PHILLY CHEESESTEAKS
For Philadelphians, there's no hotter debate than who serves the best cheesesteak: Pat's King of Steaks or Geno's Steaks. By most accounts, Pat Olivieri invented the sandwich of thinly sliced beef and onions in the 1930s; the cheese came along a decade later. Geno's opened a few feet from Pat's in 1966 with an almost identical menu, and the rivalry began. Today, Pat's sandwiches have chopped steak; Geno's have sliced.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 Philly cheesesteak sandwiches
Number Of Ingredients 8
Steps:
- Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 4 minutes; season with salt and pepper. Remove the onion to a plate. Add the beef to the skillet and cook, stirring, until just starting to brown, about 8 minutes. Add a few dashes each of hot sauce and Worcestershire sauce and toss to coat.
- Pile the beef and onion onto the rolls and top with cherry peppers and cheese. Place on a baking sheet and broil (open-face) until the cheese melts.
PHILLY CHEESE SANDWICHES
I'm a big fan of cheesesteaks, and in this throw-together recipe my slow cooker does all the work. It's a win-win. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low 7 hours. Stir in peppers; cook, covered, until meat and peppers are tender, 1-3 hours., Stir to break up meat. Serve beef mixture and cheese on buns.
Nutrition Facts : Calories 546 calories, Fat 23g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 754mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 2g fiber), Protein 40g protein.
CHEESE PUFFS (GOUGERES)
Provided by Food Network
Categories appetizer
Time 45m
Yield 24 cheese puffs
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
- In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.
- Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.
- Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.
- Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.
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.
CHEESE PUFFS (GOUGERES)
Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Tiny, they're like soup nuts. Larger, they pair well with beer or wine. Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese! These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.
Provided by Carolyn Bunkley
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
- Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
- Separate the white and yolk from one egg, reserving the yolk for glazing.
- Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
- Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
- Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
- Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
- Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
- Remove pans from oven and leave puffs on pans until cool enough to serve.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 9.5 g, Cholesterol 130.8 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 326.9 mg, Sugar 1.3 g
PHILLY CHEESESTEAK
Pile steak, onion, peppers, cheese, ketchup and mustard into rolls to make these American-style Philly cheesesteaks. Just the food for a movie night in
Provided by Esther Clark
Categories Dinner, Lunch, Snack, Supper, Treat
Time 55m
Number Of Ingredients 10
Steps:
- Trim away and discard the long piece of fat running down the side of the steaks. Cut each steak in half and put on a baking tray, then transfer to the freezer and freeze for 40 mins.
- Heat the oil in a heavy-based pan or casserole dish set over a medium heat. Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to taste.
- Using a sharp knife, slice the steak as thinly as possible and pile the slices into four portions. Heat a skillet over a high heat until almost smoking. Put one portion of the steak slices in the pan in a pile that's roughly the length of your rolls. Fry for 3 mins over a high heat until some of the steak is cooked through, with pink bits remaining. Pile a quarter of the onion mixture on top, as well as a quarter each of the cheese slices and the mozzarella. Continue to cook undisturbed over a medium heat for 5-10 mins until the meat is brown and crisp around the edge and the cheeses have melted. Split one of the rolls open and carefully scoop the meat and cheese mixture into it. Repeat with the remaining meat, onions, cheese and rolls.
Nutrition Facts : Calories 475 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1.7 milligram of sodium
GOO OVER PHILLY CHEESE
A recipe from my workmate. Can be stored in the fridge for a couple of days - but let it come to room temperature before serving. Best served with Chicken Crimpys!
Provided by RemyGage
Categories Low Protein
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place undrained Diced Capsicum, sugar, vinegar into a small saucepan and heat until boiling.
- Reduce heat and simmer over a low heat for approximately 45 minutes or until thick and syrupy, stirring occasionally. Allow to cool a bit and pour over the cream cheese. Serve with crackers.
Nutrition Facts : Calories 337.4, Fat 21.5, SaturatedFat 12.1, Cholesterol 68.9, Sodium 212.1, Carbohydrate 32.7, Fiber 1.1, Sugar 30.3, Protein 4.3
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