BEST PHILLY CHEESESTEAKS
The Best Philly Cheesesteak recipe made right in the comfort of your own home! These Cheesesteaks boasts crazy tender, marinated steak, flavorful crisp tender bell peppers and ooey gooey cheese all sandwich in between a hoagie bun. The incredible marinated steak and spiced mayo set these Philly Cheesesteaks worlds above other recipes and you won't believe how easy they are. These Philly Cheesesteak Sandwiches make a fabulous game day food, guest food, or just a fun dinner any night of the week.
Provided by Jen
Categories Main Course
Time 22m
Number Of Ingredients 18
Steps:
- Whisk all the Marinade ingredients together in a Ziploc bag. Remove 1 tablespoon Marinade and add to a small bowl with 1/2 cup mayonnaise to make "Spiced Mayonnaise". Add hot sauce to mayonnaise if desired and store in the refrigerator.
- Add steak to Ziploc bag with remaining Marinade. Marinate 6 hours up to overnight. Remove steak from fridge 20-30 minutes before cooking.
- Preheat oven to 400 degrees F.
- Prepare hoagie rolls by slicing each in half horizontally. Hollow out bottom and top halves of bread, leaving about 1/2-inch-thick shell.
- Heat 1 teaspoon olive oil over in a large skillet over medium-high heat until smoking. Pat excess marinade off steak and add to skillet. Cook undisturbed for 1 minute then continue to cook while stirring just until no longer pink, 1-2 minutes, chopping up meat with spatula as you cook. Remove to a paper towel lined plate. (You can also chop on a cutting board.)
- Wipe out skillet and heat one tablespoon olive oil over medium high heat. Add peppers and onion and cook 6-8 minutes or until softened. Add steak back to pan along with 3/4 cup cheddar, 1 tablespoon Spiced Mayonnaise, pimientos (optional). Stir just until steak is warmed through and cheese begins to melt, about 1 minute. Season with salt and pepper to taste.
- Spread each top and bottom half of hoagie roll with Spiced mayonnaise. Evenly divide beef mixture between bottom buns then top each with 2 slices provolone cheese. Bake hoagies open faced for 5 minutes or until cheese is completely melted. Replace top buns and eat immediately.
GRILLED SKIRT STEAK PHILLY CHEESESTEAKS WITH HOMEMADE CHEESE SAUCE
This is a marinated steak fit for my wedding, paired with the melty goodness of American cheese, toasty bread and grilled onions and peppers. Cheesesteaks rising up!
Provided by Eric Greenspan
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Combine the orange juice, soy sauce, maple syrup, olive oil and balsamic vinegar in a small bowl and pour over the skirt steak in a pan to marinate, up to 30 minutes.
- In a medium saucepot, bring the cream to a boil. Slowly whisk in the American cheese until a sauce is formed. Keep warm.
- Preheat a charcoal grill to medium-high heat.
- Toss the onions and peppers in a bowl with some olive oil and season with salt and pepper. Place on the grill and cook until lightly charred and tender, 7 to 10 minutes.
- Remove the skirt steak from the marinade and cook on the grill until medium-rare, 3 to 4 minutes per side. Remove from the grill and let rest for 10 minutes.
- Slice the hoagie rolls lengthwise and butter the insides of the rolls. Grill until toasted, 2 to 3 minutes.
- Slice the steak thinly against the grain and fill the rolls. Top with copious amounts of cheese sauce, grilled vegetables and hot cherry peppers.
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
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"
Steps:
- Combine the mustard and balsamic vinegar in a small bowl. Add the garlic and drizzle in olive oil while stirring. Season with salt and pepper, to taste.
- Put the steak in a resealable plastic bag. Pour in 3/4 of the marinade and seal the bag. (Reserve the remaining marinade for the bread.) Let the steak marinate at room temperature for at least 30 minutes.
- Put the peppers and onions on the grill. Coat the onions with BBQ sauce. Once the peppers and onions are charred, move them to the top rack to keep them warm.
- Remove the steak from the marinade and put on the grill. After 5 minutes turn the steak over to sear the other side, about 12 minutes total cooking time, for medium-rare. Transfer the steak to a cutting board and let rest for 10 minutes before slicing.
- Cut the bread lengthwise and toast on the grill.
- Brush the remaining reserved marinade on both sides of the bread. Arrange the steak on the bottom half of the bread, then cover with the peppers and onions. Top with the cheese and cover with the other half of the bread. Cut into 4 pieces and serve.
