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
PHILLY CHEESE STEAK RECIPE
Learn everything you need to know to make the Best Philly Cheese Steak Recipe at home from a Philadelphia native! What type of meat, cheese, and bread to choose and more.
Provided by Alyssa Brantley
Categories Lunch Mains Sandwiches
Time 20m
Number Of Ingredients 7
Steps:
- Peel and dice onions.
- Cut thinly sliced meat into 2" pieces using a kitchen scissors.
- Gather rolls and slice 3/4 of the way through from the curved side. Gather cheese slices, salt, pepper and avocado oil.
- Place 2 to 3 slices of provolone on each hoagie roll (about 2 ounces total of cheese) and set aside.NOTE: If you want the cheese super melty, place cheese slices directly on the mounds of cooked meat and onion before placing roll on top.
- Heat flat-top griddle or frying pan over medium heat. Once hot, add 2 T avocado oil and diced onions (You may need to cook the onions / meat in 2 batches depending on the size of your griddle / frying pan.) Cook onions for 2 to 3 minutes until they are just beginning to brown.
- Add sliced meat. Cook 4 to 5 minutes, using a spatula to continually move around and break up into smaller pieces. Cook until all of the pink is gone. Sprinkle meat and onion mixture generously with salt and pepper.
- Separate meat into piles for each cheesesteak. Flip a hoagie roll with cheese on top of each pile.
- Allow to cook for 1 to 2 minutes, until cheese is melted and roll has begun to soften.
- Use a long spatula to scoop the cheesesteak off the griddle / frying pan. Flip over, add your favorite toppings and serve hot! Enjoy :)
Nutrition Facts : ServingSize 1 cheese steak sandwich, Calories 826 kcal, Carbohydrate 39 g, Protein 70 g, Fat 41 g, SaturatedFat 15 g, Cholesterol 177 mg, Sodium 2083 mg, Fiber 2 g, Sugar 6 g
EASY AUTHENTIC PHILLY CHEESE STEAK
Mu husband grew up in Reading, PA and Rochester, NY but now lives in Arizona with me. He is always complaining that nobody knows how to make a real cheese steak. However, I made this and he says "I hit it on the nose."
Provided by bulgarican
Categories Lunch/Snacks
Time 20m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 7
Steps:
- Sauté green peppers in 2 teaspoons of olive oil until tender and slightly browned. Remove from pan.
- Sauté onion in remaining 2 teaspoons of olive oil until tender and slightly browned.
- Add green peppers and roast beef to pan.
- Cook until beef is heated thoroughly and no longer "pink" while chopping it into smaller pieces with a firm spatula. Mix well.
- Season with salt and pepper to taste.
- Preheat oven to 350°F.
- Cut one side, lengthwise and both sides widthwise of each bun to make open-face type opening.
- Lay two slices of cheese across each bun to cover both sides (so it lays flush with the sides of the bun, top and bottom.).
- Stuff each bun with meat mixture in between the cheese slices.
- Close rolls shut and wrap in tin foil.
- Place in preheated oven on cookie sheet for 5 minutes or until heated through and cheese melts.
- Reduce heat to low until ready to eat.
- If you like it with marinara sauce or whatever your choice of condiment is, drizzle on before you eat!
- Yum!
Nutrition Facts : Calories 422.9, Fat 17.4, SaturatedFat 7.4, Cholesterol 60.5, Sodium 1522.5, Carbohydrate 38.8, Fiber 2.2, Sugar 2.7, Protein 27.2
ORIGINAL PHILLY CHEESE STEAK
I had this in some diner in America. Have one right after work when you're hungry and tired. It's the best.
Provided by Jamie Oliver
Categories main-dish
Time 17m
Yield 4 servings or 2 very hungry servings
Number Of Ingredients 10
Steps:
- Cook the onions in a little olive oil until golden brown, season with freshly ground black pepper and add a splash of white wine vinegar.
- Drizzle olive oil over the thin slices of meat and season with sea salt and freshly ground black pepper. Cook the steaks on a very hot griddle pan, and after a couple of minutes turn them over and shave the cheese onto each steak. Warm the baguette in the oven.
- To serve, slice the baguette in half, pile on the fried onion, then the steaks, top with rocket and finally spoon on the mustard. Place the top on the bread and slice into 4 or 2 pieces.
PHILLY CHEESE STEAK
An Asian-inspired version of a Philly cheese steak--thinly sliced steak is cooked with onion, cheese spread, and a splash of teriyaki sauce, and served on sandwich rolls.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Add oil to a large non-stick skillet. Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft. Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together. Scoop meat mixture onto sandwich rolls.
Nutrition Facts : Calories 520.5 calories, Carbohydrate 42 g, Cholesterol 82.6 mg, Fat 26.4 g, Fiber 1.7 g, Protein 27.6 g, SaturatedFat 12.5 g, Sodium 1763 mg, Sugar 11.4 g
PHILLY CHEESESTEAKS
Any kind of steak makes my husband happy. Philly cheesesteaks are a nice dinner choice or a great option instead of burgers. -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Freeze steak 1 hour until firm but not frozen., In a large skillet, heat 2 tablespoons butter over medium heat. Add onions, peppers and pepper sauce; cook and stir 5 minutes or until tender; remove and keep warm., Place bun bottoms on a baking sheet, cut side up. Remove steak from freezer; cut into thin slices. Sprinkle with salt and pepper. In same skillet, heat remaining butter over medium-high heat. Add beef in batches; cook and stir 1-2 minutes or until meat is no longer pink. Remove from pan., Layer bun bottoms with meat, onion mixture and cheese. Broil 4 in. from heat for 2-3 minutes or until cheese is melted. Replace tops.
Nutrition Facts : Calories 985 calories, Fat 41g fat (22g saturated fat), Cholesterol 151mg cholesterol, Sodium 1702mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 65g protein.
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