PHILLY CHEESESTEAK PULL-APART BREAD
Provided by Trisha Yearwood
Categories appetizer
Time 1h40m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan with cooking spray.
- Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and golden brown in spots, about 8 minutes. Let cool slightly.
- Combine the Cheddar, roast beef, garlic powder and sauteed onions in a large bowl. Mix very well, squeezing to compact the mixture.
- Take a piece of biscuit dough, flatten it in your hand and spoon about 1 teaspoon of the roast beef mixture into the center. Fold the dough around the filling, then shape into a ball and place in the prepared Bundt pan. Repeat with the remaining dough. Sprinkle any excess filling into the pan, making sure some of it falls into the cracks between the dough balls.
- Bake until golden brown on top and a wooden pick inserted into the center comes out clean, 50 to 60 minutes. Turn the bread out onto a plate and flip bottom-side up.
- Serve hot with ranch dressing.
ORIGINAL PHILLY CHEESE STEAK
I had this in some diner in America. Have one right after work when you're hungry and tired. It's the best.
Provided by Jamie Oliver
Categories main-dish
Time 17m
Yield 4 servings or 2 very hungry servings
Number Of Ingredients 10
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
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 GARBAGE BREAD
Calling a truce to the great Philly cheesesteak debate, this garbage bread uses both Provolone and American cheese with thinly sliced beef and plenty of caramelized onions and peppers. Serve this bread as a hearty dinner after the game or as a warming meal for an outdoor picnic in the fall.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Heat 1 tablespoon oil in a large nonstick skillet over high heat. Sprinkle the beef with salt and pepper and then add the beef to the skillet and cook, turning as needed, until browned all over and cooked to medium-rare, 6 to 8 minutes. Transfer the beef to paper towels to drain, wipe the skillet clean with paper towels and return the skillet to medium heat.
- Heat the remaining 4 tablespoons oil in the skillet, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring, until golden brown, 8 to 10 minutes. Add the onions and peppers, then sprinkle with salt and pepper and cook, stirring, until lightly charred and soft, 10 to 12 minutes. Transfer the vegetables to a bowl and let cool.
- Meanwhile, place the cooled beef in the freezer for 20 minutes to firm up. Working quickly, very thinly cut the beef into the thinnest possible slices. (Slices should be almost as thin as deli meat.)
- On a lightly floured work surface, roll the dough into a 20-by-14-inch rectangle. Starting on the shorter end of the dough, arrange the beef slices evenly over half of the dough, leaving a 1-inch border on the sides. Sprinkle both cheeses over the meat, then scatter the cooked vegetables evenly over the cheese. Working from that short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
- Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown, 35 to 40 minutes.
- Let the bread cool for at least 10 minutes before slicing. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm.
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 CHEESE STEAK
An Asian-inspired version of a Philly cheese steak--thinly sliced steak is cooked with onion, cheese spread, and a splash of teriyaki sauce, and served on sandwich rolls.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Add oil to a large non-stick skillet. Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft. Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together. Scoop meat mixture onto sandwich rolls.
Nutrition Facts : Calories 520.5 calories, Carbohydrate 42 g, Cholesterol 82.6 mg, Fat 26.4 g, Fiber 1.7 g, Protein 27.6 g, SaturatedFat 12.5 g, Sodium 1763 mg, Sugar 11.4 g
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PHILLY CHEESE STEAK CHEESY BREAD | THE RECIPE CRITIC
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4.9/5 (26)Calories 270 per servingCategory Dinner, Main Course
- In a large cast iron skillet add the oil and heat to medium high. Add the steak and sear each side for about 2 minutes.
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- Hoagie Rolls. Although there is no right or wrong answer when it comes to the best bread for Philly cheesesteaks, the “standard” and “most popular” choice is hoagie rolls, also referred to as hero rolls.
- Sub Rolls. Although hoagie rolls are often referred to as sub rolls, they’re not exactly the same. They indeed share many similarities, but sub-rolls tend to be softer than hoagie rolls and cut differently.
- Amoroso Rolls. If you’re baking or buying a Philly cheesesteak in Philadelphia, you’ll likely enjoy an amoroso roll with the rest of the beloved Philly cheesesteak toppings.
- Baguette. Baguettes have many uses, but one of the most common uses is as a base for sandwiches – and that includes Philly cheesesteaks! The perk of using a baguette is that they’re relatively crunchy and crispy on the exterior, which means they’ll be able to hold all of your toppings easily.
- French Bread. Many people think baguettes and French bread are the same, but they’re not. Although they’re pretty alike, there are also several differences between the two.
- Italian Rolls. Another great roll you can use for Philly cheesesteaks is the Italian roll. Like the baguette, the Italian roll is known for being robust with a crisp exterior, although the interior is also quite dry and crunchy.
- Ciabatta. Ciabatta is well-known for its airy interior. The honeycomb-like texture makes it an excellent choice for dipping in soups and dips. Yet, it also makes an ideal platform for maximum flavor absorption of your Philly cheesesteak sandwich.
- Sourdough. Yes, you read that correctly – that freshly baked loaf of sourdough can be used for your Philly cheesesteak sandwiches. I know, I know – it’s not “traditional.”
- Bonus: Pretzel Rolls. Do you really want to step out of the box with your Philly cheesesteak bread? Then hear me out – try it on a pretzel roll. Pretzel rolls are built strong, making them the perfect platform for even the heftiest Philly cheesesteaks.
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- Ciabatta. This Italian bread has a very open structure that allows for maximum flavor absorption, but it can be fragile enough that its crumbly texture won’t make too much of a mess when you eat it.
- Sourdough. This hearty loaf is made with wild yeast instead of commercial yeast, which gives it extra-rich flavor and an especially chewy texture that holds together well without being too tough on the teeth.
- Pain au Levain. This crusty French loaf is dense enough to hold up under all the weight of an overstuffed sandwich, but not so tough that it’s difficult to chew or swallow.
- Brioche or Pullman loaf. These loaves are similar in texture to ciabatta, but they’re usually slightly sweeter and more buttery—which makes them great for sandwiches like this one!
- Sourdough rye. This hearty loaf is great for sandwiches because it contains both wheat flour and rye flour—which means more flavor and texture than just plain wheat bread.
- Pumpernickel. This hearty German loaf has a dense, moist crumb with a slightly sour flavor that makes it perfect for soaking up all the juices from the meat, cheese, and onions in your sandwich.
- Wheaten Baguettes. You want something hearty and substantial for your philly cheesesteak so that it stays together when you bite into it—we recommend wheaten baguettes!
- Naan. Naan is an Indian flatbread traditionally made with white flour, but if you find the right kind, it has a great texture that will hold up well during lunchtime—and won’t make too big of a mess if you don’t finish your sandwich in one bite.
- Whole-wheat tortilla wrap. A whole-wheat tortilla wrap is also good for making sandwiches because it doesn’t fall apart easily and has just enough structure to hold together whatever ingredients are inside of it!
- Focaccia. If you’re looking for something more soft, try focaccia! This flatbread has much more flexibility than other types of breads and will hold up better than either ciabatta or sourdough if you prefer the traditional “pull-apart” style of eating philly cheesesteaks.
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