PAT'S KING OF STEAKS PHILLY CHEESESTEAK
This ultimate Philly cheesesteak recipe is a best-seller at Pat's King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls. -Frank Olivieri, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness., On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.
Nutrition Facts : Calories 714 calories, Fat 49g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 299mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.
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 CHEESESTEAK
Pile steak, onion, peppers, cheese, ketchup and mustard into rolls to make these American-style Philly cheesesteaks. Just the food for a movie night in
Provided by Esther Clark
Categories Dinner, Lunch, Snack, Supper, Treat
Time 55m
Number Of Ingredients 10
Steps:
- Trim away and discard the long piece of fat running down the side of the steaks. Cut each steak in half and put on a baking tray, then transfer to the freezer and freeze for 40 mins.
- Heat the oil in a heavy-based pan or casserole dish set over a medium heat. Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to taste.
- Using a sharp knife, slice the steak as thinly as possible and pile the slices into four portions. Heat a skillet over a high heat until almost smoking. Put one portion of the steak slices in the pan in a pile that's roughly the length of your rolls. Fry for 3 mins over a high heat until some of the steak is cooked through, with pink bits remaining. Pile a quarter of the onion mixture on top, as well as a quarter each of the cheese slices and the mozzarella. Continue to cook undisturbed over a medium heat for 5-10 mins until the meat is brown and crisp around the edge and the cheeses have melted. Split one of the rolls open and carefully scoop the meat and cheese mixture into it. Repeat with the remaining meat, onions, cheese and rolls.
Nutrition Facts : Calories 475 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1.7 milligram of sodium
JEREMY'S PHILLY STEAK AND CHEESE SANDWICH
This is a very filling sandwich, great to make ahead of time and keep warm in the oven for a Superbowl party or any other time. But you better like cheese!
Provided by ODIE713
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium-high heat. Saute the white and red onions, mushrooms, and garlic until tender. Remove from the pan, and set aside.
- Place the sliced beef in the pan, and fry until no longer pink, about 5 minutes. Reduce heat to low, and stir in the cream cheese and Worcestershire sauce, cooking and stirring until the beef is well coated. Season with salt and pepper to taste.
- Meanwhile, preheat your oven's broiler.
- Place beef mixture onto bottom half of the baguette, then cover the beef with the onion mixture. Place Swiss cheese over the onion mixture. Place open sandwich under a hot broiler until the cheese is melted. Place top of baguette onto the toppings, and serve.
Nutrition Facts : Calories 653.5 calories, Carbohydrate 70.2 g, Cholesterol 91.4 mg, Fat 28.6 g, Fiber 3.6 g, Protein 29.9 g, SaturatedFat 15.7 g, Sodium 939.1 mg, Sugar 5.1 g
BEST PHILLY CHEESESTEAKS
The Best Philly Cheesesteak recipe made right in the comfort of your own home! These Cheesesteaks boasts crazy tender, marinated steak, flavorful crisp tender bell peppers and ooey gooey cheese all sandwich in between a hoagie bun. The incredible marinated steak and spiced mayo set these Philly Cheesesteaks worlds above other recipes and you won't believe how easy they are. These Philly Cheesesteak Sandwiches make a fabulous game day food, guest food, or just a fun dinner any night of the week.
Provided by Jen
Categories Main Course
Time 22m
Number Of Ingredients 18
Steps:
- Whisk all the Marinade ingredients together in a Ziploc bag. Remove 1 tablespoon Marinade and add to a small bowl with 1/2 cup mayonnaise to make "Spiced Mayonnaise". Add hot sauce to mayonnaise if desired and store in the refrigerator.
- Add steak to Ziploc bag with remaining Marinade. Marinate 6 hours up to overnight. Remove steak from fridge 20-30 minutes before cooking.
- Preheat oven to 400 degrees F.
- Prepare hoagie rolls by slicing each in half horizontally. Hollow out bottom and top halves of bread, leaving about 1/2-inch-thick shell.
