Philly Cheese Steak Food

ORIGINAL PHILLY CHEESE STEAK

Steps:

• Cook the onions in a little olive oil until golden brown, season with freshly ground black pepper and add a splash of white wine vinegar.
• Drizzle olive oil over the thin slices of meat and season with sea salt and freshly ground black pepper. Cook the steaks on a very hot griddle pan, and after a couple of minutes turn them over and shave the cheese onto each steak. Warm the baguette in the oven.
• To serve, slice the baguette in half, pile on the fried onion, then the steaks, top with rocket and finally spoon on the mustard. Place the top on the bread and slice into 4 or 2 pieces.

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 CHEESE STEAKS

Steps:

• Place the sliced beef in a large bowl.
• In a small bowl, mix together salt, pepper, paprika, cayenne pepper, onion powder, garlic powder and italian seasoning.
• Sprinkle over beef and stir to combine.
• Heat half the oil in a skillet over medium-high heat.
• Saute beef to desired doneness, and remove from pan, keep warm.
• Meanwhile heat remaining oil in skillet, and saute the onion, green peppers and mushrooms until tender, with green peppers still somewhat crisp.
• Add steak to veggies and keep warm.
• Preheat oven to broil.
• Butter hoagie buns and lay a slice of cheese, (torn in half) over the bottom of each bun.
• Divide steak and veggies over buns, add another slice of divided cheese.
• Lay on foil lined cookie sheet (keep top bun to the side so that it broils also) Broil just until cheese melts, remove from broiler, cover with top half of bun.
• ENJOY!

PHILLY CHEESE STEAK

Steps:

• Slice the beef on an electric meat slicer, or use the following method: with plastic wrap, tightly roll the steak into a torpedo or log shape. Put the beef in the freezer for 30 to 45 minutes to firm it until tight but not frozen. Remove the plastic wrap and, working quickly; use an electric knife to slice the beef into paper-thin slices, almost shaving the beef. If this does not produce very thin results, cut the beef into the thinnest slices possible and flatten, using a meat pounder. Once all the beef has been cut, refrigerate until the remaining ingredients are ready.
• Heat 2 tablespoons of the oil in a heavy-bottomed saute pan set over low heat. Put in the onions, season with salt and pepper, and cook until nicely softened and lightly caramelized but not browned, about 20 minutes. Transfer the onions to a bowl and set aside. Add the pepper halves to the pan, season with salt and pepper, and fry until soft and tender, about 12 minutes. Transfer to the bowl with the onions. Keep the onions and peppers covered and warm.
• In a clean, heavy-bottomed saute pan, heat the remaining oil over medium heat. Add the beef in batches and lightly brown, seasoning with salt and pepper as you cook, adding more oil if necessary.
• Pull out a little of the doughy insides of each loaf, then drizzle lightly with the oil, a splash of vinegar, and a pinch of salt and pepper. Put 1/4 of the beef inside each roll, top with onions and peppers, and finish with several slices of cheese. Cover with the top half of the bread. Wrap snugly in sandwich wrapping paper, slice diagonally in half, and serve.

PHILLY CHEESE STEAK

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.

NEW YORK-STYLE PHILLY CHEESE STEAK

Steps:

• Make Gary's secret onions: In a bowl, combine all the ingredients except the onions and oil. Working in batches, grind the spice mixture in a clean coffee grinder. Return half of the spice mixture to the bowl and reserve the remaining spice mixture. Add the onions to the bowl of spice mixture and mix to combine. Store the onions in the refrigerator, covered, to marinate for at least 3 hours and up to overnight. Heat the 2 tablespoons oil in a large skillet over medium heat. Add the marinated onions and reserved spice mixture and cook, stirring occasionally, until translucent. Set aside covered with foil to keep warm.
• Make the tangy relish and cheese steak: In a mini food processor, combine the ketchup, capers, cornichons, green peppercorns, and celery salt and pulse four or five times. Add the vinegars and pulse two to three times until just blended. Set aside.
• When ready to serve, heat the 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring, until just cooked through. Remove from the heat.
• Slather the bottom halves of the rolls with the tangy relish and top with the beef, onions, cheese and the top halves of the rolls. Slice and serve.

PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))

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.

PHILLY CHEESESTEAK

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.

PHILLY STEAK AND CHEESE

Steps:

• Heat oil in skillet over medium heat. Add peppers and onions; stir fry until tender.
• Add steak and stir fry over high heat until fully cooked.
• Season to taste with salt and pepper; divide steak mixture in skillet into four seperate piles.
• Top each pile with 1/2 cup cheese. Cover; let stand until cheese melts.
• Spread mayonnaise on hoagie rolls; top with steak and cheese mixture.

PHILLY CHEESE STEAK CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
• Dice the peppers and onions into bite-sized pieces. Mince the garlic.
• Add the ground beef to a skillet and cook over medium heat, crumbling as it cooks.
• When beef is broken apart, but still pink, add the peppers, onion, garlic, and seasoned salt. Continue cooking, stirring often, until beef is cooked through and vegetables have softened a bit.
• Drain grease from the skillet and pour mixture into the prepared baking dish.
• Tear the cheese into small pieces and place over the beef mixture.
• Add the eggs, cream, hot sauce, and Worcestershire sauce to a mixing bowl and whisk well to combine.
• Pour the egg mixture over the beef and place the dish in the oven. Bake for 35 minutes or until the eggs are set.
• Let sit 5 minutes before slicing and serving.

EASY AUTHENTIC PHILLY CHEESE STEAK

Steps:

• Sauté green peppers in 2 teaspoons of olive oil until tender and slightly browned. Remove from pan.
• Sauté onion in remaining 2 teaspoons of olive oil until tender and slightly browned.
• Add green peppers and roast beef to pan.
• Cook until beef is heated thoroughly and no longer "pink" while chopping it into smaller pieces with a firm spatula. Mix well.
• Season with salt and pepper to taste.
• Preheat oven to 350°F.
• Cut one side, lengthwise and both sides widthwise of each bun to make open-face type opening.
• Lay two slices of cheese across each bun to cover both sides (so it lays flush with the sides of the bun, top and bottom.).
• Stuff each bun with meat mixture in between the cheese slices.
• Close rolls shut and wrap in tin foil.
• Place in preheated oven on cookie sheet for 5 minutes or until heated through and cheese melts.
• Reduce heat to low until ready to eat.
• If you like it with marinara sauce or whatever your choice of condiment is, drizzle on before you eat!
• Yum!

PHILLY CHEESE STEAK

Steps:

• Preheat oven to 500 degrees Fahrenheit.
• Heat 3 tablespoons of olive oil in large sauté pan, over medium high heat, add onion; saute 10 minutes until golden.
• Add green or red pepper, mushrooms, and pepperoncini to pan; continue to saute another 5 minutes until browned.
• Slice roast beef into 1-1/2 inch strips.
• Turn heat to medium; add roast beef strips to the vegetables.
• Add oregano and salt/pepper to taste; stir-fry all together 3 to 5 minutes.
• Place mixture on 1/2 of opened hoagie rolls on a lined baking sheet.
• Top each half with two slices of provolone cheese.
• Cook in oven until roll is toasted and cheese is melted.
• HORSERADISH SAUCE:.
• Mix sour cream and horseradish sauce together in bowl.
• After sandwiches are prepared, right before serving, drizzle sauce on top or slather on.