Open Faced Cheesesteak Sandwiches Recipes

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OPEN-FACE PHILLY CHEESE STEAK SANDWICHES



Open-Face Philly Cheese Steak Sandwiches image

Try tender sliced steak dripping with real cheese sauce served on crusty bread to get your mouth watering.

Provided by BHG Test Kitchen

Time 36m

Number Of Ingredients 11

0.5 cup cold low-fat (1%) milk
1 tablespoon all-purpose flour
2 ounce extra-sharp cheddar cheese, finely shredded (1/2 cup, packed)
0.75 teaspoon salt
2 tablespoon olive oil
1 pound boneless top loin steak, very thinly sliced*
0.5 teaspoon freshly ground black pepper
1 large onion, sliced in very thin wedges
1 green sweet pepper, thinly sliced
1 red sweet pepper, thinly sliced
2 whole-grain Italian rolls (each about 6 inches long and 4 oz.), halved lengthwise

Steps:

  • For cheese sauce, in a small saucepan whisk together milk and flour to blend. Heat and stir over medium-high heat to bring to a simmer. Reduce heat to medium-low. Cook 2 minutes, stirring frequently until thickened. Stir in cheese and 1/4 tsp. salt untl cheese is melted. Simmer about 2 minutes, stirring frequently, until sauce is velvety and thick. Remove from heat. Cover surface with foil to keep warm and to prevent a skin from forming on top.
  • In a large nonstick skillet heat 1 Tbsp. of the oil over medium-high heat. Sprinkle beef with 1/4 tsp. each salt and black pepper. Add to skillet and cook for 4 to 5 minutes, just until browned and cooked through. Transfer to a plate; cover with foil to keep warm.
  • In the same skillet cook onion and sweet peppers in 1 Tbsp. hot oil over medium-high heat for 12 to 14 minutes, until edges are browned and onion is tender. Season with 1/4 tsp. each salt and black pepper.
  • Lightly toast split rolls. Evenly divide the onion-pepper mixture, meat, and cheese sauce among roll halves. TIP
  • To make slicing the beef easier, freeze it for 45 to 60 minutes before slicing. Make it vegetarian
  • Use 1 large sliced portobello mushroom per sandwich in place of the beef. Saute as directed for the beef. For big appetites
  • Serve sandwiches with both roll bottoms and tops.
  • Comfort Food Fix by Ellie Krieger (Wiley, 2011)

Nutrition Facts : Calories 472 kcal, Carbohydrate 39 g, Cholesterol 77 mg, Protein 37 g, SaturatedFat 7 g, Sodium 879 mg, Sugar 10 g, Fat 20 g, UnsaturatedFat 11 g

OPEN-FACED CHEESESTEAK SANDWICHES



Open-Faced Cheesesteak Sandwiches image

You might need a fork to eat this filling cheesesteak sandwich. Hot pepper sauce and pepper Jack cheese heat up the tender roast beef and veggies. -Michael Klotz, Scottsdale, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1 French roll, split
2 teaspoons butter
1/4 teaspoon garlic powder
1/2 cup julienned green pepper
1/4 cup sliced onion
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1/3 pound sliced deli roast beef
1/2 teaspoon hot pepper sauce
4 slices pepper jack cheese

Steps:

  • Spread roll halves with butter; sprinkle with garlic powder. Set aside., In a small skillet, saute the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, saute beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese., Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted.

Nutrition Facts : Calories 485 calories, Fat 33g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 1165mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.

OPEN-FACED NY STRIP "PHILLY CHEESE STEAKS"



Open-Faced NY Strip

Provided by Food Network Kitchen

Time 1h45m

Yield about 60 hors d'ouevres

Number Of Ingredients 7

1 baguette, about 2 feet long, thin ends discarded
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
1 medium onion, diced small
1 small red bell pepper, diced small
1 (1-inch thick) NY strip steak, about 1 pound
Cheese Sauce, recipe follows

Steps:

  • Preheat oven to 400 degrees F.
  • Slice the baguette into 1/4-inch thick rounds, drizzle with oil, and 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 an instant-read 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.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.
  • Cheese Sauce:
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon drained prepared horseradish
  • 1 teaspoon kosher salt
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • Freshly ground white pepper
  • Pinch freshly ground nutmeg
  • 1 cup grated yellow Cheddar
  • 1 tablespoon grated Parmigiano-Reggiano
  • 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 Dijon, 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

OPEN-FACED STEAK SANDWICH



Open-Faced Steak Sandwich image

Provided by Food Network

Categories     main-dish

Time 18h40m

Yield 4 servings

Number Of Ingredients 12

2 to 3 tablespoons dried oregano
2 to 3 tablespoons granulated garlic
2 to 3 tablespoons kosher salt
2 to 3 tablespoons dried parsley
1 to 2 tablespoons dried basil
4 cups vegetable oil
24 ounces rib eye, cut into bite-size cubes
Butter, for bread
French bread, sliced
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
Toppings: sliced mushrooms, sliced onions and provolone cheese

Steps:

  • Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
  • Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
  • Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.

OPEN FACE FILET MIGNON PHILLY CHEESESTEAK



Open Face Filet Mignon Philly Cheesesteak image

A classier approach to the famous street fare. The melt in your mouth tenderness of Filet Mignon really changes flavor profile from an on the go sandwich to something you want to sit down and enjoy. For more recipes like these be sure to visit www.eatinginbed.com

Provided by Eating in bed

Categories     Lunch/Snacks

Time 35m

Yield 1 Sandwich, 1 serving(s)

Number Of Ingredients 11

1 (6 -8 ounce) filet mignon
1/4 vidalia onion
1/4-1/2 red bell pepper
1 shallot
1 portabello mushroom
1 loaf French bread
2 slices smoked gouda cheese
1 tablespoon olive oil
2 teaspoons salt
2 teaspoons pepper, medley
1 teaspoon garlic powder

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.

Nutrition Facts : Calories 1875.2, Fat 64.5, SaturatedFat 20.1, Cholesterol 119.1, Sodium 7502.4, Carbohydrate 246, Fiber 15.1, Sugar 4.5, Protein 72.9

OPEN FACE NY STRIP PHILLY CHEESE STEAKS



Open Face Ny Strip Philly Cheese Steaks image

From Food Network Specials, this is special with a cheese sauce you have to taste! This makes wonderful hors d'ouevres for a party!

Provided by Sharon123

Categories     Lunch/Snacks

Time 1h45m

Yield 60 hors d'ouevres

Number Of Ingredients 19

1 baguette, about 2 feet long, throw thin ends away
1/4 cup extra virgin olive oil, plus
extra extra virgin olive oil, for drizzling
salt & freshly ground black pepper
1 medium onion, diced small
1 small red bell pepper, diced finely
1 (1 lb) New York strip steak, steak 1-inch thick
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 tablespoon Dijon mustard
1 tablespoon drained prepared horseradish
1 teaspoon kosher salt
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne pepper, to taste
fresh ground white pepper
1 pinch freshly ground nutmeg
1 cup grated yellow cheddar cheese
1 tablespoon grated parmigiano-reggiano cheese

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.

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