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Steak Sundae
RecipeBeef Cuts
Steak Sundae
I scream, you scream, we all scream for steak and mashed potatoes—even those tough-to-please kids! That’s the power of the Steak Sundae: kid-friendly cubes of grilled steak, layered with cheesy mashed potatoes and warm barbecue sauce. And just for giggles, a surprise sprinkling of Pop Rocks®. Want to win over kids and their parents? Remember, nothing rocks like beef.
Yield: 24 servings
To make Cheddar & Green Onion Mashed Potatoes: Combine potatoes, cheese and green onions. Cover; keep warm until ready to use. (Yield: 24 cups)
Pepared mashed potatoes 24 cups
For each serving, to order: Season 1 beef steak with 1/4 tsp. salt and 1/4 tsp. pepper. Grill to medium rare to medium doneness. Cut steak into 3/4-inch cubes. Place 1/4 cup Cheddar & Green Onion Mashed Potatoes in sundae glass; top with 1 Tbsp.

barbecue sauce. Repeat layering 3 more times. Mound beef cubes on top. Pipe a potato rosette over beef; sprinkle with 1 tsp. cheese and 1 tsp. green onion. Garnish with 1 cherry tomato and Pop Rocks® as desired.
Sredded sharp Cheddar cheese 12 ounces
Note to SBC’s: Although we try to avoid brand names, it may be helpful to know that your best success with this recipe may result when using a BBQ sauce like KC Masterpiece “original” or Bulls-Eye “original.”

Both are thick and dark enough to resemble chocolate syrup. -- jg
Copped green onions (green and white parts) 6 ounces
Ranch Steaks (IMPS/NAMP 1114E, PSO1) 24 each9 pounds
Kosher salt2 tablespoons
Pepper2 tablespoons
Prepared dark, hickory smoked barbecue sauce, heated6 cups
Shredded sharp Cheddar cheese1/2 cup
Chopped green onions (green and white parts)1/2 cup
Cherry tomatoes24 each
Pop Rocks® candies, variety of flavors1 cup

Nutrition information per serving: 632 calories; 17 g fat(7 g saturated fat; 4 g monounsaturated fat); 112 mg cholesterol; 2145 mg sodium; 68 g carbohydrate; 4.6 g fiber; 51 g protein; 10.6 mg niacin; 0.8 mg vitamin B6; 6.3 mg vitamin B12; 6.7 mg iron; 53.0 mg selenium; 9.1 mg zinc; 128.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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