Pittsburgh Cheese Steak Recipes

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.

Steps:

• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Throw in the roast beef and move it around with a spatula, breaking it up a bit as you go. Add a few dashes of Worcestershire sauce and warm for about a minute or so, then remove to a plate and set aside.
• Add 2 more tablespoons butter to the same skillet and throw in the onions and peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, 8 to 10 minutes.
• Add the black pepper and cayenne to the processed cheese sauce, then microwave according to the package instructions.
• Melt the remaining 2 tablespoons butter on a griddle over medium heat, then place the deli roll halves on the griddle until golden brown.
• To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce. Place the top half of the roll on top and serve immediately as is, or with a little spicy mustard, horseradish or hot sauce if you like!

Steps:

• Preheat broiler. Cream together blue cheese, butter, and cayenne. Set aside.
• Season tenderloin with salt and pepper. Heat clarified butter in frying pan over medium high heat. When hot, sear tenderloin on both sides. Remove from pan to paper towels. Blot dry with more paper towels.
• Place cheese mixture on one half of tenderloin and cover this with other half. Tie halves together with string. Return to frying pan and cook until desired doneness (1 1/2 minutes on each side for rare, 3 minutes for medium, 4 minutes for well done). Remove from pan and discard string.
• Preheat broiler, setting rack at least 4 inches from heat source. Coat tenderloin with Gruyere, anchovy and pimentos, reserving some for garnish. Broil for 5 minutes. Remove from heat onto a wooden platter. Sprinkle with parsley and extra pimento to serve.

Steps:

• Heat an iron skillet or a non-stick pan over medium heat and add 3 tablespoons of oil to the pan and saute the onions to desired doneness. Remove the onions and add the remaining oil and saute the slices of meat quickly on both sides. Melt the cheez whiz in a double boiler or in the microwave. Place 8 ounces of the meat into the rolls, add onions, and pour the store-processed cheese over top. Garnish with sweet peppers, mushrooms, ketchup.
• Put on the theme song to the first Rocky movie and enjoy.