Re: Steak umm., how do you make them? (DAantagonist)
They have like 200% of your daily sodium intake, but I like em cooked on the Foreman with grilled onions and peppers with melted swiss and spicy mustard on a hoagie roll.
NEVER cook them in the microwave. The ooze this bloody mess that bubbles up and makes you want to eay your own eyeballs.
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well, if i use steakummms i cook em in the oven. less fat and crap. in a seperate pan heat a little olive oil then saute garlic, vidalia onions and green and red peppers. use sharp cheddar or swiss cheese. whole wheat or tomato wrap. lay a few steaks down, couple slices of cheese, the veggies and wrap up. lay on heated pan for 30 seconds, flip, 30 more seconds. serve with ketchup or honey mustard sauce.
i throw them in a frying pan, and once they're fully "cooked" i fold the in hald, and take 2 or 3 and make a little table like thing, on which i place some velveta. let the cheese melt, and take the cheese/meat off the grill in once piece, and place onto a hamburger bun. add some chili sauce and your good to do
I'm not too fond of steam-umms. I prefer the sliced steak at Wilson's Blue Ribbon meats. It's just as thin, but its actually slices of real steak, and not processed. Makes a good cheese steak.
I chop them into 3/4" wide strips. Then I cook them on a griddle (sometimes with pepper and onions). When its almost done, I scoop it into a line the size of my roll. Then I put on some american cheese, let it melt, and drop the roll ontop. Then you just scoop up all the meat and cheese with the roll and you got a cheesesteak.
Re: Steak umm., how do you make them? (smithenhiven)
Originally Posted by smithenhiven
I think ranch tastes good on them, but then again, I like Ranch on just about anything
Yeah, ranch is good on just about everything
For each 1 lb. ground beef, add:
* 1 packet Hidden Valley Ranch dressing mix (not the dip, the dressing)
* 1 tbsp chopped garlic (get the pre-cut bottle)
* 1 tbsp crushed red pepper
* Dash or three of Worchestershire sauce
* Fresh-ground pepper to taste
Grill over charcoal and top with pepper-jack cheese.
Oh, and Rob, next time you're down this way, I'll take you to Andy's Cheesesteaks. Not quite the typical cheesesteak, but soooo damn good.
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