PHILLY CHEESE STEAK SANDWICH
Steps:
- 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.
PHILLY STEAK SANDWICH
These sandwiches are delicious. I purchase steak that has been sliced for making stir-fry, which takes a little less time, but achieves the same results.
Provided by SWIZZLESTICKS
Categories Main Dish Recipes Sandwich Recipes Beef
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
- Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
- Preheat oven on broiler setting.
- Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.
Nutrition Facts : Calories 640.9 calories, Carbohydrate 39.5 g, Cholesterol 95.5 mg, Fat 38.4 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 13.7 g, Sodium 717.3 mg, Sugar 5.5 g
PHILLY CHEESESTEAK SANDWICH
These are the main reason I go to the fair. I had to learn how to make them so I didnt have to wait for only once a year
Provided by goin2bearn
Categories Lunch/Snacks
Time 20m
Yield 2 sandwiches
Number Of Ingredients 11
Steps:
- 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.
AUTHENTIC PHILLY CHEESESTEAK
Steps:
- Slice steak as thin as possible. Season both sides with salt and pepper.
- Heat oil in a large skillet over medium high heat. Add in sliced onion and saute until soft, 5-7 minutes. Remove and set aside. If not using onion, proceed immediately to the next step.
- Add slices of steak into the pan in one layer to sear, 1-2 minutes, then flip and sear the other side.
- Use a spatula to chop up steak. Add in cooked onions (if using) and any other desired additions.
- Reduce heat to low and top chopped steak with choice of cheese. Let melt then transfer to hoagie roll. Serve immediately.
Nutrition Facts : ServingSize 1 sandwich, Calories 472 kcal, Carbohydrate 25 g, Protein 31 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 90 mg, Sodium 623 mg, Fiber 1 g, Sugar 4 g
PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))
I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a griddle or a large saute pan over medium-high heat.
- When hot, cover bottom with olive oil.
- Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
- Add the garlic, salt and pepper, and cook for about 30 seconds.
- Then, push the mixture off to one side of the griddle.
- Add the meat to the hot part of the griddle.
- Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
- Mix the meat and the carmelized onions and bell pepper together.
- Divide into 2 portions, and top both portions with the cheese to melt.
- If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
- Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
- When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
Nutrition Facts : Calories 965.3, Fat 39.5, SaturatedFat 22, Cholesterol 133.1, Sodium 3143.6, Carbohydrate 86.4, Fiber 5, Sugar 4.2, Protein 63.5
PHILLY CHEESE STEAK SANDWICH AS IT SHOULD BE MADE... AUTHENTIC!
It's so simple & easy for the life of me I don't know why our local restaurants can't get it right, the key is the Ribeye and the Cheez Whiz, if you veer off that course it won't taste right. In answer to Alan's review I beg to differ! I just watched a show that followed the making of these great sandwiches at both Pat's & Geno's and guess what?! The Provolone was added after the fact because of customer requests, not the Authentic cheese!!! Pat invented the sandwich and uses Cheez Whiz -- not slamming Alan but I got it from the source so do try the sandwich, you'll absolutely LOVE it! I use butter because that adds a depth of flavor you don't get with the olive oil. Use what you like!
Provided by Babychops
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Have your butcher slice a thick ribeye into slices as thin as he (or she) can. If you like the original (Pat's) chop the slices into bite sized pieces. If you like Geno's then don't chop.
- Start a double boiler up & place the cheez whiz in it to warm up, if you can't find that size just any squeeze bottle will do as long as it's cheez whiz, that's the important part.
- Place onions in some butter on a griddle or in a large skillet and cook until nicely carmelized.
- Scootch them over & add beef, turn once browned, when done just scootch them over to cook the rest of the meat. You don't want to overlap the meat while it's cooking.
- Place a nice heap of the beef onto a hoagie roll, no need to warm the roll, it's positively awesome as is, add a good heap of the onions & slather with the cheese whiz. That's it! Enjoy the hell out of it, these are SO DARNED GOOD! Trust me, it was the hit of our little super bowl party -- .
Nutrition Facts : Calories 921.2, Fat 63, SaturatedFat 32.8, Cholesterol 195.7, Sodium 2540.9, Carbohydrate 45.3, Fiber 2.3, Sugar 11.2, Protein 41.3
PHILLY CHEESE STEAK SANDWICHES
This recipe for Philly cheesesteak sandwiches is one of those Crock Pot meals you will want to make again and again, because you get that authentic Philly cheese steak taste, yet none of the hassle. It is a cinch to prepare, because all of the work is done in the Crock Pot. Just dump everything in, and a few hours later, dinner is ready! Even better: You can buy a leaner cut of meat and let the Crock Pot cooking tenderize it. Look for thinly-sliced round steak in the meat section of your local grocery store. If you can't find pre-sliced round steak, ask the butcher to slice it for you (after all, why do any more work than you need to?). Although this Crock Pot meal tastes every bit as delicious as an authentic Philly cheese steak, it is relatively low in fat (thanks to the reduced fat cheese) and high in vitamins (thanks to the peppers and onions). If you like, substitute red peppers for the green peppers. They are packed with vitamin C, as well.
Provided by Foxxyladyone
Categories One Dish Meal
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the sliced onions and green peppers in the bottom of the Crock Pot stoneware.
- Lay the round steak slices on top of the vegetables.
- Whisk together the minced garlic, Worcestershire sauce, beef broth and pepper. Pour over steak slices. Cover. Cook on low 6 to 8 hours or high 3 to 4 hours.
- Preheat the oven to broil.
- Slice the rolls, lengthwise, but not all the way through.
- Place steak, green peppers and onions on half of each roll. Top with 1/4 cup of shredded cheese. Broil two minutes or just until the cheese is melted and the roll is lightly toasted.
- Makes 4 servings.
Nutrition Facts : Calories 451.9, Fat 13.2, SaturatedFat 5.9, Cholesterol 83, Sodium 546.6, Carbohydrate 41.4, Fiber 3.5, Sugar 6, Protein 40.8
PHILLY CHEESESTEAK SANDWICHES
Easy and quick to make. I like using provolone cheese although you can use cheddar spread (melted Velveeta or Cheez-Whiz) if it suits you.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat olive oil and add sliced mushrooms, green pepper, onion, salt and pepper (if using).
- Cook over medium heat 8-10 minutes or until tender and onions begin to caramelize.
- If slicing your own bread, it works best if the bread is not sliced all the way through, but sort of hinged at one side.
- Place 5-6 ounces frozen steak-umms on a heated griddle or frypan and cook until nicely browned, shredding meat with forks or a spatula as it thaws and cooks, and shaping meat into a bun-shaped pile.
- Drain off any fat as it accumulates in the pan.
- Place some of the cooked vegetable mixture on the pile of cooking meat.
- When meat is done to your liking, place opened hoagie roll over meat and use a long spatula to lift sandwich and turn it over.
- Put any dropped filling into the bun.
- Add sliced banana peppers to sandwich and any condiments (mustard or mayo).
- Place 2 (1-ounce each) slices provolone cheese over filling (or you may add melted cheddar spread at this point).
- Microwave sandwich for 30-45 seconds or until bun has softened and cheese is melted, if desired.
- Slice in half and serve hot.
- Repeat with remaining sandwiches.
Nutrition Facts : Calories 969.3, Fat 71.3, SaturatedFat 31.1, Cholesterol 162.6, Sodium 965.9, Carbohydrate 32.5, Fiber 2, Sugar 1.6, Protein 49.2
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