DiFalco Recipes

Garlic Butter Steak Bites with Parmesan Cream Sauce

Ingredients:

1 lb (450g) sirloin steak, diced into bite-sized pieces

Salt and pepper, to taste

2 tbsp (28g) butter

5 cloves garlic, minced

1/2 cup (120ml) beef broth

1/2 cup (120ml) heavy cream

1/2 cup (50g) grated Parmesan cheese

Fresh parsley, chopped, for garnish

Instructions:

Season the steak bites generously with salt and pepper.

In a skillet, melt the butter over medium-high heat until sizzling.

Add the seasoned steak pieces and sear until browned, approximately 3-4 minutes.

Once browned, remove the steak from the skillet and keep it warm.

In the same skillet, add the minced garlic and sauté until it becomes aromatic.

Pour in the beef broth, using a spatula to scrape any browned bits from the skillet.

Stir in the heavy cream and Parmesan cheese, allowing the sauce to simmer and thicken.

Return the cooked steak to the skillet, ensuring it is well coated in the creamy sauce.

Garnish with freshly chopped parsley before serving.

Prep Time: 10 mins | Total Time: 25 mins | Servings: 4

• White Rice: Grab long-grain white rice. Don’t swap in brown rice in this recipe as brown rice takes longer to cook.
• Yellow or White Onion: You can use either a standard yellow onion or a sweet white onion.
• Jalapeno: A small jalapeno that’s diced up gives that kick of that unmistakable spicy flavor.
• Red Bell Pepper: Dice up half of a red bell pepper to boost the red color and add flecks throughout the rice.
• Tomato Sauce and Broth: The rice simmers gently in a mix of tomato sauce and broth. You can use either vegetable broth or chicken broth.
• Spices and Aromatics: Some minced garlic, cumin, salt, and pepper add to the flavor.
• Chopped Cilantro: I always love to add a little chopped cilantro on top for a pop of green, which also contrasts beautifully with the red rice.

1. Thoroughly wash and drain the rice with a fine mesh sieve.
2. Heat the oil in a large saucepan over medium-high heat. Add the onions, garlic, bell pepper and jalapeno and saute for 1 to 2 minutes, or until the onions become translucent.
3. Toss in the rice and saute it until it’s lightly toasted and golden brown, about 2 minutes.
4. Add in the cumin, salt, tomato sauce and chicken broth, then stir everything together.
5. Bring the mixture to a boil, cover, reduce the heat and simmer until the rice is cooked all the way through – about 15 minutes.
6. Garnish with chopped cilantro and serve immediately.

This is the recipe from one of the restaurants that Andy and Karen ate at

• 1 Eggplant – calls for a KG, diced
• 2 Celery Stalks – calls for 500 GR, sliced
• EVOO
• 2 Onions, diced
• Sugar – calls for 50-70 GR, I used 2 Tablespoon
• Green Olives – calls for 200 GR, soaking in water for 30 minutes first then drain
• Black Vinegar – calls for half glass (I didn’t use)
• Basil – I used sweet, dried basil
• Tomato Sauce (Q.B.) – I used one large can of crushed tomatoes
• Capers – I used one small jar, soaking in water for 30 minutes first then drain

Cut the eggplant into cubes.  This calls for the violet aubergine eggplant which has an elongated shape. This sounds like the eggplant that I’ve used before that is very thin and long.  It is firmer and stays in tact even after double cooking.  It tells you to cut them and put them in salt water, then rinse and drain them.  I didn’t do that and I used regular eggplant, I just sauteed them in the EVOO.  Once mostly cooked remove from pan.

Sauté the celery and onions.  I liked that the celery added a little crunch to the dish in the end.  Add the tomato sauce, basil, capers, and green olives.  I let this cook for 20 minutes because I used a can of tomatoes instead of sauce.  Add sugar to taste (I didn’t make this as sweet as Andy’s).  Loved it.  Froze some. October 2025.

 

 

• 4 medium- large zucchini trimmed, halved lengthwise
• Four medium to large yellow crook neck squash trimmed, halved lengthwise
• 5 Tablespoons olive oil (3 light, 2 EVOO)
• 1/2 cup fresh basil
• 1/2 cup fresh pecorino Romano or parmesan cheese
• 2 Tablespoons balsamic vinegar

Dressing: Grate fresh basil and pecorino Romano in food processor. Add EVOO and balsamic vinegar.

Medium heat on grill. Place zucchini and crook neck squash on large baking sheet; brush all over with 3 Tbsp Light olive oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.

Cut vegetables diagonally into 1 in wide pieces. Place in large bowl and add dressing. Toss to blend. Season to taste with salt and pepper.  Serves six.

Notes:

2019-We made this multiple times in the summer and everyone loved it

1. Preheat oven to 425 degrees or you could use an air fryer
2. Wash and cut the head of cauliflower into bite-size florets, drain
3. Toss florets with extra light olive oil (this is okay for high temperatures), sea salt, pepper, and Shawarma spices (see recipe in sauces & rubs section) until coated
4. Roast until tender and golden brown, baking for about 25 minutes
5. Aladdin’s drizzles tahini sauce on top or you could substitute lemon juice, or nothing

Serve with Mediterranean Salad and Chicken Shawarma thighs.

• Boil yams with skin on until they are tender.  A fork should go right through
• Drain yams and cover with cold water so that they cool down.  Don’t let them sit in water too long or they get water logged.
• As soon as cooled, drain yams and peel them.  Slice in half.  If really large, slice each half in half again.
• Fry until browned on each side.  You can use a combination of butter and oil (extra light olive oil or avocado oil) or only fry in oil – your choice.
• Place in a 9 by 12  pan
• For each 9 by 12 pan, when you are ready to bake the yams, in a frying pan melt 1/4 cup butter and 1/2 cup brown sugar until bubbly then pour over the top of the yams.  The mixture does not need to be evenly spread.
• Bake at 350 degrees until the topping is bubbling all over.

• Peel, wash, quarter, and pat dry the russet potatoes
• Fry on each side in extra light olive oil until brown
• Place potatoes in a pan to bake, adding large garlic pieces or small cloves, and the leftover olive oil in the pan
• 350 degrees until can easily poke a fork through them

Delicious.

4/14/25 – Learned that these have to be made last and served hot.  Once they sit they lose something. Served them with fried chicken and I did the chicken last.  Put the potatoes back in the oven to heat up and they weren’t as good.

 

• Cut potato in half
• Face the halves up on a baking sheet
• Spray with olive oil
• Salt and pepper
• Turn over so face is down
• Olive oil, salt and pepper
• Bake at 425 degrees for 30 minutes

Soak then rinse the rice

For every 1 cup of rice add about 1 1/4 cup water

3 cups rice use 4 cups water

2 boxes frozen broccoli (or 1 bag)—cooked. (The chopped, cheapest kind works best)
½ lb. Velveeta
1 stick margarine or butter
1 cup rolled ritz crackers

Spray 2 quart casserole with olive oil or Pam. Put drained, cooked broccoli into casserole dish. Slice margarine and dot broccoli. Cover with cheese, then crackers.
Bake at 350 degrees for 20 to 30 minutes or until cheese is melted.