Open Faced Philly Sandwiches Recipes

CHOPPED POWER SALAD WITH CHICKEN

Steps:

• Whisk oil, lemon juice, garlic, oregano, sugar, salt and pepper together in a large bowl. Add lettuce, spinach, chicken, tomatoes, cucumber, onion and pepperoncini; toss to coat. Serve sprinkled with feta and sunflower seeds.

OPEN-FACE PHILLY CHEESE STEAK SANDWICHES

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)

OPEN-FACED CHEESESTEAK SANDWICHES

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.

OPEN FACED PHILLY SANDWICHES

Steps:

• Make a 1 1/2 inch to 2 inch deep vertical cut around outside edge of each roll, leaving 1/2 inch border. remove tops of rool and disgard. Hollow out about 1 1/2 inch of each roll, froming a boat. Set boats aside.
• Cut steak diagnally across grain into strips. Place in small shallow bowl. Add dressing and red pepper falkes and toss well to coat. set aside.
• Melt butter in non stick skillet over medium heat. add onion,gpepper and mushrooms and saute 15 minutes. add garlic and saute 1 minute. remove mixture from skillet and set aside. stir fry steak in skillet about 2-4 minutes or until no longer pink.
• Fill boats with layers of steak, onion mixture than top with cheese. Broil boats 3 minutes.

OPEN-FACED PHILLY SANDWICHES

Steps:

• Make a 1 1/2- to 2-inch deep vertical cut around the outside edge of each roll, leaving a 1/2-inch border.
• Remove tops of rolls (discard) and hollow out about 1 1/2 inches of each bread roll, forming a boat; set aside.
• Cut steak diagonally across the grain into 1/8-inch thick strips; place strips in a small shallow bowl.
• Add dressing and crushed red pepper; toss to coat; set aside.
• Melt butter in a large nonstick skillet over med-high heat; add in onion and mushrooms; stir/saute 15 minutes or until onion is golden brown.
• Add in bell pepper; stir/saute 8-10 minutes or until bell pepper is tender.
• Add in garlic; stir/saute 1 minute.
• Remove mixture from skillet and set aside.
• Stir-fry steak mixture in skillet over med-high heat for 2-3 minutes or until steak is no longer pink.
• Fill bread boats evenly with layers of steak mixture and onion mixture; top with cheese.
• Broil 5 1/2 inches from heat for 3 minutes or until cheese is lightly browned.