BAKED PHILLY CHEESESTEAK SLIDERS
A proper Philly cheesesteak is hard to make at home, as you need a professional meat slicer and a very hot flat top grill. But with this baked slider method, your average home cook can achieve something very close to the original. Plus, the small rolls make me feel like a big man. Speaking of feeling like a giant, football season is upon us, and I can't think of a better sandwich to make for your buddies coming over to watch the game! Garnish with chives.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium-high heat. Season steak generously with salt, black pepper, and cayenne. Sear steaks for 5 to 6 minutes. Flip; add diced onions to the sides. Cook until steaks begin to firm and are hot and slightly pink in the center, 5 to 6 minutes more. Push onions under the steaks and cook until browned but still crunchy, 2 to 3 minutes more. Remove steaks to a plate.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place rolls on a baking pan lined with foil. Hollow out the top of each roll by cutting in at a 45-degree angle. Pinch off some of the bread inside to make room for the filling.
- Slice steaks into thin strips, then across into 1/2-inch pieces. Transfer to a mixing bowl. Add the sauteed onions and accumulated juices. Toss in pickled peppers, cream cheese, 1 1/2 cups provolone, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix until thoroughly combined. Taste and season with salt as needed. Spoon filling into the rolls and top with remaining provolone cheese.
- Bake in the preheated oven until cheese is melted and edges of the rolls are starting to brown, about 15 minutes.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 11.2 g, Cholesterol 63 mg, Fat 19.7 g, Fiber 0.9 g, Protein 18.3 g, SaturatedFat 10.4 g, Sodium 629.8 mg, Sugar 2.3 g
PHILLY CHEESESTEAKS
For Philadelphians, there's no hotter debate than who serves the best cheesesteak: Pat's King of Steaks or Geno's Steaks. By most accounts, Pat Olivieri invented the sandwich of thinly sliced beef and onions in the 1930s; the cheese came along a decade later. Geno's opened a few feet from Pat's in 1966 with an almost identical menu, and the rivalry began. Today, Pat's sandwiches have chopped steak; Geno's have sliced.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 Philly cheesesteak sandwiches
Number Of Ingredients 8
Steps:
- Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 4 minutes; season with salt and pepper. Remove the onion to a plate. Add the beef to the skillet and cook, stirring, until just starting to brown, about 8 minutes. Add a few dashes each of hot sauce and Worcestershire sauce and toss to coat.
- Pile the beef and onion onto the rolls and top with cherry peppers and cheese. Place on a baking sheet and broil (open-face) until the cheese melts.
PHILLY CHEESESTEAK PHYLLO BITES
Cheesesteak-stuffed mushrooms deconstructed and piled high in mini phyllo shells for the perfect game-day snack. These won't make it to half-time. I guarantee it.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Pastries
Time 40m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place phyllo shells on a baking sheet.
- Melt butter in a large skillet over medium-high heat. Add mushrooms, onion, and bell pepper. Cook until onion is translucent and mushrooms have softened, about 5 minutes. Add steak, Worcestershire sauce, and soy sauce; cook for 5 minutes.
- Meanwhile, mix cream cheese and parsley together in a large bowl. Add cooked steak and vegetable mixture and stir to combine. Spoon mixture into the phyllo shells and sprinkle mozzarella cheese over top.
- Bake in the preheated oven until cheese is brown, about 5 minutes.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 2.8 g, Cholesterol 5.6 mg, Fat 2.5 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 71.7 mg, Sugar 0.3 g
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