Philly Cheesesteak Sandwiches Rachael Ray Food

PHILLY CHEESESTEAK SANDWICHES

Steps:

• Preheat indoor or out door grill to high and oven to 375F
• Heat a medium skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add onions and season with some salt and pepper
• Cook, stirring occasionally, for 7-8 minutes
• Add the peppers, garlic, mustard, Worcestershire and hot sauce
• Continue to cook until peppers are soft and onions are caramel in color, about 5 minutes
• Add the flour and cook for 1 minute, then add the beef stock and simmer until nice and thick
• Season the steak with some EVOO and steak seasoning
• Transfer the steak to the grill and cook about 5-6 minutes on each side for medium rare
• Remove and allow to rest 2-3 minutes
• Meanwhile, cut the loaf of bread in half lengthwise
• Scoop out some of the bread on the inside and toast in the oven or toaster oven
• Thinly slice the rested flank steak against the grain and add it to the onion and peppers
• Mix to combine
• Open the toasted bread loaf and layer the provolone on both sides
• Top the provolone with the steak mixture and close the sandwich
• Transfer the cheesesteak to the oven for 2-3 minutes to melt the cheese
• Remove from the oven, cut into wedges and serve

PHILLY CHEESESTEAK SANDWICHES - RACHAEL RAY

Steps:

• In sauce pan over med-high heat, add olive oil, onions and seasonings.
• Toss occasionally and cook until soft.
• On griddle pan or large sauce pan, wipe with olive oil and paper towel and heat to med-high to high heat.
• Sear and cook meat until brown- about 2 minutes each side--careful not to overcook.
• Remove from heat and sprinkle with seasonings.
• Toss meat and onions together.
• Lay cheese out on rolls and top with meat& onion mixture to melt cheese.

CIABATTA CHEESE STEAKS WITH THE WORKS

Steps:

• Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high. Coat the steaks with extra-virgin olive oil and grill seasoning.
• Heat 2 tablespoons, 2 turns of the pan, extra-virgin olive oil in a skillet over medium-high heat. Add the cubanelle peppers, the garlic and onions and cook until very tender, 10 to 12 minutes. Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.
• Heat oven to 250 degrees F.
• While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time. Meanwhile heat up a sauce pot over medium heat and add the butter. When the butter has melted, whisk in the flour and stir for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg, to taste. Thicken the sauce for a couple of minutes, then reduce the heat to low.
• When the steaks are cooked to desired doneness, remove them to a cutting board and let rest for 5 minutes. Thinly slice on an angle against the grain of the meat. While the meat rests, warm the bread in the oven. Stir the cheese into sauce.
• To serve, split the bread lengthwise and spread the steak slices evenly across the bottoms of the bread. Top the steak with the sauce and the peppers and onions. Cover with the bread tops and cut the ciabatta into 4 equal portions

PHILLY STEAK SANDWICHES

Steps:

• Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
• Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.

PHILLY CHEESESTEAK 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 CHEESESTEAK SANDWICH (((AUTHENTIC)))

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.

PHILLY CHEESESTEAKS (SANDWICH)

Steps:

• Heat 2 teaspoons oil in a large nonstick skille over medium high heat until very hot. Add onions and cook until soft and golden, about 5 minutes. Remove and set aside.
• Season with salt and pepper the pounded steak slices. Heat additional 2 teaspoons oil in the same skillet and heat until very hot. Place half of the steaks into the skillet (they may overlap).
• Cook until steaks are no longer pink, about 1 minute per side. Remove pan from heat, layer 4 half slices of cheese over meat, top with more meat and finally 4 more half slices of cheese. Cover pan with lid to melt cheese, about 1 minute.
• Divide meat and cheese between 2 rolls, top with half of onions and pour accumulated juices from skillet over the meat. (To keep warm, wrap in foil while preparing the remainding sandwiches.).
• Wipe skillet clean with paper towelling and repeat process with remaining steaks. Wrap the second batch of sandwiches in foil and let sit for about 1 minute to allow flavors meld. Serve.

RACHAEL RAY'S PHILLY CHEESESTEAK

Steps:

• Heat a medium saucepan over medium high heat.
• Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
• Add onions and season with salt and pepper or steak seasoning blend.
• Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
• Heat a heavy griddle pan over medium high to high heat.
• Wipe griddle with a drizzle of oil using a paper towel.
• Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side.
• Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook.
• When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper.
• When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese.
• Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula.
• Pile the meat and onions into rolls on top of the cheese.
• The heat from the meat and onions will melt the cheese.
• Repeat for remaining servings and serve.