PHILLY CHEESE STEAK
Wish you were here in Philadelphia, eating a cheese steak. No doubt about it, cheese steak is the quintessential Philly food. Too bad it can pack more than 60 grams of fat. To keep the greasy drippings from staining shirts, Philadelphians have learned the "Philly lean," a way of bending forward to the cheese steak rather than bringing it to the mouth. Self's "Philly lean" features a trimmer cut of meat, less cheese and more peppers so it has about half the calories and a third of the fat of the original - and provides 60 percent of your daily vitamin C needs.
Categories Sandwich Cheese Onion Pepper Low Fat Kid-Friendly Steak Grill/Barbecue Self Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- In a large skillet, sauté onions and peppers in oil; add garlic salt and black pepper. Transfer mixture to bowl and set aside. In the same skillet, pan-fry steak until brown but not crispy. Add onions and peppers. Place cheese on meat until slightly melted. Spoon cheese steak, onions, and peppers onto rolls and serve.
EMERIL'S PHILLY CHEESE STEAK SANDWICH
I'm not claiming this is an authentic Philly Cheese Steak, I chose this to simulate my favorite cheese steak sub at Sapore di Mare. Elsewhere (and not elsewhere on Recipezaar.com) people have been puzzled why the oven would need to be preheated to 200F; why, it is only to warm up the sandwich rolls! Purists will use only Cheese Whiz, but I will always use Provolone. I love an accent of "hots" on my sub, preferably Sun of Italy "Hot Chopped Peppers"; sliced pepperoncini or banana peppers also work well. I favor sweet onions, so I added them as an option to Emeril's recipe. Also, a half and half mixture of olive oil and butter is heavenly; but if using a nonstick pan, no fat is really needed. To slice the rib-eye, pound it thin, roll it tightly and wrap in wax paper, freeze 10 minutes, then slice thinly. Personally, I would never dream of using ketchup on this sandwich, although I might try a bit of marinara sauce to make this an Italian cheese steak sandwich. Although most people would threaten me if I gave them half a sandwich, I believe that is the correct size for 1 nutritional serving.
Provided by KateL
Categories Lunch/Snacks
Time 21m
Yield 2 sandwiches, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F. Then warm the sliced rolls or buns in the oven while cooking the meat and vegetables.
- 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.
Nutrition Facts : Calories 775.6, Fat 53.7, SaturatedFat 24.5, Cholesterol 129.4, Sodium 1543.3, Carbohydrate 28.8, Fiber 2.8, Sugar 3.9, Protein 43.5
PHILLY CHEESE STEAK
Teriyaki sauce provides a tasty kick to the classic Philly Cheese Steak. It's simple to make, filling and the perfect comfort food!
Provided by Kikkoman Recipes
Categories Onions
Time 20m
Yield 4 serving(s)
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. *(Freeze meat first for easier slicing).
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!
MARINATION'S KOREAN PHILLY CHEESE STEAK
Chef Mario Hevia developed this Asian twist on an American classic in a quest to bring together contrasting flavors and textures of sweet and salty, tender and crunchy. And, of course, with gooey cheese on top. He melts the cheese directly in the pan before laying it on top of the sandwich fillings, making it extra gooey.
Provided by Leslie Kelly
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Mix beef and marinade together in a bowl; set aside to marinate.
- Heat 1 tablespoon oil in a skillet over medium-high heat; saute onions until lightly golden but still firm, 5 to 10 minutes.
- Heat 1 tablespoon oil in a separate skillet over medium-high heat; saute jalapeno peppers until very lightly golden, about 5 minutes. Mix jalapeno peppers into onions. Add kimchi and cook until heated through, 2 to 3 minutes. Remove skillet from heat.
- Heat a separate skillet over medium-high heat and cook steak, stirring constantly, until browned and cooked through, about 5 minutes.
- Return 3/4 cup kimchi mixture to skillet over medium heat; add 1/4 cup American cheese. Cover skillet and heat until cheese is melted, 2 to 3 minutes.
- Spread 1 tablespoon mayonnaise onto the bottom half of 1 roll and top with 1/4 of the beef. Layer kimchi-cheese mixture on top of beef and top with roll. Repeat with remaining ingredients to create 3 more sandwiches.
Nutrition Facts : Calories 824.1 calories, Carbohydrate 88.4 g, Cholesterol 74 mg, Fat 36.2 g, Fiber 5.8 g, Protein 35.3 g, SaturatedFat 10.8 g, Sodium 1873.3 mg, Sugar 17.6 g
PHILLY STEAK AND CHEESE
Make and share this Philly Steak and Cheese recipe from Food.com.
Provided by ShortyBond
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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