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
CHEESE STEAK SANDWICHES
My daughter's favorite meal and one we all look forward to. The meat can be fried up a head of time and refrigerated until needed. Then just assemble and broil as directed.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 658.4, Fat 43.6, SaturatedFat 20.2, Cholesterol 107.9, Sodium 768.7, Carbohydrate 31.8, Fiber 1.3, Sugar 1.2, Protein 34.1
PHILLY CHEESESTEAK SANDWICH
Provided by Food Network
Yield 1 serving
Number Of Ingredients 5
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.
THREE CHEESESTEAK SANDWICHES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the partially frozen meat into very thin slices. Mix together the chili powder, oregano, garlic, salt and pepper in a small bowl. Toss the meat slices in the mixture to coat.
- Heat the oil in heavy saute pan (such as cast iron) over medium heat. Cook the onions and peppers until tender, about 5 minutes. Add the mushrooms and cook until all the vegetables are soft and golden, about 5 minutes longer.
- Preheat the broiler to high.
- Remove the vegetables to a plate and add a splash more oil to the pan. Raise the heat to medium-high. Cook the meat quickly in the hot pan, browning on both sides. Once brown, reduce the heat to low and mix together the vegetables and beef. Add the cream cheese, Worcestershire sauce and American cheese, and stir until creamy and well incorporated. Split open the hoagie rolls and place on a baking sheet. Divide the beef mixture among the rolls and top with the mozzarella cheese. Broil until the cheese begins to bubble, 1 to 2 minutes. Watch carefully for burning. Serve.
PHILADELPHIA CHEESE STEAK SANDWICHES
Ask Philadelphians what their favorite food from back home is, and the cheese steak sandwich is sure to be mentioned. From Betty Crocker's "Healthy New Choices"
Provided by Messiejessie625
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. cook onions in skillet about 5 minutes, stirring frequently, until tender. Stir in beef; heat through.
- Set oven control to broil. Place rolls cut side up on cookie sheet; brush with dressing. Broil with tops 4 to 5 inches from heat for 2 minutes.
- Divide beef mixture among rolls. Top with cheese. Broil about 1 minutes or until cheese is melted. Serve immediately.
PHILLY CHEESE STEAK SANDWICH
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.
STEAK SANDWICH
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
PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))
I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 965.3, Fat 39.5, SaturatedFat 22, Cholesterol 133.1, Sodium 3143.6, Carbohydrate 86.4, Fiber 5, Sugar 4.2, Protein 63.5
THE ULTIMATE STEAK SANDWICH--WATCH OUT
These are the best steak sandwiches I adopted when I was homesick for Montreal...perhaps better than my memory!! Enjoy.
Provided by Sues Kitchen
Categories Lunch/Snacks
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Season steak with spice and set aside.
- Chop garlic and add 1/4 cup of butter and chopped parsley.Microwave for 1 minute and let rest.
- Add green pepper, onion and mushrooms to frying pan - dot with butter and add some salt and pepper. Cook over med/low heat until soft.
- Halve the kaiser rolls and butter with the garlic mixture on both sides. Add slice of mozzarella/swiss (sometimes I combine) to bottom half of rolls.
- Sprinkle a second frying pan (or grill) with olive oil and when ready, sear the seasoned steaks on both sides. Turn off heat and cover with tin foil tent for at least 5 minutes.
- Preheat oven to 350 degrees.
- Assemble sandwiches by adding steak on top of cheese, add mushroom/green pepper/onion mixture and close sandwich with top of roll.
- Wrap in tin foil and heat in oven for 10 minutes.
- Remove and let then cool a bit -- then enjoy!
Nutrition Facts : Calories 462.2, Fat 24.3, SaturatedFat 10.7, Cholesterol 62.6, Sodium 534.4, Carbohydrate 38.1, Fiber 2.9, Sugar 4.3, Protein 23.4
EASY STEAK SANDWICH
I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
Provided by zigmondo
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 1
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1195.6 calories, Carbohydrate 95.8 g, Cholesterol 222.4 mg, Fat 57.7 g, Fiber 5.8 g, Protein 74.3 g, SaturatedFat 32.2 g, Sodium 1972.1 mg, Sugar 9.5 g
CHEESY STEAK SANDWICHES
Stake out your taste territory with this steak sandwich recipe. Our Cheesy Steak Sandwiches features beefy goodness, skillet vegetables and melty cheese.
Provided by My Food and Family
Categories Home
Time 18m
Yield 2 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 360, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 50 mg, Sodium 670 mg, Carbohydrate 44 g, Fiber 4 g, Sugar 5 g, Protein 26 g
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
STEAK AND CHEESE SANDWICH
my husband loves steak and i like thin slices and cheese. so i made a twist on a cheesesteak and it turned out great, very flavorful, everyone always asks for the leftovers (when there is any).
Provided by jessica_chris_dm
Categories One Dish Meal
Time 1h10m
Yield 1 1/2 french bread, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- steaks.
- cut your steaks in thin slices. it can take a while if you have dull knifes and are unexperienced. like me. so you can do it in advance i usually do it when the kids are sleeping after lunch.
- oil your pan and cook your steak slices until they are almost done. add your onion slices and other veggies until softened.
- add water and beef gravy mix. simmer. gravy will thicken.
- drain the gravy into a seperate dish for dipping if desired.
- cheese sauce.
- put butter or margarine in a sauce pan and heat on medium do not boil! take off heat and add flour. whisk to make your rue this will be quite thick. place back on heat and add your milk slowly,stirring, allowing it to heat but not boil.
- once the milk is steaming add your cheese about a half a cup at a time stirring to melt between. once all the cheese is in allow it to boil and thicken. but stirring frequently or constantly
- the more flour you add the thicker the cheese sauce will be. i also like to add parmesan to taste.
- place your meat on a french bread or a crusty bun, top with cheese sauce and dip if desired.
- this is also good if you have the sandwiches made in the fridge for lunch the next day(maybe better).
Nutrition Facts : Calories 221.2, Fat 16.7, SaturatedFat 6.9, Cholesterol 28.3, Sodium 474.9, Carbohydrate 14, Fiber 0.6, Sugar 1.2, Protein 4.5
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