Philly Cheesesteak Strata Recipes

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"PHILLY CHEESESTEAK"



Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

1/4 cup Dijon mustard
1/2 cup balsamic vinegar
2 cloves garlic, chopped
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 (2 pound) flank steak
1 red bell pepper, halved and seeded
1 red onion, cut into 1/4-inch slices
BBQ sauce
1 loaf French bread
1 pound fresh mozzarella cheese, sliced

Steps:

  • Combine the mustard and balsamic vinegar in a small bowl. Add the garlic and drizzle in olive oil while stirring. Season with salt and pepper, to taste.
  • Put the steak in a resealable plastic bag. Pour in 3/4 of the marinade and seal the bag. (Reserve the remaining marinade for the bread.) Let the steak marinate at room temperature for at least 30 minutes.
  • Put the peppers and onions on the grill. Coat the onions with BBQ sauce. Once the peppers and onions are charred, move them to the top rack to keep them warm.
  • Remove the steak from the marinade and put on the grill. After 5 minutes turn the steak over to sear the other side, about 12 minutes total cooking time, for medium-rare. Transfer the steak to a cutting board and let rest for 10 minutes before slicing.
  • Cut the bread lengthwise and toast on the grill.
  • Brush the remaining reserved marinade on both sides of the bread. Arrange the steak on the bottom half of the bread, then cover with the peppers and onions. Top with the cheese and cover with the other half of the bread. Cut into 4 pieces and serve.

PHILLY CHEESESTEAKS



Philly Cheesesteaks image

Any kind of steak makes my husband happy. Philly cheesesteaks are a nice dinner choice or a great option instead of burgers. -Susan Seymour, Valatie, New York

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 beef top sirloin steak (1-1/2 pounds)
3 tablespoons butter, divided
4 medium onions, halved and sliced
2 small green peppers, cut into thin strips
2 small sweet red peppers, cut into thin strips
1 teaspoon hot pepper sauce
4 submarine buns, split and toasted
3/4 teaspoon salt
1/2 teaspoon pepper
8 slices cheddar cheese

Steps:

  • Freeze steak 1 hour until firm but not frozen., In a large skillet, heat 2 tablespoons butter over medium heat. Add onions, peppers and pepper sauce; cook and stir 5 minutes or until tender; remove and keep warm., Place bun bottoms on a baking sheet, cut side up. Remove steak from freezer; cut into thin slices. Sprinkle with salt and pepper. In same skillet, heat remaining butter over medium-high heat. Add beef in batches; cook and stir 1-2 minutes or until meat is no longer pink. Remove from pan., Layer bun bottoms with meat, onion mixture and cheese. Broil 4 in. from heat for 2-3 minutes or until cheese is melted. Replace tops.

Nutrition Facts : Calories 985 calories, Fat 41g fat (22g saturated fat), Cholesterol 151mg cholesterol, Sodium 1702mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 65g protein.

PHILLY BEEF 'N' PEPPER STRATA



Philly Beef 'n' Pepper Strata image

Here's a mouthwatering entree for brunch, lunch or dinner that's quick to fix. It combines several convenient ingredients for a large casserole that's pleasing to all who try it. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h30m

Yield 12 servings.

Number Of Ingredients 10

7 cups cubed Italian bread
3-3/4 cups julienned sweet red, yellow and/or green peppers
1/4 cup chopped onion
3/4 pound cooked roast beef, cut into thin strips
2 cups shredded Monterey Jack cheese
8 large eggs
2-1/4 cups milk
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place a third of the bread cubes in a greased 13x9-in. baking dish. Layer with a third of the peppers, onion, roast beef and cheese. Repeat layers twice. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over top. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, covered, at 325° for 1 hour. Uncover; bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 268 calories, Fat 13g fat (6g saturated fat), Cholesterol 188mg cholesterol, Sodium 477mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein.

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