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.
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
PHILLY CHEESESTEAK SKILLET MEAL
This recipe came about because I wanted to use up green peppers from the garden. It's quick, easy and even my picky friends have asked for the recipe.
Provided by JoAnna Ellingsen
Categories Meat and Poultry Recipes Beef Steaks
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
- Meanwhile, place the ground beef and onion into a large skillet, and cook, stirring to crumble, until meat is no longer pink, and onion is tender. Just before the beef is done, add the bell peppers, and cook until tender, but still green. Season with salt and pepper. Stir in the cheese food, condensed soup and milk to make a thick sauce.
- Remove from the heat, and stir in the macaroni noodles. Serve and enjoy!
Nutrition Facts : Calories 699.6 calories, Carbohydrate 54.8 g, Cholesterol 114.7 mg, Fat 35.4 g, Fiber 3.2 g, Protein 39.5 g, SaturatedFat 15.9 g, Sodium 1275.4 mg, Sugar 10 g
PHILLY CHEESE STEAK FROM PHILADELPHIA RECIPE BY TASTY
Here's what you need: soft italian roll, chip steak, cheese whiz, onion
Provided by Steph Cozza
Categories Lunch
Yield 1 sandwich
Number Of Ingredients 4
Steps:
- Slice the Italian roll 3 quarters of the way through so it can fold open.
- Cook the chip steak in a large skillet over medium-high heat. Stir while cooking to make sure the meat cooks on all sides.
- Place the open roll face down on top of the meat, then flip the whole thing over so the meat is inside.
- Add cheese whiz and grilled onions.
- Enjoy!
Nutrition Facts : Calories 1085 calories, Carbohydrate 33 grams, Fat 84 grams, Fiber 2 grams, Protein 49 grams, Sugar 13 grams
A REAL PHILLY CHEESESTEAK
I come from Philly and now live in Alaska. What they think is a Philly Cheese Steak involves green peppers and onions. So if thats what you are looking for, then no dice. If you want something similar to what they sell in every pizza place in the philly metro area, this is as close as you can get from outside the state
Provided by Fleischer
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- MEAT: Make friends with your butcher. You need him to partially freeze a hunk of Rib Eye, and then slice it very thin. You want it sliced thin even though common sense tells us that thick is better. You can buy the hunk of rib eye and freeze and slice it yourself, but the butcher generally does a better job than I do. I can only get it about 1/8" thick and he does about.
- BREAD: This is the hard part. If you aren't in the tristate area, and can't get AMOROSOS rolls (the only thing that is REALLY good on a cheesesteak) then you have to find a substitute. Squishy sub rolls will NOT do. They do not hold together under pressure. Refrain from buying those "hero" rolls too. A good hoagie roll is almost rubbery in texture, but quite soft. The best substitute I have found is a loaf of French bread. Not as good as the real thing, but hey, beggars can't be choosers.
- Toppings: All of this is personal choice. I like fried onions and mushrooms myself.
- Cheeses used vary - I hate to admit it but I think cheese whiz tastes the best. Provolone is awesome too and thats what I would use if I was afraid of the plastic orange stuff called whiz.
- Cooking the steak: In a cast iron frying pan, or a grill pan heat some oil. Saute toppings until pliable - make them however you like them. Remove them from pan and set aside.
- Pour some more oil in the pan (I use olive oil, but if you have access to the stuff they use in restaurants on grills it would taste even better) on medium high heat. Place 1/4 to 1/3 of a pound of meat in the pan, lying the pieces flat and overlapping to form a shape that will fit nicely in a bun.
- When the meat turns grey with doneness, flip it over and if you are using cheese slices now is the time to lie them on top of the meat. Add the other toppings back into the pan next to the meat and allow to reheat. Cover the pan to allow the cheese to melt. This should take 1-2 minutes. If the meat looks overcooked, thats ok - i t should be GRAY.
- This is the time to toast the bread if you so wish. I don't like mine toasted at all. Warmed is ok.
- If you are using cheese whiz, warm it in the microwave. Pick up meat and melted cheese with a spatula and deposit on the roll. IF using cheese whiz, use a butter knife or chopstick to smear whiz next to the meat.
- Push the meat on one side of the roll and deposit the toppings next to it. This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich, which really sux.
- You should get meat, toppings and cheese in every bite.
