Mustard Recipes: Dijon Cheese Steak Pizza; Dijon Rotini; and Sloppy Joe Casserole

Easy Beef Recipes

August 5 is National Mustard Day.

One simple step to signature beef menu items.

Dijon Steak Au Poivre

For each serving of Dijon Steak au Poivre, coat an 8-10 oz. strip steak with coarsely ground peppercorns, and sear in 1 tsp. Of hot clarified butter until slightly less than desired doneness is achieved; remove from pan and keep warm. Deglaze the pan with 1 Tbsp. Of brandy, add 3 Tbsp. Of beef stock, 3 Tbsp. Of heavy cream and 1/2 Tbsp. Of Dijon Mustard, bring to a simmer and reduce by one quarter. Serve steak over sauce on a warm dinner plate.

Dijon Open Face Steak Sandwich

To make Dijon gravy for an Open Face Steak Sandwich: add 1/2 Tbsp. Of A.1. Bold Steak Sauce and 1/2 cup of Dijon Mustard to 2-1/2 cups of beef gravy. Ladle 2 oz. or more over an open face, sliced steak sandwich atop buttered toast points.

Dijon Barbecue Beef Sandwich

The secret to great barbecue is the sauce. To make a Beef Barbecue Sandwich with sizzle, combine, in a bowl, 2 cups of Dijon Mustard and 1 qt. Of hickory-flavored barbecue sauce; cover and keep warm for service.

Corned Beef with Dijon Horseradish

For an unforgettable Corned Beef, add the flavor of Dijon mustard to traditional horseradish. In a bowl, combine 2 cups of mayonnaise, 1 cup of Dijon Mustard and 1/4 cup of prepared horseradish; mix well, cover and refrigerate.

Dijon Cheese Steak Pizza with Peppers,
Mushrooms and Onions

Yield: 12 6-inch pizzas

Ingredients

Sliced onion, 1/2 in.—6 oz.
Sliced red and green peppers—3/4 lb.
Sliced mushrooms—3/4 lb.
Olive oil, divided—1/2 cup
Dijon Mustard—1 cup
Sliced top round steak, 1/4 in.—1-1/2 lbs.
White pepper—1/8 tsp.
Shredded Cheddar cheese, divided—1-1/2 lbs
Prebaked pizza crust, 6 in.—12 each
Chopped parsley—as needed

Method

Sauté the onion, peppers and mushrooms in 2 Tbsp. Of oil, remove from heat and add the Dijon mustard; mix well and hold for service.

For each serving, season 2 oz. Of steak with white pepper, and sear in 1/2 Tbsp. Of smoking hot oil; remove from heat and keep warm.

Sprinkle 1 oz. Of shredded cheese on top of each pizza crust, top with 1/3 cup of reserved vegetable mixture, and sprinkle with 1 oz. Of additional cheese. Bake in a 375 degrees F. convection oven for 5 minutes, remove and top with reserved beef. Slice the pizza into quarters and garnish with chopped parsley.

Dijon Rotini and Sloppy Joe Casserole

Yield: 12 servings

Ingredients

Ground beef —1 lb
Ortega Meat Seasoning— 3 tbsp
Barbecue sauce—1 cup
Chunky marinara sauce—1-1/4 quarts
Dijon Mustard—1 cup
Frozen corn—6 oz.
Diced green peppers, 1/4 in.—1/2 lb.
Canned, drained kidney beans—10 oz.
Cooked rotini macaroni—2-1/2 lbs.
Shredded Cheddar cheese—1/2 lb.
Chopped cilantro—as needed

Method

In a heavy-bottom pan over medium heat, sauté the beef until all pink color has disappeared. Drain the fat, add the meat seasoning and sauté for 1 minute. Add the barbecue sauce, marinara sauce and Dijon mustard, mix well, and simmer uncovered for 2 minutes.

In a large bowl, combine the frozen corn, green peppers, kidney beans, rotini macaroni and reserved beef mixture; mix well.

Transfer the beef and macaroni mixture to a lightly greased half-hotel pan, or into individual casserole dishes, and sprinkle with Cheddar cheese. Bake in a 350 degrees F. oven for 30 minutes, until hot and bubbly.

Serve 11 oz. per portion (where appropriate) garnished with chopped cilantro, or hold on a steam table for service.

Provided by Nabisco Foods Group

This page originally published as a FoodDay article in 1997.