I already made this for several times because my family loves this. My husband loves eating this with a side dish of salad and over rice. He usually asks for more rice whenever this is on the menu. My sons love this too because of the flavor. They love the slightly tangy taste of pineapple combined with the savory taste of the beef. It’s a perfect combination that makes this a perfect family recipe. You really have to try this for your family; and I do hope you will enjoy this with them.
Check out what our friends from Le Creme Dela Crumb have to say about this recipe:
“Savory seasoned Hawaiian hamburger steaks smothered in onions, mushrooms, and melty provolone cheese served over hot pineapple slices.”
If you think about it, this is just a simple recipe. But it’s so flavorful that you will want to eat this any time, anywhere. It’s a pretty magnificent recipe that you will not mind eating everyday.
- 1 pound Tyson ground steak meat (you can also use ground beef)
- 2 tablespoons worcestershire sauce
- 1 tablespoon Great Value soy sauce
- 1 teaspoon McCormick garlic powder
- 1 teaspoon McCormick onion powder
- 1 teaspoon McCormick Italian seasoning
- salt and pepper, to taste (I used about ½ teaspoon salt and ¼ teaspoon pepper)
- ⅓ cup panko breadcrumbs
- 1 egg yolk from Eggland’s egg
- 1 onion, thinly sliced
- 1 can Dole Pineapple Slices, drained
- ⅓ cup Green Giant sliced mushrooms
- 4 slices Sargento provolone cheese
- chopped cilantro, for garnish (optional)
- In a medium bowl combine steak, worcestershire sauce, soy sauce, garlic power, onion powder, Italian seasoning, salt and pepper, breadcrumbs, and egg yolk.
- Mash with your hands to mix well, then divide into 4 equal portions. Roll each portion into a ball, then flatten each to make a patty that is less than ½ inch thick.
- Cook patties in a large lightly greased pan/skillet over medium-high heat for 3-4 minutes on each side until browned and just cooked through (don’t overcook or it will dry out). Transfer to a platter and cover to keep warm.
- Add mushrooms and onions to the pan where you cooked the steak patties. Saute over medium-high heat for 3-4 minutes until tender. Add pineapple slices to pan and cook until pineapple is hot throughout.
- Transfer steak patties back to the pan and spoon some of the onions and mushrooms over each patty. Top each with a slice of provolone cheese, then cover the pan for 1-2 minutes until cheese is melted.
- Serve smothered patties on top of pineapple slices and garnish with cracked black pepper and cilantro if desired.
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Quick Tip: You can serve this with a side dish of salad on the side.
Thanks again to La Crème Dela Crumb for this amazing recipe.