PHILLY CHEESE FAKES FOR TWO
Mushrooms are the key to this twist on popular Philly steak sandwiches-a nice meatless meal option that's tangy and tasty. -Veronica Vadakan, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the first six ingredients. In a large bowl, combine the mushrooms, green pepper and onion. Pour dressing over vegetables; toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 450° for 15-20 minutes or until crisp-tender, stirring once., Divide mushroom mixture between bun bottoms and top with cheese. Broil bun halves 3-4 in. from the heat for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 344 calories, Fat 12g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 681mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.
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 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
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10 WAYS TO SPOT A FAKE PHILLY CHEESESTEAK - THRILLIST
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Estimated Reading Time 3 mins
- It’s called a “Philly” cheesesteak on the menu. Residents of Philadelphia call what is arguably the number one sandwich in the world simply a “cheesesteak.”
- It's not on a crusty Italian roll. It should be slightly crusty on the outside and soft on the inside. If you're getting a spongy, doughy piece of bread, then it's all kinds of wrong.
- It's not made with grilled rib-eye steak. Meat that's chopped like this isn't the easiest to differentiate, but if your sandwich spot is hesitant to tell you what cut they're using, run far, far away.
- It's listed with pickles peppers on the menu as standard. While there are definitely rules with cheesesteaks, there's always room to move around. Peppers and pickles are an option but should never be required in a proper cheesesteak experience.
- It’s got ketchup. Some people (bad people) like the stuff on their cheesesteak but the folks at Tony Luke’s wince a little at that.
- The server gives you utensils. It’s eaten by hand, never with knife and fork, ya animal.
- It’s not juicier than a Tupac movie. The drip factor is big with a proper cheesesteak so get out your napkins and bibs and prepare to get greasy (but in a really good way).
- It doesn’t have American cheese, Provolone or Cheez Whiz. Whiz didn’t show up on the culinary scene until the 1950s, but it’s solidified itself as a solid option in any authentic cheesesteak.
- It has Swiss cheese. Plenty of places try to pull off this move, and it makes the fellas at Tony Luke's cry. And by "cry" we mean "willing to send over some nice gentleman to the offending restaurant for a word with the chef".
- It’s something other than a sandwich. We shouldn’t have to say this, but just in case: These days cheesesteak has become a flavor, not just a delicious sandwich.
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