Lean Philly Cheesesteak Recipes

PHILLY CHEESE STEAK

Philly Cheese Steak image

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

Ingredients

2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

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 SKILLET MEAL

Philly Cheesesteak Skillet Meal image

This recipe came about because I wanted to use up green peppers from the garden. It's quick, easy and even my picky friends have asked for the recipe.

Provided by JoAnna Ellingsen

Categories Meat and Poultry Recipes Beef Steaks

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups uncooked elbow macaroni
1 pound lean ground beef
1 medium onion, chopped
2 green bell pepper, seeded and chopped
salt and pepper to taste
1 (8 ounce) package processed cheese food, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup milk, or as needed

Steps:

Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
Meanwhile, place the ground beef and onion into a large skillet, and cook, stirring to crumble, until meat is no longer pink, and onion is tender. Just before the beef is done, add the bell peppers, and cook until tender, but still green. Season with salt and pepper. Stir in the cheese food, condensed soup and milk to make a thick sauce.
Remove from the heat, and stir in the macaroni noodles. Serve and enjoy!

Nutrition Facts : Calories 699.6 calories, Carbohydrate 54.8 g, Cholesterol 114.7 mg, Fat 35.4 g, Fiber 3.2 g, Protein 39.5 g, SaturatedFat 15.9 g, Sodium 1275.4 mg, Sugar 10 g

PHILLY CHEESESTEAK

Philly Cheesesteak image

Principally made up of thinly sliced pieces of steak and melted cheese on a long Italian roll with vegetable options. a Philadelphia comfort food.

Provided by Kana K.

Categories Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

24 ounces boneless rib-eye steaks (Freeze and use meat slicer to thinnest cut)
4 crusty Italian rolls (sliced lengthwise to form a cradle, similar to a hot dog bun.)
1 large Spanish onion (Diced, wit)
6 tablespoons soya oil
Cheez Whiz
sauteed mushroom (optional)
sauteed red & green sweet pepper (optional)

Steps:

Heat a griddle, iron skillet or a non stick pan over medium heat. Add 3 Tablespoons of oil to the pan & sauté the onions to desired doneness.
Remove the vegetables and add the remaining oil and sauté slices of meat quickly on both sides, The slices will quickly brown, scramble into smaller pieces with a flat spatula.
Melt the Cheez Whiz in a pot or in the microwave.
Place 6 oz. of the meat into the rolls and push the meat on one side of the roll and deposit the toppings next to it.
Use a butter knife or chopstick to smear the whiz next to the meat.
This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich. You should get meat, toppings and cheese in every bite.
Pizza Steak Variation - instead of using cheese whiz, top with pizza sauce & sliced or crumbled mozzarella. Place briefly under a broiler to melt & lightly brown the cheese.

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