Beef Strip Stir-Fry

6 The Philly Steak® Sandwich Steaks,
   cut into 1" x 2-1/2" strips
1 medium onion, chopped
1 medium green pepper, chopped
1 large tomato, cut into 8 wedges

2 tsp. soy sauce or teriyaki sauce
2 tsp. cornstarch
1 tsp. sugar

1 cup water
1 Tbsp. cornstarch
2 Tbsp. catsup
2 Tbsp. sugar

Mix marinade ingredients well, and add beef strips to marinate. Prepare sauce. Heat wok. Stir-fry beef strips, remove and set aside. Stir-fry onion and green pepper. Add sauce to the vegetables, and bring to a boil. When sauce thickens, add tomato wedges and reserved beef strips. Serve over rice or Chinese noodles.


All-Beef Taco Casserole

14 The Philly Steak® Sandwich Steaks
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. chili powder (or more to your liking)
10.75 oz. can tomato soup
14 oz. can chili beans
1/3 cup sliced ripe olives
1/2 cup chopped onion
1 cup grated cheddar cheese
10.5 oz. pkg. corn chips

Preheat oven to 375°F. Break frozen steaks into a skillet and cook as directed on package. Do not overcook. Season with salt, pepper and chili powder. Add tomato soup and chili beans, and cook slowly for a few minutes to heat and blend flavors.

Spread corn chips in a baking dish. Pour steak mixture over chips. Top with olives, onions and cheese. Bake in oven until cheese melts.

Note: This steak mixture is also very good as a taco filling. Fill tacos with steak mixture and top with shredded lettuce, chopped onions, chopped tomatoes, sliced ripe olives and grated cheddar cheese.