Pepper Steak Stir Fry Recipe

Peppered Steak Stir Fry Recipe

Prep Time:  10 Minutes (Plus 2 hours of marinade time)
Cook Time: 30 Minutes
Difficulty: Easy

We are excited to reintroduce one of our most requested products of the past, Cherchies® Brush ‘n Broil Sauce! This specialty non-ketchup sauce, Brush ‘n Broil, is like none other, a mildly hot sauce made with olive oil and a rich blend of spices and natural flavors. Grill, Broil, and sauté meat, seafood, chicken, pork, and vegetables with this unusually flavorful sauce. It makes an excellent marinade, dip, stir-fry sauce, and more! 

This mouth-watering peppered steak stir fry recipe, featuring Cherchies® NEW Brush ‘N Broil Sauce, is easy to make, will not disappoint in flavor, and is a recipe you will come back to again and again on those busy nights. Stay tuned for more delicious recipes featuring our newest addition, Cherchies® Brush ‘n Broil Sauce.

What would you make with this flavorful sauce?

Thanks for stopping by:) Comment below if you have made this delicious recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients: 

• 1 lb. boneless round steak

• 1/2 cup Cherchies® Brush 'n Broil Sauce

• 1 tsp. sugar

• 2 large green peppers, cut into 1/4-inch strips (we used red and green peppers for a prettier presentation)

• 4 servings of hot-cooked rice

• Toasted sesame seeds or chopped scallions (optional for garnish)

Preparation 
Slice steak across the grain into 1/4-inch strips.  Place in a shallow bowl and set aside.  Mix sugar, Brush 'n Broil, and pour over steak strips.  Cover and refrigerate for at least 2 hours.

Using a wok or skillet, stir-fry meat for 2 to 3 minutes.  Reduce heat and add peppers.  Cook for an additional five minutes until the peppers are crisp/tender.

Garnish with toasted sesame seeds or chopped scallions for a beautiful presentation. Serve over rice.

Saucy Barbequed Beef Recipe

Prep Time: 15 minutes

Cook Time: 3 1/2 hours

Difficulty: Easy

This hearty beef dish is slow-cooked on the stovetop in a Dutch oven. Serve it with your favorite biscuits or rolls.

Ingredients

• 1-2 lb. beef chuck roast

• 1 can (8oz.) tomato sauce

• 1 can (10 1/2 oz.) consomme, undiluted

• 2 TBSP. Cherchies®Brush and Broil Sauce

• 1 large onion, chopped

• 1 cup catsup

• 2 TBSP. Cherchies® Pretty Peppers

• 1/4 cup cider vinegar

• 1/2 cup chili sauce

• 1/4 cup orange marmalade

• 1 1/2 TBSP. Cherchies®Lem'n Dill Seasoning Blend

• 2 TBSP. Orange Juice Concentrate

• 2 tsp. chili powder

Preparation

Bring the roast to a boil in a Dutch oven with enough water to cover it.  Reduce heat to a simmer.  Cover and cook for an hour. 

Remove the cover and cook for an additional hour over low heat.  Drain.  Remove and discard all fat (and bone) from the roast. 

While still warm, cube the meat and set aside.  Combine the rest of the ingredients in the Dutch oven.  Stir the sauce while bringing it to a boil. 

Add the cubed meat to the sauce, reduce heat, and simmer uncovered for 1 to 1/2 hours.  Serve with your favorite biscuit or rolls.

Melt in Your Mouth Hot Pastrami Reuben Sandwich Recipe

Hot Pastrami Reuben Sandwich Recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Difficulty: Easy

Happy National Hot Pastrami Day!

If you have never had a hot pastrami sandwich, then you are missing out on this classic mouth-watering culinary masterpiece. This iconic sandwich (some say, made famous by Katz's Deli in NYC 133 years ago) is typically piled high with juicy pastrami layers, then finished with mustard and nestled between slices of rye bread, the core ingredients to this gastronomic powerhouse. The best way to celebrate National Hot Pastrami Sandwich Day is with this flavorful succulent sandwich.

