Skillet Lasagna

** Recipe from Sisters Stuff **

* 1 1/4 c. cottage cheese (drained)
* 1/4 c. water
* 1/2 tsp. salt
* 1/8 tsp. black pepper
* 1/4 tsp. dried basil
* 1/4 tsp. oregano
* 1/4 c. grated Parmesan
* 1 1/2 c. shredded mozzarella cheese
* 1 lb. ground beef
* 1 c. zucchini diced
* 1 (26 oz.) jar pasta sauce
* 4 oven ready (no boil) lasagna noodles

In a medium bowl, mix together cottage cheese, water, salt, basil, oregano, pepper, Parmesan, and 1/2 c. of mozzarella. Set mixture aside.  Brown beef in large skillet set over medium-high heat until cooked, about 5 min. Drain fat. Add zucchini. Stir in 2 c. of  pasta sauce. Reduce heat to med-low.  Top mixture with 2 lasagna noodles, set in the center. Break 2 more noodles, each into half, and fill in edges. Spread cheese mixture over noodles. Pour the rest of the sauce into skillet and spread evenly, then sprinkle on the remaining cup of mozzarella.  Cover skillet and simmer lasagna over med-low heat until noodles are tender, about 20 min. Remove skillet from heat and let lasagna cook for at least 5 min, until most of the liquid is absorbed.

Chipotle Mexican Grill's Barbacoa Burritos

** Recipe from Chef Pablo's Restaurant Recipes **

Barbacoa:
* 1/3 c. apple cider vinegar
* 3 Tbl. lime juice
* 3-4 chipotle peppers – canned
* 4 cloves garlic
* 4 tsp. cumin
* 2 tsp. oregano – dried Mexican variety is best
* 1 ½ tsp. ground black pepper
* 1 ½ tsp. salt
* ½ tsp. ground clove
* 2 Tbl. vegetable oil
* 4-5 lbs. beef roast (chuck roast is fine)
* 3/4 c. chicken broth
* 3 bay leaves

Pico de Gallo:
* 4 tomatoes, diced
* 1/2 c. red onion, diced
* ¼ cup cilantro, diced
* 2 Tbl. jalapenos, diced
* 2 Tbl. lime juice – or just squeeze some lime over until it’s flavored right
* ¼ tsp. salt

Pinto Beans:
* 3 cans (15 oz. each) pinto beans – canned are fine or make some fresh
* 3 Tbl. bacon fat – cook up about 4 pcs. of bacon and you should have enough
* ½ tsp. oregano – dried Mexican variety is best


Cilantro Lime Rice:


* 3 c. water
* 2 c. uncooked white rice
* 3 Tb. butter
* 1 ½ tsp. salt
* 1/3 c. cilantro, chopped
* 2 Tbl. lime juice


Burritos:



* 8 - 12" flour tortillas
* shredded Monterey Jack cheese
* guacamole, if desired
* sour cream, if desired

Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until smooth and creamy.  Cut roast up into several smaller pieces & remove any excess fat.  In large dutch oven, heat approximately 2 Tbl. of oil & cook each side of the pieces of meat until lightly browned.  Pour adobo sauce sauce over the meat & add in chicken broth and bay leaves.  Cover & let simmer for about 4 hrs, turning every 30-40 min.  Uncover & cook an additional 1-2 hrs. until meat is easily pulled apart.  While baracoa is cooking, prepare pico de gallo by combining all of the listed ingredients in a large bowl.  Let this chill in the refrigerator until everything is ready to serve.  

In a medium pan heat the bacon fat over a medium to medium low heat and add in the pinto beans and oregano. Simmer 45 min, stirring periodically.  Cover & let sit until you’re ready to assemble the burritos.  In another large sauce pan prepare the rice. Combine the water, rice, salt and butter.  Bring the water and rice to a boil and then cover. Reduce the heat to low & simmer 20 min. Remove the cover & stir in the lime juice and cilantro.  Cover and let sit until you’re ready to make your burritos.

