PAT'S KING OF STEAKS PHILADELPHIA CHEESE STEAK
Steps:
- Heat an iron skillet or a non-stick pan over medium heat and add 3 tablespoons of oil to the pan and saute the onions to desired doneness. Remove the onions and add the remaining oil and saute the slices of meat quickly on both sides. Melt the cheez whiz in a double boiler or in the microwave. Place 8 ounces of the meat into the rolls, add onions, and pour the store-processed cheese over top. Garnish with sweet peppers, mushrooms, ketchup.
- Put on the theme song to the first Rocky movie and enjoy.
PHILLY CHEESE STEAK
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
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.
PAT'S PHILLY CHEESE STEAK (COPYCAT)
The undisputed king of cheese steak subs, the magic is in the technique of Pat's famous Cheese Steaks.
Provided by Sabrina Snyder
Categories Sandwich
Time 3h20m
Number Of Ingredients 7
Steps:
- To thinly slice the beef, put it in the freezer for 2-3 hours. This will allow you to slice it easily as thinly as you'd like.
- In a cast iron skillet add three tablespoons of canola oil and add the onions.
- Cook until they wilt and begin to yellow (we are not looking for them to brown).
- Add salt and pepper to taste.
- Remove from pan.
- Add in the last tablespoon of oil and get the pan HOT.
- Season the beef with salt and pepper to taste.
- Sear on both sides quickly, browned but don't let it dry out.
- Add the onions back in and mix together.
- In a microwave safe bowl heat the Cheez Whiz up.
- Add the onions and beef to the rolls and top with Cheez Whiz.
- Enjoy immediately.
Nutrition Facts : Calories 477 kcal, Protein 34 g, Fat 38 g, SaturatedFat 11 g, Cholesterol 103 mg, Sodium 88 mg, ServingSize 1 serving
PHILLY CHEESE STEAK FROM PHILADELPHIA RECIPE BY TASTY
Here's what you need: soft italian roll, chip steak, cheese whiz, onion
Provided by Steph Cozza
Categories Lunch
Yield 1 sandwich
Number Of Ingredients 4
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!
Nutrition Facts : Calories 1085 calories, Carbohydrate 33 grams, Fat 84 grams, Fiber 2 grams, Protein 49 grams, Sugar 13 grams
PAT'S KING OF STEAKS PHILLY CHEESESTEAK
This ultimate Philly cheesesteak recipe is a best-seller at Pat's King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls. -Frank Olivieri, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness., On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.
Nutrition Facts : Calories 714 calories, Fat 49g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 299mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.
EASY AUTHENTIC PHILLY CHEESE STEAK
Mu husband grew up in Reading, PA and Rochester, NY but now lives in Arizona with me. He is always complaining that nobody knows how to make a real cheese steak. However, I made this and he says "I hit it on the nose."
Provided by bulgarican
Categories Lunch/Snacks
Time 20m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 7
Steps:
- Sauté green peppers in 2 teaspoons of olive oil until tender and slightly browned. Remove from pan.
- Sauté onion in remaining 2 teaspoons of olive oil until tender and slightly browned.
- Add green peppers and roast beef to pan.
- Cook until beef is heated thoroughly and no longer "pink" while chopping it into smaller pieces with a firm spatula. Mix well.
- Season with salt and pepper to taste.
- Preheat oven to 350°F.
- Cut one side, lengthwise and both sides widthwise of each bun to make open-face type opening.
- Lay two slices of cheese across each bun to cover both sides (so it lays flush with the sides of the bun, top and bottom.).
- Stuff each bun with meat mixture in between the cheese slices.
- Close rolls shut and wrap in tin foil.
- Place in preheated oven on cookie sheet for 5 minutes or until heated through and cheese melts.
- Reduce heat to low until ready to eat.
- If you like it with marinara sauce or whatever your choice of condiment is, drizzle on before you eat!
- Yum!
Nutrition Facts : Calories 422.9, Fat 17.4, SaturatedFat 7.4, Cholesterol 60.5, Sodium 1522.5, Carbohydrate 38.8, Fiber 2.2, Sugar 2.7, Protein 27.2
THE ORIGINAL PAT'S KING OF STEAKS® PHILADELPHIA CHEESE STEAK RECIPE
This recipe is absolutely the best! If you like a great cheese steak, you've got to try this, courtesy of Pat's King of Steaks, Philadelphia PA.
Provided by Karen Vandevander @KarenV
Categories Beef
Number Of Ingredients 7
Steps:
- Melt the Cheez Whiz® in a double boiler or in the microwave and keep warm until ready to use
- Heat an iron skillet or a non stick pan over medium heat
- Add 3 tablespoons of oil to the pan and sauté the onions to desired doneness
- Remove the onions
- Add the remaining oil and sauté the slices of meat quickly on both sides
- Return onions to pan and heat all ingredients through.
- spread Whiz on rolls. If you like extra cheese drizzle on top of steak once added to the roll, but you MUST spread the whiz on the roll to ensure you get a bite of cheese with every bite of meat.
- divide meat mixture between rolls
- Put on the theme song to the first Rocky movie and enjoy!
- NOTE--If you decide to use the peppers and mushrooms, add them all back to the meat to heat through prior to plating.
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