Philly Beef N Pepper Strata Recipes

Steps:

• Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
• Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 1 1/2 quart baking dish with butter or cooking spray.
• Whisk the eggs, milk, half-and-half, nutmeg, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper together in a large bowl. Fold the greens, meat, bread and 1/2 cup of the shredded cheese into the mixture. Pour into the prepared baking dish and top with the remaining cheese.
• Cover with foil and bake for 35 minutes. Uncover and bake until the strata is puffed, golden brown at the edges and set in the center, about 15 minutes more. Let cool 10 minutes before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a skillet with cooking spray.
• Cook and stir beef sirloin in the prepared skillet over medium heat until browned on the outside and slightly pink in the middle, 3 to 4 minutes. Transfer sirloin to a plate.
• Spray the skillet with butter-flavored cooking spray. Add mushrooms, onion, and green bell pepper; cook and stir until just turning tender, about 5 minutes.
• Roll pizza dough onto a baking sheet and top with American cheese. Spoon mushroom mixture and sirloin over American cheese layer and top with Mexican cheese blend.
• Bake in the preheated oven until cheese is golden brown, 15 to 20 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl.
• Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish.
• In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining 1 cup cheese. Sprinkle the mixture evenly over the top of the baking dish.
• Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

Steps:

• Place a third of the bread cubes in a greased 13x9-in. baking dish. Layer with a third of the peppers, onion, roast beef and cheese. Repeat layers twice. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over top. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, covered, at 325° for 1 hour. Uncover; bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Steps:

• Heat oil in a large skillet set over medium-high heat. Sauté beef, mushrooms, onions, pepper and fajita seasoning mix until browned. Add water and bing to a boil. Remove from heat. Add cilantro and half the green onions.
• Preheat oven to 375°F place half of the tortilla chips onto the bottom of a large heat-proof glass dish. Layer with 1/3 of the cheese and 1/2 of the fajita beef. Repeat. Then top with remaining 1/3 of the cheese. Bake until cheese is bubbly, about 8 minutes. Top with remaining green onions.
• Serve with salsa, sour cream and quacomole.

Steps:

• Heat oven to 350ºF.
• Place half the tortilla pieces in 13x9-inch baking dish sprayed with cooking spray, overlapping as necessary to form even layer.
• Whisk eggs, milk, cumin and garlic powder in medium bowl until blended. Stir in chili cheese dogs, zucchini, peppers, chiles and 1 cup cheese; pour over tortilla layer in prepared dish.
• Top with remaining tortillas, completely covering egg mixture. Sprinkle with remaining cheese.
• Bake 35 to 40 min. or until center is set. Sprinkle with onions. Let stand 5 min. before serving.

Steps:

• 1. Place 2 1/2 cups of KELLOGG'S Stuffing Mix in bottom of 9 x 9 x 2-inch baking dish coated with cooking spray. Set aside2. Combine chicken, vegetables, mayonnaise and seasonings. Spoon over stuffing mix in baking dish. Sprinkle with 2 1/2 cups stuffing mix.3. In medium mixing bowl, beat eggs. Stir in milk. Gradually add soup, stirring until smooth. Poor over stuffing mix mixture in baking dish. Cover and refrigerate 1 hour or overnight.4. Toss remaining stuffing mix with margarine. Sprinkle over top of casserole.5. Bake at 325°F about 50 minutes or until set. Sprinkle cheese over top during last 5 minutes of baking. Cut into squares and serve hot.