To make your burrito, start with a warmed flour tortilla.  Place a good pile of the barbacoa in the middle of the burrito. Next put a few spoons of the rice, beans and then the pico de gallo.  If you’d like cheese, guacamole and/or sour cream, place that on top.  Fold in both sides of the tortilla and then roll up as tight as possible from bottom to top, keeping the sides closed in as you go. 

Cheeseburger Spaghetti

** Recipe from Angie's BIG Love of Food **

* 8 oz. spaghetti noodles
* 1 lb. ground meat (1/2 grd turkey & 1/2 grd pork)
* 1 (10 oz.) can cream of onion soup
* 1/4 c. half & half or whole milk
* 1/2 c. cheese
* 2 tsp. Dijon
* 1 Tbl. dill relish
* 1 tsp. Worcestershire
* 1 Tbl. dried parsley (1-2 tsp. fresh)

* garnish with paprika & monterey jack cheese

Heat oven to 350.  In a skillet, over med-high heat, brown meat.  Season to taste.  Leave meat in skillet & set aside.  Meanwhile, in a stock pot, cook noodles according to package directions.  Back to your skillet, on med. heat, stir in soup, milk, cheese, Dijon, relish, worcestershire & parsley.  Once your pasta is done, drain it & return pot back to the stove.  Add the meat to your noodles & combine.  Transfer everything to a 2 qt. oven safe dish, topped with monterey jack cheese & paprika. Bake  for about 10 min, just to melt the cheese.

Chinese Beef with Mushrooms

** Recipe from Blog Chef **

* 1 ½ lbs. flank steak (sliced into thin strips)
* 4 garlic cloves (finely chopped)
* 4 Tbl. oyster sauce
* 4 Tbl. soy sauce
* 2 tsp. sugar
* 1 tsp. salt
* ½ tsp. ground black pepper
* 4 tsp. cornstarch
* 1 c. water
* 2 Tbl. oil
* 1 c. fresh mushrooms (sliced)

In a large bowl combine garlic, oyster sauce, soy sauce, sugar, salt, pepper, water, and cornstarch. Mix well. Add steak & marinate for 30 min.  Heat a wok or fry pan to med-high. Add oil. Remove steak slices from marinade with slotted spoon (reserving marinade) & place into pan and stir fry until the steak is fully cooked (about 5 min.).  Remove from pan & set aside.  Add a little more oil to wok if necessary & add mushroom slices. Stir fry mushrooms for 3 min. Add marinade liquid to wok, bring to a boil. Reduce heat & simmer for 30 sec.  Return steak to pan & simmer until heated through.

Black Pepper Beef

** Recipe from Blog Chef **

Marinade-
* 2 Tbl. soy sauce
* 1/2 Tbl. rice wine
* 1/2 tsp. sesame oil
* 2 garlic cloves (minced)
Black Pepper Sauce-
* 1 Tbl. oyster sauce
* 1 Tbl. water
* 1/2 Tbl. soy sauce
* 1/2 Tbl. rice wine
* 1 Tbl. sugar
* 1/2 tsp. sesame oil
* 1 tsp. freshly ground black pepper (or to taste)
Other-
* 1/2 lb. flank steak (sliced into thin strips)
* 1 c. broccoli florets
* 2 Tbl. vegetable oil

In a medium bowl or sealable bag, combine marinade ingredients.  Add steak, toss with the marinade & cover and refrigerate 1 hr.  In a med. bowl, mix together Black Pepper Sauce ingredients; set aside.  Heat 1 Tbl. of oil in a wok or large skillet to high heat. Remove beef from the marinade with a slotted spoon and add to the wok. Stir fry for about 3 min. or until the steak is fully cooked. Remove from the pan and set aside.  Add another Tbl. of oil to the wok or skillet. Add broccoli florets and stir fry until they have reached your desired tenderness. Return the beef to the wok. Add the sauce to the skillet and cook until heated through.
Yield: (2 Servings)

