Cheese Steak Sandwich Recipes

Steps:

• Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.
• Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

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.

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.

Steps:

• Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
• Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
• To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
• Mustard Mayo:
• Whisk the ingredients together in a small bowl. Serve at room temperature.
• Yield: 1 cup

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:

• Melt margarine in large nonstick skillet on medium heat. Add rolls, cut-sides down; cook 3 min. or until golden brown. Remove from skillet; set aside.
• Add vegetables and garlic to skillet; cook and stir on medium-high heat 3 min. or until crisp-tender. Remove from skillet; cover to keep warm. Add steaks to skillet; cook 30 sec. on each side or until done, brushing with steak sauce for the last 10 sec.
• Fill rolls with Singles, steaks and vegetables.

Steps:

• Heat a griddle or a large saute pan over medium-high heat.
• When hot, cover bottom with olive oil.
• Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
• Add the garlic, salt and pepper, and cook for about 30 seconds.
• Then, push the mixture off to one side of the griddle.
• Add the meat to the hot part of the griddle.
• Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
• Mix the meat and the carmelized onions and bell pepper together.
• Divide into 2 portions, and top both portions with the cheese to melt.
• If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
• Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
• When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

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.

Steps:

• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
• Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
• Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.

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.

Steps:

• Fry sandwich steaks in frying pan, stirring often.
• When no longer pink, move to a plate lined with several paper towels.
• Use more paper towels to press on them to help drain the excess grease.
• On a baking sheet, lay steak or hoagie buns open flat.
• Place sandwich steak strips on both halves.
• Top sandwich steak with white American cheese and then provolone cheese.
• Place under broiler about 5-6 minutes or until cheese has melted and it starting to brown.
• Top with peppers and/or onions, if desired, and mayonnaise.

Steps:

• Place sliced beef in a hot saute pan. Top with onions and cheese. Add a splash of consomme to pan and cover. Once cheese has melted, remove beef and place in roll.

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.

Steps:

• Split hoagie roll and spread with butter. Lightly toast in skillet and remove.
• Saute onions in olive oil.
• Place roast beef slices on one side of roll and top with two slices of provolone cheese per sandwich. Melt cheese by broiling for approximately 1 minute.
• Add sauteed onions on top of melted cheese and top sandwich with other half of hoagie roll. (If using condiments, add before placing split roll on top.).
• Enjoy!

Steps:

• Preheat the oven to 200 degrees F. Then warm the sliced rolls or buns in the oven while cooking the meat and vegetables.
• Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.
• Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

Steps:

• In a medium saucepan, combine the vinegar, 1 tablespoon salt, the peppercorns, red pepper flakes, carrots, garlic, shallot, and water. Bring to a boil over high heat and cook, stirring to dissolve the salt, for 1 minute. Remove from the heat and let cool to room temperature, about 20 minutes. (If not using immediately, transfer the carrots and their brine to an airtight container and refrigerate for up to 2 weeks.)
• Meanwhile, heat the vegetable oil in a large cast-iron skillet over high heat.
• Season the steak with salt and pepper. Transfer to the skillet and cook, flipping halfway, until golden brown on the outside and medium-rare inside, 6-8 minutes total. Transfer to a cutting board and let rest for 10 minutes, then thinly slice against the grain.
• Return the skillet to medium heat and add the butter. Once melted, add 2 slices of sourdough bread. Top each slice with ½ cup shredded cheddar, and cook, undisturbed, until the bread is golden brown and toasted on the bottom and the cheese begins to melt, about 3 minutes. Divide the sliced steak between each slice of bread in the skillet, then top each with ½ cup of the remaining cheese and another slice of bread. Flip the sandwiches, cover the pan with a lid, and cook until the cheese has fully melted and the other side of the bread is golden brown and toasted, 2-3 minutes more.
• Transfer the sandwiches to a cutting board and wrap each in foil. Serve with the pickled carrots alongside.
• Enjoy!