GROUND PHILLY CHEESESTEAK GRILLED CHEESE
Ground Philly Cheesesteak Grilled Cheese made with bell peppers, onions and American or Provolone Cheese. All the flavor of a cheese steak for half the price.
Provided by Sabrina Snyder
Categories Sandwich
Time 30m
Number Of Ingredients 11
Steps:
- Start by browning the beef in the skillet. Try to brown without breaking up the meat too much. Get a nice brown sear on the beef, then break apart as little as possible. You want the meat to resemble a pea in size [you want to avoid taco meat consistency]. Add the salt, pepper and Worcestershire sauce. Stir gently, then remove from pan.
- Add 2 tbsp. of butter in the pan and add the chopped onions and green bell pepper, cooking until browned and caramelized. Add salt and pepper to taste. If you like mushrooms in your cheesesteaks, go ahead and add some chopped mushrooms here too. Once browned, add the meat back in and combine together.
- Spread the butter on one side of each of the 8 slices of bread.
- Butter side down on the cutting board.
- Add a slice of provolone to each of the slices.
- Top four slices with the meat mixture and close the sandwiches pressing down lightly.
- In a cast iron pan or griddle on medium high add the sandwiches and cook for 3-5 minutes on each side.
Nutrition Facts : Calories 589 kcal, Carbohydrate 28 g, Protein 24 g, Fat 41 g, SaturatedFat 19 g, Cholesterol 125 mg, Sodium 805 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
PHILLY CHEESESTEAK GRILLED CHEESE RECIPE
Today's Philly Cheesesteak Grilled Cheese Recipe combines two classic sandwiches into one masterpiece!
Provided by Created by CookingwithRuthie.com
Categories Sandwiches
Time 20m
Number Of Ingredients 17
Steps:
- In a small frying pan sauté onion in a small amount of olive oil until browned and translucent.
- Add shredded beef and cream cheese; warm though or until cream cheese is melted; stirring to incorporate and reduce heat to low to keep warm.
- Coat large skillet with cooking spray and preheat on medium high heat.
- Lightly coat one side of each slice of bread with butter, divide cheese and beef mixture between each sandwich; cook for 2-3 minutes per side until evenly toasted.
- Repeat with additional sandwich and serve!
- Enjoy our Philly Cheesesteak Grilled Cheese Recipe!
Nutrition Facts : Calories 1229 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 319 milligrams cholesterol, Fat 75 grams fat, Fiber 5 grams fiber, Protein 97 grams protein, SaturatedFat 39 grams saturated fat, ServingSize 1, Sodium 4200 grams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
PHILLY CHEESESTEAK GRILLED CHEESE
Philly Cheesesteak Grilled Cheese sandwiches are loaded with delicious beef, gooey cheese, onions, bell peppers, and then toasted until crispy.
Provided by Great Grub Delicious Treats
Categories Sandwich
Number Of Ingredients 9
Steps:
- In a medium size pan, heat oil over medium heat.
- Add meat, onions, and bell pepper.
- Cook & sauté until meat is no longer pink and onions and bell pepper are tender.
- Sprinkle garlic salt and pepper over meat. Stir.
- Butter one side of each slice of bread. Add a piece of cheese, the meat mixture, and another slice of cheese, followed by another slice of bread.
- Fry bread buttered side down until golden brown on both sides and cheese has melted.
- Cut in half and enjoy.
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.
GRILLED PHILLY CHEESESTEAK TACOS
Make and share this Grilled Philly Cheesesteak Tacos recipe from Food.com.
Provided by Boomette
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preaheat a grill to medium-high. On a large baking sheet, arrange the steak, mushrooms, bell pepper and onion; brush with the olive oil and season with salt and pepper. Thread the mushrooms onto a skewer.
- Grill the steak and vegetables, turning once, utnil the steak is well-crusted and the vegetables are charred and softened, about 12 minutes; transfer to a large plate and let stand until the vegetables are cool enough to handle.
- Thinly slice the steak and vegetables separately and transfer the vegetables to a large bowl; season with salt and pepper. Divide the steak among the taco shells, top with the grilled vegetables and sprinkle with the cheese.
- You can serve with salsa, guacamole and sour cream.
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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- Light a gas grill. Set a large cast-iron griddle or very large cast-iron skillet directly on the grill grate and heat it for 10 minutes until very hot.
- Meanwhile, in a large bowl, toss the strips of meat with 1 1/2 teaspoons of kosher salt and 1 teaspoon of black pepper.
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