Pepper Sauté

Ingredients Weight Measure
Yellow onions, cut into slivers 2 ea.
Celery, stalks, cut into diagonal half moons 4 ea.
Red bell peppers, cut into strips 2 ea.
Yellow bell peppers, cut into strips 2 ea.
Olive oil 1/3 cup
Salt 1/2 tsp.
Pepper 1/4 tsp.

Ranch Gravy

Ingredients Weight Measure
Country gravy, prepared 2-3/4 cups
Blue cheese, crumbles, prepared 1/3 cup

Steaks and Biscuits

Ingredients Weight Measure
Steaks, country-fried, frozen, 4-5.3 oz. 12 ea.
Cheddar cheese biscuits, large, 3 1/2" diameter 12 ea.
TABASCO® brand Original Red Sauce 12 ea.


  1. To prepare the Pepper Sauté, sauté onions and peppers in oil for 15 minutes or until tender. Season with salt and pepper and keep warm.
  2. To prepare the Ranch Gravy, combine the ingredients in a small saucepan and heat through. Keep warm.
  3. Per portion, deep-fry 1 steak according to package directions.
  4. For each serving, split 1 biscuit horizontally. Place steak on biscuit bottom and ladle 1/4 cup Ranch Gravy over steak. Top with 2/3 cup pepper sauté and drizzle with 1 tsp. TABASCO® Sauce. Prop biscuit top on the side and serve.

Yield: 12 servings