PHILLY CHEESE STEAK
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
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.
PROVOLONE SAUCE
Number Of Ingredients 7
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.
PROVOLONE SAUCE FOR CHEESESTEAKS
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
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
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
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
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