THE BEST PHILLY CHEESESTEAK RECIPE
Steps:
- For the Sauce: Add all of the ingredients to a medium-size pot and cook over low heat stirring often until hot and thick. Keep warm.
- Add 1 ½ tablespoons of clarified butter to a large frying pan or flattop over medium-high heat and cook the onions until lightly browned and soft, about 10 minutes. Set to the side.
- Add the remaining 1 ½ tablespoons of clarified butter to the pan and add in the sliced steak.
- Cook for 2-4 minutes or until lightly browned and cooked throughout.
- Add ½ of the cooked onions to the top of the beef, season with salt and pepper and mix together until combined.
- To Serve: Add the sliced buns cut side down onto the other side of the pan or flat top to heat up and lightly toast.
- Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining caramelized onions and cheese sauce.
- Serve hot.
Nutrition Facts : Calories 1298 kcal, Carbohydrate 109 g, Protein 72 g, Fat 63 g, SaturatedFat 29 g, Cholesterol 212 mg, Sodium 1423 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving
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.
PHILLY CHEESE STEAK
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
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
PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))
I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a griddle or a large saute pan over medium-high heat.
- When hot, cover bottom with olive oil.
- Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
- Add the garlic, salt and pepper, and cook for about 30 seconds.
- Then, push the mixture off to one side of the griddle.
- Add the meat to the hot part of the griddle.
- Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
- Mix the meat and the carmelized onions and bell pepper together.
- Divide into 2 portions, and top both portions with the cheese to melt.
- If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
- Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
- When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
Nutrition Facts : Calories 965.3, Fat 39.5, SaturatedFat 22, Cholesterol 133.1, Sodium 3143.6, Carbohydrate 86.4, Fiber 5, Sugar 4.2, Protein 63.5
PHILLY CHEESESTEAK
Pile steak, onion, peppers, cheese, ketchup and mustard into rolls to make these American-style Philly cheesesteaks. Just the food for a movie night in
Provided by Esther Clark
Categories Dinner, Lunch, Snack, Supper, Treat
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 475 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1.7 milligram of sodium
HOMEMADE PHILLY CHEESESTEAK RECIPE
Steps:
- Gather the ingredients.
- Divide the butter between the two rolls, spreading evenly over the cut sides.
- Heat a griddle or a large cast-iron skillet over medium heat. Toast the rolls, buttered-side down, until golden. Set aside.
- Increase the heat to medium-high. Add the oil and heat until it shimmers. Add the onions . Sauté until soft and beginning to brown, about 8 minutes. Remove to a plate and set aside.
- Season the steak all over with salt and pepper to taste, and the granulated garlic. Add the steak to the pan in a single layer, cooking in batches if necessary. Sear, undisturbed for 1 to 2 minutes. Flip and sear the other side until cooked through, about 1 minute.
- Return the onion to the pan. Break apart the meat slices with two offset spatulas and toss with the onions.
- While still in the pan, separate the mixture into two servings. Shingle each serving with 2 slices of cheese. Add a teaspoon of water to the pan to help steam and melt the cheese. Cover the pan and cook until the cheese has melted (if using a griddle, cover with a stainless-steel bowl).
- Transfer each serving into the rolls. Serve immediately.
Nutrition Facts : Calories 1391 kcal, Carbohydrate 106 g, Cholesterol 188 mg, Fiber 9 g, Protein 64 g, SaturatedFat 36 g, Sodium 1855 mg, Sugar 14 g, Fat 80 g, UnsaturatedFat 0 g
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