Steakums Recipe




Recipe #1


9 oz. Package. Steak-umm(r) Sliced Steaks

8 oz. package. Fresh-picked, pasteurized seafood (preferably Maryland blue crab)

8 oz. Pack. Cream cheese spread, with onions and chives

1 cup shredded extra sharp cheddar cheese

1 1/2 Tbsp. Old Bay Seasoning

2 rolls of refrigerated big biscuits (8 biscuits per roll)

Preheat oven to 350°F. Make an oven-safe baking sheet using parchment paper. Cook steaks according to instructions on the package (be sure not to cook them too long because they’ll be going to the oven) Drain onto a towel.

Cut the steaks into large shreds and place them into a medium-sized mixing bowl. Add the crab meat, cheeses, and Old Bay Seasoning to the bowl and mix until well-combined.

Take the biscuits out of the tubes and press the biscuits until they’re about twice the size they were originally. Add a large scoop of crab and steak mixture on the center of the biscuit, then cover it completely with the biscuit. Make sure the seams are pressed, and then, seam-side-down on the baking sheet. Dust the roll’s tops with Old Bay Seasoning, and place them into the oven for about 15 minutes or until they are golden. Remove from the oven when the rolls are lighter brown. Then, enjoy!

Makes 16 sandwich rolls

Recipe #2

Chicken Breast Sandwich Steaks

Two frozen Steak-umm(r) Chicken Breast Sandwich Steaks

4 eggs, beaten

Green onions cut into slices

4 flour tortillas

Preparing salsa

cook Steak-umm(r) Chicken Breast Sandwich Steaks cooked according to directions on package. Cut into strips and place aside. In the same skillet prepare and stir eggs until they are firm and creamy approximately 3 minutes. Mix Steak-umm(r) steaks eggs, onions, and Steak-umm.

Roll them it up and then top with salsa.

Recipe #3


9 oz. package. Steak-umm(r) Sliced Steaks

1 cup of chopped onions

3 cups frozen broccoli florets chopped

1 cup shredded mozzarella cheese

1/4 teaspoon. salt

1/4 teaspoon. pepper

2 8 oz. tubes with refrigerated crescent rolls

Slice frozen beef into one inch pieces and cook according to the instructions in the packaging. Remove them from the pan and put on tissue paper. In the same pan, add onion and cook till it is translucent.

Add the cheese, broccoli and salt and heat until heated through. Dissolve one tube of dough on a baking sheet that has been greased sealing the perforations and seams creating a 12-inch by 8-inch rectangle. Spread the steak mixture half in a long-length line across the middle.

On either edge of the rectangle cut 1 inch wide strips 3 inches in the center. Beginning at one end, the strips are folded in an angle across the filling sealing ends. Repeat.

Bake at 350 degrees F for about 15 hours or till golden.

Recipe #4

Chicken Breast Sandwich Steaks

2 Steak-umm(r) Chicken Breast Sandwich Steaks

1 Tbsp. olive oil or vegetable oil

1/2 cup chopped onion

1/2 cup chopped green or red peppers

Buffalo wing sauce

2. Italian sandwich rolls cut in two

Mozzarella cheese (optional)

Cook the steaks according to the directions on the packaging. Slice into pieces and put aside. In the same skillet cook the peppers and onions until tender. Mix the steaks and veggies Mix well, then drizzle with buffalo wing sauce according to your preference and serve in rolls.

Recipe #5


9 oz. Box Steak-umm(r) Chicken Breast Sandwich Steaks

1 teaspoon. Cajun seasoning

1 head of romaine lettuce cleaned, dried and then chopped

1/2 cup Caesar salad dressing

3/4 cup grated Parmesan cheese

Slice frozen beef into one-inch pieces and cook according to the instructions on the package. Mix in Cajun seasoning until evenly coated. Let it cool. In a bowl for salad, combine romainewith enough dressing to cover as well as Parmesan cheese.

Mix and serve on salad plates. Serve with cooked chicken and serve.

