Wanting to try something new? Try out this steak and portobello mushroom pie. It is a hearty dish that will invigorate your taste buds. The flaky, buttery crust paired with the juicy beef will definitely have you coming back for seconds!

Ingredients

• 1 Braveheart Top Sirloin Steak, cubed

• 1 tbsp Olive Oil

• 3 shallots, finely diced

• 3 portobello mushrooms, finely chopped

• 2 Carrots, finely chopped

• 6 cloves of garlic, crushed

• 2 tbsp tomato paste

• 1 tbsp balsamic vinegar

• 1 tbsp flour

• 1 ¼ cup beef stock

• 1 ½ cup ale of choice

• 2 sprigs of rosemary

• 2 sprigs of thyme

• 2 bay leaves

• 1/2 tbsp butter or baking spray

• 2 packets puff pastry 

• 1 egg, beaten

Instructions

1. Preheat oven to 400F

2. To a pan, add the chopped shallots and olive oil. Cook until shallots are soft and golden

3. Add garlic, tomato paste, mushrooms, carrots and cubed beef to the pan. Mix well

4. Let mixture cook until beef is browned on the outside. ( beef will continue to cook in the oven)

5. Next, add the balsamic and beef stock to the pan. Let cook for 5 minutes then add the ale and let cook for an additional 5 minutes.

6. Combine flour with 1 tablespoon of cold water to create a paste. Add the flour mixture to the pie mixture.

7. Add herbs to the pan and move to a casserole dish. Put the lid on a casserole dish and place in the oven for 2 hrs.

8. Roll the puff pastry sheets and add to a greased pie pan. 

9. Gently push the pastry into the pie dish.

10. Once finished cooking, allow the pie filling to cool a little. Allowing any liquid that may be left to soak into the steak and mushrooms.

11. Spoon the filling mixture into the pie dish.

12. Beat the egg together and use around the pastry hanging on the rim of the pie dish. 

13. Top the pie with the other sheet of pastry and trim off excess. Score the top to allow ventilation.

14. Brush the folds with more egg and then place in the oven at 400° F for 40 mins.

15. Enjoy!

Enjoy this recipe? Check out Braveheart Steak Sandwich with Roasted Red Pepper Garlic Aioli.

This recipe is so versatile it can be served for breakfast, lunch, or dinner! It is easy to make and produces the most intense of flavors. Pair with a side of toast and indulge in a protein-packed, flavorful meal.

Ingredients

• 2 Braveheart Boneless Ribeye Steaks

• ½ cup parsley leaves

• ½ cup chopped basil

• 2 tablespoons chives

• 1 shallot, diced

• 2 cloves garlic, minced

• ¼ teaspoon crushed red pepper flakes

• ⅓ cup extra virgin olive oil

• 1 tablespoon red wine vinegar

• Kosher salt and freshly ground black pepper, to taste

• 1 tablespoon canola oil

• 6 fried eggs

Directions

• Combine parsley, basil, chives, shallot, garlic and red pepper flakes in a small bowl. Add olive oil and vinegar and mix well. Season with salt and pepper to taste and set aside.

• Pat both sides of steak dry and season with salt and pepper.

• Heat a large cast iron skillet over medium high heat and add canola oil.

• Place the steak in the skillet and cook until a dark crust has formed, about 4-5 minutes. Flip and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.

• Fry eggs in a pan, sunny side up until egg whites are cooked through.

• Thinly slice steak against the grain and serve with garlic herb sauce and eggs.

Looking for more recipe inspiration? Try Braveheart Steak and Egg Fried Rice Bowl.  It is a yummy twist on a classic recipe.

Craving something cheesy and decadent? This recipe is perfect for you. Buttery toast and gooey cheesy combine to create an explosive flavor that will leave you wanting more. It is simple, yet is sure to impress you and any guest. Try it out for an impeccable flavor experience.

