Provolone Sauce Recipes

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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

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.

25 BEST WAYS TO COOK WITH PROVOLONE CHEESE



25 Best Ways to Cook With Provolone Cheese image

You really can't go wrong with these provolone cheese recipes! From grilled cheese to pasta to sandwiches, the mild flavor of provolone is hard to beat.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Melted Provolone Cheese Provoleta
Cheesy Provolone Baked Chicken
Provolone Grilled Cheese with Honey
Provolone Pasta Bake
Baked Ziti
Philly Cheesesteak with Provolone Cheese Sauce
Panini With Provolone, Peppers, and Arugula
Pull-Apart Meatball Sliders
Sheet Pan Sausage and Peppers
Flank Steak Roulades
Pasta e Fagioli al Forno
Philly Cheesesteak Wonton Cup Appetizer
Philly Cheesesteak Stuffed Peppers
Lasagna
Roasted Vegetable u0026amp; Provolone Quesadillas
Authentic Italian Braciole
Mushroom Burger with Provolone, Caramelized Onions, and Aioli
Kale and Provolone Quiche
Asparagus Stuffed Chicken Breast
Philly Cheesesteak Tater Tot Casserole
Ham and Cheese Pinwheels
Antipasto Salad
Best French Onion Soup
French Onion Pork Chops
Salami Calzone

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a provolone cheese recipe in 30 minutes or less!

Nutrition Facts :

PROVOLONE SAUCE FOR CHEESESTEAKS



Provolone Sauce for Cheesesteaks image

This recipe is from Bobby Flay's Throwdown. He went up against Tony Luke and lost, but this sauce sounds very tasty. I love provolone on my cheesesteaks so i can't wait to try it. This is a very basic cheese - Bechamel sauce that's great on cheesesteaks. I pretty sure the provolone can be substituted with almost any cheese you wish.

Provided by Xexe383

Categories     High In...

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup aged provolone cheese, grated
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

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.

PROVOLONE & LEMON SAUCE



Provolone & Lemon Sauce image

Make and share this Provolone & Lemon Sauce recipe from Food.com.

Provided by Satyne

Categories     Pasta Shells

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9

500 g orecchiette (little ears pasta)
1 cup dry white wine
4 lemon lemons, rind of
3/4 cup cream
juice from one lemon
1/2 milk (if required)
5 tablespoons grated provolone cheese
5 sage leaves
salt and pepper

Steps:

  • Begin to cook Orecchiette in plenty of boiling salted water.
  • In a seperate pot, heat the wine and the lemon rind. Saute for 10 minutes.
  • Add the cream and lemon juice and mix well.
  • Drain the pasta which should now be 'al dente' and return to the pot.
  • Add the lemon cream sauce and mix well.
  • If the pasta is a little too dry, add the milk and mix well.
  • Serve on warm dishes and serve with the provolone cheese and decorate with a sage leaf.
  • Enjoy!

Nutrition Facts : Calories 543.2, Fat 14.8, SaturatedFat 8.6, Cholesterol 45.5, Sodium 92.8, Carbohydrate 77.1, Fiber 3.2, Sugar 3.2, Protein 16

PROVOLONE SAUCE



Provolone Sauce image

Number Of Ingredients 7

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, hot
2 cups (8 ounces) grated aged provolone cheese
1/4 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the hot milk, increase the temperature to high, and cook, whisking constantly, until thickened, 4 to 5 minutes. Remove from the heat and whisk in the provolone, Parmesan, salt, and pepper. Serve warm.

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