Enjoy a classic Philadelphia steak sandwich or create one to your liking with:
- Cheese of your choice
- Sweet or hot peppers
- Caramelized onions
- Fried egg
- Steak sauce or barbecue sauce
Our sliced steaks mean that a hearty steak sandwich is just minutes in the making.
Enjoy a classic Philadelphia steak sandwich or create one to your liking with:
Philly-Gourmet® 100% Beef Sandwich Steaks are a wonderful alternative for wraps, pitas and gyros, and add a protein punch to salads, stir-fries, pastas, casseroles and pizzas. Try the following recipes for quick, easy and tasty family dinners
Preheat oven to 350° F. Cook noodles according to package directions and drain. Meanwhile, in a large saucepan, cook steaks over medium heat until no longer pink, breaking them up as they cook. Drain and then stir in the tomatoes, soup, olives and chilies. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Stir in noodles.
Transfer to a greased 11" x 7" baking dish. Sprinkle with cheese. Bake uncovered for 15-20 minutes or until heated through. Top with tortilla chips, and drizzle with salad dressing. Serve with lettuce, sour cream and salsa, if desired
In a large skillet over medium-high heat, cook steaks until no longer pink, breaking as you cook. Drain fat and add onions, garlic and chili powder, and cook until onions are tender. Add beans, soup, chilies and Worcestershire sauce. Heat to boiling and then reduce heat to low and cook for 10 minutes, stirring occasionally.
Garnish with onions, sour cream and cheese.
Preheat a large skillet. Cook steaks and onions until the steaks are no longer pink and the onion is soft. Drain the fat. Add the remaining ingredients, except the water, and simmer for 15 minutes, stirring often. Add the water to thin the soup, but do not add too much or your mix will become runny. Add a small amount at a time until you reach the desired consistency.
Make sure after 5 minutes to taste the dish and add more Worcestershire sauce and/or TABASCO® sauce to meet your desired taste. You can make this as spicy as you desire.
Serve on buns of your choice. This can be kept in a slow cooker on warm for up to 4 hours, and is great for a football party or any gathering.
Place spinach in the microwave and heat until thawed but not cooked. Drain and put to the side.
Cook and drain pasta according to package directions. Set aside and add a little olive oil to keep from sticking.
Preheat oven to 350° F.
In a large skillet over medium-high heat, cook the steaks until no longer pink, breaking up as you cook them. Drain grease, add onions, cinnamon and pepper, and cook on medium heat until onions are tender.
Stir in tomato juice and heat to boiling. Reduce heat to low and cook for 5 minutes. Then spoon into a greased 8” x 8” baking dish. Take the thawed spinach and place over the beef mixture.
In a medium bowl, combine the soup, milk, cheese and egg. Add pasta and stir to coat. Spoon over beef mixture. Bake for 30 minutes or until hot and bubbly and the center is set. Let stand for 10 minutes before serving to let everything set. Garnish with more cheese, fresh diced tomato or olives.
Note: If you have never used the empanada dough before, it is recommended to take one, thaw it and play with it so that you get a feeling for the elasticity and how it best pinches together. They hold more stuffing than you may think and stick together best when they are thawed but still damp.
Preheat oven to 425° F. In a large skillet, cook the steaks as directed on package, breaking them up as they cook. Take the cooked steaks out of the pan but leave a little of the drippings for cooking the vegetables.
Saute the mushrooms and onions until tender. Add the steaks back to the pan along with the olives. Stir to mix. Add tomato paste, water, oregano, garlic powder and cumin. Reduce heat to medium-low, and let simmer for a few minutes.
Take the mixture off of the heat and set up a stuffing station with the beef mixture, hard-boiled eggs, cheese and empanada shells. Fill the shells to your desired fullness, making sure to add egg and cheese to each one. Pinch closed with a fork, and place on a baking sheet, making sure to leave a little space around each one. Spray the empanadas with olive oil cooking spray and bake for 12-14 minutes or until golden brown and crisp.
Yields approximately 14 empanadas
Preheat oven to 350° F. Spray 13" x 9" baking dish with nonstick cooking spray.
Place steaks in a large skillet and brown over medium-high heat until no longer pink, stirring to break up, and season with salt and pepper to taste. Drain fat from meat, reserving 2 Tbsp. of drippings, and set meat aside.
Combine drippings, mushrooms, onions and garlic, and cook on medium-high for 2 minutes or until onion is tender. Add wine/chicken broth. Reduce heat to medium-low and simmer for 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return steaks to skillet and combine.
Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, for 30 minutes or until heated through. Sprinkle with parsley if desired.
Preheat oven to 400° F. In a 10-inch skillet over medium heat, cook steaks and chili powder until steaks are just browned, chopping them as they cook.
Stir in soup, peppers, corn and salsa or taco sauce. Heat to boiling. Reduce to low; cover and cook for 5 minutes. Pour into a 2 quart, greased casserole.
Prepare corn muffin mix as directed on package; spoon evenly over soup mixture. The muffin mix will appear to sink, but spoon evenly and slowly to assure full coverage.
Bake at least 25 minutes, or until a wooden toothpick inserted in the center of the muffin mixture comes out clean. Let rest for at least 10 minutes to allow everything to cool and set.
For a less soupy mixture, you can use 1/2 can of soup, add more steaks or trade the creamed corn for whole kernel sweet corn.
Cut squash in half, remove and discard the seeds. If you have never done this, it is like taking the seeds out of a cantaloupe. In a large microwave-safe dish, place the squash cut side down and cover with plastic wrap. Press-and-seal wrap works best. Microwave on high for 10 to 12 minutes or until the squash is soft.
While the squash is cooking, start frying the steaks in a large skillet. When the steaks are no longer pink and are broken up, add the onions and sauté until they become translucent and softer.
In a large bowl, combine the milk and egg and whisk until blended. Add the bread crumbs/cubes, spinach and cranberries; toss to coat. Add the steak and onion mixture, and stir to combine.
Take your squash from the microwave and turn cut side up, being careful because it will be very hot. Fill each squash with the meat mixture and then return to the microwave for 2 minutes, or until a thermometer reads 160° F.
Note: If you want the squash to sit flat on the plate, you can slice a little off of the back to get it flat. Make sure to do this before cooking since it will be too hot and soft to cut easily.
Preheat oven to 350° F. Cook the steaks in a frying pan as directed on package, drain the fat and set aside.
In a bowl, mix the cream cheese, crema Mexicana and garlic powder until well mixed. Add the onion and 6 oz. shredded cheese, and mix until combined.
Microwave a tortilla for 20 seconds to soften it and then spread a thin layer of refried beans on it, leaving an inch from the edges. Spread a layer of the cheese mixture on top of the beans, and then a layer of steaks. To roll tortilla, bring in the sides to make a rectangle, then roll and place in a large baking dish with the seam side down. Repeat with other tortillas leaving about 1/2 cup of the cheese mixture.
Place in the oven and bake for 20 minutes. Take out, spread the remaining cream cheese mixture on top and sprinkle with remaining shredded cheese. Return to oven and bake for another 10 minutes.
Serve with fresh salsa.
Mix marinade ingredients well, and add beef strips to marinate. Prepare sauce. Heat wok. Stir-fry beef strips, remove and set aside. Stir-fry onion and green pepper. Add sauce to the vegetables, and bring to a boil. When sauce thickens, add tomato wedges and reserved beef strips. Serve over rice or Chinese noodles.