Cheesesteak Crepe Recipes

PAT'S KING OF STEAKS PHILLY CHEESESTEAK

Steps:

• In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness., On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.

CHEESESTEAK-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cut the flank steak against the grain into ⅛-inch (3-mm) thick slices.
• In a large skillet over medium heat, heat the olive oil, until shimmering. Add the steak, paprika, garlic powder, ½ teaspoon of pepper, 1 teaspoon of salt, and the Worcestershire sauce.
• Mix to coat the meat with the spices and cook until the meat is cooked through, about 3 minutes. Transfer the meat a bowl, leaving the juices in the pan. Cover and set aside until ready to use.
• Add the butter to the pan with the meat juices. Add the onions and cook until tender and shiny, about 10 minutes. Add the green bell peppers and the remaining ½ teaspoon of pepper and teaspoon of salt, and cook until the onions and peppers are caramelized, about 10 minutes.
• Cut the top off of a red bell pepper. Cut around the seed pod, then pull it out of the pepper. Remove any remaining seeds. Repeat with the rest of the peppers.
• Cut 9 of the provolone slices in half.
• Place the peppers in a 9x13-inch (23x33-cm) baking dish, cut side up. Scoop a bit of steak filling into each pepper, followed by the peppers and onions, then 3 half slices of provolone. Repeat with the rest of the steak, then the rest of the peppers and onions. Place a whole slice of provolone on top of each pepper.
• Bake for 30 minutes, until the skin of the peppers is shriveling, and the cheese is golden.
• Top with parsley.
• Enjoy!

PHILLY CHEESESTEAK SPRING ROLL

Steps:

• Dipping Sauce:.
• Combine the ketchup, mustard, honey, and cayenne in a small bowl. Cover and set aside.
• Spring rolls:.
• Heat the olive oil in a large skillet on medium heat. Add the chopped beef and cook until no longer pink, stirring 5-7 minutes. Strain beef, discarding liquid, and return to skillet. Reduce the heat to medium low and stir in cheeses. Cook until cheeses melt, 2-3 minutes. Season with salt and pepper to taste. Set aside to cool.
• Place 1 wrapper on a clean work surface, keeping the other wrappers covered with plastic wrap. Brush the entire surface of wrapper with egg yolk. Form 1/4 of the beef mixture into an 8" log along one edge of the wrapper. Roll up the wrapper, leaving ends open. Place a second wrapper on the work surface with a corner facing you, brush the corners with egg yolk, and lay the first roll across the bottom corner of the second wrapper. Roll up wrapper, tightly folding the ends over halfway through. Press down slightly to seal and set aside. Repeat the process with remaining wrappers and filling.
• Pour vegetable oil into a heavy medium pan to a depth of 2" and heat over medium heat until the temperature shows 350°F on a candy thermometer (You don't have to have a thermometer, just make sure the oil is hot, but not smoking). Fry spring rolls in 2 batches, turning over halfway through, until golden brown, about 8 minutes. Cut into thirds on the bias and serve with sauce. Good with pickles on the side. Enjoy!

CLASSIC CREPES

Steps:

• Add the flour, sugar, salt, milk, eggs, and cooled melted butter into the canister of a high-speed blender.
• Blend on high for 30 seconds, or until there are no lumps. I like to scrape down the sides and the bottom to make sure there are no flour lumps. The flour can sometimes stick to the bottom of the blender, so I scrape it down the blend again for a few more seconds.
• Place the blender with the top on directly into the fridge to rest for at least 30 minutes, or up to 36 hours, before you actually make the crepes. Do not skip this step, the batter needs to rest in order for your crepes to properly turn out.
• Place a paper towel on a plate; set aside.
• Grease an8-inch nonstick skillet with butter and using a 1/4-cup measure, fill it about three-quarters full which is 3 tablespoons with batter. For slightly bigger crepes, you can fill it full which is 4 tablespoons. Tip - I don't recommend making them larger than 4 tablespoons because they just simply get too thick, which isn't at all how you want your crepes.
• After adding the batter to the skillet, you need to work very quickly! Swirl the batter along the bottom of the pan evenly. Let it cook for 90 seconds, or just until the crepe will start to lift slightly along the edge.
• Take an offset spatula and lift up the side of the crepe. Use your fingers carefully and flip the crepe over. Allow it to cook for an additional 45 to 60 seconds on the second side. The crepe should be lightly golden brown on all sides when done.
• Place the crepe on top of the paper-towel-lined plate; set aside. Continue with the rest of the batter in the same process and form, and place the finished crepes on top of each other in a stack on the plate.
• Serve simply and classically with a dusting of confectioners' sugar, or go all out and fill or top them with all your favorite things. See topping/filling ideas below*.
• There is nothing better than fresh crepes, but since this may not always be possible, you can make them up to 48 hours in advance. Store them airtight in the fridge and then serve them when you're ready.
• Additionally, as noted, the crepe batter can be made up to 36 hours in advance and stored in the fridge until you're ready to make them.

CHEESESTEAK

Steps:

• In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
• Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
• Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.

PHILLY CHEESESTEAK

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.