Welcome, to Supper for a Steal. I'm Lane the face behind the blog. I hope you enjoy my shopping lists and recipes. Click here for more.
Subscribe by Email
Find me on Facebook
This Week’s Top Recipes
Category Archives: Beef
Growing up Philly cheese steaks were always one of my favorite subs. I have never been a fan of cold subs so I would always opt for either a hot meatball or Philly. Publix makes a pretty delicious one that I used to get often. That was until we discovered Delco’s, a little hole in the wall deli near our house. They fly their rolls in fresh from Philadelphia every week so you know these people are serious about their subs. You sure can tell because these are a great treat that we love to pick up on a Saturday afternoon.
Over here in our household we aren’t quite so serious about our cheese steaks. Sure we love them, but we like to mix it up a bit. I did a twist on a Philly cheese steak and decided to serve them on slider buns, that didn’t come from Philadelphia, but my local Publix.
The shredded meat is not traditional in the slightest, but it does make for an easy dish for large gatherings.
Philly Cheese Steak Sliders
Recipe type: Main
- 1 tablespoon butter, melted
- 2 medium onions, sliced
- 1.5lb boneless beef roast
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 large green bell pepper
- ¼ cup beef broth
- 12 + soft dinner rolls
- 4 slices provolone cheese, quartered
- In a medium bowl combine onions and butter, place in the bottom of the slow cooker.
- Rub beef with pepper, garlic powder, and salt, place on top of onions. Add green bell pepper and beef broth.
- Cook on low 8-10 hours.
- Remove beef and shred with two forks. Toss back in slow cooker and allow to soak up juices for 10 minutes.
- Split dinner rolls, top with a small scoop of beef mixture, ¼ piece of cheese and place under broiler for 2-3 minutes until melted. Place top half of roll on cheese.
I don’t cook with beef that often. We tend to prefer seafood or chicken in this house. When I do cook beef I like to make it count. Fresh herbs and stuffed full of garlic makes this a very flavorful roast. I packed a ton of garlic in there, the more the merrier in my book. The gravy made with the drippings only enhances the flavor.
This Christmas dinner is the perfect size for about 6 people. I used about a 1.8 lb cut of beef, but you could always use larger to feed more. If you are like our family and have about 25 people at dinner you could probably use a turkey as well. The good thing about all of these dishes though is how easy they are to double or triple.
Herb and Garlic Roasted Beef with Gravy
Recipe type: Main
- 1 ½ teaspoons cracked black pepper
- 1 teaspoon salt
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 2-3 lb boneless beef (oven) roast
- 3-4 cloves garlic, thinly sliced
- Vegetable oil
- Beef broth
- ¼ cup all purpose flour
- ½ cup dry red wine
- Preheat the oven to 325 degrees. In a small bowl combine pepper, salt, thyme, and rosemary. Cut slits all over roast and stuff garlic with garlic slices. Rub all sides of the roast with the herb mixture. Place roast fat side up on baking sheet.
- Roast for 1 to 1 ½ hours depending on size. Check to see if internal temperature is 135 degrees.
- Remove from pan and place on cutting board. Cover with foil until ready to slice.
- Pour the drippings from the pan into a large measuring cup, scrape up all the crusty browned bits from the bottom of the pan. Skim the fat from the drippings and reserve in a 1 cup measuring cup. Add broth to pan dripping to equal 2 cups. Add vegetable oil to the skimmed fat to equal ¼ cup.
- In a saucepan over medium heat combine the ¼ cup fat and oil and the flour and stir until bubbly. Slowly add the 2 cups beef broth mixture and the red wine. Cook and stir over medium heat until thickened and bubbly. Season to taste with salt and pepper.
Adapted from Better Homes and Gardens
Party season is among us! Everyone is starting to plan the menus for their holiday cocktail parties and let me tell you these little taco bites should be on them. Who doesn’t like tacos? Well their might be a few people, but not I.