Steak & Potato Kebabs w/ Creamy Cilantro Sauce

** Recipe from recipe.com **

* 1/2 c. packed fresh cilantro leaves, minced

* 2 Tbl. red-wine vinegar, or cider vinegar

* 2 Tbl. reduced-fat (or regular) sour cream

* 1 sm. clove garlic, minced

* 1 tsp. chili powder

* 1/2 tsp. ground cumin

* 1/2 tsp. salt, divided

* 8 new or baby red potatoes

* 1 -1/4 lbs. strip steak, trimmed and cut into 1 -1/2" pieces

* 2 poblano peppers, or 1 large green bell pepper, cut into 1" pieces

* 1 tsp. extra-virgin olive oil

* 1 lg. sweet onion, cut into 1" chunks

Combine cilantro, vinegar, sour cream, garlic, chili powder, cumin and 1/4 tsp. salt in a small bowl. Set aside. Preheat grill to high. Place potatoes in a microwave-safe container. Cover & microwave on high until just tender when pierced with a fork, 3 - 3 1/2 min. Toss the potatoes, steak & pepper pieces with oil and the remaining 1/4 tsp. salt in a lg bowl. Thread the potatoes, steak, peppers & onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 min. for medium. Serve the kebabs with the reserved sauce.

Taco Lasagna

* 1 lb. ground beef
* 1 pk. taco seasoning
* 1 can (4 oz.) diced green chilies
* 1 c. frozen chopped onions
* 1 container (16 oz.) ricotta cheese
* 2 eggs, lightly beaten
* 1/4 c. chopped fresh cilantro
* 1 Tbl. Mexican seasoning
* 1 can (28 oz.) crushed tomatoes
* 1 jar (16 oz.) chunky salsa
* 1 box (16 oz.) lasagna noodles, cooked
* 3 c. shredded Mexican cheese blend

In med. skillet, over med-high heat, brown ground beef (drain if necessary). Add 3/4 c. water, taco seasoning, green chilies, & onions. Bring to a boil. Reduce heat & simmer 5 min. In med. bowl, stir together ricotta, eggs, cilantro & seasoning. In another bowl, stir together tomatoes & salsa. Heat oven to 400. Spread 1/4 of sauce on bottom of a deep 9 x 13" pan. Add layers of noodles. Top with 1/2 ricotta mix, 1/2 beef, 1 c. cheese, 1/4 sauce & another layer of noodles. Repeat layers. Top final layer with just noodles, sauce & cheese. Cover with foil & bake 45 minutes. Remove foil & bake additional 15 minutes. Remove from oven & let rest 10 minutes before serving.

Pan-Seared Mustard-Peppercorn Steak w/ Mushroom Sauce

* 1 oz. dried porcini or shiitake mushrooms, (about 1 c.)

* 2 tsp. multicolored peppercorns

* 2 tsp. whole mustard seeds

* 3/4 tsp. coarse salt, divided

* 4 boneless New York strip steaks (3/4" thick)

*3 Tbl. butter, divided

* 1/4 c. chopped shallots

* 1/4 c. red wine or mushroom soaking liquid

* 1 Tbl. coarse-grain Dijon mustard

Place mushrooms in small bowl with enough boiling water to cover; let stand 20-30 min. or until softened. Drain well, reserving 1/4 c. liquid. (If using mushroom liquid in place of wine, reserve 1/2 c. liquid.) If using shiitakes, remove and discard stems. Place peppercorns in heavy-duty plastic bag; coarsely crush with flat side of meat mallet. Add mustard seeds; crush slightly. Mix in 1/2 tsp. of the salt. Firmly press peppercorn mixture onto both sides of steaks. Melt 2 Tbl. of butter in large skillet over med-high heat. Cook steaks 5-7 min. for medium-rare, turning once. Place on serving platter; cover loosely with foil. Melt remaining 1 Tbl. butter in same skillet over med. heat. Cook & stir shallots 1 min. Add mushrooms; cook & stir 1 min. Add wine, 1/4 c. reserved mushroom liquid, mustard & remaining 1/4 tsp. salt. Cook 2-3 min. or until liquid is slightly reduced, stirring frequently. Add any juices from steaks. If necessary, return steaks to skillet 1-2 min. to reheat.

