Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Hawthorne Inn Mushroom Cheesesteak
- add review
- #107640
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 teaspoon dried thyme or to taste
1 teaspoon garlic powder or to taste
1 teaspoon salt, or to taste
2 teaspoons ground black pepper or to taste, divided
4 strip steaks (12 ounce size)
2 cups beef broth
2 teaspoons minced shallots
2 cups sliced mushrooms
2 tablespoons margarine
2 tablespoons all-purpose flour
8 slices provolone cheese
directions
Preheat the broiler or grill.
Mix thyme, garlic powder, salt and 1 teaspoon pepper; season steaks on both sides. Broil or grill steak to desired doneness.
While steaks are cooking, place a large skillet over high heat. Add beef broth and remaining 1 teaspoon pepper. Bring broth to a boil. Add shallots and mushrooms, then reduce heat slightly and cook until mushrooms are tender, about 6 minutes.
In a small pan, melt margarine and stir in flour until blended to make a roux. Stir roux into broth mixture (If sauce is too thick, add water to desired consistency).
When steaks are done, place 2 slices cheese on top of each, then arrange on serving plates. Top with hot sauce.
Recipe Source: The Hawthorne Inn, Labadie, MO
added by
SpicyZ1968
nutrition data
Nutritional data has not been calculated yet.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments