Beef Bruschetta Skillet Recipes

Steps:

• Cook meat in hot oil in large nonstick skillet on medium-high heat 2 min. or until evenly browned, stirring frequently. Remove meat from skillet; set aside.
• Add next 4 ingredients to skillet. Bring to boil. Stir in rice; return to boil.
• Stir in meat; top with cheese. Cover. Simmer on medium-low heat 8 to 10 min. or until heated through.

Steps:

• Preheat broiler. In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, sprinkle steak with salt and pepper; place on a 15x10x1-in. baking pan. Broil 3-4 in. from heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes. Cut steak into thin slices., Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 30-45 seconds on each side. Top with bruschetta topping, arugula, steak and pancetta.

Steps:

• Combine first six ingredients; stir in 1/4 teaspoon salt., Sprinkle beef with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Top with tomato mixture. If desired, sprinkle with cheese.

Steps:

• Brown meat in oil. Set aside. Add garlic, tomatoes, broth & basil to skillet; bring to boil. STir in rice; return to boil. Reduce heat to med-low; stir in meat & cheese; cover. Simmer 8-10 min. or till heated through. Stir till cheese is completely melted and mixture is well blended.

Steps:

• Season beef with salt and pepper. Beef is best if grilled on the BBQ, cooked to medium-rare, but it can also be broiled or pan roasted. Let rest until cool. Thinly slice.
• Heat oven to 375°. Brush both sides of bread slices with oil. Place on ungreased cookie sheet. Bake about 5 minutes, turning once, or until crisp. Cool 5 minutes.
• Mix horseradish into cream cheese to taste.
• To assemble: Spread horseradish cream cheese on one side of bread slices, then top with one slice of beef, one slice of tomato and a sprinkle of basil.
• Make ahead tips:.
• Bread can be prepared several days ahead. Keep in an airtight container. Beef can be grilled or roasted the day before. The horseradish cream cheese and the tomatoes and basil can be prepared several hours in advance. Keep beef, cream cheese and veggies covered and refrigerated until about an hour before. Bruschetta can be assembled at that time. The cream cheese keeps the bread from getting limp.

Steps:

• Heat oven to 375°F. Brush both sides of bread slices with oil; place on ungreased cookie sheet.
• Bake about 5 minutes or until crisp. Cool 5 minutes.
• Spread cream cheese over each slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.

Steps:

• Combine first seven ingredients in a small bowl; cover and let stand at room temperature for 15 minutes.
• Heat oil in a small nonstick skillet over medium-high heat. Add 1 mustard seed to pan; cook until seed pops (about 90 seconds). Add remaining seeds; stir to coat with oil. Cover and cook seeds for 30 seconds or until they begin to pop, gently shaking the pan. Stir in butter and cover. Cook until one second passes between pops, shaking pan constantly (about 30 seconds). Remove from heat. Scrape mustard seed mixture into mango mixture; stir gently. Let stand 5 minutes.
• Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/8 teaspoons salt and pepper. Add beef to pan; cook three minutes on each side or until desired degree of doneness. Let rest 5 minutes. Slice across the grain into very thin slices.
• Divide beef slices evenly among baguette slices. Top each bruschetta with 1 1/2 teaspoons mango mixture. Serve immediately.

Steps:

• Brown meat, remove from skillet, set aside.
• Add garlic, tomatoes, broth and basil to skillet, bring to boil.
• Stir in Minute Rice, return to boil.
• Reduce heart to medium-low; stir in meat.
• Top with cheese.
• Cover. Simmer 5 to 10 minutes or until heated through.

Steps:

• BROWN meat in oil in nonstick skillet on medium-high heat. Remove from skillet; set aside.
• ADD garlic, tomatoes, broth and basil to skillet; bring to boil. Stir in rice; return to boil.
• REDUCE heat to medium-low. Stir in meat and Velveeta; cover. Simmer 8 to 10 minute or until heated through. Stir until Velveeta is completely melted and mixture is well blended.