?Steak? and Bake



  1. 1 lb. baby potatoes, white, red-skinned or Yukon gold
  2. 3 Tbs. olive oil
  3. 2 medium-sized leeks, rinsed and thinly sliced widthwise
  4. 1 Tbs. minced garlic
  5. 6 oz. soy steak strips
  6. 8 oz. shredded low-fat Swiss, such as Jarlsberg, or soy cheese
  7. 1 Tbs. Dijon-style mustard
  8. Salt and freshly ground black pepper to taste
  9. 1/4 cup chopped parsley for garnish


  1. Preheat oven to 450F.
  2. Rinse potatoes, and place in large saucepan with water to cover.
  3. Cover pan, bring to a boil over high heat and cook until tender, for 12 to 15 minutes.
  4. Remove from heat, and drain.
  5. Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat, and saute leeks and garlic for 5 to 7 minutes, or until leeks start to brown.
  6. Add steak strips, and saute for 5 minutes more.
  7. Heat remaining 1 tablespoon oil in skillet over medium heat.
  8. Slice potatoes in half, and add to skillet.
  9. Saute for 2 to 3 minutes, or until potatoes start to brown.
  10. Meanwhile, toss steak mixture with shredded cheese and mustard, and season with salt and pepper.
  11. Add potatoes, and place mixture into 2-quart baking dish.
  12. Sprinkle with more freshly ground pepper, if desired.
  13. Bake for 10 to 12 minutes, or until cheese melts.
  14. Remove from oven, garnish with parsley and serve.