Ingredients

• Braveheart New York Strip Steak

• 4 slices of sourdough bread

• 4 slices of gouda cheese (or cheese of choice)

• 1 onion, sliced

• 2 tbsp unsalted butter

• 1 tbsp dijon mustard

• Salt and pepper to taste

Directions

• Lightly season both sides of the steak with salt and pepper. Set aside for 15 minutes.

• In a cast iron skillet over medium-high heat, melt butter and add steaks. Cook for 4 minutes on each side or until desired doneness. Remove steak from pan, let rest for 5 minutes, and then thinly slice.

• To the pan, add butter, sliced onion, and salt and pepper to taste.

• Let onions cook until caramelized and remove from pan ( about 20 minutes).

• Add a thin layer of mustard to one side of the bread and add a layer of cheese, steak, onions, and top with an additional layer of cheese.

• Butter the outer side of the bread and add to the pan. Let cook until bread is toasted and cheese is melted. 

• Remove from pan and enjoy!

Love this recipe and want to try something similar? Try Braveheart Tenderloin with Creamy Sun-Dried Tomato Sauce.

This recipe will have your family and friends satisfied and asking for the recipe. Fresh tomatoes, lettuce, and onions marry with the flavors of juicy steak to create this masterpiece. These steak and veggie tostadas are the perfect recipe to throw together last minute. Although it is simple, it is sure to impress!

Ingredients

• Braveheart Top Sirloin Steak

• ½ red onion, thinly sliced

• ¾ cup red-wine vinegar

• 2 teaspoons taco seasoning

• ½ teaspoon salt

• ¼ cup nonfat plain Greek yogurt

• 1-2 teaspoons lime juice 

• 1 cup torn romaine lettuce

• 4 tortillas

• ½ cup canola or vegetable oil

• 1 cup cherry tomatoes, halved or quartered

• ¼ cup chopped fresh cilantro

• 1 small jalapeño pepper, thinly sliced

• Lime wedges 

Directions

• Preheat grill or pan to medium heat

• Mix the vinegar and onion in a small bowl. Set aside.

• Combine seasoning and salt in a small bowl. Rub steak with seasoning mixture.

• Place the steak on the grill; cover and grill, turning once, until desired doneness. Transfer to a cutting board and cover loosely with foil; let stand for 10 minutes.

• Combine yogurt and lime juice in a small bowl. Mix well.

• Thinly slice the steak across the grain. Drain the onion; discard the vinegar, or reserve for another use. Divide lettuce among tostada shells. Top with the steak, tomatoes, the pickled onion, cilantro and jalapeño. Drizzle with the yogurt mixture. Serve with lime wedges.

Enjoy this recipe? Try out Braveheart Garlic Parmesan Steak and Potato Skewers.

This steak sandwich with roasted red pepper garlic aioli is jam-packed with flavor. The steak is juicy and tender and pairs perfectly with the savory roasted red pepper aioli. The best part of this recipe is how simple it is. You can easily throw this dish together in less than an hour.

Ingredients

• 2 Braveheart New York Strip Steaks

• 2 tbsp packed brown sugar

• 2 tbsp balsamic vinegar

• 1 tbsp vegetable oil

• 1/2 tsp salt

• 1/8 tsp black pepper

• 3 tbsp butter

• 2 large onions , thinly sliced

• 4 hoagie rolls

• 1 cup arugula

• 8 slices Swiss cheese

• ¾ cup mayo 

• 6 cloves fresh garlic, minced

• 2 tbsp fresh lemon juice

• ½ cup chopped roasted red peppers

• a few sprigs parsley

• ¼ tsp sea salt

• pinch of black pepper

Directions

1. In a blender, add mayo, garlic, lemon juice, roasted red peppers, parsley, and a pinch of salt & pepper. Blend ingredients together until smooth and set aside.

2. To a large bowl or ziploc bag, add steak, brown sugar, balsamic vinegar, vegetable oil, salt, and pepper, and toss well.

3. Add butter and onions to a skillet on medium high heat. Stir often and cook until onions are caramelized (about 10-12 minutes). Remove onions from pan and set aside.