You can make these cute little taco “cupcakes” for a dinner or an hors d’oeuvre. Set out toppings such as sour cream, salsa, shredded lettuce, tomato, hot sauce and everyone can have fun dressing their own while controlling portions. Serve along side a Mexican themed salad with black beans, corn, and tomato and voila, easy dinner.
Recipe type: Appetizer
- 1 lb ground beef
- Taco seasoning
- 12-15 wonton wrappers
- Mexican blend shredded cheese
- Optional toppings: salsa, sour cream, hot sauce
- Brown ground beef in large skillet. Drain any fat. Mix in taco seasoning and water (per taco seasoning packet or recipe)
- Preheat oven to 400 degrees
- Place wonton wrappers into regular size muffin tin. Spoon ground beef into wonton cups. Top with about ½ tablespoon of cheese each and bake 8-10 minutes.
- Garnish with salsa, sour cream, etc.
Note from Lane: Thank you Brandie for the delicious, quick and easy salad. Sales on steaks are plentiful right now. I love buying a few extra for the grill. Be sure to hop over to Brandie’s blog Spoon and Saucer for more yummy recipes.
It’s summer, and for most, that also means barbeques and outdoor cooking. If we’re lucky, that also means leftovers. I love a good steak on the grill, and often put an extra serving (or two) on just to spark creativity the next day. There are so many ways to use bits and pieces around the fridge. Often with summer, it’s hot out, or we’re tuckered out from a long romp in the beach sand with the kids. Who wants to cook? Grilled leftovers offer an “easy button” way to get dinner on the table we feel good about, in a hurry.
I usually keep a big selection of greens in the fridge for such an occasion (which is also an easy way to get more green leaves into our bellies.) Another handy ingredient is pesto. Whether you make it yourself or buy it from your local market, it’s a universal sauce that lends itself to all kinds of tasty variations. Toss it in tuna salad, slather it on bread and top it with cheese. Pesto is a culinary chameleon like that.
So, this week, throw an extra steak, or two, on the grill and make this easy salad. It’s also a great way to clean out the veggie drawer!
Grilled Steak & Pesto Salad
- Leafy greens (i.e. spinach, arugula, or salad mix (washed and chopped)
- Leftover Steak, thinly sliced
- Vegetables (use whatever you have on hand):
- Corn on the cob (cut off the cob)
- Chopped tomatoes
- Onions, scallions or shallots, thinly sliced
- Pesto dressing: A spoonful of pesto, loosened with olive oil and a little (wine) vinegar to taste
Use the greens to line the bottom of a large salad bowl or dinner plate, one for each serving.
Layer sliced steak on top, sprinkle with vegetables and drizzled with pesto dressing. Toss and eat!
With Wednesday’s sirloins recipe I had you cook up an extra steak to just below your preferred temperature. For this salad just warm the steak in the microwave, which will cook it more, and slice. I love throwing an extra steak on the grill or using leftover steak to make a salad the next day. It is so easy, healthy, and delicious. I have not ventured into the make your own salad dressings group yet, because store bought dressings are always so simple. I love the Marie’s vinaigrette dressings and always stock up when they go on sale.
This is also a great side salad without the steak. I usually make the pecans earlier in the day to give them time to cool or make a big batch and store leftover in the fridge for my next salad.
Steak and Blue Cheese Salad
- 1 large sirloin, cooked to preferred temperature
- 2/3 cup chopped pecans
- 1 tsp cinnamon
- 2 tbsp brown sugar
- 3 tsp butter, melted
- 2 bags mixed greens
- Crumbled blue cheese
- Marie’s Blue Cheese Vinaigrette
1. In a small dish mix the pecans with the melted butter. Add in cinnamon and brown sugar. Mix to coat. In an oven or toaster oven preheated to 375 degrees, pour nuts onto a parchment lined pan. Cook 5-7 minutes. Careful not to burn. Remove from oven and allow to cool.
2. Microwave steak 2-3 minutes until warm throughout. Slice.
3. Assemble salad in four individual bowls, top with cooled pecans, blue cheese, steak slices, and dressing.