Provolone Sauce For Cheesesteaks Recipes

PHILLY CHEESESTEAK RECIPE WITH PROVOLONE CHEESE SAUCE

Steps:

• To make provolone sauce, melt bacon fat (or butter) in a medium saucepan over medium heat. (If using butter, let the butter to cook for 30 seconds or so to evaporate water. It should bubble up, but don't let the butter brown.)
• Add flour and cook the flour, stirring continuously, for no more than 2 minutes, or until flour turns slightly golden color. (This's called white roux, which will thicken the cheese sauce and make it nice and smooth.)
• Slowly pour in milk into the roux, while whisking the mixture continuously. Once all the milk is added, cook it for another 2-3 minutes, or until the mixture comes to a boil.
• Remove from heat and stir in cheese. Whisk until cheese is fully melted. Season with salt and pepper to taste.
• To prepare the rolls, slice hoagie rolls ¾ way and smear 1 tablespoon of butter, or mayo inside of each roll.
• Heat a large skillet over medium high heat.
• Place the rolls cut-side down on hot skillet and toast until nice and golden. Remove from heat and set aside.
• To cook the vegetables, heat 1 tablespoon of oil in the same skillet you toasted the roll. When oil is hot, add the diced onion and bell peppers and cook until nice and soft, about 3 minutes. Transfer onto a small plate.
• To cook the meat, heat the remaining 1 tablespoon of oil in the same skillet over medium high heat. Add the sliced steaks, garlic, salt and pepper. Cook, stirring frequently, until meat is fully cooked, no more than 2 minutes.
• Remove from heat and divide the meat into 4 equal parts in the skillet. Place 2 slices of provolone cheese over each steak piles. Let it melt for a minute or so. Then place toasted hoagie roll on each steak pile. Slide a spatula under the meat and flip the sandwiches one at a time.
• Serve immediately with provolone cheese sauce.

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.

CHEESESTEAKS WITH PROVOLONE AND AMERICAN CHEESE AND SAUTéED PEPPER AND ONIONS

Steps:

• Heat oil in a large pot over medium-high. Add onions and bell peppers and season generously with salt and black pepper. Cook, stirring often at first then only occasionally as vegetables soften, adjusting heat as needed and adding a splash or so of water if vegetables are browning too quickly, until golden brown and very tender, 25-30 minutes.
• Remove pot from heat, add vinegar, and give everything a good stir. Taste and season with more salt if needed.
• Place short ribs on a parchment-lined rimmed baking sheet and freeze, uncovered, until firm around the edges but still yielding in the center, 45-60 minutes.
• Cut short ribs in half crosswise, then lengthwise into very thin slices. (It's better to have thinner, less-regular slices than thick, even slices. Either way, don't stress; whatever you do will be more than fine.) Divide meat into 8 portions (about 8 oz. each), using sheets of parchment paper or plastic wrap as dividers.
• Slice bread in half lengthwise, keeping a long side intact. Heat a large griddle across 2 burners over medium-a flick of water should sizzle on contact. (Or use a large cast-iron skillet and cook 1 portion at a time.) Lightly coat griddle with oil. Place 2 portions of meat (about 1 lb.) on griddle; season generously with salt and pepper. Cook, pressing down and pulling slices apart using 2 metal spatulas, until halfway cooked through (you should still see some raw spots). Scoot meat into 2 oblong portions no more than 1" high and top with some onion-bell pepper mixture. Top with 2 slices American cheese and 2 slices provolone cheese per pile. Cook, undisturbed, until meat is browned and crisp underneath and cheese is melted, about 4 minutes. Transfer each portion to a roll; slice in half crosswise. Repeat with remaining ingredients. Serve topped as desired.
• Vegetables can be cooked 3 days ahead. Let cool, then cover and chill. Reheat before assembling sandwiches. Meat can be sliced 1 day ahead (it will start to oxidize after that); cover tightly and chill, or freeze up to 1 week and thaw before cooking. Sandwiches can be made 20 minutes ahead; immediately wrap in parchment paper, then foil.

PROVOLONE SAUCE FOR CHEESESTEAKS

Steps:

• 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.
• Whisk 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.

CHEESE SAUCE FOR PHILLY CHEESE STEAKS

Steps:

• In a small saucepan, melt the butter on low heat.
• Once melted, gradually add the flour, stirring constantly to avoid lumps, about 2 minutes.You should end up with a thick but still stirrable roux (A roux is basically just equal part butter and flour stirred over some heat and then you add your liquid ingredients to it. It's a thickener and can be used to start all sorts of cream sauces).
• Add 1/4 cup milk slowly to the roux and cook over low heat. Stir until it thickens, about 2 minutes.
• Add the cheddar cheese, the remaining 1/4 cup milk and Velvetta and cook, stirring frequently, until you have a smooth cheese sauce, about 5 minutes.