Featuring the Cassie Sonstegard

PHILLY CHEESESTEAK SKILLET Cassie Sonstegard 1 pound flank steak 1 1/2 tablespoon olive oil 1/2 teaspoon salt 1 teaspoon pepper 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 3 ounces white mushrooms 2 1/4 ounces green pepper 6 slices provolone cheese I like to add in diced onions as well. My husband loves this dish and it’s a great way to get him to eat his vegetables - which he isn’t always fond of! I also like to add on more cheese because we love cheese in our household. I do use my meat tenderizing secret sauce and let the meat sit in that overnight so it’s extra tender in the skillet. Slice steak into 4-inch long strips that are 1/8 inch thick. Sprinkle with salt, pepper, onion powder, and garlic powder. Heat olive oil in a skillet on medium-high heat and add in your steak. Brown the meat. Then turn the heat to high and cook until the steak gets crispy outside, it will take about 12 minutes. Transfer the cooked steak to a dish for later. Leave all juices in the pan and turn the heat down to medium-low. Slice the mushrooms thin and dice the green pepper, add these to the skillet. Cook the vegetables for about 3 minutes or until they are just cooked through. Remove the skillet from the heat. Preheat oven to 350 degrees. Return the cooked steak to the skillet and mix the meat and veggies together. If you do not own an oven-safe skillet, combine the cooked ingredients in a baking dish coated with nonstick spray. Arrange the cheese over the top of the cheese steak ingredients so ev erything is covered. Bake for about 5 minutes or until the cheese melts. To get a slightly browned top, cook the skillet under the broiler for an additional 3-4 minutes before serving.

“Where did you learn to cook?

I learned to cook from my mom, grandmother, and a good friend of mine. I enjoy making recipes that are handed down, as well as experimenting with new recipes. I love to try new foods!

” “ Favorite tips and tricks?

My grandmother should get the credit for this one! She taught me a great little trick to tenderize meat (see opposite). Makes the meat super tender!

” “ What is your least favorite job in the kitchen?

My least favorite job in the kitchen is doing dishes. I would be lost without my dishwasher - and my wonderful husband and oldest child who are also excellent dishwashers!

” “ What is your favorite thing to make?

I have several go-to recipes but it depends on my mood and if the kids are eating with me because they are very picky eaters! If the kids are around, we like to be basic and have cheese burgers or steak on the grill. I enjoy adding skewers of shrimp, mushrooms, peppers, and onions to have with the steak, for the not-sopicky eaters!

”

Brown: 1.5 pounds ground beef (preferably Red Angus!) 3 slices diced bacon 1/2 cup chopped onion

Blend in: 1.5 tablespoons flour 3/4 teaspoon salt 1/4 teaspoon paprika pepper to taste

Stir into meat mixture: 1 can cream of mushroom soup

Cook for 20 minutes and then add in 1 cup of sour cream. Serve on toasted buns.

My cousin shared this recipe with me and my kids, the picky eaters, absolutely love it! It is rich and creamy and a toasted bun really adds an extra dynamic to the delicious meat mixture. I like to pour the mixture on top and serve as an open faced burger - less mess to eat with a fork! We often eat with a side of green beans or corn.

MEAT TENDERIZING SECRET SAUCE Cassie Sonstegard mix together: 1 egg white 1 teaspoon cornstarch 1 teaspoon soy sauce 1 teaspoon salt

Pour over meat in a baggie and let is soak for at least 2 hours. I like to soak overnight, flipping the bag periodically.

learn more 3scc.net I have been married to Tyler for 12 years and we have three children; Sophie (11), Lainie (6), and Dylan (4). I work for a community mental health center as a licensed Professional Clinical Counselor. I enjoy playing golf, gardening, crossfit, and participating in church activities with our outreach team, as well as, teaching Sunday school. We raise registered Red Angus in west central Minnesota along with Tyler’s parents, and his brother, Tory, and his family. Tell us about yourself.

” “ Sonstegard Cattle Company LLC will hold their 16th Annual Sale on Saturday, April 11th at 1:00pm at River Ranch in Montevideo, Minnesota.

In the kitchen with Cassie Sonstegard Sonstegard Cattle Co - Montevideo, MN

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Wilks Regiment 9035

CED +11 | BW +.4 | WW +90 | YW +167 | RADG +.36 | YH +1.1 | SC +1.26 | DoC +14 | Claw +.54 Angle +.53 | HP +15.5 | CEM +12 | Milk +35 | MW +95 | MH +1.1 | $EN -41 | CW +86 | Marb +.58 RE +1.17 | Fat -.024 $M +70 | $W +104 | $F +144 | $G +61 | $B +206

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