Nutrition Facts : Calories 477.7, Fat 27.5, SaturatedFat 10.6, Cholesterol 77.1, Sodium 373.6, Carbohydrate 30, Fiber 1.3, Sugar 1, Protein 25.5
PHILLY CHEESESTEAK
Principally made up of thinly sliced pieces of steak and melted cheese on a long Italian roll with vegetable options. a Philadelphia comfort food.
Provided by Kana K.
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a griddle, iron skillet or a non stick pan over medium heat. Add 3 Tablespoons of oil to the pan & sauté the onions to desired doneness.
- Remove the vegetables and add the remaining oil and sauté slices of meat quickly on both sides, The slices will quickly brown, scramble into smaller pieces with a flat spatula.
- Melt the Cheez Whiz in a pot or in the microwave.
- Place 6 oz. of the meat into the rolls and push the meat on one side of the roll and deposit the toppings next to it.
- Use a butter knife or chopstick to smear the whiz next to the meat.
- This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich. You should get meat, toppings and cheese in every bite.
- Pizza Steak Variation - instead of using cheese whiz, top with pizza sauce & sliced or crumbled mozzarella. Place briefly under a broiler to melt & lightly brown the cheese.
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PHILLY CHEESESTEAK STEW - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
Reviews 13Estimated Reading Time 3 minsServings 4-5
- Place the sliced meat in a large bowl and sprinkle with salt, pepper and onion powder, toss to distribute. Sprinkle 3 tablespoons of flour over the meat and toss well to coat all the pieces. Warm 3 tablespoons of oil in a large pot over medium high heat. (I used an enamel dutch oven, if you have a non-stick version like that, it will help the meat not stick to the pan, but it isn't required.) Add half the meat to the hot oil and spread it across the pan. Let it sear for a minute or two and then toss with tongs or flip to cook on the other sides. Remove to a plate (the meat should still be a little pink inside), repeat the steps with the remaining meat.
- Add a tablespoon of oil to the pot, if needed, and add the onions along with a sprinkling more salt and pepper. Toss to coat the onions with oil and then allow them to cook, stirring occasionally, for about 6 minutes, until they have softened and turned golden brown. Add the mushrooms, the dried thyme and the garlic and continue sautéing for another 5-6 minutes, stirring occasionally.
- Sprinkle the remaining 2 tablespoons of flour over the onion mixture and stir well to coat everything. Slowly add the HOT beef stock, stirring constantly, to avoid little lumps of flour from forming. Reduce the heat to medium low and simmer for about ten minutes to thicken the broth.
- Remove from the heat and add the cooked sirloin, along with any juices from the plate. Stir to combine, taste and adjust seasonings as needed. Just before serving, preheat the oven to broil. Ladle the soup into prepared bread bowls, top with thinly sliced provolone and place the bowls on a large foil lined baking sheet. Broil for about 90 seconds, just until the cheese has melted and lightly browned. (it may take a few moments, longer, but not much more. Mine was perfect at 90 seconds.) Enjoy!
PHILLY CHEESESTEAK BEEF STEW - DINNER, THEN DESSERT
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5/5 (6)Total Time 2 hrs 10 minsCategory SoupCalories 398 per serving
- Preheat the oven to 325 degrees and season the beef chunks with salt and pepper before dredging in flour.
- Add the butter and vegetable oil to a large dutch oven on medium heat and brown the beef well on all sides in batches (3-4 minutes per batch).
- Remove the last batch of the beef and add in the garlic, onions, bell peppers and potatoes and cook for 2-3 minutes until slightly caramelized before adding the broth, thyme and Worcestershire sauce and stirring to combine.
PHILLY CHEESESTEAK STEW - 4 SONS 'R' US
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5/5 (1)Total Time 45 minsCategory Dinner, Lunch, SoupCalories 489 per serving
- In a large bowl, toss the steak strips with the salt and pepper. Add 2 tablespoons of flour and toss again, making sure the slices are well coated.
- Sear the steak, in two batches, over medium-high heat, so that both sides brown, only about 1-2 minutes per side. At this stage we still want the centers pink. Once browned, set aside.
- Next, add the onions and mushrooms to the same skillet and brown for a few minutes until the onions are translucent. Now, add the garlic powder, salt, pepper, Worcestershire sauce and the last 2 tablespoons of flour. Stir to ensure the onions are coated with flour.
- Add in the beef broth, 1/2 cup at a time, stirring between each addition so that it thickens, until it’s finally fully incorporated to avoid lumps. Allow to thicken and bring to a bubble, then reduce heat to medium low and simmer for 30 minutes.
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