Steak Di Vinci

* 1 ¼ lbs boneless beef round steak, cut into 1” cubes
* 1 c. chopped onion
* 1 c. chopped green bell pepper
* 1 garlic clove, minced
* ¼ c. diced shallot
* 1 (14 ½ oz) can whole tomatoes, undrained & chopped
* 1 tsp. beef bouillon granules
* 1 tsp. dried oregano leaves
* ½ tsp. dried basil leaves
* 1 tsp. garlic powder
* ½ c. sliced mushrooms
* salt & pepper
* 8oz. linguine, cooked
* ¼ c. chopped Italian parsley
* ¼ c. parmesan cheese, grated

Spray large skillet with cooking spray: heat over medium heat until hot. Saute beef, onion, bell peppers, garlic, and shallots until meat is browned and onion tender, about 10 minute. Add remaining ingredients, except salt and pepper, linguine, parsley and Parmesaon cheese, and simmer, covered, until meat is tender, 45 to 60 minutes. Simmer, uncovered until thickened to desired consistency, about 15 minutes. Season to taste with the salt and pepper. Serve over linguine: sprinkle with parsley and Parmesan cheese.

Steak W/ Sauteed Mushrooms

* 4 (8-oz.) New York strip steaks (1 inch thick)
* 1 tsp. coarse salt
* 1 Tbl. olive oil
* 1 Tbl. unsalted butter
* 12 oz. portobello mushrooms, sliced 1/4 inch (about 7 cups)
* 2 garlic cloves, minced
* 2 Tbl. balsamic vinegar

Heat broiler/grill. Sprinkle both sides of steaks with salt. Broil/grill 6 - 8 minutes for medium-rare or until of desired doneness, turning once. Place on plate; cover loosely with foil. Meanwhile, heat oil and butter in large skillet over medium-high heat until melted and hot. Add mushrooms; cook 4 minutes or until softened, stirring frequently. Add garlic; cook 30 seconds or until fragrant. Remove from heat; stir in vinegar. Serve mushrooms over steaks.

Slow Cooker Lasagna

* 1 lb. lean ground beef, cooked and drained

* 32 ounce jar of your favorite pasta sauce

* 16 ounces cottage cheese or ricotta cheese

* 1/2 box (4.5 ounces) no boil lasagna noodles, gently broken in half if needed

* 2 cloves garlic, minced

* 1/4 tsp. dried oregano

* 1/4 tsp. dried basil (** if your sauce already has oregano & basil, you can skip these if desired)

* 1/2 c. onion, finely minced

* 2 c. (8 ounces) Mozzarella cheese

* shredded Parmesan cheese, to taste

* olive oil or cooking spray, as needed

Grease the inside of your slow cooker with olive oil or cooking spray. Combine beef, sauce, spices, garlic & onion in a medium-sized bowl and mix well. Combine cheese, except for Parmesan, in a separate medium-sized bowl. In the slow cooker, start with the beef mixture (about 1/5 depending on the size of your cooker). Top with a layer of no boil noodles, then crumble on a thin layer of the cheese mixture (about 1/5). Repeat layers, ending with the beef layer on top. Sprinkle with Parmesan cheese. Cover & cook on low for 3-4 hrs. Serve with salad and garlic bread.

Olive Garden's Pasta Fagioli Soup

* lb. lean ground beef
* 1 large onion, chopped
* 2 carrots, shredded
* 1 c. celery, diced
* 1 - 30 oz. can diced tomatoes
* 1 - 15 oz. can red kidney beans
* 1 - 15 oz. can white beans
* 5 - 14 oz. cans beef broth
* 1 Tbl. oregano
* 2 tsp. pepper
* 1 Tbl. plus 1 tsp. Tabasco sauce
* 1 - 30 oz jar spaghetti sauce
* small pasta, any kind

Sauté beef and onion until browned. Add carrots, celery and tomatoes; simmer 10 minutes. Add beans and remaining ingredients. Simmer 10 or more minutes. Remove from heat and cool.

