Fancy Philly Cheesesteak Recipes

PHILLY CHEESESTEAKS

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.

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.

PHILLY CHEESESTEAK RECIPE

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.

A REAL PHILLY CHEESESTEAK

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.

PHILLY CHEESESTEAK

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.