Philly Cheesesteak Pita Food

PHILLY CHEESE STEAK PITAS

Steps:

• In a large skillet over medium-high heat, heat oil until hot; cook peppers and onion 8 to 10 minutes, or until vegetables are tender. Transfer to a bowl and set aside.
• Add beef to skillet and sprinkle with salt and pepper; saute 2 to 3 minutes, or until no pink remains in the beef.
• Place beef in pita pockets, top with vegetables, and drizzle with melted cheese. Serve immediately.

PHILLY CHEESE STEAK PITA SANDWICH

Steps:

• In a saute pan brown sirloin 2-3 minutes.
• Shred meat into small pieces or slices.
• Top meat with 1 slice of cheese and allow cheese to melt.
• Spray a small saute pan with Olive Oil Cooking Spray.
• Heat pan over medium heat for about 1 minute.
• Place pita loaf into the pan.
• Brown pita loaf about 2 minutes on each side.
• Place Cheese Steak into the center of the pita loaf. Fold loaf in half and enjoy. Add additional toppings as desired (some may alter nutrition information)

PHILLY CHEESESTEAK PIZZAS

Steps:

• Preheat the broiler. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and frying pepper and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic and beef and cook, stirring occasionally, until the beef begins to brown, about 3 minutes. Add the parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, 1 more minute. Meanwhile, line a baking sheet with foil. Place the pitas on the prepared baking sheet and sprinkle each with 1/4 cup cheese. Top evenly with the beef mixture and the remaining 1 cup cheese. Broil the pizzas until the cheese melts, about 2 minutes. Top with the cherry peppers and cut each pizza into quarters.

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.

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 CHEESESTEAK PITA

Steps:

• Combine sliced steak and garlic in re-sealable bag and marinate about 2 hours in refrigerator.
• In saucepan, cook onions, and mild banana peppers, in oil over hight heat, until charred. Remove from pan.
• Add Beef to pan and season with salt and pepper.
• When beef is nearly cooked, add back onions and peppers. Continue coking to preferred doneness.
• Meanwhile, lightly sprinkle pitas with water, wrap in parchment paper or paper towels and warm in microwave, about 15 seconds.
• Remove pitas from paper, spread each pita with mustard down the middle and cover with 1/4 of the meat mixture.
• Top with pepper rings, cocktail onions, pickles and cover with cheese.
• Fold the bottom side of the pita over the filling and roll to make a cone.
• Wrap each pita in aluminum foil and place back in pan ( or BBQ), so that sandwiches warm and cheese melts. Serve immediately.

PHILLY CHEESESTEAK PIZZA

Steps:

• Preheat oven to 375 degrees.
• Unroll crescent roll dough into one long rectangle, and seal perforations.
• Press onto bottom and up the sides of an ungreased 13x9x2 baking dish.
• Bake at 375 degrees for 7-10 minutes or until lightly browned.
• In a large skillet, saute the green pepper, onion, and boullion in oiluntil vegetables are tender. Set aside.
• Arrange beef over crust.
• Brush with salad dressing and sprinkle with mozzarella cheese.
• Bake 4-5 minutes longer or until cheese is melted.
• Top with green pepper mixture.
• Cut into squares.