- Heat 1 teaspoon olive oil over in a large skillet over medium-high heat until smoking. Pat excess marinade off steak and add to skillet. Cook undisturbed for 1 minute then continue to cook while stirring just until no longer pink, 1-2 minutes, chopping up meat with spatula as you cook. Remove to a paper towel lined plate. (You can also chop on a cutting board.)
- Wipe out skillet and heat one tablespoon olive oil over medium high heat. Add peppers and onion and cook 6-8 minutes or until softened. Add steak back to pan along with 3/4 cup cheddar, 1 tablespoon Spiced Mayonnaise, pimientos (optional). Stir just until steak is warmed through and cheese begins to melt, about 1 minute. Season with salt and pepper to taste.
- Spread each top and bottom half of hoagie roll with Spiced mayonnaise. Evenly divide beef mixture between bottom buns then top each with 2 slices provolone cheese. Bake hoagies open faced for 5 minutes or until cheese is completely melted. Replace top buns and eat immediately.
BEST EVER PHILLY STEAK AND CHEESE
I truly believe that if you can't get to Philly to have one of these sandwiches, the next best thing can be right on your dinner table in no time. This recipe is rather spot on we think. Everyone I know loves this sandwich!
Provided by Barbara Miller
Categories Steaks and Chops
Time 20m
Number Of Ingredients 11
Steps:
- 1. Butter buns and toast them under the broiler.
- 2. Chop up the roast beef pretty well. Saute the roast beef, onions, garlic, cayenne 0pepper, salt, pepper and green peppers in butter and Worcestershire sauce until the onions are fairly soft and translucent.
- 3. Mound the beef mixture up onto the sub bun and drizzle with Italian seasoning.
- 4. Top beef mixture with a cheese sauce or slices of cheese and melt them into beef. Top with top of sub bun and enjoy!
- 5. *** TIP: Have your beef shaved as thin as possible to ensure for tender meat in the sandwich.
PHILLY CHEESE STEAK
Wish you were here in Philadelphia, eating a cheese steak. No doubt about it, cheese steak is the quintessential Philly food. Too bad it can pack more than 60 grams of fat. To keep the greasy drippings from staining shirts, Philadelphians have learned the "Philly lean," a way of bending forward to the cheese steak rather than bringing it to the mouth. Self's "Philly lean" features a trimmer cut of meat, less cheese and more peppers so it has about half the calories and a third of the fat of the original - and provides 60 percent of your daily vitamin C needs.
Categories Sandwich Cheese Onion Pepper Low Fat Kid-Friendly Steak Grill/Barbecue Self Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- In a large skillet, sauté onions and peppers in oil; add garlic salt and black pepper. Transfer mixture to bowl and set aside. In the same skillet, pan-fry steak until brown but not crispy. Add onions and peppers. Place cheese on meat until slightly melted. Spoon cheese steak, onions, and peppers onto rolls and serve.
"PHILLY CHEESESTEAK"
Steps:
- Combine the mustard and balsamic vinegar in a small bowl. Add the garlic and drizzle in olive oil while stirring. Season with salt and pepper, to taste.
- Put the steak in a resealable plastic bag. Pour in 3/4 of the marinade and seal the bag. (Reserve the remaining marinade for the bread.) Let the steak marinate at room temperature for at least 30 minutes.
- Put the peppers and onions on the grill. Coat the onions with BBQ sauce. Once the peppers and onions are charred, move them to the top rack to keep them warm.
- Remove the steak from the marinade and put on the grill. After 5 minutes turn the steak over to sear the other side, about 12 minutes total cooking time, for medium-rare. Transfer the steak to a cutting board and let rest for 10 minutes before slicing.
- Cut the bread lengthwise and toast on the grill.
- Brush the remaining reserved marinade on both sides of the bread. Arrange the steak on the bottom half of the bread, then cover with the peppers and onions. Top with the cheese and cover with the other half of the bread. Cut into 4 pieces and serve.
PHILLY CHEESE STEAK RECIPE
Learn everything you need to know to make the Best Philly Cheese Steak Recipe at home from a Philadelphia native! What type of meat, cheese, and bread to choose and more.
Provided by Alyssa Brantley
Categories Lunch Mains Sandwiches
Time 20m
Number Of Ingredients 7
Steps:
- Peel and dice onions.
