Hello and welcome once again to a round of foraging in my kitchen to produce a meal worthy of my family. In this episode we will discover so many little treasures, and combine them to make a delicious main course!
Tucked away in my freezer was a package of thin cut beef steaks and a small parcel of pre-cooked, shredded chicken breast. A step down into the refrigerator produced fresh mozarella, sliced Provalone, shredded parmesan, some leftover tomato based pasta sauce, and couple of ounces of pepperoni.
What to do with such a combination? Stuffed Steak a la Italiana, of course!
Stuffed Steak a la Italiana
Prep Time: 45 minutes
Bake time: 45 minutes at 350F
1-1/2# steak, thinly sliced
6 oz chicken breast, cooked and shredded
1 tsp onion powder
1 tsp garlic powder
1 tsp dry parsley
1 tsp olive oil
Olive oil spray
6 oz Provolone, sliced thin
6 oz fresh mozzarella, sliced thick
2 oz Parmesan, shredded or sliced
2 oz pepperoni
8 oz pasta or pizza sauce
Spray a baking dish with olive oil and set aside.
Spray a saute pan with olive oil, heat, and sear steak on both sides. Add salt and pepper if desired. As steaks come out of the skillet, curl them like taco shells and place into the sprayed baking dish.
Lightly deglaze pan with water, then toss in chicken and spices, stirring over heat until everything is hot and thoroughly combined.
Lay strips of Provolone into the bottom of each curled steak. Using tongs, divide chicken mixture evenly into the curled steaks. Place another layer of Provolone to cover the chicken. Fold slices of pepperoni and tuck two into each steak. If you have extra, go ahead and add it.
Spoon a teaspoonful of sauce into each steak, spreading to distribute fairly evenly.
Layer sliced mozzarella across top of entire dish, covering as much of the surface as possible. Spoon a teaspoonful of the sauce into each corner, then dole out the rest and spread it across the top of the mozzarella evenly. Any leftover Provolone may be sliced or diced and added to the top of the dish, as decoratively as you prefer. Sprinkle shredded (not powdered!) Parmesan evenly over the top.
Bake for 45 minutes at 350F to ensure even heating of meats and melting of cheeses.
Serve on a bed of pasta, with a side of garlic bread, or any other preferred accompaniments.
Yes, I know things like this are normally rolled and tied, but I was lacking cooking string at the time and feeling a tad lazy besides.
If you have such things available, feel free to add fresh spinach, extra garlic, sauteed onion, mushrooms, olives, or whatever else strikes your fancy.