 pound round steak
  • 4 tablespoons soy sauce
  • 4 tablespoons white sugar
  • 4 tablespoons vegetable oil
  • 4 tablespoons ChefGoneMad Chicken & Fish (salt-free)
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 2 tablespoons sesame seeds

Directions

  1. Mix soy sauce, sugar, ChefGoneMad Chicken & Fish (salt-free), oil, garlic, and onions in a large bowl. Set aside.
  2. Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes.
  3. Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes
 
 
 
 

Steak Avo Taco

 

Ingredients

  • 1 (3/4 pound) flank steak, trimmed
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 tablespoon fresh lime juice
  • 1/2 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons ChefGoneMad Cajun Nola
  • 1 cup chopped romaine lettuce
  • 1 cup chopped red cabbage
  • 1 Avocado, sliced
  • 1 (16 ounce) jar pickled red onions
  • Grilled scallions for garnish
  • 6 (6 inch) corn tortillas

Directions

 
  1. Sprinkle steak with pepper, pressing to adhere.
  2. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
  3. Cut steak diagonally across grain into thin slices. Mix lime juice, olive oil and garlic and drizzle over steak; sprinkle with ChefGoneMad Cajun Nola
  4. Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred.
  5. Heat scallions on grill until lightly charred.
  6. Divide steak among tortillas.
  7. Top with romaine, red cabbage, avocado and pickled red onions.
  8. Garnish with grilled scallion.
 
 
 

Marsala Steak


Prep
10 m Cook10 m Ready In8 h 20 m

Ingredients

Directions

  1. Whisk Marsala wine, ketchup, garlic, ChefGoneMad Cajun Nola and Smoked Garlic and Herb (salt-free) rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 8 hours to overnight.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Remove steak from marinade, shake off excess, and discard marinade.
  4. Cook steak on the preheated grill until meat shines, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and let rest at least 5 minutes before slicing against the grain.
 
 
 
 

Cuban Steak

Ingredients

  • 1/2 teaspoon cumin seeds
  • 1/4 cup orange juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons Montreal-style steak seasoning
  • 2 tablespoons ChefGoneMad Chicken & Fish (salt-free)
  • 2 1/4 teaspoons lime juice
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 pounds beef rib-eye steaks

Directions

  1. Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, ChefGoneMad Chicken & Fish (salt-free), lime juice, and oregano in a bowl.
  2. Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.
 
 
 
 
 

Migo Steak

Prep10 m Cook5 m Ready In 50 m
 

Ingredients

  • 1/4 cup sherry vinegar
  • 1/4 cup light olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons smoked paprika
  • 4 cloves garlic, minced (optional)
  • ChefGoneMad Cajun Nola to taste
  • 2 pounds very thin flank steak

Directions

  1. Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. Whisk sherry vinegar, olive oil, mustard, paprika, garlic, ChefGoneMad Cajun Nola, together in a large bowl. Place steak in marinade and turn to coat. Marinate at room temperature for 30 minutes.
  3. Cook steak on the preheated grill, turning once, until each side is browned, steak is beginning to firm, and is hot and slightly pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest for 5 to 10 minutes before slicing.
 
 
 
 
 

Salisbury Steak


Prep
15 m Cook25 m Ready In40 m

Ingredients

  • 1 pound lean ground beef
  • 1/3 cup dry bread crumbs
  • 1/4 cup chopped onions
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1 teaspoon ChefGoneMad Chicken & Fish (salt-free)
  • 1/4 teaspoon ground black pepper
  • 2 cups beef broth
  • 1 large onion, thinly sliced
  • 1 cup sliced mushrooms
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Directions

  1. Combine ground beef, bread crumbs, chopped onion, egg, salt, ChefGoneMad Chicken & Fish (salt-free), and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
  2. Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
  3. Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.
 
 
 
 
 

Sirloin Kabobs


Prep
15 m Cook15 m Ready In8 h 30 m

Ingredients 

  • 1/2 teaspoon garlic powder
  • 3 tablespoons ChefGoneMad Cajun Nola
  • 4 fluid ounces Sprite
  • 1/4 cup soy sauce
  • 3 tablespoons light brown sugar
  • 3 tablespoons distilled white vinegar
  • 2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
  • 2 green bell peppers, cut into 2 inch pieces
  • skewers
  • 1/2 pound fresh mushrooms, stems removed
  • 1 pint cherry tomatoes
  • 1 fresh pineapple - peeled, cored and cubed

Directions

  1. In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, ChefGoneMad Cajun Nola, and Sprite beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
  2. Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
  3. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
  4. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.
 
