A.1. CHEESESTEAK DIP
Imagine your favorite East coast sandwich turned into a dip. That's right, this A.1. Cheesesteak Dip packs all of the flavors and cheesiness you demand from a delicious Philly cheesesteak. Serve with veggies or chips!
Provided by My Food and Family
Categories Home
Time 25m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Brown meat in medium skillet; drain. Return meat to skillet. Add peppers and onions; cook and stir 4 min. or until crisp-tender.
- Stir in remaining ingredients; cook 10 min. or until VELVEETA is completely melted and mixture is well blended, stirring occasionally.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
A.1. CHEESESTEAK SANDWICH
Peppers, onions and thinly sliced beef steak are flavored with steak sauce and served on crusty rolls with American cheese for a sandwich classic.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 5 to 6 min. or until crisp-tender. Remove from skillet; cover to keep warm.
- Add meat; cook 1 to 2 min. or until browned, stirring occasionally. Add pepper mixture and steak sauce; mix lightly. Cook 3 to 4 min. or until meat is done, stirring occasionally.
- Fill rolls with meat mixture and cheese.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))
I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a griddle or a large saute pan over medium-high heat.
- When hot, cover bottom with olive oil.
- Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
- Add the garlic, salt and pepper, and cook for about 30 seconds.
- Then, push the mixture off to one side of the griddle.
- Add the meat to the hot part of the griddle.
- Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
- Mix the meat and the carmelized onions and bell pepper together.
- Divide into 2 portions, and top both portions with the cheese to melt.
- If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
- Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
- When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
Nutrition Facts : Calories 965.3, Fat 39.5, SaturatedFat 22, Cholesterol 133.1, Sodium 3143.6, Carbohydrate 86.4, Fiber 5, Sugar 4.2, Protein 63.5
PHILLY CHEESE STEAK SANDWICH
Steps:
- Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.
- Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.
PHILLY CHEESE STEAK SANDWICH
DELICIOUS! This is by far a wonderful sandwich when you are craving onions, melting cheese and steak! Very EASY preparation. Provolone cheese is the only kind to use in making this sandwich. I have used thinly sliced ribeye steak with success, but have listed deli roast beef in this recipe. We prefer mayonnaise and mustard as condiments to this sandwich which enhance the flavor. Note: In my area we have a restaurant named J. Michael's Philly Deli. This recipe is similar to his version and it's darn good!
Provided by Seasoned Cook
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Split hoagie roll and spread with butter. Lightly toast in skillet and remove.
- Saute onions in olive oil.
- Place roast beef slices on one side of roll and top with two slices of provolone cheese per sandwich. Melt cheese by broiling for approximately 1 minute.
- Add sauteed onions on top of melted cheese and top sandwich with other half of hoagie roll. (If using condiments, add before placing split roll on top.).
- Enjoy!
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