Cheesy Baked Mexi-Rigatoni

**Recipe from Picky Palate **

* 1 lb dry Rigatoni pasta (or any other pasta of choice)

* 2 Tbl. E. V. Olive oil

* 1 large onion, finely chopped

* 2 Anaheim green chili’s finely chopped

* 1 lb lean ground beef

* ½ tsp. salt

* ¼ tsp. pepper

* ¼ tsp. garlic salt

* 1 can cheddar cheese soup

* ½ c. milk or half & half

* 1 c. sour cream

* 2 - 15 oz cans fire roasted tomatoes

* Heaping ½ c. fresh chopped cilantro leaves (add more if you love cilantro)

* 2 c. Mexican blend shredded cheese

Preheat oven to 350. Cook pasta according to package directions, making sure it’s not overcooked. Drain and set aside. Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened, about 5 min. Stir in beef, salt, pepper and garlic salt; cook and crumble until browned. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta. Pour mixture into a large 9 x 13 inch baking dish or individual size baking dishes of choice, see my link above. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes.

Beef & Cheese Manicotti

** Recipe from Giada De Laurentiis **

* 4 tsp. olive oil

* 1 medium onion, coarsely chopped

* 1 lb. ground beef

* Salt & freshly ground black pepper

* 14 (8-oz. package) manicotti

* 1 (15-oz.) container whole-milk ricotta

* 3 c. shredded mozzarella

* 1 c. grated Parmesan

* 2 Tbl. chopped fresh Italian parsley leaves

* 2 garlic cloves, minced

* 3 c. marinara sauce

* 2 Tbl. butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 tsp. of olive oil, onion & ground beef. Season with salt & pepper. Saute until the meat browns & onion is translucent, about 5 min. Remove from the heat, and cool. Brush 1 tsp. of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 min. Using a slotted spoon, transfer the manicotti from the pot to oiled baking sheet & cool.
Meanwhile, combine the ricotta, 1 1/2 - 2 c. mozzarella cheese, 1/2 c. Parmesan, & parsley. Add garlic, salt, & pepper to taste; mix. Stir cooled meat mixture into the cheese mixture. Preheat the oven to 350 degrees. Brush the remaining 2 tsp. of oil over a 13 x 9 x 2" glass baking dish. Spoon 1 1/2 c. of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish & spoon the remaining sauce over. Sprinkle the remaining 1 1/2 c. of mozzarella cheese, then the remaining 1/2 c. of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 - 35 min. Let the manicotti stand 5 min. and serve.

Flaky Garlic Toasted Spaghetti Cups

*Recipe from Picky Palate **

* 3 Pillsbury refrigerated pie dough, thawed

* ¼ c. olive oil, for brushing
* ½ tsp. garlic salt, Lawry’s

* 2 Tbl. extra virgin olive oil
* ½ c. diced white onion

* ½ c. diced red bell pepper
* 1 lb. lean ground beef

* ½ tsp. salt

* ¼ tsp. black pepper

* ¼ tsp. garlic salt, Lawry's
* 26 oz. favorite pasta sauce, homemade or store bought
* 1 lb. whole wheat spaghetti
* ½ c. fresh grated parmesan cheese

* 12 fresh basil leaves

1. Preheat oven to 350 degrees. Roll out pie dough rounds to an even thinness. Using a 3" wide bowl or cup, press 12 round circles of dough. You may need to roll out remaining dough to make more circles. Lightly brush each side of the dough rounds with olive oil and sprinkle lightly with garlic salt. Press gently into the bottom and sides of 12 muffin tins, that have been sprayed with cooking spray. Bake for 18-20 min. or until golden brown & crisp. Remove from oven & cool on rack.
2. Place oil into a large skillet over med. heat. When hot, sauté onion & bell pepper until slightly softened, 3-5 min. Stir in beef, salt, pepper & garlic salt. Cook until browned & crumbled. Stir in pasta sauce & reduce heat to low to simmer.
3. Cook pasta according to package directions. Drain & set aside.
4. To assemble, using tongs, place a small amount of noodles into the bottom of the crusts. Top with a heaping spoonful of pasta sauce. Top with fresh grated Parmesan cheese and basil leaves if desired.
Makes 12 spaghetti cups, you’ll have more spaghetti left over

