Made with ground sirloin, soft breadcrumbs, fresh oregano and basil, garlic, onion and a splash of balsamic vinegar and simmered in marinara, our meatballs are easy to prepare and loaded with flavor.
A quick and easy dinner that combines sautéed beef tenderloin, onions, mushrooms, sour cream and fresh dill served over egg noodles.
Beef chuck roast is slow cooked in the oven with onions, garlic and port wine, then topped with a gravy made from the pan juices and fresh mushrooms. Serve with mashed potatoes.
Meatball sandwiches with a Spanish flair are topped with sautéed onions and olives, roasted red pepper sauce and melted Manchego cheese.
A quick saute of marinated sirloin, red and green bell pepper, onion and garlic - served over steamed white rice.
This Italian beef roulade is made with flank steak, pounded thin, rolled around a filling of chopped Genoa salami, garlic, fresh mozzarella and basil leaves and simmered in tomato sauce.
Pulled beef brisket combined with a zesty orange barbecue sauce and topped with melted muenster cheese makes a great filling for appetizer sliders.
An upscale steak sandwich made with thinly sliced New York strip, sauteed onions and mushrooms, Muenster cheese and a flavorful bourbon-molasses sauce.
Steak Diane is a classic dish consisting of pan-seared medallions of filet mignon topped with sautéed mushrooms and a pan sauce made with brandy, cream, Dijon-style mustard and Worcestershire.
Beef brisket, slow braised with red wine, fragrant orange zest, fresh rosemary and thyme makes a delicious, pungently flavored main course that's easy to make for a company meal.
Chimichurri is a bold flavored sauce made from fresh parsley, garlic, olive oil and vinegar. It makes a fabulous accompaniment to a tender, juicy, grilled steak.
Thinly sliced New York strip steak, roasted red and green bell peppers, sautéed onions, mushrooms and provolone cheese combine to make a truly fabulous steak sandwich.