PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))
I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 965.3, Fat 39.5, SaturatedFat 22, Cholesterol 133.1, Sodium 3143.6, Carbohydrate 86.4, Fiber 5, Sugar 4.2, Protein 63.5
A.1. CHEESESTEAK SANDWICH
Peppers, onions and thinly sliced beef steak are flavored with steak sauce and served on crusty rolls with American cheese for a sandwich classic.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 5 to 6 min. or until crisp-tender. Remove from skillet; cover to keep warm.
- Add meat; cook 1 to 2 min. or until browned, stirring occasionally. Add pepper mixture and steak sauce; mix lightly. Cook 3 to 4 min. or until meat is done, stirring occasionally.
- Fill rolls with meat mixture and cheese.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
EASY STEAK SANDWICH
I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
Provided by zigmondo
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
- Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
- Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.
Nutrition Facts : Calories 1195.6 calories, Carbohydrate 95.8 g, Cholesterol 222.4 mg, Fat 57.7 g, Fiber 5.8 g, Protein 74.3 g, SaturatedFat 32.2 g, Sodium 1972.1 mg, Sugar 9.5 g
HASSELBACK CHEESESTEAK SANDWICHES RECIPE BY TASTY
Here's what you need: whole wheat bread, green bell peppers, flank steak, salt, pepper, vegetable oil, medium white onion, provolone cheese
Provided by Frank Tiu
Categories Dinner
Yield 5 servings
Number Of Ingredients 8
Steps:
- Place the loaf of bread on a cutting board with a chopstick on either long side of the loaf. Make 9 equal slices crosswise through the loaf, using the chopsticks to keep from cutting all the way through.
- Cut around the sides of the bell peppers, discarding the centers with the ribs and seeds, then thinly slice.
- Season the flank steak all over with salt and pepper.
- Thinly slice the steak at a 45-degree angle into ½-inch (1 ¼ cm) thick pieces.
- Heat the oil in a large cast-iron skillet over high heat. Cook the steak for 4 minutes on each side, or until a nice brown crust forms. Remove the steak from the pan and set aside.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Add the onion to the pan and cook for 5 minutes until it starts to soften and brown on the edges.
- Move the onions to one side of the pan and add the peppers to the other side. Season with salt and pepper to taste. Cook the peppers and onion for another 5 minutes, or until caramelized. Remove the pan from the heat.
- Set the sliced loaf of bread on the prepared baking sheet.
- Fold 9 provolone slices in half and place in between the slices of bread. Place 2 pieces of flank steak in every other slit. Place peppers and onion in the slits with the steak. Place the remaining 4 slices of provolone over the loaf of bread.
- Bake for 20 minutes, or until the cheese is browned.
- Pull apart the sandwich at the slits with just cheese.
- Enjoy!
Nutrition Facts : Calories 302 calories, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 30 grams, Sugar 3 grams
A.1. CHEESESTEAK DIP
Imagine your favorite East coast sandwich turned into a dip. That's right, this A.1. Cheesesteak Dip packs all of the flavors and cheesiness you demand from a delicious Philly cheesesteak. Serve with veggies or chips!
Provided by My Food and Family
Categories Home
Time 25m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Brown meat in medium skillet; drain. Return meat to skillet. Add peppers and onions; cook and stir 4 min. or until crisp-tender.
- Stir in remaining ingredients; cook 10 min. or until VELVEETA is completely melted and mixture is well blended, stirring occasionally.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
SLOW COOKER PHILLY CHEESE STEAK SANDWICHES RECIPE
This slow cooker Philly cheesesteak sandwiches recipe is one of the most tender Philly cheesesteak recipes!
Provided by Camille Beckstrand
Categories Main Course
Time 7h10m
Number Of Ingredients 8
Steps:
- Spray crock pot with non-stick cooking spray.
- Cut meat into strips, place in slow cooker.
- Add green pepper, onion, broth, and dressing mix.
- Cover and cook on low 7-8 hours, or high 3-4 hours.
- Spoon meat mixture onto bread, top with a slice(s) of cheese.
- Another option is to toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.
- To make this more authentic, top with Cheese Whiz. My husband also likes to top his with A1 sauce.
Nutrition Facts : Calories 435 kcal, Carbohydrate 41 g, Protein 40 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 855 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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