PHILLY CHEESESTEAK RECIPE WITH PEPPERS AND ONIONS
This easy Philly Cheesesteak Recipe is the ultimate game day fare! Tender bites of sirloin, sauteéd peppers and onions, and melted provolone cheese are all cooked up in one skillet and loaded on toasted hoagie rolls.
Provided by Valerie Brunmeier
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Before starting, place beef in the freezer for about 20 to 30 minutes. This will make it easy to slice thinly.
- Add 2 tablespoons vegetable oil to a large, deep (14-inch) sauté pan and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. If they are beginning to brown, turn the heat under the skillet down a bit. While the veggies are cooking, prepare the steak, returning to stir every now and then.
- Remove steak from freezer and place it on a cutting board. Use a sharp knife to trim edges of excess fat and then slice it as thinly as possible across the grain. Chop the sliced steak into very small pieces. Keep chopping until you can chop no more! You want little ¼-inch-ish pieces. Check on those veggies periodically while you're prepping the beef.
- When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over MEDIUM-HIGH heat. Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Season with ½ teaspoon each seasoned salt and garlic pepper while cooking. Transfer first batch of steak with a slotted spoon to dish with onions and peppers, leaving juice behind in pan. Add additional oil, if needed and repeat with remaining steak and seasoning.
- Preheat oven to 400 degrees F.
- Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and bake for 3 to 5 minutes or until lightly golden and toasted.
- Drain off all of the juices from the pan and return to the stove. Add back all of the steak and the onions and peppers. Place 7 provolone slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls.
Nutrition Facts : ServingSize 1 sandwich, Calories 538 kcal, Carbohydrate 27 g, Protein 42 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 126 mg, Sodium 881 mg, Fiber 2 g, Sugar 6 g
CHEESESTEAKS WITH PROVOLONE AND AMERICAN CHEESE AND SAUTéED PEPPER AND ONIONS
Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.
Provided by Brad Leone
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium-high. Add onions and bell peppers and season generously with salt and black pepper. Cook, stirring often at first then only occasionally as vegetables soften, adjusting heat as needed and adding a splash or so of water if vegetables are browning too quickly, until golden brown and very tender, 25-30 minutes.
- Remove pot from heat, add vinegar, and give everything a good stir. Taste and season with more salt if needed.
- Place short ribs on a parchment-lined rimmed baking sheet and freeze, uncovered, until firm around the edges but still yielding in the center, 45-60 minutes.
- Cut short ribs in half crosswise, then lengthwise into very thin slices. (It's better to have thinner, less-regular slices than thick, even slices. Either way, don't stress; whatever you do will be more than fine.) Divide meat into 8 portions (about 8 oz. each), using sheets of parchment paper or plastic wrap as dividers.
- Slice bread in half lengthwise, keeping a long side intact. Heat a large griddle across 2 burners over medium-a flick of water should sizzle on contact. (Or use a large cast-iron skillet and cook 1 portion at a time.) Lightly coat griddle with oil. Place 2 portions of meat (about 1 lb.) on griddle; season generously with salt and pepper. Cook, pressing down and pulling slices apart using 2 metal spatulas, until halfway cooked through (you should still see some raw spots). Scoot meat into 2 oblong portions no more than 1" high and top with some onion-bell pepper mixture. Top with 2 slices American cheese and 2 slices provolone cheese per pile. Cook, undisturbed, until meat is browned and crisp underneath and cheese is melted, about 4 minutes. Transfer each portion to a roll; slice in half crosswise. Repeat with remaining ingredients. Serve topped as desired.
- Vegetables can be cooked 3 days ahead. Let cool, then cover and chill. Reheat before assembling sandwiches. Meat can be sliced 1 day ahead (it will start to oxidize after that); cover tightly and chill, or freeze up to 1 week and thaw before cooking. Sandwiches can be made 20 minutes ahead; immediately wrap in parchment paper, then foil.
PHILLY CHEESESTEAK RECIPE
Try this delicious Philly Cheesesteak recipe, complete with sliced steak, peppers and onions, mushrooms and melty provolone cheese, all served on toasted hoagie rolls.
Provided by Diana
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Thinly slice the ribeye against the grain. To find the grain of the meat, just look closely at it to see what direction the muscle fibers lay. Slice through the fibers rather than in between them.
- Cut the rolls, keeping one log side attached. Spread butter on the cut sides, and toast in a hot skillet until lightly browned and golden. Set aside.
- Heat 2 teaspoons of oil in a skillet over medium-high heat. Add onion, bell pepper and mushrooms and sauté until the vegetables are lightly browned and the onions are translucent. Remove onto a plate and set aside.
- In the same skillet, heat the remaining oil and spread the thin strips of steak in a thin layer. Cook for a minute or two or until they're browned, then flip to the other side, season with salt and pepper, and cook until it's fully cooked.
- Add the vegetables back to the skillet and stir to combine. Remove from heat, add the provolone cheese to the top of the mixture and let it gently melt for about a minute.
- Stuff the toasted hoagie rolls with the warm cheesy steak mixture and serve warm with potato chips and pickle spears.
Nutrition Facts : Calories 659 kcal, Carbohydrate 39 g, Protein 40 g, Fat 38 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 111 mg, Sodium 1035 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 18 g, ServingSize 1 serving
PHILLY CHEESE STEAK
It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
Provided by Bobby Flay
Categories beef,cheese,grill,Main,mushrooms,vegetables
Time 1h30m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
- Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
- Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
- Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
- Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
- Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
- Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
PHILLY CHEESE STEAK
It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
Provided by Bobby Flay
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
- Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
- Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
- Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
- Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
- Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
- Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
PROVOLONE SAUCE FOR CHEESESTEAKS
This recipe is from Bobby Flay's Throwdown. He went up against Tony Luke and lost, but this sauce sounds very tasty. I love provolone on my cheesesteaks so i can't wait to try it. This is a very basic cheese - Bechamel sauce that's great on cheesesteaks. I pretty sure the provolone can be substituted with almost any cheese you wish.
Provided by Xexe383
Categories High In...
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1 minute.
- Slowly whisk in the warm milk, and cook.
- Whisk constantly until thickened, about 4 to 5 minutes.
- Remove the mixture from the heat and whisk in the provolone and Parmesan until combined. Season with the salt and pepper.
CHEESESTEAK SANDWICHES WITH SAUTéED ONIONS AND PEPPERS
Combine the fabulous flavors of steak, peppers and cheese in hoagie buns for hot and delicious sandwiches ready in just 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- In 10-inch skillet, heat 1 1/2 tablespoons of the oil and 1 tablespoon of the butter over medium heat until hot. Add onions and bell peppers. Cook about 10 minutes, stirring occasionally, until golden brown and tender. Remove skillet from heat and remove onion mixture from skillet; set aside.
- Toss beef with salt and pepper so seasonings are evenly distributed. To the same skillet, add remaining oil and butter and increase heat to medium-high. Add one-fourth of the beef and cook 1 to 2 minutes, turning once, until beef is browned. Remove beef from skillet, and repeat to cook remaining beef.
- Return beef to skillet with onions and bell peppers. Stir in Worcestershire sauce. Divide beef evenly among bottom halves of buns and spoon 3 tablespoons cheese dip onto each. Cover with top halves of buns. (If your cheese dip has been refrigerated, spoon it into a microwavable bowl and microwave 10 to 20 seconds on High or until warm).
Nutrition Facts : Calories 530, Carbohydrate 41 g, Cholesterol 100 mg, Fiber 3 g, Protein 38 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 930 mg, Sugar 6 g, TransFat 1 1/2 g
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