Steak Bites
A hollowed-out bread loaf gets the home field advantage with this Cheesesteak Dip. This savory appetizer includes steak bites, chopped green peppers, onions, and my very special secret ingredient!
A hollowed-out bread loaf gets the home field advantage with this Cheesesteak Dip. This savory appetizer includes steak bites, chopped green peppers, onions, and my very special secret ingredient!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (76g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- If necessary, trim off the excess fat from the meat, and then cut strips less than 1-inch wide. Rotate the meat and cut into small bite-size pieces. No piece should be bigger than 1-square inch.
- Sprinkle generously with salt and pepper.
- Heat an iron skillet over medium-high to high heat.
- Add approximately 2 tablespoons of butter. Once it starts to melt, add in meat in a single layer. Make sure that you hear a lot of sizzling when you do this.
- After approximately 30 seconds, flip the meat over with a spatula. You want both sides to brown nicely but want the inside to be red, or about medium-rare.
- Remove the meat to a clean plate.
- Add 2 tablespoons butter to the pan and repeat the cooking process with the next batch just as before.
- Repeat until all the meat is cooked and set aside.
The Heavy Skillet Requirement
Butter acts as the primary thermal conductor and browning agent in this preparation, burning quickly if the pan lacks adequate thermal mass. Cast iron or carbon steel holds the intense heat required to brown the meat before the interior overcooks. Heat the empty skillet over medium-high heat for five full minutes before introducing any fat. Drop the butter into the preheated vessel and wait for the foaming to subside. Overcrowding the pan drops surface temperature immediately, causing the beef to steam rather than sear. Work in batches if necessary, keeping pieces in a single layer with space between them.
Searing Technique and Timing
Sirloin requires precise timing to maintain tenderness. Cut the meat into uniform pieces measuring under one square inch to ensure even cooking through the center. Introduce the beef to the melted butter and listen for an immediate, aggressive sizzle. Leave the pieces undisturbed for exactly thirty seconds to build a deep brown crust. Flip each piece once with a metal spatula and cook for another thirty seconds until the exterior is browned and the interior remains medium-rare. Remove the cooked beef to a cold plate immediately to halt the cooking process.
Managing Pan Drippings and Storage
Leftover cooked steak bites remain safe in an airtight container in the refrigerator for up to three days. Reheating beef directly in the microwave dries out the lean sirloin protein rapidly. Instead, warm leftovers gently in a skillet over low heat with a splash of beef broth or water. Residual butter left in the initial pan contains valuable browned solids. Deglaze that fond with a tablespoon of water to incorporate the concentrated flavors back into pan sauces.
