Philly Steak And Noodles Food

PHILLY CHEESE STEAK PASTA

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium high heat.
• Add onions and peppers and season with 1 teaspoon of House Seasoning Blend.
• Saute for 5 minutes or until onions and peppers soften.
• Add garlic and stir for 30 seconds, or until fragrant.
• Remove peppers, onions and garlic from pan and set aside.
• Return skillet to burner and heat remaining tablespoon of olive oil over medium high heat.
• Season beef with remaining teaspoon of House Seasoning Blend.
• Saute beef for 3-5 minutes or until almost cooked through.
• Turn heat down to simmer and add cooked vegetables, Alfredo sauce and pasta to the skillet; stir to combine.
• Simmer for 10 minutes to allow flavors to come together. If sauce is too thick, add some of the reserved pasta water to thin sauce to desired consistency.
• Right before serving, top with provolone cheese and add lid to allow cheese to melt.

PHILLY CHEESESTEAK PASTA RECIPE

Steps:

• Add the ground beef, onion, green pepper, the french onion packet, and minced garlic to a large skillet. Cook over medium heat until the beef is browned. Then drain any fat and return the skillet to the stove top.
• Next mix in the Worcestershire sauce, salt, pepper and the beef broth.
• Then slowly stir in the milk.
• Bring the mixture to a boil then add in the pasta.
• Reduce the heat to low and cover.
• Cook until the noodles are tender stirring occasionally approximately 7-10 minutes.
• Then stir in the cheeses and heat until they are completed melted.
• Enjoy!

PHILLY STEAK SANDWICH

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.

PHILLY STEAK AND NOODLES

Steps:

• Spray large pan with non-stick cooking spray; cook steak and veggies over med-hi heat until meat is cooked through.
• In container with tight fitting lid mix remaining ingredients.
• Shake well and pour over meat mixture; cook until sauce is thickened.
• Serve over egg noodles.
• Sprinkle with shredded swiss cheese (Makes it yummy!!).

PHILLY STEAK SANDWICHES

Steps:

• In a large skillet, saute the mushrooms, onions and green pepper in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace roll tops. , Place on an ungreased baking sheet; cover with foil. Bake at 350° for 15 minutes or until heated through. Meanwhile, in a small saucepan, combine bouillon and water; cook until heated through. Serve as a dipping sauce.

INSTANT POT® PHILLY CHEESESTEAK PASTA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter, olive oil, bell pepper blend, and beef; saute until beef is browned, about 5 minutes. Pour in broth, scraping up any browned bits from the bottom of the pot.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.
• Melt remaining 1 tablespoon butter in a saucepan. Add flour, stirring to create a paste. Pour in milk, stirring constantly to keep from scorching. Allow sauce to thicken slightly. Add shredded American cheese and stir until well combined. Season cheese sauce with salt and pepper.
• Release any remaining pressure using the quick-release method. Unlock and remove the lid. Add sliced mushrooms, Worcestershire sauce, garlic, seasoned salt, and pepper. Adjust seasonings to taste. Serve beef mixture on top of the cooked farfalle, and top with the cheese sauce.

PHILLY CHEESESTEAK LASAGNA

Steps:

• Combine flank steak, onions, green bell peppers, and mushrooms in a large resealable plastic bag. Add Worcestershire sauce, olive oil, salt, and pepper. Seal and let marinate in the refrigerator, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Place lasagna noodles in a 9x13-inch baking dish. Cover with hot water and let soak until tender, about 20 minutes. Drain in a colander. Grease baking dish with cooking spray.
• Transfer steak to a large baking sheet. Arrange onions, green bell peppers, and mushrooms around steak. Discard marinade.
• Bake steak in the preheated oven until starting to brown, 15 to 20 minutes. Turn on broiler; broil until steak darkens, about 5 minutes. When cool enough to handle, slice the steak into thin pieces.
• Combine spaghetti sauce and garlic powder in a large skillet over medium-low heat. Stir in the sliced flank steak. Add onions, green bell peppers, and mushrooms. Remove from heat.
• Mix ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, and parsley together in a bowl.
• Spread 2 cups of the sauce mixture in the bottom of the baking dish. Top with 4 lasagna noodles. Cover noodles with 1/3 of the ricotta mixture, 2 cups of the sauce mixture, and 1/3 of the provolone cheese. Repeat layers twice. Sprinkle remaining mozzarella cheese on top. Cover baking dish with greased aluminum foil.
• Bake in the preheated oven until bubbling, about 45 minutes. Uncover and continue baking until mozzarella cheese is browned, about 15 minutes. Let stand for 15 minutes before cutting and serving.