Watch CBS News

Steakumms Firehouse Challenge Recipes

(CBS) -- The Steak-umm Company has announced three finalists for the "Steak-umm Firehouse Challenge 2014." The recipes for the three finalists are below and for more information visit www.firehousechallenge2014.com.

Boca Steak-umm Slider

1 box of Steak-uum
18 Martin¹s dinner potato rolls, split
6 oz. Creamy Havarti cheese, shredded
2 large Vidalia onions, halved and thinly sliced
1Ž2 cup Mayonnaise
2 garlic cloves, minced
3Ž4 cup Florio sweet Marsala wine
1Ž2 lemon, juiced
2 Tbsp. fresh Italian parsley, de-stemmed and fine chopped
5 Tbsp. Extra virgin olive oil
4 Tbsp. Worcestershire sauce
Course sea salt
Black pepper

Recipe Preparation Instructions
Directions: Serves 18 Boca Steak-uum Sliders
Aioli:
Combine 1Ž2 cup Mayonnaise with 2 minced garlic, 2 Tbsp. Italian parsley, juice from 1Ž2 lemon and 1Ž4 tsp. black pepper. Mix until all ingredients are uniformly mixed.

Marsala Onions:
Add 3 Tbsp. Extra virgin olive oil to a large skillet on medium heat. Add 2 large peeled, halved and thinly sliced Vidalia Onions to skillet.
Add 1Ž2 Tbsp. course sea salt and 1Ž4 Tbsp. black pepper. Cook onions for approximately 10 minutes until onions begin to look translucent and slightly caramelized. Turn heat to high and add 1Ž2 cup Marsala wine and cook for approximately 5 minutes until all the Marsala has been absorbed by the onions and the onions are caramelized. Add the remaining 1Ž4 cup of Marsala wine to de-glaze the skillet to finish.

Steak-umm:
Add 2 Tbsp. Extra virgin Olive Oil to a large skillet or griddle set on high heat. Once oil starts to slightly smoke, add 14 slices Steak-umm. Cook 2 to 3 minutes while utilizing a metal spatula to break the Steak-umm up. Finish with 4 Tbsp. Worcestershire sauce.

Havarti Cheese:
Fill a medium sized sauce pan half way with water and set to simmer. Once simmering place a smaller sauce pan inside the simmering medium sauce pan. Add the 6 oz. of shredded Creamy Havarti cheese and carefully stir until cheese is completely melted and smooth in consistency.

Boca Cheese Steak-uum Slider assembly:
Spread 1 Tbsp. Aioli over the bottom of a halved potato roll. Top with Steak-uum, Marsala Onions and cheese. Place top of potato roll on top and enjoy.

Steak-umm and Egg Anytime Casserole

12 Steak-umm steaks
1 Cup Chopped Green Bell Peppers
1 Cup Chopped Red Bell Pepper
1 Cup Chopped Onion
6 Eggs
1 1Ž2 Cups Milk
1 tsp Salt
1Ž4 tsp Pepper
2 tsp Dry Mustard
6 Slices of Bread
2 Cups Shredded Sharp Cheddar Cheese
6 oz container of French Fried Onions

Recipe Preparation Instructions

1. Preheat oven to 350° F.
2. Tear up bread and place the pieces in a greased 9x13² baking dish, lining the bottom of the dish.
3. In a large skillet, cook/chop Steak-umm steaks, on high heat and constantly moving steak, until no longer pink.
4. Add green & red bell peppers and chopped onion. Continue to cook for 2 more minutes, constantly moving ingredients.
5. Remove from heat.
6. Using a slotted spoon, spoon meat mixture evenly over the bread. Discard excess liquid from pan.
7. Sprinkle cheese evenly over the meat mixture.
8. In a blender, blend together: eggs, milk, salt, pepper and dry mustard. Then pour over cheese evenly.
9. Bake in oven for 30 minutes
10. Remove from oven and sprinkle with French fried onions evenly over top.
11. Place into the oven and bake for 5 more minutes.
12. Remove from oven and serve.
serves 8

Stuffed Steak-Umm Roulade Contadina

1 box 14 count Steak-umms

Sauce:
4 tbs extra virgin olive oil
5 large cloves fresh garlic peeled sliced
1 28oz can crushed tomatoes
2 14.5 oz can of diced tomatoes with basil oregano and garlic
3 oz tomato paste
8 oz baby carrots cut in 1/3s
1 med red bell pepper rough chopped
1 med green bell pepper rough chopped
1 med sweet white onion rough chopped
2 tsp fresh ground black pepper
1 tsp kosher salt
1 tsp thyme
1/2 tsp crushed red pepper flakes

Stuffing:
9oz bag of fresh spinach
2 tbs olive oil
7 4x4 slices of fontina cheese halved (14 pieces)
1 8 oz jar classic traditional basil pesto spread (Or homemade pesto)

Accompaniment:

1 5 lb bag of petite red potatoes
6-8 oz of canola oil (Depends on size of sauté pan)
4 tsp kosher salt

Recipe Preparation Instructions
7 servings. 2 rolls per person

Sauce Preparation:

In a large sauté pan heat olive oil and add sliced garlic. sauté garlic until it starts to brown add all of the tomato products let come to a simmer. Add the rest of the sauce ingredients and leave on medium heat stirring frequently so not to burn. Note: If burning or bubbling to rapidly reduce the heat.

Potatoes:
In a large sauté pan heat canola oil. Slice the red potaotes in 1/4" slices discard round ends. Fry potoes evenly until each side is golden brown. Place in paper towel lined bowl and sprinkle with kosher salt

Stuffed steak umm Roulade:

in a sauté pan place 2 steak umms and cook on both sides until there is no more pink. Remove from pan and place on a clean cutting board. Place 2 more steak umms in pan (Repeat). While the next Steak umms are cooking add 1 tbs of pesto spread to the inside of each cooked Steak umm place a 1/2 slice of fontina cheese then 1 tbs of spinach. Roll each steak up and place in the simmering sauce. Repeat until all 14 rolls are made.

View CBS News In
CBS News App Open
Chrome Safari Continue
Be the first to know
Get browser notifications for breaking news, live events, and exclusive reporting.