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Applebee's Smothered Steak Skillet

  Garlic Mashed Potatoes:
    2 pounds red potatoes
    1/2 cup milk
    1/4 cup heavy cream
    3 tablespoons butter
    salt and black pepper, to taste
    1/4 cup garlic cloves

  Sauteed Onions and Mushrooms:
    1/2 pound yellow onions -- peeled, cored, and cut 1/4"
       julienne strips
    1/2 pound sliced mushrooms
    2 tablespoons butter
    Granulated garlic, to taste
    salt and black pepper, to taste

  Sirloin Steak Skillet:
    2 3/4 pounds sirloin steak, cut 8 pieces, (about 5 1/2 oz. each)
    8 slices mozzarella cheese

  For the Garlic Mashed Potatoes: Place a layer of garlic cloves
 on a sheet of heavy-duty aluminum foil and wrap tightly. Roast in
 400F degree preheated oven for approximately 45 minutes until soft.
 Unwrap and let cool until touchable. Peel cloves and mash with
 potatoes when they are ready.

  Wash and rinse potatoes under cold water. It's not necessary to peel
 potatoes, unless you desire. In large sauce pan (or pot), bring red
 potatoes to a slow boil for approximately 20 minutes. The exact time
 depends on the size of the potatoes used. For faster cooking, cut in
 smaller pieces. Internal temperature should be 205 degrees. Remove
 from heat and drain in colander. In pan or bowl, combine potatoes,
 peeled and roasted garlic cloves, and all other ingredients and mash
 with a potato masher. Keep warm.

  For the Sauteed Onions And Mushrooms: Melt butter in skillet over
 medium heat and add onions and seasonings. Saute and stir until
 lightly caramelized. Add sliced mushrooms and stir, as needed to
 avoid burning, until hot.

  For the Sirloin Streak Skillet: Grill steaks to desired degree of
 doneness. Melt two slices of mozzarella cheese over two shingled
 steaks for each plate. Top with Sauteed Onions And Mushrooms, and
 serve with Garlic Mashed Potatoes on the side.