4. Increase heat to high and add steak. Make sure to let excess marinade drip off before adding to the pan.

5. Sear steak for 3-4 minutes on each side.

6. Once cooked, remove from the pan and let rest for 5 minutes, then slice against the grain thinly.

7. Butter hoagies and toast face down in a pan until golden brown. 

8. To the hoagie, add roasted red pepper garlic aioli, cheese, arugula, and top with steak and onions.

9. Let cool and enjoy.

Enjoy this recipe and want to try more? Check out Braveheart Chili Lime Burger with Mango Salsa.

Looking for a classy recipe to spice up your dinner party? Look no further. This porterhouse steak is so juicy and tastes impeccable with the addition of creamy lemon sauce. This recipe is easy to throw together and requires few ingredients. Your guests will be begging for the recipe after the first bite.

Ingredients

• 2 Braveheart Cowboy Ribeye steaks

• 1 tablespoon butter, room temperature

• Kosher salt and freshly ground black pepper, to taste

For the sauce

• 2 tablespoons unsalted butter

• ⅓ cup parmesan cheese

• 1 cup of heavy cream

• ¼ cup white wine

• Grated peel of 1 lemon

• Juice of 1 lemon

• Salt and Pepper to taste

Directions:

1. In a large pan, melt butter over medium heat and add minced garlic, salt, pepper, and lemon juice. Cook for 3-5 minutes or until everything is combined. (be careful not to burn garlic)

2. Add white wine to the pan and cook for 3-5 minutes.

3. Next, add heavy cream and lemon zest. Cook mixture until thickened.

4. Add parmesan cheese and mix until the cheese is melted.

5. Preheat oven to 425F. Place a Cast Iron Square Grill Pan in the oven.

6. Using paper towels, pat both sides of the steak dry. 

7. Season with salt and pepper, to taste. Remove skillet from the oven and place on a stove burner set at medium-high heat.

8. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4 minutes. Using tongs, flip, and cook for an additional 4 minutes.

9. Place skillet in the oven and cook until the desired doneness is reached, for medium rare a thermometer inserted in thickest part of steak will read 125 degrees, around 10 to 12 minutes. Let rest for 10 minutes at which time the temperature of the steak will continue to rise.

10. Serve immediately with lemon cream and enjoy.

Need more recipe inspiration? Check out Braveheart Coffee-Rubbed Grilled Ribeye and similar show-stopping recipes here.

In the mood for a creamy dish packed with protein? This is the recipe for you. Juicy Braveheart Top Sirloin and tender fettuccine mix to create a flavor that you can’t beat! This pasta is the perfect weekday meal because it can be whipped up in 30 minutes with less than 10 ingredients.

 Ingredients

• Braveheart top sirloin steak, seasoned with salt and pepper

• 6 ounces fettuccine

• 1 tablespoon unsalted butter

• 2 eggs

• 1 cup grated Parmesan cheese, plus 2 tablespoons for garnish

• 1 tablespoon chopped basil

• 1/2 teaspoon kosher salt

• Ground black pepper, for serving

Directions:

1. Using the package instructions, cook pasta until al dente
2. Melt the butter in a non-stick skillet over medium-high heat. Place the steak in the pan and cook it on one side for 3-4 minutes. Flip and cook for an additional 3-4 minutes. 
3. Remove the steak from the pan and let it rest on a cutting board for a couple of minutes. Thinly slice the steak against the grain.
4. In a large bowl, beat the eggs and add cheese, basil, and salt. Stir until combined. 
5. When the pasta is ready, drain it and place it in the bowl with the egg mixture. Toss the pasta with the egg mixture until pasta is evenly coated in the sauce (the heat from the pasta will cook the eggs). 
6. Add steak and toss.
7. Divide the pasta into even portions and top each serving with 1 tablespoon of grated Parmesan and a few pinches of ground black pepper.
8. Let cool and serve.

Enjoy this recipe? Consider trying Braveheart Ground Beef Stroganoff. This recipe is another twist on a classic pasta dish. Using Braveheart ground beef, flavorful mushrooms, and rich cream, this dish is sure to leave you wanting more!