THE BEST PHILLY CHEESESTEAK RECIPE
Steps:
- For the Sauce: Add all of the ingredients to a medium-size pot and cook over low heat stirring often until hot and thick. Keep warm.
- Add 1 ½ tablespoons of clarified butter to a large frying pan or flattop over medium-high heat and cook the onions until lightly browned and soft, about 10 minutes. Set to the side.
- Add the remaining 1 ½ tablespoons of clarified butter to the pan and add in the sliced steak.
- Cook for 2-4 minutes or until lightly browned and cooked throughout.
- Add ½ of the cooked onions to the top of the beef, season with salt and pepper and mix together until combined.
- To Serve: Add the sliced buns cut side down onto the other side of the pan or flat top to heat up and lightly toast.
- Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining caramelized onions and cheese sauce.
- Serve hot.
Nutrition Facts : Calories 1298 kcal, Carbohydrate 109 g, Protein 72 g, Fat 63 g, SaturatedFat 29 g, Cholesterol 212 mg, Sodium 1423 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving
BEEF AND CHEDDAR CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
- Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
- Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.
STEAK AND CHEESE SANDWICHES
Steps:
- Gather the ingredients.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Cook the sliced onion and pepper until wilted. Remove to a plate and set aside.
- Heat the remaining butter and add the steak. Cook, stirring, until the beef is cooked to desired doneness, about 2 minutes. Do not overcook. Season to taste with salt and pepper.
- Heat the broiler.
- Place sub roll bottoms on a baking sheet. Spread with mayonnaise. Divide steak evenly among the rolls and top with the cooked onions and peppers. Top each with a slice of cheese.
- Place them under the broiler just until cheese is melted.
Nutrition Facts : Calories 692 kcal, Carbohydrate 22 g, Cholesterol 171 mg, Fiber 2 g, Protein 40 g, SaturatedFat 22 g, Sodium 472 mg, Sugar 3 g, Fat 49 g, ServingSize 4 Sandwiches (4 Servings), UnsaturatedFat 0 g
STEAKHOUSE POTATOES ROMANOFF
They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 10h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
- Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
- Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
- Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
- Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
- Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 29 g, Cholesterol 60.5 mg, Fat 22.9 g, Fiber 3.2 g, Protein 13.5 g, SaturatedFat 14.4 g, Sodium 979.2 mg, Sugar 1.6 g
CHEESESTEAK SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes. Add the chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Bake until golden and crisp, about 7 minutes; set aside.
- Puree the soup in a blender until smooth. Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes. Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted. Return to the blender and puree until smooth. Pour back into the pot and bring to a low boil; remove from the heat.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 3 minutes. Stir in the pepperoncini and parsley and season with salt and pepper. Ladle the soup into bowls; top with the beef, croutons and more parsley.
CHEDDAR STEAK
From my Granny's cookbook, " Prize Winning Recipes from Around the World." Preparation time does not include time to let the meat rest. This is good with garlic mashed potatoes. Try other types of sauces and nuts as you like.
Provided by Candace Michelle 2
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Remove steak from refrigerator 1 hour before cooking. When ready to cook, sprinkle with tenderizer. Brush both sides with steak sauce. Place on a rack in broiler pan. Bake at 450 for 25 minutes for rare, longer depending on how you like it cooked.
- Remove from oven. Turn off heat. Sprinkle with pecans then cheese. Return to oven until cheese is melted. Carve into 1/4 inch slices and serve with juices over.
Nutrition Facts : Calories 670, Fat 49.2, SaturatedFat 19.4, Cholesterol 187.2, Sodium 198.7, Carbohydrate 0.8, Fiber 0.4, Sugar 0.2, Protein 53.1
More about "cheddar steak food"
BEST CHEESESTEAK SANDWICH RECIPE • THE FRESH COOKY
From thefreshcooky.com
Ratings 73Calories 710 per servingCategory 30 Minute Meals
- Heat large pan to medium heat, melt butter and toss in sliced onions, stirring around until soft and caramel colored, about 6-7 minutes. Remove from pan, set aside.
- If steak is not already sliced, slice as thinly as possible (see notes) and season with seasoning salt, not too much, just a light all over sprinkle.
- Using the same skillet, increase the heat to medium-high, add butter and oil, then add steak in as much of one layer as possible, if too crowded, do in a couple of batches. Cook for 1-2 minutes, then flip and cook the other side, for 1-2 minutes, won't take long.
- Once beef is browned (I slightly undercook, as it will keep cooking), pour in Worcestershire sauce and if desired, a few shakes of hot sauce we like Cholula. Stir around for a minute, then return onions to pan and stir into beef, including all of those delicious juices.
LONGHORN STEAKHOUSE, WARRENTON - TRIPADVISOR
From tripadvisor.com
NEW ZEALAND-STYLE BEEF STEAK & CHEDDAR CHEESE PIES
From food52.com
CHEDDAR’S NUTRITION, PRICES & SECRET MENU [APR 2023]
From secretmenus.com
CHEDDAR'S SCRATCH KITCHEN: THE BEST AND WORST FOODS
From eatthis.com
CHEDDAR STEAK SANDWICH - BIGOVEN.COM
From bigoven.com
SOUTH STREET CHEESESTEAK - LEDO PIZZA
From ledopizza.com
PHILLY CHEESESTEAK - JO COOKS
From jocooks.com
OLIVE GARDEN OWNER DARDEN RESTAURANTS BUYS RUTH'S CHRIS STEAK …
From cnbc.com
CHEDDAR DEFINITION & MEANING - MERRIAM-WEBSTER
From merriam-webster.com
DARDEN RESTAURANTS TO BUY RUTH'S CHRIS STEAK HOUSE OWNER
From fool.com
HOW TO MAKE THE PERFECT PHILLY CHEESESTEAK - ALLRECIPES
From allrecipes.com
CHEDDAR DEFINITION & MEANING | DICTIONARY.COM
From dictionary.com
KFC® MENU - ORDER ONLINE FOR PICK-UP OR DELIVERY | KFC®
From kfc.com
DENIM AND PEARLS RESTAURANT: MENU
From denimandpearlsrestaurant.com
CHEDDAR-ONION BUTTER ON STEAK AND CORN ON THE COB
From dairyfarmersofcanada.ca
CHEDDAR CHEESE SAUCE FOR STEAK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHEESY OVEN ROASTED CAULIFLOWER STEAKS - BITE ON THE SIDE
From biteontheside.com
RESTAURANT GIANT DARDEN TO BUY RUTH'S CHRIS STEAK HOUSE FOR …
From bizjournals.com
CHEDDAR PHILLY CHEESESTEAK RECIPE - ALYONA’S COOKING
From alyonascooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love