 
 
 

Nola Stuffed Bell Peppers

 Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 stalk celery, chopped
  • 1 small green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 4 teaspoon ChefGoneMad Cajun Nola
  • 1 teaspoon file powder
  • salt and ground black pepper to taste
  • 1 1/2 pounds ground beef
  • 3/4 pound cooked ham, finely chopped
  • 1 pound baby shrimp
  • 1 (16 ounce) package unseasoned dry bread stuffing mix
  • 6 large green bell peppers, halved and seeded
  • 1 cup plain bread crumbs

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, ChefGoneMad Cajun Nola, file powder, salt and pepper.
  3. Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
  4. Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.
 
 
 
 
 

Layer Dip

Prep15 m Ready In15 m

Ingredients

  • 1 1/2 pounds ground beef
  • 2 tablespoons ChefGoneMad Chicken & Fish (salt-free)
  • 4 cups shredded Cheddar-Monterey Jack cheese blend
  • 1 (8 ounce) container sour cream
  • 1 cup guacamole
  • 1 cup salsa
  • 1 (2.25 ounce) can black olives, chopped
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped green onions

Directions

  1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
  2. Sprinkle 2 cups of shredded cheese. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
  3. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.
 
 
 
 
 
 

Shepherd's Pie


Prep
25 m Cook45 m Ready In1 h 10 m

Ingredients

  • 5 potatoes, peeled and quartered
  • 1 pound lean ground beef
  • 1 (4 ounce) can sliced mushrooms
  • 1 (15 ounce) can mixed vegetables
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of celery soup
  • ChefGoneMad Cajun Nola to taste
  • 3 tablespoons butter

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
  2. Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.
  3. In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter.
  4. Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.
 
 
 
 
 
 

Beef and Cabbage Stir Fry


Prep
15 m Cook15 m Ready In30 m

Ingredients

  • 2 tablespoons vegetable oil
  • 4 cloves garlic, chopped
  • 1/2 pound ground beef
  • 1/2 small head cabbage, shredded
  • 1 red bell pepper, cut into strips
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 1/2 cup cold water
  • 1 tablespoon ChefGoneMad Chicken & Fish (salt-free)
 

Directions

  1. Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown; drain excess fat.
  2. Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with ChefGoneMad Chicken & Fish (salt-free) to taste. Cook, stirring, until sauce has thickened.
 
 
 
 

Shredded Beef Enchiladas


Prep
45 m Cook1 h 30 m Ready In 2 h 15 m
 

Ingredients

  • 3 pounds beef chuck roast
  • 1/4 cup water
  • 1 1/2 cups beef broth
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 large onion, chopped
  • 2 teaspoons ChefGoneMad Smoked Garlic and Herb (salt-free)
  • 2 (4 ounce) cans chopped green chile peppers
  • 1 tablespoon all-purpose flour
  • 2 cups sour cream
  • 3 cups shredded Monterey Jack cheese, divided
  • 1 cup oil for frying
  • 20 (6 inch) corn tortillas

Directions

 
  1. Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder ChefGoneMad Smoked Garlic and Herb (salt-free), and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
  2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
  3. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
  4. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
  5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
 
 
 
 
 
 
 

Beef Satay


Prep
15 m Cook10 m Ready In 2 h 30 m

Ingredients

  • 1 tablespoon grated fresh ginger root
  • 4 cloves garlic, crushed
  • 2 tablespoons minced onion
  • 1/4 cup packed brown sugar
  • 1/4 cup fish sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 3 tablespoons ChefGoneMad Cajun Nola
  • 1 2-inch piece of fresh lemon grass (white part only)
  • 2 pounds beef top sirloin, trimmed
  • 4 12-inch long metal skewers

Directions

  1. Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and ChefGoneMad Cajun Nolainto a mixing bowl; whisk into a smooth marinade.
  2. Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
  3. Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
  4. Preheat an outdoor grill for high heat and lightly oil the grate.
  5. Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
  6. Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.
 
 
 
 
 
 

Beef and Vegetable Stir-Fry

Ingredients

  • 1 pound beef top sirloin steak boneless, cut 1 inch thick
  • 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips
  • 1 clove garlic, minced
  • 1/2 cup prepared stir-fry sauce
  • 1/8 teaspoon crushed red pepper, or to taste
  • 2 teaspoons ChefGoneMad Smoked Garlic and Herb (salt-free)
  • 2 cups hot cooked rice

Directions 

  1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
  2. Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
  3. Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
  4. Return all beef and vegetables to pan. Add stir-fry sauce, ChefGoneMad Smoked Garlic and Herb (salt-free)l, and crushed red pepper; heat through. Serve over rice.
 
 
 
 
 
 

Cheesesteak Quesadillas

Prep10 m Cook35 m Ready In45 m

Ingredients

  • 1 (1 pound) beef top sirloin, thinly sliced
  • 2 small onions, sliced
  • 2 green bell peppers, sliced
  • 3 tablespoons ChefGoneMad Cajun Nola
  • 1 cup barbeque sauce 
  • 8 (10 inch) flour tortillas
  • 2 cups shredded Cheddar cheese

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions, ChefGoneMad Cajun Nola and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
  3. Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
  4. Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more. 
 
