A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll.[1][2] A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania. –
Wikipedia
Chili con carne (also spelled chilli con carne or chile con carne and shortened to chili or chilli; Spanish pronunciation: [ˈtʃili kon ˈkaɾne]), meaning “chili with meat”, is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes and often kidney beans. –
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Steak frites, meaning “steak [and] fries” in French, is a very common and popular dish served in brasseries throughout Europe consisting of steak paired with French fries. It is considered by some to be the national dish of Belgium, which claims to be the place of its invention.
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Galbi, galbi-gui, or grilled ribs is a type of gui in Korean cuisine. “Galbi” is the Korean word for “rib”, and the dish is usually made with beef short ribs. When pork spareribs or another meat is used instead, the dish is named accordingly. –
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Some versions use several types of peppercorns in the sauce’s preparation, and some may use ingredients that are similar in flavor to but not classified as peppercorns, such as sansho. Peppercorn sauce may be used on dishes served at French bistros and restaurants. Some versions of steak au poivre use a peppercorn sauce in their preparation.
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Veal Marsala (Scaloppine al Marsala)
The origins of the dish are unclear, but the use of Marsala, a Sicilian fortified white wine, points to the island. However, it’s commonly found on menus in Roman trattorias, leading some to believe it developed and became popular in the capital city. Either way, it’s delicious and impresses your friends at the dinner table.
SummerinItaly
Sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce. synonyms: veal parmesan. type of: dish. a particular item of prepared food.
Recipetips
Ground or chopped meat, usually beef, with added seasonings, molded into the shape of a loaf and baked.
Recipe from Napa Cellars
INGREDIENTS:
3 Tablespoons Worcestershire sauce
3 Tablespoons soy sauce
1 teaspoon minced garlic
2 Tablespoons olive oil
¼ cup dry red wine
2 Tablespoons red wine vinegar
1–2 thick top sirloin steaks, about 1¾–2 pounds total
½ lb. very large fresh mushrooms (portobello or porcini)
Olive oil for brushing mushrooms
1–2 teaspoons truffle oil
1 Tablespoon fresh tarragon leaves, chopped
INSTRUCTIONS:
Mix first 6 ingredients in a flat non–reactive dish. Add the steak and turn to cover both sides well. Cover and marinate
in refrigerator for several hours, turning once.
Bring meat to room temperature while you prepare a medium–hot barbecue fire. Quickly rinse and dry the mushrooms.
Drain off marinade from meat and bring it to a low boil for 1 minute in a small saucepan.
Brush mushrooms generously with marinade and cook them and steak on the hot grill, brushing mushrooms with
marinade 2–3 times more and turning both as needed. Mushrooms need less heat and will be cooked first; remove them
and continue cooking meat until it reaches desired doneness. Remove steak from heat and let it rest with mushrooms in
a warm place for several minutes.
Cut the mushrooms in large pieces (quarters if possible) and pile them irregularly on individual warm plates. Slice meat
about / inch thick and arrange beside the mushrooms. Drizzle all with accumulated cooking juices and truffle oil;
sprinkle with chopped tarragon. Pass sauce separately
