OPEN-FACED NY STRIP "PHILLY CHEESE STEAKS"
Provided by Food Network Kitchen
Time 1h45m
Yield about 60 hors d'ouevres
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Slice the baguette into 1/4-inch thick rounds, drizzle with oil, and season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
- Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until an instant-read meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.
- To assemble:
- Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
- Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon drained prepared horseradish
- 1 teaspoon kosher salt
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- Freshly ground white pepper
- Pinch freshly ground nutmeg
- 1 cup grated yellow Cheddar
- 1 tablespoon grated Parmigiano-Reggiano
- Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the Dijon, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
- Yield: about 2 cups
OPEN-FACE PHILLY CHEESE STEAK SANDWICHES
Try tender sliced steak dripping with real cheese sauce served on crusty bread to get your mouth watering.
Provided by BHG Test Kitchen
Time 36m
Number Of Ingredients 11
Steps:
- For cheese sauce, in a small saucepan whisk together milk and flour to blend. Heat and stir over medium-high heat to bring to a simmer. Reduce heat to medium-low. Cook 2 minutes, stirring frequently until thickened. Stir in cheese and 1/4 tsp. salt untl cheese is melted. Simmer about 2 minutes, stirring frequently, until sauce is velvety and thick. Remove from heat. Cover surface with foil to keep warm and to prevent a skin from forming on top.
- In a large nonstick skillet heat 1 Tbsp. of the oil over medium-high heat. Sprinkle beef with 1/4 tsp. each salt and black pepper. Add to skillet and cook for 4 to 5 minutes, just until browned and cooked through. Transfer to a plate; cover with foil to keep warm.
- In the same skillet cook onion and sweet peppers in 1 Tbsp. hot oil over medium-high heat for 12 to 14 minutes, until edges are browned and onion is tender. Season with 1/4 tsp. each salt and black pepper.
- Lightly toast split rolls. Evenly divide the onion-pepper mixture, meat, and cheese sauce among roll halves. TIP
- To make slicing the beef easier, freeze it for 45 to 60 minutes before slicing. Make it vegetarian
- Use 1 large sliced portobello mushroom per sandwich in place of the beef. Saute as directed for the beef. For big appetites
- Serve sandwiches with both roll bottoms and tops.
- Comfort Food Fix by Ellie Krieger (Wiley, 2011)
Nutrition Facts : Calories 472 kcal, Carbohydrate 39 g, Cholesterol 77 mg, Protein 37 g, SaturatedFat 7 g, Sodium 879 mg, Sugar 10 g, Fat 20 g, UnsaturatedFat 11 g
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.
TONY LUKE'S AUTHENTIC PHILLY CHEESESTEAK
I saw Tony Luke prepare this sandwich on a Bobby Flay Throwdown episode. He maintains that the authentic Philly cheesesteak only really has these ingredients.
Provided by commercesd
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Try to get thin butcher cut Rib Eye. It is much easier than doing it yourself.
- Tony Luke fresh bakes his rolls. Make rolls out of fresh baked French bread so they hold up better if you're not making your own.
- Fry 1/4 to 1/3 pound of the meat on a griddle, moving it as it cooks. It should stay moist, but be thoroughly cooked through. It should have a gray tinge to it.
- Heat Cheese Whiz and keep warm.
- Saute a handful of the onions in oil or butter on the grill.
- Open a roll and grill it till lightly browned.
- Assemble the sandwiches: roll, slather cheese on one side. Top with sauteed onion. Place meat on the other side and close the sandwich.
- Serve immediately.
Nutrition Facts : Calories 915.6, Fat 55.7, SaturatedFat 27.9, Cholesterol 176.1, Sodium 2587.9, Carbohydrate 58, Fiber 4, Sugar 15.1, Protein 43.5
OPEN FACE FILET MIGNON PHILLY CHEESESTEAK
A classier approach to the famous street fare. The melt in your mouth tenderness of Filet Mignon really changes flavor profile from an on the go sandwich to something you want to sit down and enjoy. For more recipes like these be sure to visit www.eatinginbed.com
Provided by Eating in bed
Categories Lunch/Snacks
Time 35m
Yield 1 Sandwich, 1 serving(s)
Number Of Ingredients 11
Steps:
- Firstly, take your Filet, put it in a Ziplock bag, and smash it with, either, a meat mallet or a wooden spoon.
- Tenderize both sides and put the Filet in the Freezer for 20 - 30 Minutes, until slightly firm.
- Slice your Mushroom, Onion, Pepper, and Shallot into 1/8' strips.
- Heat a Wok or Saute Pan to Medium Heat.
- Add 2 teaspoons Olive Oil (Reserving 1 Tsp for the Filet).
- Add Veggies, season with 1 Tsp of Salt, Pepper, and Garlic Powder.
- Stir to Combine.
- Saute for 10-15 minutes until the veggies begin to caramelize.
- Set Aside.
- Cut a 6' slice from the French Bread and toast until golden.
- Turn off Toaster, but add Smoked Gouda to toast and leave it in the toaster (if you have a toaster oven).
- Remove Filet from Freezer (Keep the Filet in the Ziplock).
- Slice Filet into thinnest strips you can manage, then cut down the center perpendicularly.
- Heat Wok/Saute Pan to Medium-High Heat.
- Add 1 remaining teaspoons Olive Oil.
- Saute for 4-7 Minutes until no pink is showing (This allows for the meat to stay close to Medium Rare).
- For plating, start with the toast with cheese, then top with veggies and finish with a layer of Filet.
Nutrition Facts : Calories 1875.2, Fat 64.5, SaturatedFat 20.1, Cholesterol 119.1, Sodium 7502.4, Carbohydrate 246, Fiber 15.1, Sugar 4.5, Protein 72.9
AUTHENTIC PHILLY CHEESESTEAK
This is the way they do it in philly. You can get almost any butcher to shave the meat thin for you.
Provided by GingerlyJ
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- add three tablespoons oil to skillet and heat
- add onions and saute to desired doneness.
- heat three more tablespoons oil and saute peppers.
- remove from pan and set aside.
- add remaining three tablespoons oil and brown meat quickly.
- break the meat into smaller pieces as it is cooking with two spatulas.
- melt cheez whiz in microwave.
- divide meat among rolls.
- add onions and peppers
- top with cheese.
Nutrition Facts : Calories 1287.9, Fat 106.1, SaturatedFat 43.5, Cholesterol 233.6, Sodium 2159.8, Carbohydrate 35.5, Fiber 3.3, Sugar 10.8, Protein 46.9
PHILLY CHEESESTEAK
Principally made up of thinly sliced pieces of steak and melted cheese on a long Italian roll with vegetable options. a Philadelphia comfort food.
Provided by Kana K.
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a griddle, iron skillet or a non stick pan over medium heat. Add 3 Tablespoons of oil to the pan & sauté the onions to desired doneness.
- Remove the vegetables and add the remaining oil and sauté slices of meat quickly on both sides, The slices will quickly brown, scramble into smaller pieces with a flat spatula.
- Melt the Cheez Whiz in a pot or in the microwave.
- Place 6 oz. of the meat into the rolls and push the meat on one side of the roll and deposit the toppings next to it.
- Use a butter knife or chopstick to smear the whiz next to the meat.
- This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich. You should get meat, toppings and cheese in every bite.
- Pizza Steak Variation - instead of using cheese whiz, top with pizza sauce & sliced or crumbled mozzarella. Place briefly under a broiler to melt & lightly brown the cheese.
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