PHILLY STEAK SANDWICH
These sandwiches are delicious. I purchase steak that has been sliced for making stir-fry, which takes a little less time, but achieves the same results.
Provided by SWIZZLESTICKS
Categories Main Dish Recipes Sandwich Recipes Beef
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 640.9 calories, Carbohydrate 39.5 g, Cholesterol 95.5 mg, Fat 38.4 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 13.7 g, Sodium 717.3 mg, Sugar 5.5 g
PHILLY CHEESESTEAK
Pile steak, onion, peppers, cheese, ketchup and mustard into rolls to make these American-style Philly cheesesteaks. Just the food for a movie night in
Provided by Esther Clark
Categories Dinner, Lunch, Snack, Supper, Treat
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 475 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1.7 milligram of sodium
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.
PHILADELPHIA STYLE STEAK RECIPE - (5/5)
Provided by HeatherS
Number Of Ingredients 42
Steps:
- Serves 4
PHILADELPHIA CHEESE STEAK SANDWICHES
Ask Philadelphians what their favorite food from back home is, and the cheese steak sandwich is sure to be mentioned. From Betty Crocker's "Healthy New Choices"
Provided by Messiejessie625
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
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
Make and share this Philly Cheese Steak recipe from Food.com.
Provided by Miss-Alex
Categories Breads
Time 25m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, add oil.
- When oil is hot, add the green bell peppers and sliced onions and fry for about 2 minutes.
- Rip the slices of steaks with your hand and add to the skillet.
- Fry for 2 minutes or until steaks are brown and no longer pink. Season with salt and pepper, and turn off fire.
- Slice Italian bread open and add cheese to both sides of the bread.
- Leaving the bread open toast in a regular oven or toaster oven until cheese is melted.(Optional,you don't have to toast your bread).
- Add the Steak and onions on top of the melted cheese and close the sandwich.
- Enjoy with sides such as chips or fries.
Nutrition Facts : Calories 1132.8, Fat 69.9, SaturatedFat 22.2, Cholesterol 97.7, Sodium 3557, Carbohydrate 88.2, Fiber 6.8, Sugar 5.7, Protein 38.8
PHILADELPHIA-STYLE STRIP STEAK
Steps:
- To cook the steaks, preheat the broiler.
- Brush both sides of each steak with the oil and season both sides with the salt. Rub one side of each steak with the spice rub and place the steaks, rub side up, on a broiler pan. Broil until the top of each steak is golden brown and slightly charred, 4 to 6 minutes. Turn the steaks over and continue broiling to medium-rare, 4 to 6 minutes. Remove from the heat and let rest for 5 minutes before serving.
- To make the cheese sauce, melt the 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, 4 to 5 minutes. If the mixture is too thick to pour easily, thin it with a little extra milk. Remove the mixture from the heat and whisk in the provolone, Parmesan, salt, and pepper.
- Ladle some of the cheese sauce onto 4 large dinner plates. Place the steaks on top of the sauce, top each steak with some of the caramelized onions, and drizzle with a few tablespoons of steak sauce if desired. Garnish with parsley.
- CARAMELIZED ONIONS
- Heat the butter and oil in a large sauté pan over medium heat. Add the onions, salt, and pepper and cook slowly, stirring occasionally, until golden brown and caramelized, about 45 minutes. The onions can be made in advance, covered, and refrigerated for up to 2 days. Reheat before serving.
PHILLY CHEESE STEAK
It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
Provided by Bobby Flay
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 29
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 CHEESE STEAK
This recipe is the american version of a classic steak sandwhich with cheese
Provided by tbob48
Time 30m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Slice the sirloin steak as thinly as possible into strips. Place in a bowl with 1 tbsp of vegetable oil.
- Heat a dry, flat frying pan to a medium heat. Place the remaining tbsp of vegetable oil in the pan. Add the sliced onion to the pan and cook for 8-10 minutes or until the onion begins to darken and crisp.
