Cheese Steak Sandwich Food

CHEESY STEAK SANDWICHES

Steps:

• Melt margarine in large nonstick skillet on medium heat. Add rolls, cut-sides down; cook 3 min. or until golden brown. Remove from skillet; set aside.
• Add vegetables and garlic to skillet; cook and stir on medium-high heat 3 min. or until crisp-tender. Remove from skillet; cover to keep warm. Add steaks to skillet; cook 30 sec. on each side or until done, brushing with steak sauce for the last 10 sec.
• Fill rolls with Singles, steaks and vegetables.

PHILLY BEEF CHEESESTEAK SANDWICHES

Steps:

• Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Season beef with garlic powder and pepper. Set aside.
• Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add onion and pepper; stir-fry 30 seconds to 1 minute. Remove from skillet; keep warm.
• Heat 1/2 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining 1/2 teaspoon oil and remaining beef.
• Return beef and vegetables to skillet; cook and stir until heated through. Season with salt and pepper, as desired. Top beef with cheese slices. Heat, covered, 1 to 2 minutes or until cheese is melted; stir gently to mix. Place beef mixture on bottom half of rolls. Close sandwiches.

EASY STEAK SANDWICH

Steps:

• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
• Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
• Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.

PHILLY CHEESE STEAK

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.

PHILLY CHEESESTEAK

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.

STEAK SANDWICH

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

PHILLY CHEESESTEAK SANDWICH WITH GARLIC MAYO

Steps:

• In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Preheat oven to 500 degrees F (260 degrees C).
• Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat.
• Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese, and sprinkle with oregano. Place sandwiches on a baking pan.
• Heat sandwiches in preheated oven, until cheese is melted or slightly browned.

BEST PHILLY CHEESESTEAKS

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.

PHILLY STEAK SANDWICH

Steps:

• Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
• Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
• Preheat oven on broiler setting.
• Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))

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.

JEREMY'S PHILLY STEAK AND CHEESE SANDWICH

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.

PHILLY CHEESE STEAK

Steps:

• Add oil to a large non-stick skillet. Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft. Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together. Scoop meat mixture onto sandwich rolls.

PHILLY STEAK SANDWICHES

Steps:

• Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
• Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.

MICHAEL'S FAMOUS PHILLY CHEESE STEAK SANDWICH

Steps:

• 1. Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.
• 2. Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.
• 3. Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.
• 4. Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.
• 5. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.
• 6. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.

CHEESE STEAK SANDWICH

Steps:

• Freeze steak 30 minutes, then slice very thinly against the grain with a serrated knife and season with salt and pepper. In a nonstick skillet, heat oil and cook onion until browned and beginning to soften. Transfer onion to a bowl and wipe skillet clean. Cook steak until cooked through and browned around edges. Gather meat into center of skillet and top with onion and several slices provolone. Cook until cheese melts. Serve on a toasted roll.

SLOW COOKER PHILLY CHEESESTEAKS

Steps:

• Thinly slice beef into long, thin strips and place in the slow cooker.
• Add garlic powder, onion powder, black pepper, and salt. Toss to coat the beef with the seasonings.
• Add bell pepper, onion, and beef broth, and stir to combine.
• Cover and cook on low for 6-8 hours, until beef and vegetables are tender. For a party, switch to the warm setting after filling is cooked.
• For toasted buns and melted cheese, preheat the broiler in your oven on low. A toaster oven could also be used for this step.
• Slice the rolls with a serrated knife and place them open-faced on a baking sheet under the broiler until lightly toasted, approximately 2-3 minutes. You can toast with the cheese on the buns if you like, or wait until after you fill with the beef mixture and place back under the broiler until cheese is melted, about 3-4 minutes. Serve warm.

CHEESE STEAK SANDWICHES

Steps:

• Fry sandwich steaks in frying pan, stirring often.
• When no longer pink, move to a plate lined with several paper towels.
• Use more paper towels to press on them to help drain the excess grease.
• On a baking sheet, lay steak or hoagie buns open flat.
• Place sandwich steak strips on both halves.
• Top sandwich steak with white American cheese and then provolone cheese.
• Place under broiler about 5-6 minutes or until cheese has melted and it starting to brown.
• Top with peppers and/or onions, if desired, and mayonnaise.

CHEESESTEAK SANDWICHES

Steps:

• Optionally, butter insides of hoagie rolls with 1 tablespoon of butter and toast. Set aside.
• In a saute pan over medium heat, add 1 tablespoon of butter. Once melted and bubbling, add bell pepper, onions, and mushrooms. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Remove from pan and set aside.
• Season sliced ribeye with salt and pepper. Add 1 tablespoon of butter to pan. Once melted and bubbling, add ribeye to skillet and cook for 2-4 minutes, stirring occasionally. Add worchestershire sauce to skillet and stir to combine.
• Reduce heat to low. Return veggies to pan and stir to combine. Split your steak mixture in half on either side of the pan. Lay two pieces of cheese onto each half and allow to melt, about 1 minute.
• Spoon cheesesteak mixture into your hoagie rolls. Serve immediately.

STEAK SANDWICH RECIPE

Steps:

• To prepare herb butter spread, combine butter together with crushed garlic and diced dill, mix until you get the same consistency. Set aside.
• Slice the steak into thin strips.Tip: To make slicing a bit easier, freeze steak for a few minutes before slicing it.
• Preheat an oiled skillet to high heat. Add beef to the skillet and season it generously with salt. Cook until the beef is just golden, remove from the skillet. Set aside.
• Slice onion into half rings. Using the same skillet, sauté onions until they get golden brown. remove the from heat and set aside.
• Slice baguette lengthwise, spread herb butter over both sides of the bread. Follow by slices of steak, onion and topping it off with cheese slices.
• Keep the sandwich open and broil for about 2 minutes or until cheese is bubbly and melted.
• Serve right away, while it's still warm.

PHILADELPHIA CHEESE STEAK SANDWICHES

Steps:

• Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. cook onions in skillet about 5 minutes, stirring frequently, until tender. Stir in beef; heat through.
• Set oven control to broil. Place rolls cut side up on cookie sheet; brush with dressing. Broil with tops 4 to 5 inches from heat for 2 minutes.
• Divide beef mixture among rolls. Top with cheese. Broil about 1 minutes or until cheese is melted. Serve immediately.

PHILLY CHEESE STEAK SANDWICH

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!

PHILLY CHEESE STEAK SANDWICH

Steps:

• Preheat oven to 400°F
• Heat oil in a large skillet over medium heat; add onions, peppers and salt.
• Cook vegetables over medium-high heat until tender, about 10 minutes.
• Add beef to skillet.
• Saute for 2 minutes for medium-rare.
• Remove beef and vegetables from skillet with a slotted spoon; drain.
• Divide beef and vegetables evenly among sandwich rolls.
• Top with cheese.
• Loosely wrap sandwiches in foil.
• Bake until cheese melts, about 10 minutes.
• PS:Philly Cheese Steak Sandwich tip: Reduce your cleanup time by microwaving the onions and bell peppers. Place in a resealable plastic bag with 1 tablespoon oil and microwave on HIGH for about 4 minutes.

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.

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.