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.
PHILLY CHEESESTEAK CASSEROLE
The taste of this casserole is reminiscent of a good Philly cheesesteak. Even though it goes against my normal condiment rules, ketchup is a must alongside. Not exactly low in fat, but neither is it's namesake.
Provided by DOUGHCHICK
Categories Main Dish Recipes Casserole Recipes
Time 55m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl.
- Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish.
- In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining 1 cup cheese. Sprinkle the mixture evenly over the top of the baking dish.
- Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.
Nutrition Facts : Calories 648.5 calories, Carbohydrate 49 g, Cholesterol 103.7 mg, Fat 35.3 g, Fiber 2.7 g, Protein 34.1 g, SaturatedFat 17 g, Sodium 882.2 mg, Sugar 6.3 g
A REAL PHILLY CHEESESTEAK
I come from Philly and now live in Alaska. What they think is a Philly Cheese Steak involves green peppers and onions. So if thats what you are looking for, then no dice. If you want something similar to what they sell in every pizza place in the philly metro area, this is as close as you can get from outside the state
Provided by Fleischer
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- MEAT: Make friends with your butcher. You need him to partially freeze a hunk of Rib Eye, and then slice it very thin. You want it sliced thin even though common sense tells us that thick is better. You can buy the hunk of rib eye and freeze and slice it yourself, but the butcher generally does a better job than I do. I can only get it about 1/8" thick and he does about.
- BREAD: This is the hard part. If you aren't in the tristate area, and can't get AMOROSOS rolls (the only thing that is REALLY good on a cheesesteak) then you have to find a substitute. Squishy sub rolls will NOT do. They do not hold together under pressure. Refrain from buying those "hero" rolls too. A good hoagie roll is almost rubbery in texture, but quite soft. The best substitute I have found is a loaf of French bread. Not as good as the real thing, but hey, beggars can't be choosers.
- Toppings: All of this is personal choice. I like fried onions and mushrooms myself.
- Cheeses used vary - I hate to admit it but I think cheese whiz tastes the best. Provolone is awesome too and thats what I would use if I was afraid of the plastic orange stuff called whiz.
- Cooking the steak: In a cast iron frying pan, or a grill pan heat some oil. Saute toppings until pliable - make them however you like them. Remove them from pan and set aside.
- Pour some more oil in the pan (I use olive oil, but if you have access to the stuff they use in restaurants on grills it would taste even better) on medium high heat. Place 1/4 to 1/3 of a pound of meat in the pan, lying the pieces flat and overlapping to form a shape that will fit nicely in a bun.
- When the meat turns grey with doneness, flip it over and if you are using cheese slices now is the time to lie them on top of the meat. Add the other toppings back into the pan next to the meat and allow to reheat. Cover the pan to allow the cheese to melt. This should take 1-2 minutes. If the meat looks overcooked, thats ok - i t should be GRAY.
- This is the time to toast the bread if you so wish. I don't like mine toasted at all. Warmed is ok.
- If you are using cheese whiz, warm it in the microwave. Pick up meat and melted cheese with a spatula and deposit on the roll. IF using cheese whiz, use a butter knife or chopstick to smear whiz next to the meat.
- Push the meat on one side of the roll and deposit the toppings next to it. This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich, which really sux.
- You should get meat, toppings and cheese in every bite.
Nutrition Facts : Calories 477.7, Fat 27.5, SaturatedFat 10.6, Cholesterol 77.1, Sodium 373.6, Carbohydrate 30, Fiber 1.3, Sugar 1, Protein 25.5
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.
PHILLY CHEESESTEAK
My Philadelphia-born friend is so devoted to her city's most famous sandwich that the first thing she did after her big fancy wedding was to head, gown and all, to her favorite local spot for a cheesesteak to end the night. On a recent visit, I comparison-shopped the cheesesteak sandwich shop. Here's my standard order: onions, whiz (i.e., Cheez Whiz), provolone, and giardiniera -- the pickled vegetables perk up the whole meaty, cheesy business. Regardless of where you buy it, everything starts with the vigorous chopping and flipping spatulas cutting through the frying beef a-sizzle on the flattop. Beyond that, the rest is personalized. Add the whiz? provolone? onions? peppers? giardiniera? You better know what you want before you step up to the counter. Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 2 sandwiches
Number Of Ingredients 9
Steps:
- To make slicing it easier, freeze the beef for 30 minutes to firm up.
- Preheat a double-burner griddle or two large skillets over medium-high heat. Thinly slice the meat against the grain.
- Toss the onions in a bowl with the oil and put them on the griddle. Cook for a few minutes, stirring occasionally, until the onions become translucent. Push the onions to the back of the griddle.
- Place the beef on the griddle and season with salt and pepper. Cook, turning occasionally, until no pink remains. Stir the onions into the beef and chop the beef mixture into bite-size pieces with the side of a metal spatula.
- Divide the beef and onions between the hoagie rolls. Top with the provolone and cheese sauce. Serve immediately, topped with giardiniera, if desired.
