PHILLY CHEESESTEAK SANDWICH WITH GARLIC MAYO
This is a delicious and easy sandwich that gets rave reviews from my husband and brother. The garlic mayo is both easy and delicious.
Provided by Tera
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Preheat oven to 500 degrees F (260 degrees C).
- Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat.
- Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese, and sprinkle with oregano. Place sandwiches on a baking pan.
- Heat sandwiches in preheated oven, until cheese is melted or slightly browned.
Nutrition Facts : Calories 935.1 calories, Carbohydrate 49.6 g, Cholesterol 95.8 mg, Fat 66.4 g, Fiber 4.2 g, Protein 35.3 g, SaturatedFat 16.1 g, Sodium 1404.8 mg, Sugar 7.7 g
CHEESESTEAK SUBS
Provided by Sandra Lee
Time 22m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Slice steak into very thin slices. Place sliced steak into large zip-top bag, set aside.
- In another zip-top bag, add sliced peppers and onions, and quartered mushrooms. Set aside. In a bowl, whisk together olive oil, garlic powder, onion soup mix, and Worcestershire sauce. Pour half of marinade into each of the zip-top bags. In a small bowl combine mayonnaise and minced garlic, set aside.
- Preheat saute pan on grill. Saute vegetables until desired degree of doneness, about 10 to 15 minutes. Remove from pan and set aside. Quickly grill steak. Remove and set aside.
- Spread sandwich rolls with garlic mayonnaise. Fill rolls with steak, vegetables and a slice of provolone cheese. Wrap sandwich with foil and place on the grill and cover. Cook until cheese has melted. Serve.
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.
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.
SCREAMING EAGLE CHEESE-STEAK SUB
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness. From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly - that is the magic of youth and appetite and America combined. After that, such a sandwich must be counted a special treat, and adapted to adult use. For this cheese steak sandwich, a version of the Screaming Eagle served in the dining halls of Boston College, the Jesuit university in Chestnut Hill, Mass., I made two essential changes: I used Cheddar in place of the usual white American the college uses; and I replaced the thin-shaved steak that is a hallmark of cheese steaks the world over with skirt steak. Doing so recalled Corinthians. When you are a child, American cheese and shaved steak can count as ambrosia. As an adult, it's kind of nasty. But skirt steak? Melting Cheddar? That is actually ambrosial. The fiery mayonnaise does the rest.
Provided by Sam Sifton
Categories sandwiches, main course
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- To make chipotle mayonnaise: Combine mayonnaise and minced peppers in a small bowl and stir well. (Leftover sauce may be covered and stored safely in the refrigerator for weeks.)
- To make toppings for sandwich: Heat a griddle or a large, heavy frying pan, ideally cast iron, over medium heat. Add oil to pan and, when it begins to shimmer, add the onion and peppers and stir to combine. Cook, stirring every so often, until they begin to soften and brown, approximately 15 to 20 minutes. Season to taste with salt and pepper, remove and set aside. Wipe pan, add butter and repeat process with mushrooms. Cook until they have released their juices and are soft and glazed, about 6 minutes. Remove and set aside.
- To make steaks: Heat griddle or frying pan over high heat until nearly smoking. Season meat aggressively with salt and pepper. Place steaks on griddle, working in batches if necessary, and cook for 3 minutes each side, until well browned but very rare. Remove to a serving platter and allow to rest.
- To make sandwiches: Preheat oven to 200 degrees. When steaks are complete, slice them against the grain as thinly as possible. Place sub rolls in oven to warm. Return sliced steaks to griddle or frying pan, over medium heat, and add onions, peppers and mushrooms. Stir to combine, turn heat to low and cover with sliced cheese. Using tongs and a wide spatula, stir and pull to combine as cheese melts, approximately 3 minutes.
- To serve: Remove rolls from oven and spread chipotle mayonnaise on the interior of each serving. Fill each sub with a mixture of meat, vegetables and cheese. Serve immediately.
Nutrition Facts : @context http, Calories 975, UnsaturatedFat 41 grams, Carbohydrate 37 grams, Fat 68 grams, Fiber 4 grams, Protein 55 grams, SaturatedFat 22 grams, Sodium 1316 milligrams, Sugar 5 grams, TransFat 2 grams
PHILLY STEAK SANDWICH
These sandwiches are delicious. I purchase steak that has been sliced for making stir-fry, which takes a little less time, but achieves the same results.
Provided by SWIZZLESTICKS
Categories Main Dish Recipes Sandwich Recipes Beef
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
- Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
- Preheat oven on broiler setting.
- Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.
Nutrition Facts : Calories 640.9 calories, Carbohydrate 39.5 g, Cholesterol 95.5 mg, Fat 38.4 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 13.7 g, Sodium 717.3 mg, Sugar 5.5 g
CHEESE STEAK SANDWICH
Make your own Philly-style cheese steak sandwich at home. Thinly sliced rib-eye and onion are cooked, then topped with provolone to melt before being placed in a hoagie roll.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 1
Number Of Ingredients 6
Steps:
- Freeze steak 30 minutes, then slice very thinly against the grain with a serrated knife and season with salt and pepper. In a nonstick skillet, heat oil and cook onion until browned and beginning to soften. Transfer onion to a bowl and wipe skillet clean. Cook steak until cooked through and browned around edges. Gather meat into center of skillet and top with onion and several slices provolone. Cook until cheese melts. Serve on a toasted roll.
Nutrition Facts : Calories 468 g, Fat 19 g, Fiber 3 g, Protein 27 g
CHEESESTEAK SUBS
Thin slices of roast beef are topped with peppers, onions and cheese to create this satisfying stacked sandwich. It's quick-to-fix, flavorful and sure to please even the biggest appetite. Accompany it with deli potato salad and peanut butter brownies...or serve frozen french fries and store-bought sugar cookies for dessert.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, saute the peppers and onion in oil until tender. Cut cheese slices in half. Place beef and cheese on the bottom of each bun. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Top with pepper mixture and bun tops.
Nutrition Facts : Calories 599 calories, Fat 16g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 1679mg sodium, Carbohydrate 77g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.
MICHAEL'S FAMOUS PHILLY CHEESE STEAK SANDWICH
The secrets of a great cheese steak are the quality of the ingredients and the thinness of the raw beef. The beef is best cut into paper-thin slices on an electric slicer. If an electric slicer is out of the question (many home kitchen stores sell these small machines inexpensively), try our method below to achieve similar results.
Provided by Michael Lomonaco
Categories Beef Cheese Onion Pepper Sauté
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- 1. Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.
- 2. Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.
- 3. Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.
- 4. Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.
- 5. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.
- 6. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.
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