Best 8 Beef N Pepper Bread Slices Recipes

GROUND BEEF MUMMY BREAD

Steps:

• Set oven control to broil. In 12-inch nonstick skillet, cook beef, bell peppers and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in 1/4 cup of the dressing.
• Spread remaining 1/4 cup dressing on cut sides of bread. Place both halves, cut sides up, on ungreased large cookie sheet. Broil with tops 4 to 6 inches from heat 2 to 4 minutes or until lightly toasted. Remove bread from broiler. Spread beef mixture on cut halves of bread. Top with cheese.
• Return to broiler; broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Cut each half into 2 pieces.

ROAST BEEF WITH PEPPERS, ONIONS, AND POTATOES

Steps:

• Preheat oven to 400 degrees. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, and toss to coat.
• Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme.
• Roast 40 to 50 minutes, tossing vegetables occasionally, until tender and an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Cut half into very thin slices (reserve remaining half for leftovers). Serve with vegetables.
• Cool remaining beef to room temperature; place in an airtight container, or wrap in plastic, and refrigerate.

BEEF 'N' PEPPER BREAD SLICES

Steps:

• In a small bowl, combine the first eight ingredients. Spread over cut sides of bread. Place on an ungreased baking sheet. Top with roasted peppers; sprinkle with cheese and parsley. , Bake at 450° for 8-10 minutes or until bread is golden brown and cheese is melted. Cut into slices. Serve warm.

SUNNY'S BEEF AND BARLEY STEW WITH CRUSTY PEPPER BREAD

Steps:

• Preheat the oven to 275 degrees F.
• Trace and cut a piece of parchment paper to fit the size of the top of the Dutch oven to use as a lid. Set aside.
• In a Dutch oven over medium-high heat, add the butter and olive oil. Season the beef cubes with salt and pepper and, when the pan is hot enough, add the beef. Be careful to cook the beef in batches if there isn't enough space. (Overcrowding will cause steaming, not searing.) Sear the cubes on each, and side then remove to a plate with a slotted spoon. In the fat left from the searing, add the carrots, parsnip, celery, onions, thyme, paprika, a pinch of salt and a grind or 2 of pepper. Saute until tender, about 8 minutes. Raise the heat and pour in the wine. Using a wooden spoon, scrape up any bits on the bottom of the pan. Raise the heat to a simmer, and then add the beef cubes back to the pot along with the bay leaves and beef broth. Cover with the prepared parchment paper and cook in the oven for 2 hours.
• At the 2 hour mark, remove the parchment, taste, and season with salt, if needed. Add the barley, and stir in 1 cup of water if the stew looks too dry. Cook, covered with the actual lid for this step, until the barley is cooked through and tender, 40 to 45 minutes. Remove from the oven and garnish with chopped parsley. Serve with Crusty Pepper Bread.
• Preheat the oven to 350 degrees F.
• Brush both sides of the bread slices with olive oil and season with a pinch of salt and pepper on both sides. Place on a baking sheet and bake until the edges of the bread just begin to turn golden, about 10 minutes.

PEPPER BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan.
• Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl.
• Heat water and margarine to 130 degrees F (54 degrees C) in a saucepan over low heat. Pour the hot water-margarine mixture into the flour; quickly stir a few strokes to combine. Stir in 1 egg, beat the mixture to form a loose batter, and stir in 1 1/2 cups of flour. Knead the dough on a floured work surface until smooth and elastic, about 4 minutes.
• Divide the dough into 12 equal-sized pieces, form them into rolls, and place them into the bottom of the prepared pan. Set the pan into a sink of hot water (about 115 degrees F/46 degrees C) until the rolls have doubled in size, about 15 minutes. Beat egg yolk with 1 tablespoon of water until thoroughly combined; brush the dough with the beaten egg yolk mixture.
• Bake in the preheated oven until golden brown, about 25 minutes.

BEEF 'N' CHEESE FRENCH BREAD

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, green pepper, olives, salt, chili powder, garlic, and cumin. Remove from the heat. Cut bread in half lengthwise; place on a baking sheet. Spread meat mixture over sides and sprinkle with cheese. Bake @450 for 10-15 minutes.

GRILLED SALT AND PEPPER BREAD

Steps:

• Preheat grill to medium.
• Slice loaf lengthwise without cutting completely through the bread. Spread half of the butter on inside surfaces; season with salt and pepper. Coat the outside of the bread with remaining butter; season with salt and pepper.
• Place loaf cut-side down on the grill; toast until browned, checking often, 3 to 5 minutes. Close loaf using tongs. Grill surface until crispy, checking often, 3 to 5 minutes per side.
• Transfer loaf to a cutting board using tongs; slice into 10 diagonal slices.

THE BEST PEPPER STEAK SANDWICHES

Steps:

• Preheat the broiler or toaster oven.
• Heat the 3 tablespoons olive oil in a large skillet over medium-high heat. Add beef strips to brown.
• Add onion and pepper to beef. Saute until softened and brown around the edges, about 10 minutes.
• Add garlic. Cook for one minute more.
• Meanwhile, brush hoagie rolls with remaining olive oil and toast under the broiler.
• Pile meat mixture on rolls, and top with chopped tomatoes. Yum!