Philly Steak Salad Recipes

Steps:

• In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
• Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

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.

Steps:

• In a small bowl mix all the dressing ingridients and refrigerate until needed.
• Heat a large, non-stick skillet over medium-high heat until hot.
• Add the first 4 ingridients, and cook until beef has browned.
• On a large serving platter, spread out the lettuce.
• Top with the browned meat mixture, tomatoes, cheese, then dressing, and serve.
• *If you can't find this just use thinly sliced steak or ground beef.
• **It is best to let the dressing sit for at least 3 hours or over night before using.

Steps:

• In a large skillet, saute the mushrooms, onions and green pepper in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace roll tops. , Place on an ungreased baking sheet; cover with foil. Bake at 350° for 15 minutes or until heated through. Meanwhile, in a small saucepan, combine bouillon and water; cook until heated through. Serve as a dipping sauce.

Steps:

• Cook beef roast as directed on package; drain, cool and shred. Reserve au jus for a later use.
• In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook mushrooms, onion and bell pepper in oil 8 minutes, stirring occasionally, until tender. Remove from heat. Stir in shredded beef. Cool to room temperature.
• In deep fryer or 4-quart Dutch oven, heat oil to 350°F. Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Brush edges with beaten egg. Top with 1 slice cheese. Spoon 1/2 cup beef filling slightly below center of egg roll skin; fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner again with egg; gently roll egg roll toward remaining corner and press to seal. Place seam side down on plate. Repeat with remaining egg roll skins, beaten egg, cheese and filling.
• Fry egg rolls, a few at a time, in oil 3 to 5 minutes, turning once, until golden brown. Drain on paper towels. Serve warm.