Philadelphia Style Steak Recipe 55

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!

PHILLY CHEESE STEAK

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.

ORIGINAL PHILLY CHEESE STEAK

Steps:

• Cook the onions in a little olive oil until golden brown, season with freshly ground black pepper and add a splash of white wine vinegar.
• Drizzle olive oil over the thin slices of meat and season with sea salt and freshly ground black pepper. Cook the steaks on a very hot griddle pan, and after a couple of minutes turn them over and shave the cheese onto each steak. Warm the baguette in the oven.
• To serve, slice the baguette in half, pile on the fried onion, then the steaks, top with rocket and finally spoon on the mustard. Place the top on the bread and slice into 4 or 2 pieces.

PHILLY CHEESESTEAK

Steps:

• Trim away and discard the long piece of fat running down the side of the steaks. Cut each steak in half and put on a baking tray, then transfer to the freezer and freeze for 40 mins.
• Heat the oil in a heavy-based pan or casserole dish set over a medium heat. Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to taste.
• Using a sharp knife, slice the steak as thinly as possible and pile the slices into four portions. Heat a skillet over a high heat until almost smoking. Put one portion of the steak slices in the pan in a pile that's roughly the length of your rolls. Fry for 3 mins over a high heat until some of the steak is cooked through, with pink bits remaining. Pile a quarter of the onion mixture on top, as well as a quarter each of the cheese slices and the mozzarella. Continue to cook undisturbed over a medium heat for 5-10 mins until the meat is brown and crisp around the edge and the cheeses have melted. Split one of the rolls open and carefully scoop the meat and cheese mixture into it. Repeat with the remaining meat, onions, cheese and rolls.

PHILLY STEAK SANDWICH

Steps:

• Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
• Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
• Preheat oven on broiler setting.
• Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

PHILADELPHIA-STYLE STRIP STEAK

Steps:

• To cook the steaks, preheat the broiler.
• Brush both sides of each steak with the oil and season both sides with the salt. Rub one side of each steak with the spice rub and place the steaks, rub side up, on a broiler pan. Broil until the top of each steak is golden brown and slightly charred, 4 to 6 minutes. Turn the steaks over and continue broiling to medium-rare, 4 to 6 minutes. Remove from the heat and let rest for 5 minutes before serving.
• To make the cheese sauce, melt the 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, 4 to 5 minutes. If the mixture is too thick to pour easily, thin it with a little extra milk. Remove the mixture from the heat and whisk in the provolone, Parmesan, salt, and pepper.
• Ladle some of the cheese sauce onto 4 large dinner plates. Place the steaks on top of the sauce, top each steak with some of the caramelized onions, and drizzle with a few tablespoons of steak sauce if desired. Garnish with parsley.
• CARAMELIZED ONIONS
• Heat the butter and oil in a large sauté pan over medium heat. Add the onions, salt, and pepper and cook slowly, stirring occasionally, until golden brown and caramelized, about 45 minutes. The onions can be made in advance, covered, and refrigerated for up to 2 days. Reheat before serving.