CHEESESTEAK BURGER
Inspired by classic Philly cheesesteak, Ree loads this burger with melty provolone, creamy cheese sauce and sweet caramelized onions. She uses store-bought cheese sauce to save time and flattens the patties with a spatula so they cook quickly with crispy, browned results.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 45m
Yield 1 burger
Number Of Ingredients 11
Steps:
- Preheat a griddle or large skillet over medium-high heat.
- Place the cheese sauce in a pan over low heat to warm gradually.
- Melt the butter on one half of the griddle. Add the onion, peppers and mushrooms to the buttered side of the griddle and toss. Season with 1 teaspoon of the steak seasoning, then let cook until they begin to caramelize and darken, 8 to 10 minutes.
- Meanwhile, divide the beef in half and roll each half into a ball. Sprinkle the beef with the remaining teaspoon steak seasoning, along with some salt and pepper. Add the beef to the griddle and, using the back of a spatula, smash the beef into two thin patties. Cook for 2 to 3 minutes per side. When the patties are cooked through, place a slice of provolone on each patty and allow to melt slightly. Place one patty on top of the other and remove to a plate. Remove the vegetables to a plate also.
- Add the mustard to the bottom half of the roll. Add the patties and top with the vegetables. Cover the vegetables with the cheese sauce and add the top half of the roll. Serve immediately.
CHEESE STEAK-YUMM LASAGNA WITH THE WORKS!
Cheese steak lasagna style! A tossed salad and a loaf of Italian bread.If you want spicy use spicy veelveta cheese. Top with a couple sliced jalapenos.
Provided by Rita1652
Categories One Dish Meal
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In olive oil, sauté garlic until it begins to brown; add onions, peppers, and mushrooms and sauté until tender. Add tomato sauce, chipotle pepper, basil, oregano,parsley, pepper and salt. Simmer for 10 minutes.
- In nonstick pan, cook steaks until no longer pink, chopping with utensil as you cook. When done, set aside on plate covered with paper towels. When cooled chop.
- In bowl, mix together velveeta cheese, egg, and parmesan cheese until combined.
- Coat the bottom of a 9 x 13 inch baking dish with a thin layer of tomato sauce. Place 4 lasagna noodles over the sauce. Spread about 1/4 of cheese mixture evenly over the pasta, then spread layer of tomato sauce over ricotta. Place a layer of Steak-umm sandwich steaks slices. Sprinkle with 1/4 of mozzarella. Repeat process again two more times starting with lasagna noodles. Top with pasta sauce and parmesan cheese.
- Garnish top with parsley flakes if desired. Bake in 350 degree oven about 40 minutes or until bubbling. Let stand 15 minutes. Serve.
Nutrition Facts : Calories 662.2, Fat 34.7, SaturatedFat 16.7, Cholesterol 109.4, Sodium 1728.9, Carbohydrate 54.6, Fiber 2.5, Sugar 20.1, Protein 32.6
CHEESESTEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
- Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
- Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.
PHILLY CHEESESTEAK LASAGNA
I love my Philly cheesesteak sandwiches with marinara, so I thought I'd try making lasagna! It turned out fantastic! Note that you do not have to boil your noodles for lasagna. Just let them soak in hot tap water for at least 20 minutes.
Provided by Lili Zimmermann
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 2h40m
Yield 12
Number Of Ingredients 17
Steps:
- Combine flank steak, onions, green bell peppers, and mushrooms in a large resealable plastic bag. Add Worcestershire sauce, olive oil, salt, and pepper. Seal and let marinate in the refrigerator, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Place lasagna noodles in a 9x13-inch baking dish. Cover with hot water and let soak until tender, about 20 minutes. Drain in a colander. Grease baking dish with cooking spray.
- Transfer steak to a large baking sheet. Arrange onions, green bell peppers, and mushrooms around steak. Discard marinade.
- Bake steak in the preheated oven until starting to brown, 15 to 20 minutes. Turn on broiler; broil until steak darkens, about 5 minutes. When cool enough to handle, slice the steak into thin pieces.
- Combine spaghetti sauce and garlic powder in a large skillet over medium-low heat. Stir in the sliced flank steak. Add onions, green bell peppers, and mushrooms. Remove from heat.
- Mix ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, and parsley together in a bowl.
- Spread 2 cups of the sauce mixture in the bottom of the baking dish. Top with 4 lasagna noodles. Cover noodles with 1/3 of the ricotta mixture, 2 cups of the sauce mixture, and 1/3 of the provolone cheese. Repeat layers twice. Sprinkle remaining mozzarella cheese on top. Cover baking dish with greased aluminum foil.
- Bake in the preheated oven until bubbling, about 45 minutes. Uncover and continue baking until mozzarella cheese is browned, about 15 minutes. Let stand for 15 minutes before cutting and serving.
Nutrition Facts : Calories 569.8 calories, Carbohydrate 42.2 g, Cholesterol 94.2 mg, Fat 28.8 g, Fiber 5 g, Protein 35.7 g, SaturatedFat 14.4 g, Sodium 1078.8 mg, Sugar 14 g
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