Open Face Ny Strip Philly Cheese Steaks Recipes

GRILLED "PHILLY" NEW YORK STRIP STEAKS

Steps:

• Heat gas or charcoal grill. Sprinkle beef steaks with 3 teaspoons of the grill seasoning. In large bowl, mix bell peppers and onion with oil and remaining 1 teaspoon grill seasoning. Spoon vegetables into grill basket (grill "wok").
• Place steaks and grill basket on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning steaks once and stirring vegetables 2 or 3 times, until beef is desired doneness and vegetables are crisp-tender. Place cheese on steaks. Cover grill; cook about 1 minute longer or until cheese is melted.
• Place each steak on serving plate. Spoon vegetables over steaks.

PHILLY CHEESE STEAK FROM PHILADELPHIA RECIPE BY TASTY

Steps:

• Slice the Italian roll 3 quarters of the way through so it can fold open.
• Cook the chip steak in a large skillet over medium-high heat. Stir while cooking to make sure the meat cooks on all sides.
• Place the open roll face down on top of the meat, then flip the whole thing over so the meat is inside.
• Add cheese whiz and grilled onions.
• Enjoy!

OPEN FACE NY STRIP PHILLY CHEESE STEAKS

Steps:

• Preheat oven to 400 degrees F.
• Slice the baguette into 1/4-inch thick rounds, drizzle with oil, season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
• Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until a meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.
• To assemble:
• Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve. Enjoy!
• Cheese Sauce:.
• Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the mustard, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
• Yield: about 2 cups.

NEW YORK-STYLE PHILLY CHEESE STEAK

Steps:

• Make Gary's secret onions: In a bowl, combine all the ingredients except the onions and oil. Working in batches, grind the spice mixture in a clean coffee grinder. Return half of the spice mixture to the bowl and reserve the remaining spice mixture. Add the onions to the bowl of spice mixture and mix to combine. Store the onions in the refrigerator, covered, to marinate for at least 3 hours and up to overnight. Heat the 2 tablespoons oil in a large skillet over medium heat. Add the marinated onions and reserved spice mixture and cook, stirring occasionally, until translucent. Set aside covered with foil to keep warm.
• Make the tangy relish and cheese steak: In a mini food processor, combine the ketchup, capers, cornichons, green peppercorns, and celery salt and pulse four or five times. Add the vinegars and pulse two to three times until just blended. Set aside.
• When ready to serve, heat the 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring, until just cooked through. Remove from the heat.
• Slather the bottom halves of the rolls with the tangy relish and top with the beef, onions, cheese and the top halves of the rolls. Slice and serve.

OPEN FACE FILET MIGNON PHILLY CHEESESTEAK

Steps:

• Firstly, take your Filet, put it in a Ziplock bag, and smash it with, either, a meat mallet or a wooden spoon.
• Tenderize both sides and put the Filet in the Freezer for 20 - 30 Minutes, until slightly firm.
• Slice your Mushroom, Onion, Pepper, and Shallot into 1/8' strips.
• Heat a Wok or Saute Pan to Medium Heat.
• Add 2 teaspoons Olive Oil (Reserving 1 Tsp for the Filet).
• Add Veggies, season with 1 Tsp of Salt, Pepper, and Garlic Powder.
• Stir to Combine.
• Saute for 10-15 minutes until the veggies begin to caramelize.
• Set Aside.
• Cut a 6' slice from the French Bread and toast until golden.
• Turn off Toaster, but add Smoked Gouda to toast and leave it in the toaster (if you have a toaster oven).
• Remove Filet from Freezer (Keep the Filet in the Ziplock).
• Slice Filet into thinnest strips you can manage, then cut down the center perpendicularly.
• Heat Wok/Saute Pan to Medium-High Heat.
• Add 1 remaining teaspoons Olive Oil.
• Saute for 4-7 Minutes until no pink is showing (This allows for the meat to stay close to Medium Rare).
• For plating, start with the toast with cheese, then top with veggies and finish with a layer of Filet.

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.