Philly Cheese Fakes Recipes

PHILLY CHEESE FAKES FOR TWO

Philly Cheese Fakes for Two image

Mushrooms are the key to this twist on popular Philly steak sandwiches-a nice meatless meal option that's tangy and tasty. -Veronica Vadakan, Portland, Oregon

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons olive oil
1/4 teaspoon smoked paprika
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound sliced fresh shiitake mushrooms
1 medium green pepper, sliced
1/4 cup thinly sliced onion
2 hoagie buns, split
2 slices reduced-fat provolone cheese

Steps:

In a small bowl, whisk the first six ingredients. In a large bowl, combine the mushrooms, green pepper and onion. Pour dressing over vegetables; toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 450° for 15-20 minutes or until crisp-tender, stirring once., Divide mushroom mixture between bun bottoms and top with cheese. Broil bun halves 3-4 in. from the heat for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 344 calories, Fat 12g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 681mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.

PHILLY CHEESE STEAK

Philly Cheese Steak image

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

Ingredients

2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

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.

PHILLY CHEESE FAKES

Philly Cheese Fakes image

Mushrooms are the key to this twist on popular Philly steak sandwiches-a nice meatless meal option that's tangy and tasty. -Veronica Vadakan, Portland, Oregon

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/4 cup lemon juice
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced fresh shiitake mushrooms
2 medium green peppers, sliced
1 small onion, thinly sliced
4 hoagie buns, split
4 slices reduced-fat provolone cheese

Steps:

Preheat oven to 450°. In a small bowl, whisk the first 6 ingredients. In a large bowl, combine mushrooms, green peppers and onion. Pour dressing over vegetables; toss to coat., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake 15-20 minutes or until crisp-tender, stirring once., Divide mushroom mixture among buns and top with cheese. Broil 3-4 in. from heat 2-3 minutes or until cheese is melted. Replace tops.

PHILLY CHEESE STEAK

Philly Cheese Steak image

An Asian-inspired version of a Philly cheese steak--thinly sliced steak is cooked with onion, cheese spread, and a splash of teriyaki sauce, and served on sandwich rolls.

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound fresh steak (rib-eye, round, or sirloin)*
1 large yellow onion, sliced thin
3 tablespoons Kikkoman Teriyaki Marinade & Sauce
4 soft sandwich rolls
1 (8 fl oz) jar cheese spread

Steps:

Add oil to a large non-stick skillet. Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft. Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together. Scoop meat mixture onto sandwich rolls.

Nutrition Facts : Calories 520.5 calories, Carbohydrate 42 g, Cholesterol 82.6 mg, Fat 26.4 g, Fiber 1.7 g, Protein 27.6 g, SaturatedFat 12.5 g, Sodium 1763 mg, Sugar 11.4 g

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