When I learned it was National Hot Pastrami Sandwich Day; I was intrigued because, honestly, I never had a pastrami sandwich. I know, "gasp" (do not judge me). Here in Pennsylvania, near Philly, we are known for cheesesteaks, hoagies (subs for those of you unfamiliar with the term "hoagie"), soft pretzels, Tasty Cakes, Peanut Chews, etc., not pastrami sandwiches.

I am always looking for new recipe ideas using our mustards, and when my research indicated mustard as one of the main components, I knew I had to make this sandwich. And so, we created our Hot Pastrami Reuben Sandwich.

Our version, made with pastrami, beef broth, sauerkraut, Cherchies® Champagne Mustard, Swiss Cheese, and marbled Rye bread, is a nod to the classic pastrami sandwich but with a Reuben twist.

As mentioned, these deli sandwiches are piled high with pastrami. For the sake of the new year and my waistline, I opted for a leaner version, hence less meat. You are more than welcome to add as much meat as you like. Also, I broiled the sandwich in the oven, open-faced, and added the sauerkraut at the end to finish off this incredibly decadent dish. More to come on that.

So, what is holding you back? Head to your local Delicatessan or butcher, grab some pastrami, Cherchies® Champagne Mustard (or Cherchies® Hot Banana Pepper Mustard for more of a kick), all the fixings, and celebrate National Pastrami Day in style with what might be the best sandwich; the world has ever known (My opinion of course)! It is easy to make, and your mouth will salivate as you prepare this glorious treat. Then enjoy! Also, enjoy a little pastrami trivia below.

Thanks for stopping by:) Comment below if you have made this delicious recipe featuring Cherchies® Champagne Mustard. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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#NationalHotPastramiSandwichDay

Sheri-Cherchies

This recipe is for one serving. Feel free to share the love, especially on National Hot Pastrami, and create a sandwich for everyone around you.

Ingredients (one serving)

• 2 slices Rye bread (We tested with marbled Rye/Pumpernickel in this recipe)

• 1 heaping Tablespoon (Tbsp.) of Cherchies® Champagne Mustard (Cherchies® Hot Banana Pepper Mustard) for more of a kick

• 1 heaping Tablespoon (Tbsp.) of Dijon Mustard

• 2 slices of swiss cheese

• Slices of Pastrami (pile it on to your liking)- We used 4 slices, split between the two pieces of bread

• 1/2 cup beef broth (We tested with 1 teaspoon (tsp.) Minor’s Beef Base in 1/2 cup of water)

• Sauerkraut, drained (amount depending on the size of the bread)

Preparation

Turn a medium saucepan on low. Place the pastrami in the pan with the beef broth. Simmer for a couple of minutes, then turn the pan off. While the pastrami cools, prepare the sandwich.

Combine the Dijon and Champagne Mustard in a small bowl (depending on a number of sandwiches, may need a larger bowl). Set aside. Turn your oven to the high broil setting. On a baking sheet, lined with parchment paper (for easy clean up), place rye bread on a baking sheet and broil the bread until lightly toasted. Remove the baking sheet from the oven. Flip the bread over. Now it is time to begin layering this delightful sandwich.

Spread the mustard mixture on the slices of bread. Next, add the Swiss cheese to both slices of bread. With tongs, remove the pastrami from the beef broth (reserving for later), and pile on top of the cheese. Return the baking sheet with the sandwich to the broiler and broil until the cheese melts.

Remove the sandwich from the oven and add the drained sauerkraut to one side of the sandwich. Carefully add the second half of the sandwich and place it over the side with the sauerkraut. Slice in half, add a pickle on the side, and you’re all set! Use the remaining beef broth to dip the sandwich if you like.

Enjoy! Trivia Below.

