PHILLY STEAK SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
- Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.
RACHAEL RAY'S PHILLY CHEESESTEAK
I got this recipe from Rachel Ray's 30 minute meals cookbook and loved it! I use sweet Maui onions, add grilled mushrooms and use Sara Lee's hoagie rolls for freshness. You can also substitute provolone cheese for Cheez Whiz instead.
Provided by Iron Woman
Categories High Protein
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a medium saucepan over medium high heat.
- Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
- Add onions and season with salt and pepper or steak seasoning blend.
- Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
- Heat a heavy griddle pan over medium high to high heat.
- Wipe griddle with a drizzle of oil using a paper towel.
- Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side.
- Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook.
- When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper.
- When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese.
- Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula.
- Pile the meat and onions into rolls on top of the cheese.
- The heat from the meat and onions will melt the cheese.
- Repeat for remaining servings and serve.
Nutrition Facts : Calories 939.5, Fat 57.5, SaturatedFat 24.2, Cholesterol 184.8, Sodium 903.3, Carbohydrate 38.8, Fiber 2.4, Sugar 4.5, Protein 63.6
PORTOBELLO CHEESESTEAK FRIES
The secret to these cheesesteak loaded fries is that there's no steak. Portobello mushrooms packed with flavor are layered on fries with cheese sauce instead of sliced beef. Mushrooms for the win.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F.
- Gather your ingredients.
- For the fries: Line a baking sheet with fries and bake 25 minutes to very crispy.
- Stem and gill (scrape underside of caps with teaspoon) the mushrooms and wipe with damp towel to remove grit. Thinly slice the mushrooms. Melt 3 tablespoons of butter in large skillet over medium-high heat and when it foams add the mushrooms. Brown well until meaty in fragrance and well browned.
- Halve, peel and thinly slice onions and peel garlic. In a second large skillet over medium heat, melt 2 tablespoons butter then add the onions and season with salt, white pepper and bay leaf. Cook until tender, 8 to 10 minutes, stirring occasionally. Turn the heat up to medium-high to high, add about 3/4 cup water and let it absorb completely. Then lower heat to low and remove bay leaf.
- While onions cook, grate or chop the garlic. Add to mushrooms along with thyme, salt, black pepper, sherry, Marsala or wine, Worcestershire and soy sauce. Reduce heat to low.
- For the cheese sauce: In a sauce pot, melt butter over medium-high heat. Whisk in flour, add milk and while it thickens grate provolone. Add it and the cheddar in small handfuls to sauce.
- Top the fries with mushrooms, sweet, soft onions, cheese sauce, chopped giardiniera and/or cherry pepper rings and serve. OR layer slices of provolone on a roll with mushrooms, onions and chopped giardiniera.
CIABATTA CHEESE STEAKS WITH THE WORKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high. Coat the steaks with extra-virgin olive oil and grill seasoning.
- Heat 2 tablespoons, 2 turns of the pan, extra-virgin olive oil in a skillet over medium-high heat. Add the cubanelle peppers, the garlic and onions and cook until very tender, 10 to 12 minutes. Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.
- Heat oven to 250 degrees F.
- While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time. Meanwhile heat up a sauce pot over medium heat and add the butter. When the butter has melted, whisk in the flour and stir for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg, to taste. Thicken the sauce for a couple of minutes, then reduce the heat to low.
- When the steaks are cooked to desired doneness, remove them to a cutting board and let rest for 5 minutes. Thinly slice on an angle against the grain of the meat. While the meat rests, warm the bread in the oven. Stir the cheese into sauce.
- To serve, split the bread lengthwise and spread the steak slices evenly across the bottoms of the bread. Top the steak with the sauce and the peppers and onions. Cover with the bread tops and cut the ciabatta into 4 equal portions
RACHAEL'S PHILLY CHEESESTEAK SLOPPY JOES
Make and share this Rachael's Philly Cheesesteak Sloppy Joes recipe from Food.com.
Provided by Karen in MA
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat broiler.
- In large skillet over medium-high heat with 1 turn of the pan of olive oil, brown the ground sirloin (about 5-6 minutes).
- Add the onion and cook another 3-4 minutes, until the onions start to get tender.
- Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.
- Split open rolls and toast under broiler.
- While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat.
- Stir in the flour and cook about 1 minute.
- Whisk in milk, bring up to a bubble and let thicken, about 2 minutes.
- Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated.
- In a salad bowl, toss the salami, cheese, pepperoncini, Bibb lettuce and arugula with the olive oil and red wine vinegar. Season with salt and pepper to taste.
- To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll. Serve the salad alongside.
Nutrition Facts : Calories 835.1, Fat 57.5, SaturatedFat 25.7, Cholesterol 173.6, Sodium 2341.5, Carbohydrate 26.1, Fiber 2.2, Sugar 6, Protein 52.5
PHILLY CHEESESTEAK SANDWICHES - RACHAEL RAY
I really don't care for Philly sand. that much but this one is a winner! It is from Rachel Ray's cookbook (30 min. meals) and it is fabulous (and so is Rachael Ray!) My husband cant stop raving! Great for football games too!
Provided by blisstir
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In sauce pan over med-high heat, add olive oil, onions and seasonings.
- Toss occasionally and cook until soft.
- On griddle pan or large sauce pan, wipe with olive oil and paper towel and heat to med-high to high heat.
- Sear and cook meat until brown- about 2 minutes each side--careful not to overcook.
- Remove from heat and sprinkle with seasonings.
- Toss meat and onions together.
- Lay cheese out on rolls and top with meat& onion mixture to melt cheese.
Nutrition Facts : Calories 445.9, Fat 23.1, SaturatedFat 10.7, Cholesterol 38.6, Sodium 804.2, Carbohydrate 38.8, Fiber 2.7, Sugar 4.5, Protein 20.9
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