- Increase the heat to high and add steak. Season with a little salt and pepper, then stir-fry for 2-3 minutes or until steak is just cooked through
- Slice open the roll and fill with the cooked steak and onion. Cut the processed cheese slice into strips and add to the roll. Place in a warm oven for 3-4 minutes to allow cheese to melt. Serve with ketchup or yellow mustard if desried
PHILADELPHIA STYLE STEAK
Steps:
- Combine spices together in a small bowl. Caramelized Onions: Heat butter and oil in a large sauté pan over medium heat. Add the onions, season with salt and pepper and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30-40 minutes. Provolone Sauce: 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 4-5 minutes. Remove the mixture from the heat and whisk in the provolone and parmesan until combined; season with the salt and pepper. Spice Rubbed Steaks Four 16-ounce strip steaks, trimmed of fat 1 ½ tablespoons kosher salt Spice Rub 2 tablespoons canola oil Chopped fresh flat leaf Italian parsley 1. Preheat broiler. Season the steaks on both sides with the salt. Rub one side of each steak with the spice rub and drizzle the tops with oil. 2. Place steaks on a broiler pan, rub-side up and place under the broiler. Broil until the top of the steak is golden brown and slightly charred, 5-6 minutes. Turn the steaks over and continue broiling to medium-rare doneness, 6-7 minutes longer. Remove and let rest 5 minutes before serving. 3. Ladle some of the sauce onto a large dinner plate. Place each steak on top of the sauce and top the steak with some of the caramelized onions. Garnish with chopped fresh parsley.
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- In a sauté pan over medium or medium-low heat, add one tablespoon of butter. Once melted, add diced onions and season with salt and pepper. Cook slowly until onions turn translucent. Remember to stir occasionally so as not to burn the onions. Remove from the pan and set aside.
- Season the thinly-sliced ribeye steak with salt and pepper. Add another tablespoon of butter to the pan and add ribeye to the pan once the butter melts. Keep the heat to medium and cook for 2-4 minutes. Remember to keep stirring occasionally and avoid overcooking the meat.
- Return onions to the pan and stir with the steak. Place the cheese slices on top of the steak and onions mixture and let them melt. This will take about 1-2 minutes.
- Butter insides of hoagie rolls with the butter of your choice and toast in the oven for about 5 minutes. Spoon the mixture into your freshly toasted hoagie rolls. Serve your Philly cheesesteak sandwich immediately and enjoy!
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- Philly Cheesesteak. The ultimate iconic Philly food is the cheesesteak. Invented by Pat Olivieri of Pat’s Steaks in 1930 and imitated by many, a true Philly cheesesteak requires thinly sliced beef and a crusty roll.
- Roast Pork Sandwich. John's Roast Pork — Photo by E. Teel for Visit Philadelphia. It may not be quite as well known as the cheesesteak or the hoagie, but the roast pork sandwich — a regional Italian-American standout — is without a doubt a signature Philly sandwich.
- Hoagie. The hoagie, Philly’s signature answer to the sub or hero, comes stuffed with fresh meats, cheeses and veggies — or some variation of these ingredients.
- Philly Soft Pretzels. Philly Pretzel Factory — Photo by J. Varney for Visit Philadelphia. Introduced to the region by German settlers centuries ago, pretzels have long been a favorite local snack.
- Water Ice. While its name is somewhat confusing, water ice (pronounced “wooder ice” by some locals) is the perfect dessert or snack for hot summer days in the city.
- Tastykakes. Butterscotch Krimpets — Photo by J. Varney for Visit Philadelphia. Visitors would be hard-pressed to find a Philadelphian who doesn’t have nice things to say about Butterscotch Krimpets or Creme Filled Chocolate Cupcakes.
- Scrapple. Down Home Diner — Photo by N. Santos for Visit Philadelphia. A mixture of pork, spices and cornmeal, scrapple is a crispy-fried breakfast meat native to the Pennsylvania Dutch (who, in fact, are German — or Deutsch — in origin).
- Tomato Pie. Made with thick, focaccia-like dough, fresh tomato sauce and sometimes a hint of grated Romano cheese, Parmesan or oregano, tomato pie is a staple at many Italian bakeries and eateries in Philadelphia.
- Red Gravy Pasta Dinner. There’s something supremely satisfying about authentic, homemade Italian red gravy served over pasta. Given the rich Italian-American heritage in Philadelphia, it’s no surprise that some of the best red-sauce joints can be found here.
- Tacos. South Philly Barbacoa — Photo by M. Fischetti for Visit Philadelphia. Centered around the Mexican community in South Philly, the taco scene in Philly is definitely worth seeking out for the breadth and diversity of offerings.
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