Trivia (Answers below)

1. So, for all of you “When Harry Met Sally” aficionados out there, what was Sally’s sandwich of choice at the iconic scene at Katz deli in NYC? Was it a turkey sandwich, with “everything” on the side, or was it the Pastrami sandwich with the same criteria?

2. Also, in “When Harry Met Sally”, who is the older woman who wants to “have what she’s having”?

3. What is the oldest deli in NYC?

4. Pastrami versus Corned Beef- What is the difference?

5. What do New Yorkers consider “the sandwich of New York”?

Answers

1. The answer my friends is the turkey sandwich; however, Harry had the pastrami sandwich.

2. Rob Reiner’s (director of “When Harry Met Sally”) mother. She was a natural and got her line right in a couple of takes.

3. Katz Delicatessen, since 1888.

4. Pastrami is made from brisket, which is brined with seasonings, boiled or steamed, and smoked. Corned Beef is from the same meat, but it is brined with seasonings and boiled or steamed.

5. If you haven’t figured this out by now, it is the hot pastrami on Rye (“Pastrami on Rye” as it’s typically called).

Pork, Apples, and Sauerkraut Recipe

Pork, Apple, and Sauerkraut Recipe

Originally posted Jan 2020.

Happy New Year, everyone! Thank you for supporting us since 1978. It means the world to us! We are grateful for you, your ideas, recipes, inspirational stories, and your patronage. 

Tradition dictates that certain foods be served on New Year's Day to welcome the new year and bring good luck and good fortune into your home. One of the most popular culinary traditions is pork and sauerkraut.

In all honesty, this traditional New Year's combination repulsed me growing up. I remember my parents making pork and sauerkraut every New Year's Day. Every year I remember taking the teeniest, tiniest forkful (if you could call it a forkful, but rather a couple of strands of sauerkraut) to appease my parents so I did not miss out on "the good luck" about to be bestowed on me.

Now that I'm older and a mom (with a much better palate than in my youth), I try to continue the "bestowing of luck" tradition on New Year's and make meals my family will like. I adapted a recipe I found in an old cookbook for my slow cooker and used apples, onions, Champagne Mustard, pork, and sauerkraut. Then, I hoped for the best. 

As I thought, this recipe was a hit with my family and hopefully will be for your family. It is easy, delicious, and a great way to "bestow some luck and good fortune" this year and every year!

Here's wishing you a healthy and prosperous 2024!

Thanks for stopping by:) Comment below if you have tried this tasty New Year's dish. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

• 2 Tablespoons butter

• 1 (2-3 lb.) pork loin or roast

• 1 Tablespoon (Tbsp) Cherchies® Garlic Seasoning

• 1/2 teaspoon (tsp.) pepper

• 2 Tablespoons (Tbsp) Cherchies® Champagne Mustard

• 1 (32 oz.) package/ container sauerkraut

• 1 medium sweet onion, sliced

• 3 medium apples (we have tested with Granny Smith and Honey Crisp apples), peeled and sliced

• 1 Tablespoon (Tbsp) Worcestershire Sauce

• ** 1/2 cup water or apple cider (we tested with leftover champagne)

Preparation

Season all sides of the pork with Cherchies® Garlic Seasoning and pepper and set aside. Melt the butter in a large skillet on low, and add the onions, seasoning with a little more Garlic Seasoning, and cook until translucent. Remove the onions from the pan and add to the slow cooker. Next turn the heat to medium high and sear the pork on all sides, turning after a couple of minutes. Turn off heat. Place the pork on top of the onions. Spread the pork evenly with Cherchies® Champagne Mustard.

Place the apples on top of of the pork, followed by the sauerkraut, Worcestershire Sauce, and water (**See above).

Cover and cook on low for 6-8 hours or on high for 4-5 hours, or until the pork is tender and pulls apart easily. Serve over mashed potatoes and with our Cranberry Spinach Salad Recipe for a complete meal.

Enjoy!