PHILLY CHEESESTEAK HOT DOG
The flavors of two traditional sandwiches are combined into one for a great outdoor grilled treat.
Provided by Land O'Lakes
Categories Hot Sandwich Cheese Steak Hot dog Sandwich and Wrap Main Course Beef Meat, poultry, and seafood Dairy Sandwich and Wrap Main Course
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat gas grill on medium or charcoal grill until coals are ash white.
- Melt butter in 12-inch skillet over medium heat until sizzling; add onions and peppers. Cook, stirring occasionally, 10-12 minutes or until softened and lightly browned. Add roast beef; cook 2-3 minutes or until heated through. Remove from heat; keep warm.
- Combine cheese and milk in bowl. Microwave, stirring every minute, 2-3 minutes or until smooth and heated through; keep warm.
- Place hot dogs onto grill. Grill, turning occasionally, 5-7 minutes or until heated through. Place buns, cut-side down, onto grill. Cook 1-2 minutes or until lightly toasted.
- Place hot dogs into buns; top each with pepper mixture and cheese sauce. Serve with any remaining sauce, if desired.
Nutrition Facts : Calories 500 calories, Fat 32 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 1290 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Sugar grams, Protein 21 grams
PHILLY DOGS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the dogs: Preheat the grill to a medium heat.
- Lightly butter the outsides of the buns and toast on the grill for 1 minute per side. Remove to a platter.
- Grill the sausages, turning occasionally, for 10 to 15 minutes or according to the package instructions.
- For the cheese sauce: Combine the processed cheese, milk, salt, pepper and 1 teaspoon Montreal seasoning in a pan and stir. Leave on a gentle heat so that the cheese melts and a thickened sauce develops, about 8 minutes.
- For the dogs: Heat a cast-iron skillet over a high heat and add the olive oil. When the oil is hot, add the bell peppers, onions and mushrooms. Add the remaining teaspoon Montreal seasoning. Cook, stirring occasionally, until the vegetables blacken, about 6 minutes.
- Open the buns and put the sausages inside, then top with the veggies. Spoon over the cheese sauce and dig in.
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
PHILLY CHEESE STEAKS
Make and share this Philly Cheese Steaks recipe from Food.com.
Provided by podapo
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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 DOGS
I found this in Woman's World magazine a while back and plan to try them for the Fourth. They sound delightfully different and fun, although I think when I make them, I'll grill the dogs. Also, I feel compelled to add seasoned, finely crumbled and nicely browned ground beef over the pepper mixture, THEN add the Cheez Whiz. Voila!--A Philly Cheese "Steak" Dog"! Or maybe a Philly "Chili" dog? I'm just sayin'...
Provided by Christmas Carol
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, melt 1 tablespoon butter over medium heat. Add peppers, onion, and oregano; cook, stirring occasionally, until tender, 10-12 minutes.
- Meanwhile, combine garlic powder and and remaining 2 tablespoons butter; brush over split sides of rolls. If desired, heat grill pan over medium-high heat. Grill rolls, split side down or bake on oven until toasted; reserve.
- Remove pepper mixture from skillet; reserve. To same skillet add hot dogs; cook, turning, until heated through and lightly browned, about 7 minutes. Place hot dogs in rolls. Top with reserved pepper mixture and Cheez Whiz.
Nutrition Facts : Calories 510.1, Fat 31.5, SaturatedFat 15.4, Cholesterol 71.5, Sodium 1443, Carbohydrate 40.9, Fiber 3.1, Sugar 7.9, Protein 15.7
PHILLY CHEESESTEAK
My Philadelphia-born friend is so devoted to her city's most famous sandwich that the first thing she did after her big fancy wedding was to head, gown and all, to her favorite local spot for a cheesesteak to end the night. On a recent visit, I comparison-shopped the cheesesteak sandwich shop. Here's my standard order: onions, whiz (i.e., Cheez Whiz), provolone, and giardiniera -- the pickled vegetables perk up the whole meaty, cheesy business. Regardless of where you buy it, everything starts with the vigorous chopping and flipping spatulas cutting through the frying beef a-sizzle on the flattop. Beyond that, the rest is personalized. Add the whiz? provolone? onions? peppers? giardiniera? You better know what you want before you step up to the counter. Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 2 sandwiches
Number Of Ingredients 9
Steps:
- To make slicing it easier, freeze the beef for 30 minutes to firm up.
- Preheat a double-burner griddle or two large skillets over medium-high heat. Thinly slice the meat against the grain.
- Toss the onions in a bowl with the oil and put them on the griddle. Cook for a few minutes, stirring occasionally, until the onions become translucent. Push the onions to the back of the griddle.
- Place the beef on the griddle and season with salt and pepper. Cook, turning occasionally, until no pink remains. Stir the onions into the beef and chop the beef mixture into bite-size pieces with the side of a metal spatula.
- Divide the beef and onions between the hoagie rolls. Top with the provolone and cheese sauce. Serve immediately, topped with giardiniera, if desired.
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