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 CHEESESTEAKS
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
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 CHEESESTEAK
My Philadelphia-born friend is so devoted to her city's most famous sandwich that the first thing she did after her big fancy wedding was to head, gown and all, to her favorite local spot for a cheesesteak to end the night. On a recent visit, I comparison-shopped the cheesesteak sandwich shop. Here's my standard order: onions, whiz (i.e., Cheez Whiz), provolone, and giardiniera -- the pickled vegetables perk up the whole meaty, cheesy business. Regardless of where you buy it, everything starts with the vigorous chopping and flipping spatulas cutting through the frying beef a-sizzle on the flattop. Beyond that, the rest is personalized. Add the whiz? provolone? onions? peppers? giardiniera? You better know what you want before you step up to the counter. Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 2 sandwiches
Number Of Ingredients 9
Steps:
- To make slicing it easier, freeze the beef for 30 minutes to firm up.
- Preheat a double-burner griddle or two large skillets over medium-high heat. Thinly slice the meat against the grain.
- Toss the onions in a bowl with the oil and put them on the griddle. Cook for a few minutes, stirring occasionally, until the onions become translucent. Push the onions to the back of the griddle.
- Place the beef on the griddle and season with salt and pepper. Cook, turning occasionally, until no pink remains. Stir the onions into the beef and chop the beef mixture into bite-size pieces with the side of a metal spatula.
- Divide the beef and onions between the hoagie rolls. Top with the provolone and cheese sauce. Serve immediately, topped with giardiniera, if desired.
PAT'S KING OF STEAKS PHILLY CHEESESTEAK
This ultimate Philly cheesesteak recipe is a best-seller at Pat's King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls. -Frank Olivieri, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness., On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.
Nutrition Facts : Calories 714 calories, Fat 49g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 299mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.
PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))
I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a griddle or a large saute pan over medium-high heat.
- When hot, cover bottom with olive oil.
- Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
- Add the garlic, salt and pepper, and cook for about 30 seconds.
- Then, push the mixture off to one side of the griddle.
- Add the meat to the hot part of the griddle.
- Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
- Mix the meat and the carmelized onions and bell pepper together.
- Divide into 2 portions, and top both portions with the cheese to melt.
- If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
- Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
- When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
Nutrition Facts : Calories 965.3, Fat 39.5, SaturatedFat 22, Cholesterol 133.1, Sodium 3143.6, Carbohydrate 86.4, Fiber 5, Sugar 4.2, Protein 63.5
PHILLY CHEESE STEAK
An Asian-inspired version of a Philly cheese steak--thinly sliced steak is cooked with onion, cheese spread, and a splash of teriyaki sauce, and served on sandwich rolls.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Add oil to a large non-stick skillet. Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft. Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together. Scoop meat mixture onto sandwich rolls.
Nutrition Facts : Calories 520.5 calories, Carbohydrate 42 g, Cholesterol 82.6 mg, Fat 26.4 g, Fiber 1.7 g, Protein 27.6 g, SaturatedFat 12.5 g, Sodium 1763 mg, Sugar 11.4 g
PHILLY CHEESESTEAK
Pile steak, onion, peppers, cheese, ketchup and mustard into rolls to make these American-style Philly cheesesteaks. Just the food for a movie night in
Provided by Esther Clark
Categories Dinner, Lunch, Snack, Supper, Treat
Time 55m
Number Of Ingredients 10
Steps:
- Trim away and discard the long piece of fat running down the side of the steaks. Cut each steak in half and put on a baking tray, then transfer to the freezer and freeze for 40 mins.
- Heat the oil in a heavy-based pan or casserole dish set over a medium heat. Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to taste.
- Using a sharp knife, slice the steak as thinly as possible and pile the slices into four portions. Heat a skillet over a high heat until almost smoking. Put one portion of the steak slices in the pan in a pile that's roughly the length of your rolls. Fry for 3 mins over a high heat until some of the steak is cooked through, with pink bits remaining. Pile a quarter of the onion mixture on top, as well as a quarter each of the cheese slices and the mozzarella. Continue to cook undisturbed over a medium heat for 5-10 mins until the meat is brown and crisp around the edge and the cheeses have melted. Split one of the rolls open and carefully scoop the meat and cheese mixture into it. Repeat with the remaining meat, onions, cheese and rolls.
Nutrition Facts : Calories 475 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1.7 milligram of sodium
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