More about "deconstructed philly cheese steak recipes"
HOW TO MAKE PHILLY CHEESESTEAKS - KITCHN
From thekitchn.com
10 BEST PHILLY CHEESE STEAK PASTA RECIPES - YUMMLY
From yummly.com
20+ BEST PHILLY CHEESESTEAK RECIPES-PHILLY CHEEESTEAK …
From delish.com
HOMEMADE PHILLY CHEESESTEAK RECIPE (SO EASY
From carlsbadcravings.com
DECONSTRUCTED PHILLY CHEESE STEAK - THM S - MY LIFE AFTER HOME …
From mylifeafterhomeschool.com
Servings 4Estimated Reading Time 2 minsCategory Recipes, THMTotal Time 20 mins
- Heat the oil in a large skillet. Add the peppers and onions. Saute 7-8 minutes till the onions are translucent and the peppers are starting to get soft. We don't want them mushy.
DECONSTRUCTED PHILLY CHEESESTEAK – PREVENTION RD
From preventionrd.com
Estimated Reading Time 2 mins
PHILLY CHEESESTEAK DIP - A WICKED WHISK
From awickedwhisk.com
PHILLY CHEESESTEAK SKILLET - THE COUNTRY COOK
From thecountrycook.net
EASY HOMEMADE PHILLY CHEESESTEAKS RECIPE - HOW TO MAKE A …
From delish.com
PHILLY CHEESESTEAK CASSEROLE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PHILLY CHEESESTEAK RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
PHILLY CHEESESTEAK - PINCH OF NOM
From pinchofnom.com
CLASSIC PHILLY CHEESESTEAK RECIPE - COOKTHESTORY
From cookthestory.com
HOMEMADE PHILLY CHEESESTEAK RECIPE - THE SPRUCE EATS
From thespruceeats.com
LOW CARB PHILLY CHEESESTEAK SKILLET - MY LIFE COOKBOOK
From mylifecookbook.com
5-INGREDIENT DUMP-AND-BAKE PHILLY CHEESESTEAK - THE SEASONED …
From theseasonedmom.com
DECONSTRUCTED PHILLY CHEESE STEAK | RECIPE | CHEESESTEAK, MAIN …
From pinterest.com
AUTHENTIC PHILLY CHEESE STEAK RECIPE - EVERYDAYMAVEN™
From everydaymaven.com
DECONSTRUCTED PHILLY CHEESE STEAK | PHILLY CHEESE STEAK, MEALS, …
From pinterest.com
DECONSTRUCTED PHILLY CHEESESTEAK - EMETABOLIC.COM
From emetabolic.com
BEST EVER PHILLY CHEESESTEAKS - COOKING WITH KARLI
From cookingwithkarli.com
27 BEST PHILLY CHEESESTEAK CASSEROLE RECIPES (ALL TYPES)
From homestratosphere.com
HOW TO MAKE THE PERFECT PHILLY CHEESESTEAK | ALLRECIPES
From allrecipes.com
PHILLY CHEESESTEAKS WITH GARLIC CREAM CHEESE SAUCE - TONJA'S TABLE
From tonjastable.com
EASY PHILLY CHEESESTEAK DIP + VIDEO! (100% MAKE AHEAD FRIENDLY!)
From carlsbadcravings.com
EASY PHILLY CHEESESTEAK SKILLET (25-MINUTES) - EAT THE GAINS
From eatthegains.com
PHILLY CHEESESTEAK RECIPE, THE GLORIOUS PRIDE OF PHILADELPHIA
From honestfoodtalks.com
LOADED OVEN BAKED PHILLY CHEESESTEAK DIP RECIPE - SALTY SIDE …
From saltysidedish.com
PHILLY CHEESESTEAK RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
HOW TO MAKE SERIOUSLY GOOD PHILLY CHEESESTEAKS - JESS …
From jesspryles.com
BEST EVER CHEESESTEAK - THE TOASTY KITCHEN
From thetoastykitchen.com
THE BEST EVER PHILLY CHEESESTEAK RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
PHILLY CHEESESTEAK - JO COOKS
From jocooks.com
PHILLY CHEESESTEAK STEW - THE COZY APRON
From thecozyapron.com
HOW TO MAKE A PHILLY CHEESESTEAK: THE AUTHENTIC RECIPE
From unpeeledjournal.com
PHILLY CHEESESTEAK DIP RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
SUPER-TENDER PHILLY CHEESESTEAK RECIPE - ALYONA’S COOKING
From alyonascooking.com
PHILLY CHEESESTEAK POT ROAST RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
10 BEST PHILLY CHEESESTEAK RECIPES - YUMMLY
From yummly.com
EASY PHILLY CHEESE STEAK DIP RECIPE | LITTLE SPICE JAR
From littlespicejar.com
THE BEST PHILLY CHEESESTEAK FREEZER RECIPE - SMART MONEY MOM
From smartmoneymom.com
PHILLY CHEESESTEAK DIP IS LIKE A DECONSTRUCTED PHILLY CHEESESTEAK ...
From pinterest.ca
DECONSTRUCTED PHILLY CHEESESTEAK | TASTEMADE
From tastemade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love