Product Details: What makes a steak great? A deep, beefy flavor and the perfect blend of seasoning that compliments (not overpowers) that savory flame-grilled goodness. We've got all that covered in our seasoning fit for a top-notch Chicago steak house. Makes a kick-ass burger and succulent pork chop, too! My fellow firefighters sprinkle it onto popcorn. Shelf-stable; no refrigeration required.
This item ships for $5 along with anything else in the same order. Click here for offer details.
Our 5 Pound Bulk Bag (80 ounces / 2.27 kg) is packaged in a clear value-priced bag with a twist-tie closure. Quantities of 2 or more will be packed into 1 bag.
Ingredients: beef broth mix, roasted garlic, buttery salt, onion, spices, Worcestershire powder, <2% of: smoke flavor powder and grill flavor powder. Contains wheat & soy. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
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Country of Origin: USA
Heat Level: 2/10 (Mild). Also available in a Spicy Great Chicago Fire Steak Dust.
Volume: 1 cup ≈ 0.42 pounds / 1 pound ≈ approx. 2.4 cups
Shelf Life: 2+ Years when stored at room temperature or below in an air-tight container out of direct light.
Recipe: Simple Steakhouse Meatballs
Easy to make meat dish to serve atop buttered noodles or mashed potatoes.
1/2 cup bread crumbs
1/3 cup milk or water
1/4 cup dried minced onion
2 tsp. Chicago Steakhouse Seasoning
1 egg - beaten
1 Lb. ground beef
1 large or 2 small onions - peeled and sliced
1 Tbls. butter OR margarine OR oil
1 - 1 1/2 cups brown/beef gravy (from a jar or prepared from a mix packet)
~ In a medium-sized bowl, mix together bread crumbs, milk, dry onions, and Steakhouse Seasoning with a fork. Allow to rest for 5 minutes. Knead egg and ground beef into bread crumb mixture.
~ Roll mixture into walnut-sized balls and arrange 1" apart on a cookie sheet. Bake in a 400 degree oven for 15-20 minutes, until cooked through and browned. While the meatballs bake, complete the next step...
~ In a skillet over medium high heat, cook onions in butter until translucent and slightly golden. Add gravy to skillet and turn down heat just enough to keep warm.
~ Once meatballs are done, add to skillet and gently mix to coat.