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
THREE CHEESESTEAK SANDWICHES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the partially frozen meat into very thin slices. Mix together the chili powder, oregano, garlic, salt and pepper in a small bowl. Toss the meat slices in the mixture to coat.
- Heat the oil in heavy saute pan (such as cast iron) over medium heat. Cook the onions and peppers until tender, about 5 minutes. Add the mushrooms and cook until all the vegetables are soft and golden, about 5 minutes longer.
- Preheat the broiler to high.
- Remove the vegetables to a plate and add a splash more oil to the pan. Raise the heat to medium-high. Cook the meat quickly in the hot pan, browning on both sides. Once brown, reduce the heat to low and mix together the vegetables and beef. Add the cream cheese, Worcestershire sauce and American cheese, and stir until creamy and well incorporated. Split open the hoagie rolls and place on a baking sheet. Divide the beef mixture among the rolls and top with the mozzarella cheese. Broil until the cheese begins to bubble, 1 to 2 minutes. Watch carefully for burning. Serve.
MUSHROOM CHEESESTEAK SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
- Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
- Preheat the broiler.
- Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
- To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
- To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.
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 STEAK SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 9
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.
PHILLY CHEESESTEAK SANDWICH
Provided by Food Network
Yield 1 serving
Number Of Ingredients 5
Steps:
- Place sliced beef in a hot saute pan. Top with onions and cheese. Add a splash of consomme to pan and cover. Once cheese has melted, remove beef and place in roll.
PHILLY CHEESESTEAK SANDWICHES
Easy and quick to make. I like using provolone cheese although you can use cheddar spread (melted Velveeta or Cheez-Whiz) if it suits you.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat olive oil and add sliced mushrooms, green pepper, onion, salt and pepper (if using).
- Cook over medium heat 8-10 minutes or until tender and onions begin to caramelize.
- If slicing your own bread, it works best if the bread is not sliced all the way through, but sort of hinged at one side.
- Place 5-6 ounces frozen steak-umms on a heated griddle or frypan and cook until nicely browned, shredding meat with forks or a spatula as it thaws and cooks, and shaping meat into a bun-shaped pile.
- Drain off any fat as it accumulates in the pan.
- Place some of the cooked vegetable mixture on the pile of cooking meat.
- When meat is done to your liking, place opened hoagie roll over meat and use a long spatula to lift sandwich and turn it over.
- Put any dropped filling into the bun.
- Add sliced banana peppers to sandwich and any condiments (mustard or mayo).
- Place 2 (1-ounce each) slices provolone cheese over filling (or you may add melted cheddar spread at this point).
- Microwave sandwich for 30-45 seconds or until bun has softened and cheese is melted, if desired.
- Slice in half and serve hot.
- Repeat with remaining sandwiches.
Nutrition Facts : Calories 969.3, Fat 71.3, SaturatedFat 31.1, Cholesterol 162.6, Sodium 965.9, Carbohydrate 32.5, Fiber 2, Sugar 1.6, Protein 49.2
CHEESE STEAK SANDWICHES
My daughter's favorite meal and one we all look forward to. The meat can be fried up a head of time and refrigerated until needed. Then just assemble and broil as directed.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 658.4, Fat 43.6, SaturatedFat 20.2, Cholesterol 107.9, Sodium 768.7, Carbohydrate 31.8, Fiber 1.3, Sugar 1.2, Protein 34.1
TEX-MEX CHEESESTEAK SANDWICHES
We adore cheesesteak sandwiches and anything with southwestern flavor, so I combined the two. If you crave even more firepower, add chopped jalapenos. -Joan Hallford, Fort Worth, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat broiler. Heat beef tips with gravy according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir 4-6 minutes or until tender. Stir in salt and pepper., Place buns on a baking sheet, cut side up. Mix mayonnaise and, if desired, chili powder; spread on roll bottoms. Layer with beef tips, onion mixture and cheese. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted and buns are toasted.
Nutrition Facts : Calories 600 calories, Fat 36g fat (11g saturated fat), Cholesterol 90mg cholesterol, Sodium 1312mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 7g fiber), Protein 32g protein.
CHEESESTEAK SANDWICHES
Time 30m
Yield Makes 4 main-course servings
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Cook onions in butter in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until pale golden, about 5 to 7 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms are golden, 5 to 7 minutes. Stir in beef, water, and salt and pepper to taste and cook, stirring, until heated through, about 1 minute.
- Halve bread horizontally without cutting all the way through and open cut sides, then put bread in a shallow baking pan. Divide beef mixture evenly among bread and top with cheese. Broil 6 inches from heat until cheese is melted, 1 to 2 minutes.
PHILLY CHEESESTEAK SANDWICHES - RACHAEL RAY
I really don't care for Philly sand. that much but this one is a winner! It is from Rachel Ray's cookbook (30 min. meals) and it is fabulous (and so is Rachael Ray!) My husband cant stop raving! Great for football games too!
Provided by blisstir
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In sauce pan over med-high heat, add olive oil, onions and seasonings.
- Toss occasionally and cook until soft.
- On griddle pan or large sauce pan, wipe with olive oil and paper towel and heat to med-high to high heat.
- Sear and cook meat until brown- about 2 minutes each side--careful not to overcook.
- Remove from heat and sprinkle with seasonings.
- Toss meat and onions together.
- Lay cheese out on rolls and top with meat& onion mixture to melt cheese.
Nutrition Facts : Calories 445.9, Fat 23.1, SaturatedFat 10.7, Cholesterol 38.6, Sodium 804.2, Carbohydrate 38.8, Fiber 2.7, Sugar 4.5, Protein 20.9
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
CHEESE STEAK SANDWICH
Make your own Philly-style cheese steak sandwich at home. Thinly sliced rib-eye and onion are cooked, then topped with provolone to melt before being placed in a hoagie roll.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 1
Number Of Ingredients 6
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.
Nutrition Facts : Calories 468 g, Fat 19 g, Fiber 3 g, Protein 27 g
PHILLY CHEESESTEAK SANDWICH
These are the main reason I go to the fair. I had to learn how to make them so I didnt have to wait for only once a year
Provided by goin2bearn
Categories Lunch/Snacks
Time 20m
Yield 2 sandwiches
Number Of Ingredients 11
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.
OPEN-FACED CHEESESTEAK SANDWICHES
You might need a fork to eat this filling cheesesteak sandwich. Hot pepper sauce and pepper Jack cheese heat up the tender roast beef and veggies. -Michael Klotz, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Spread roll halves with butter; sprinkle with garlic powder. Set aside., In a small skillet, saute the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, saute beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese., Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted.
Nutrition Facts : Calories 485 calories, Fat 33g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 1165mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.
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