- Cut thinly sliced meat into 2" pieces using a kitchen scissors.
- Gather rolls and slice 3/4 of the way through from the curved side. Gather cheese slices, salt, pepper and avocado oil.
- Place 2 to 3 slices of provolone on each hoagie roll (about 2 ounces total of cheese) and set aside.NOTE: If you want the cheese super melty, place cheese slices directly on the mounds of cooked meat and onion before placing roll on top.
- Heat flat-top griddle or frying pan over medium heat. Once hot, add 2 T avocado oil and diced onions (You may need to cook the onions / meat in 2 batches depending on the size of your griddle / frying pan.) Cook onions for 2 to 3 minutes until they are just beginning to brown.
- Add sliced meat. Cook 4 to 5 minutes, using a spatula to continually move around and break up into smaller pieces. Cook until all of the pink is gone. Sprinkle meat and onion mixture generously with salt and pepper.
- Separate meat into piles for each cheesesteak. Flip a hoagie roll with cheese on top of each pile.
- Allow to cook for 1 to 2 minutes, until cheese is melted and roll has begun to soften.
- Use a long spatula to scoop the cheesesteak off the griddle / frying pan. Flip over, add your favorite toppings and serve hot! Enjoy :)
Nutrition Facts : ServingSize 1 cheese steak sandwich, Calories 826 kcal, Carbohydrate 39 g, Protein 70 g, Fat 41 g, SaturatedFat 15 g, Cholesterol 177 mg, Sodium 2083 mg, Fiber 2 g, Sugar 6 g
PHILLY CHEESE STEAK
Make and share this Philly Cheese Steak recipe from Food.com.
Provided by Miss-Alex
Categories Breads
Time 25m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, add oil.
- When oil is hot, add the green bell peppers and sliced onions and fry for about 2 minutes.
- Rip the slices of steaks with your hand and add to the skillet.
- Fry for 2 minutes or until steaks are brown and no longer pink. Season with salt and pepper, and turn off fire.
- Slice Italian bread open and add cheese to both sides of the bread.
- Leaving the bread open toast in a regular oven or toaster oven until cheese is melted.(Optional,you don't have to toast your bread).
- Add the Steak and onions on top of the melted cheese and close the sandwich.
- Enjoy with sides such as chips or fries.
Nutrition Facts : Calories 1132.8, Fat 69.9, SaturatedFat 22.2, Cholesterol 97.7, Sodium 3557, Carbohydrate 88.2, Fiber 6.8, Sugar 5.7, Protein 38.8
PHILLY CHEESESTEAK RECIPE
Try this delicious Philly Cheesesteak recipe, complete with sliced steak, peppers and onions, mushrooms and melty provolone cheese, all served on toasted hoagie rolls.
Provided by Diana
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Thinly slice the ribeye against the grain. To find the grain of the meat, just look closely at it to see what direction the muscle fibers lay. Slice through the fibers rather than in between them.
- Cut the rolls, keeping one log side attached. Spread butter on the cut sides, and toast in a hot skillet until lightly browned and golden. Set aside.
- Heat 2 teaspoons of oil in a skillet over medium-high heat. Add onion, bell pepper and mushrooms and sauté until the vegetables are lightly browned and the onions are translucent. Remove onto a plate and set aside.
- In the same skillet, heat the remaining oil and spread the thin strips of steak in a thin layer. Cook for a minute or two or until they're browned, then flip to the other side, season with salt and pepper, and cook until it's fully cooked.
- Add the vegetables back to the skillet and stir to combine. Remove from heat, add the provolone cheese to the top of the mixture and let it gently melt for about a minute.
- Stuff the toasted hoagie rolls with the warm cheesy steak mixture and serve warm with potato chips and pickle spears.
Nutrition Facts : Calories 659 kcal, Carbohydrate 39 g, Protein 40 g, Fat 38 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 111 mg, Sodium 1035 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 18 g, ServingSize 1 serving
PHILLY CHEESE STEAK
It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
Provided by Bobby Flay
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
- Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
- Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
- Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
- Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
- Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
- Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
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