4 servings

Recipe #6


9 oz. package. Steak-umm(r) Sliced Steaks

Two whole wheat beef rolls toast

1/4 cup of shredded Gouda cheese

Chile sauce, according to taste

Sweet potato fries (optional)

Pineapple Salsa

1 cup fresh pineapple diced

2 Tbsp. freshly squeezed lime juice

1 Tbsp. syrup made from agave

1 cup chopped cucumber

Half cup of diced red pepper

1 cup diced red onion

1 jalapeno, minced

1 cup of chopped cilantro

Make frozen beef steaks 1-inch lengths and cook as per instructions on the package; then set aside. Toast the rolls and fill them by cooking steak. Sprinkle with Chile Sauce and add Gouda and then top with salsa. 

Two large sandwiches can be made either cut into half to make four sandwiches.

Recipe #7


9 oz. package. Steak-umm(r) Sliced Steaks

2 lbs. loaf of processed cheese cubes

16 oz. jar salsa

10 3/4 oz. can of condensed cream of mushroom soup

1/2 cup green onions sliced

Make frozen beef steaks 1-inch pieces and cook according to the instructions on the package. In a slow cooker, mix the steak with the rest of the items (except onion).

Cook over low heat for about 2 hours or until the cheese is melted (or the cheese may be melted in a saucepan on medium heat, then mixed with the other ingredients, excluding onions).

Sprinkle the mixture with green onions. Serve with pita or baguette slices and/or chips.

Recipe #8


Large skillet

Mixing bowl

Tin for mini cupcakes (20-30 cups is the ideal)

Basting brush

Small bowl or cup to melt butter

3 tablespoons butter

1 medium onion diced

1 large bell pepper red, diced

6 8 ounces Steak-umm (6 sheets of beef)

1 tablespoon Worcestershire sauce.

2 12 ounces of cream cheese (add an extra teaspoon of horseradish for those who want a spice)

1 package of phyllo dough (if you’re short on duration, purchase the mini tart shells of phyllo)

1/2 cup of cheese shredded (pick your preferred)

2. Melt two tablespoons of butter into a glass. Cut your phyllo sheets into approximately 2 1/2 ” squares. Make 4-6 square sheets of phyllo per cup tin. Spread butter with melted butter on every layer of phyllo (you can turn the layers to create the shape of a hexagon should you wish). Put the phyllo layered in the cup tin that is small and apply pressure with your fingers to the sides until the phyllo has created into a cup. 

This procedure can be somewhat time-consuming but the end product is worth the effort. For those who don’t want to take time to make the phyllo dough, purchase pre-made mini tart shells made of phyllo. If you opt for this option then you don’t require the cupcake tin that is mini. They can be placed on an empty cookie sheet.

Pre-heat the oven to the temperature of 375 degrees F.

In a big pan at medium-high temperature. Add the onion as well as Red bell pepper. Add Steak-umm (you may break it up or simply put the entire sheets into the skillet). Use a spatula for cutting Steak-umm. After the Steak-umm is cooked then add Worcestershire sauce. cook for another few minutes. 

Mix horseradish and cream cheese (if you’re using it) in a bowl. Mix in the cooked Steak-umm and mix until well combined. Pour the mixture into shells or phyllo cups and top with cheese.

Bake in the oven until cheese has melted and the phyllo dough has browned (if you’re using pre-made shells, they’re already brown and you just have for the cheese to be melted for approximately 5 mins).

Recipe #9


9 oz. package. Steak-umm(r) Sliced Steaks

1/2 cup green pepper slices

1/2 cup chopped onion

8 oz. Pack. chopped mushrooms

13 oz. can be refrigerated pizza dough in the original style

8 oz. ball mozzarella cheese, sliced

15 oz. can prepared pizza sauce

1/2 cup mozzarella cheese, shredded

Preheat oven at 400o F. Cut frozen steaks into 1-inch pieces and cook them according to instructions on the package. Set aside.

In the same pan, sauté onions, mushrooms, and peppers. Keep a small amount of steak and other vegetables to use as topping.

Lightly grease the 9-inch cake pan. Roll dough out and then place in the pan.

Make a sandwich with half the meat, vegetables and slices of cheese. Cover with a half-can of sauce.

Repeat layers, and then top with a set-aside steak, a variety of vegetables, and mozzarella cheese shredded.

Bake for 30-35 minutes. Then, slice into wedges for serving.



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