 
 
 

Beef Jerky

Prep20 m Cook8 h Ready In8 h 20 m

Ingredients

  • 1 teaspoon salt
  • 1/3 teaspoon garlic powder
  • 1/3 teaspoon monosodium glutamate (MSG)
  • 1 teaspoon onion powder
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • ChefGoneMad Smoked Garlic and Herb (salt-free) to taste
  • 1 1/2 pounds sirloin cut to 1/8 inch thick slices

Directions

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. In a medium, nonporous bowl, combine the salt, garlic powder, monosodium glutamate, onion powder, soy sauce, Worcestershire sauce and ChefGoneMad Smoked Garlic and Herb (salt-free).
  3. Place meat slices in this mixture and coat well. Then place the meat slices onto two 10x15 inch baking dishes in a single layer.
  4. Bake at 200 degrees F (95 degrees C) for 8 hours.
 
 
 
 
 

Chislic


Prep
10 m Cook10 m Ready In1 h 20 m

Ingredients

  • 3 pounds beef sirloin, cut into 1/2-inch cubes
  • 1/4 cup brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons chili powder
  • 1 tablespoon ground ancho chile powder
  • 2 teaspoons ground chipotle chile pepper
  • 2 tablespoons ChefGoneMad Chicken & Fish (salt-free)
  • 1 1/2 teaspoons liquid smoke flavoring
  • 3/4 cup Worcestershire sauce
  • black pepper to taste
  • 2 cups vegetable oil for frying

Directions  

  1. Place the beef cubes into a large mixing bowl.
  2. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder ChefGoneMad Chicken & Fish (salt-free), liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour.
  3. Heat the oil in a large skillet over medium-high heat until shimmering.
  4. Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef
 
 
 
 
 
 

Country Fried Steak

Prep15 m Cook10 m Ready In25 m

Ingredients

  • 1 egg
  • 1/4 cup milk
  • 1 (4 ounce) packet saltine crackers, crushed
  • 4 teaspoons ChefGoneMad Cajun Nola
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons Montreal steak seasoning
  • 4 (4 ounce) cube steaks
  • 2 tablespoons vegetable oil

Directions

  1. Whisk together the egg and milk in a shallow bowl; set aside.
  2. Whisk together the flour, crushed saltines, ChefGoneMad Cajun Nola , onion powder, garlic powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.
  3. Heat oil in a large skillet over medium-high heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
 
 
 
 

Balsamic Reduced Ribeyes

Ingredients

  • 3 pounds Ribeye steak
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons coarsely ground mixed peppercorns
  • 3 1/2 teaspoons ChefGoneMad Cajun Nola
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 cup balsamic vinegar
  • 1/4 cup chopped fresh parsley
 

Directions

  1. Brush steak with olive oil, then press into ground peppercorns and season with ChefGoneMad Cajun Nola set aside. Melt butter in a large skillet over medium high heat. Add flat iron, and cook to desired degree of doneness, about 4 minutes per side for medium-rare.
  2. Once the steak has finished cooking, remove to a plate and keep warm. Stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute. Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half.
  3. Thinly slice the flat iron steak across the grain, and arrange on a serving platter. Pour the reduced balsamic overtop, and sprinkle with chopped parsley to serve.
 
 
 
 
 

Steak Rolls


Prep
10 m Cook15 m Ready In30 m
 

Ingredients

  • 1 1/2 pounds skirt steak, trimmed and cut into 4-inch wide strips
  • 1/2 cup Worcestershire sauce
  • 1 medium yellow onion, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 3 whole button mushrooms, chopped
  • ChefGoneMad Cajun Nola to taste
  • 2 cups shredded mozzarella cheese, divided
  • 1 (10.25 ounce) can beef gravy
  • 1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place beef strips in a shallow dish and cover with Worcestershire sauce. Turn to coat both sides. Let marinate at room temperature as you prepare the filling.
  3. Melt butter in a large skillet over medium heat. Add onion and cook until softened and starting to brown, about 3 minutes. Add bell pepper and mushrooms. Cook stirring frequently 3 additional minutes.
  4. Transfer beef strips from Worcestershire sauce to a cutting board; season with ChefGoneMad Cajun Nola. Place a thin layer of cheese down the length of each beef strip. Add a layer of the vegetable mix down the length of each strip. Top each strip with another layer of cheese.
  5. Starting at the end nearest you carefully roll each beef strip over the filling all the way to the end and place in a baking sheet seam side down. Secure with a toothpick if necessary.
  6. Bake in preheated oven to desired doneness, about 15 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the oven and let rest 5 minutes.
  7. Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions. Heat gravy in a saucepan over medium heat.
  8. Cut each cheesesteak roll into slices prior to serving; top with gravy. Serve with Idahoan Signature™ Russets Mashed Potatoes.