Meatball Calzones

* 1 c. refrigerated pizza crust (13.8 oz.)
* 1 jar (24-26 oz.) mini meatball pasta sauce
* 1 c. shredded Italian cheese blend

Heat oven to 425. Line a baking sheet with nonstick foil. Unroll crust on a cutting board & stretch dough to a 12" square. Cut in 4 even squares. Transfer to prepared baking sheet. Pour sauce into a bowl. Using a slotted spoon, equally distribute meatballs in centers of squares. Top each with 1/4 c. cheese. Fold corner to corner to form triangles. Press edges with tines of a fork to seal; poke holes in top with fork. Bake 10-13 minutes until golden. Meanwhile heat remaining sauce to serve on the side.

Skillet Beef Stroganoff

* 5c. sliced fresh mushrooms
* 1 lg. onion, sliced
* 1 Tbl. butter
* 1/3-1/2c. hot water
* 1 Tbl. prepared horseradish
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 1/4 c. all-purpose flour
* 1 beef flank steak (1 1/4 lbs.), cut into 2" strips
* 1 c. (8 oz.) sour cream
* Cooked noodles

In lg. skillet, saute mushrooms & onion in butter until tender. Transfer to bowl, using slotted spoon; stir in the water, horseradish, salt & pepper. Set aside. Place flour in a lg. resealable plastic bag. Add beef, a few pieces at a time, & shake to coat. In same skillet, brown beef in batches. Return all beef to pan; top with mushroom mixture. Bring to a boil. Reduce heat; cover & simmer for 1 1/4 - 1 1/2 hours, or until beef is tender, stirring once. Remove from heat; stir in sour cream. Serve with noodles.

To Die For Crock Pot Roast

*From recipezaar.com*

* 1 beef roast, any kind
* 1 (1 1/4 oz.) package dried brown gravy mix
* 1 (1 1/4 oz.) package dried Italian salad dressing mix
* 1 (1 1/4 oz.) package dried ranch dressing mix
* 1/2 c. water

Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours.

Baked Steak Burritos

** Recipe from Betty Crocker **

* 1/2 c. butter or margarine
* 1 package (1 oz) Old El Paso® taco seasoning mix
* 1 1/2 lb beef boneless sirloin tip steak, cut into thin bite-size strips
* 1 can (16 oz) Old El Paso® refried beans
* 1 package (10.5 oz) Old El Paso® flour tortillas for soft tacos & fajitas (12 tortillas)
* 2 c. shredded Cheddar cheese (8 oz)
* 3 medium green onions, thinly sliced (3 tablespoons)
* 1 can (10 oz) Old El Paso® enchilada sauce
* 1 c. shredded Mexican cheese blend (4 oz)

Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice. Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend. Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

Steak Bake

* Recipe from recipezaar.com *

* 1 lb. round steakround steak, cut in 3" pieces
* 1/4 c. flour
* 2 Tbl. shortening
* 1 (10 3/4 oz.) can Beefy Mushroom Soup or Golden Mushroom Soup
* 2 Tbl. steak sauce
* 1 tsp. garlic salt
* 1/4 tsp. pepper
* 1 green bell pepper, cut in strips
* 1 sm. onion, sliced
* 2 tomatoes, cut in wedges
* 1 c. shredded cheddar cheese

Coat steak with flour; brown in shortening for 4 minutes each side. Place in baking pan. Mix soup, steak sauce, garlic salt, and pepper. Pour over steak. Add green pepper, onion and tomato.
Top with cheese. Cover and bake at 350°F for 1 hour.