Philly Cheesesteak Spread Food

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 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 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

Steps:

• Mix salt, syrup and 1 gallon water thoroughly to make a brine. Place chuck roast in a container with a lid, cover completely with brine and refrigerate for 10 days.
• Remove roast from brine. Rinse thoroughly under cold running water. Pat dry. Place roast directly in smoker preheated to 220 degrees F and smoke over hickory wood for 12 hours, spritzing the roast every hour. Remove from smoker once center of roast reaches 135 degrees F. Allow roast to rest, then refrigerate overnight. Slice meat as thin as you can using a chef's knife of deli slicer.
• To assemble the cheesesteaks, place ciabatta rolls on a grill or griddle and lightly toast on both sides. Place slices of chuck roast, peppers and onions on a griddle. Sprinkle with 2 tablespoons water and cover the meat, peppers and onions using a grill lid; heat for 1 minute. Remove lid, add 2 slices of American cheese for each sandwich, cover again and cook until cheese is melted. Place grilled rolls on plates and spread both sides with Japanese mayonnaise. Remove meat and vegetables from the griddle, layer into ciabatta rolls and serve.

PHILLY CHEESESTEAK SPREAD

Steps:

• 1. Chop onion and brown in margerine in a saucepan.
• 2. Add steak-a little at a time. Be sure to chop up while cooking and brown.
• 3. Add garlic powder.
• 4. Turn stovetop off and add jar of Cheese Wiz. Mix through.
• 5. Can be kept warm and served from a small crockpot. Serve on sliced baguette.

PHILLY CHEESESTEAK SANDWICH WITH GARLIC MAYO

Steps:

• In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Preheat oven to 500 degrees F (260 degrees C).
• Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat.
• Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese, and sprinkle with oregano. Place sandwiches on a baking pan.
• Heat sandwiches in preheated oven, until cheese is melted or slightly browned.

PHILLY CHEESE STEAK DIP

Steps:

• Slice steak into thick pieces. Season generously on both sides with salt and pepper.
• Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.
• Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.
• Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.
• Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.
• Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.

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.