Stuffed Philly Beef Ring Food

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 BEEF-STUFFED SANDWICH

Steps:

• Preheat oven to 400°F. Using Food Chopper, chop bell pepper and onion. In (10-in.) Sauté Pan, heat oil over medium heat 1-3 minutes or until shimmering. Press garlic into oil using Garlic Press. Add bell pepper, onion and 1/2 teaspoon of the oregano leaves. Cook and stir 3-4 minutes or until vegetables are crisp-tender. Remove Pan from heat. Unroll 1 pizza crust onto lightly floured surface. Using lightly floured Baker's Roller®, roll out crust to 12" x 9" rectangle; cover with half of the beef, cheese and vegetable mixture to within 1/2 inch of edges of dough. Starting at longest side of rectangle, roll up dough, jelly-roll fashion; press seam together to seal. Repeat with remaining crust and filling ingredients. Place rolls, seam sides down, on Large Round Stone with Handles. Join ends of rolls together to form 1 large ring; press ends together to seal. In small bowl, combine egg white and water; brush onto dough using Chef's Silicone Basting Brush. Sprinkle with the remaining 1/2 teaspoon oregano. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting with Slice 'N Serve®.

STUFFED PHILLY BEEF RING

Steps:

• Pre heat oven to 400 degrees. Heat oil in skillet over med. heat until hot.
• Add garlic, bell pepper, onion and half the oregano. Cook and stir about 3-4 minutes,, until just a little tender. Remove from heat.
• Unroll one of the pizza crust's onto a lightly floured surface and roll out to a 12x9 rectangle.
• Cover with half the cheese, half the bell pepper mixture and half the beef. Roll up.
• Repeat with other pizza crust and ingredients. Form a ring with the two rolls seam side down, seal the rolls together, brush with egg and water mixed together. Sprinkle with remaining oregano.
• Bake 20-25 minutes until golden brown. Cool 10 minutes before slicing.

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.

PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• Slice peppers in half lengthwise, remove ribs and seeds.
• Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
• Preheat oven to 400*.
• Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
• Line the inside of each pepper with a slice of provolone cheese.
• Fill each pepper with meat mixture until they are nearly overflowing.
• Top each pepper with another slice of provolone cheese.
• Bake for 15-20 minutes until the cheese on top is golden brown.