Phillycreamcheesebrunchquiche Recipes

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.

PHILADELPHIA CREAM CHEESE POUND CAKE

Philadelphia Cream Cheese Pound Cake image

Make and share this Philadelphia Cream Cheese Pound Cake recipe from Food.com.

Provided by Mom2BreBre

Categories Dessert

Time 1h50m

Yield 12-14 serving(s)

Number Of Ingredients 6

Ingredients

3/4 lb butter
1 (8 ounce) package Philadelphia Cream Cheese
3 cups sugar
6 eggs
3 cups cake flour
1 teaspoon vanilla flavoring

Steps:

Note: 3 sticks of butter equal 3/4 lb.
All ingredients (including eggs and cream cheese) must be at room temperature.
Cream butter well, add cream cheese.
Mix thoroughly.
Gradually add sugar.
Add eggs, one at a time.
Add flour gradually, then add vanilla flavor.
Place cake in tube pan in COLD oven.
Bake at 325 degrees F (163 degrees C) for 1 1/2 hours (gas oven 1 hour)[from the time you turn on the oven].
Note: The longer the cream cheese, butter, and eggs sit at room temperature, the better the cake (ingredients can be left out over night).

PHILLY CREAM CHEESE BRUNCH QUICHE

Philly Cream Cheese Brunch Quiche image

We had this at a morning meeting, and it's quite tasty! Feel free to substitute or add ingredients (i.e., bacon, swiss cheese, spinach, etc ).

Provided by AmyZoe

Categories Breakfast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 inch) pastry dough, for 10 inch pie
6 ounces cream cheese, cubed
1 cup milk
4 eggs, beaten
1/4 cup chopped onion
1 tablespoon butter
1 cup finely chopped ham
1/4 cup chopped pimiento
1/4 teaspoon dill weed
1 dash pepper

Steps:

On a lightly-floured surface, roll pastry to a 12" circle. Place in 10" pie plate.
Turn under edge and flute. Prick bottom and sides of pastry with fork and bake at 400 for 12 to 15 minutes or until pastry is lightly browned.
Combine cream cheese and milk in saucepan. Stir over low heat until smooth.
Gradually add cream cheese mixture to eggs, mixing until well blended.
Saute onions in butter.
Add onions and remaining ingredients to cream cheese mixture and mix well.
Pour into pastry shell and bake at 350 for 35 to 40 minutes or until set.
Garnish with ham slices and fresh dill, if desired.

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