Cheese Hamburger Steak Recipe Japanese Cooking 101


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Add the sliced onions into the warm skillet and grease Saute the onions for several minutes, stirring often, until they start to become a bit translucent Return the steak to the skillet, placing it right on top of the onions Pour the broth over the steak and onions.


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In a small cup mix the beef broth and cornstarch together. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes. Turn off the heat, add in the provolone cheese.


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Saute the onion mixture. Coat a pan with the olive oil. When the pan is hot enough, stir-fry the onion and shiitake mushrooms. Lightly brown the onion mixture. Season with the salt and the pepper. Put the mixture into a bowl. When the mixture has cooled down place it in the fridge to chill it. Combine the patty ingredients.


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Drain away all but about 2 tablespoons of the grease from the pan. Put the pan back on the heat and add the sliced onions. Cook until just translucent (about 3 minutes). Add the undiluted onion soup, gravy mix, and water and stir well. Bring to boil, reduce the heat to a simmer, and stir in the Worcestershire sauce.


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In a medium bowl mix together ground beef, seasoning ingredients, and cooked onions and mix well. Split into 4 patties. Flatten each patty, insert mozzarella cheese and roll into a flat ball shape. Push the center of the patty slightly inwards for even cooking. Prepare some oil in a skillet on medium heat, and cook both sides of the patties.


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Step 1 In a large bowl, combine beef, egg, bread crumbs, garlic powder, onion powder, and paprika. Season with salt and pepper. Divide beef mixture into 4 patties, then flatten to ½" thick oval.


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Hamburger steak is a versatile dish that can be customized with various ingredients and flavors. Here are some delightful variations to try: Cheese-Stuffed Hamburger Steak: Add a surprise element by stuffing the ground beef patties with your favorite cheese, such as cheddar, mozzarella, or blue cheese. Seal the edges of the patties to enclose.


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In a large bowl, combine the onion, ground meat, panko, milk, egg, and seasonings. Knead together until the mixture is sticky and pale. Shape the meat mixture into oval patties, stuff them with cheese, and refrigerate for 30 minutes. In a frying pan, cook both sides of the patties. Then, steam them with red wine.


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Start by dicing up 1/2 of a green pepper, 1/2 cup diced Portobello mushrooms, and 1 small vidalia (yellow) onion. Saute those in some olive oil and toss in a bit of garlic at the end. After the veggies have softened, set them aside. In the same pan, brown some ground beef. At the end, season it with salt, pepper, and Worcestershire sauce.


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Cook ground beef until browned, for 6-8 minutes. 1 pound ground beef. While the meat is cooking, dice the onion and green pepper. Make sure to remove the core and seeds from the green pepper. 1/2 medium white onion, 1/2 green pepper. Remove the pan then drain the beef. Wipe the pan down and return it to the stove.


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Bring to a simmer over medium heat, whisking often, 1 to 2 minutes. Continue to cook, whisking often, until thickened enough to coat the back of a spoon, 4 to 5 minutes. Return the hamburger patties to the skillet, nestle into the mushroom mixture, and cook until heated through, about 2 minutes.


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Use a slotted spoon to remove the beef from the skillet. Set it aside and leave the grease in the pan. Add in the veggies and cook on medium-high heat for about five minutes or until they start to caramelize. Stir frequently. Return the crispy, browned beef to the pan and add the salt, pepper, spices, and beef broth.


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For the hamburger steaks. Pour panko breadcrumbs and milk into a large mixing bowl. Mix and allow the panko to soften for 30 seconds or so. Add in the grated onion and mix again, softening the panko even further. 1 onion, 1/2 cup panko bread crumbs, ¼ cup milk. Add beef mince and season with salt, pepper and nutmeg.


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Slice the green pepper thin. Cut the onion into rings, and then cut in half. Toss the oil, green bell pepper and onions into a large skillet. Click for a large non-stick skillet. Cook the vegetables on high heat until they're softened and begin to caramelize, about 7 to 8 minutes. Remove from the heat, cover and set aside to keep warm.


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2 cups shredded mozzarella cheese. To make this cheese steak hamburger helper, start by browning a pound of ground beef in a skillet over medium high heat. Add a chopped onion and a chopped green pepper to the skillet and let that cook down. Once the ground beef is browned, add steak seasoning, garlic powder, onion powder, paprika, and oregano.


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In the oven, wrap the burgers in foil and bake at 350 degrees for about 10 minutes. Freeze: Wrap the patties in plastic wrap or foil then put in a freezer bag or container. Store cheesesteak topping in a freezer bag with the air removed. Freeze separately for up to 3 months.