GRILLED PHILLY CHEESESTEAK KABOB SANDWICHES
Dinner ready in 35 minutes! Enjoy these cheesy grilled beef and veggies kabob sandwiches.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. Sprinkle beef with seasoned salt and pepper. Alternately thread beef, bell peppers and onion onto 6 (12- to 14-inch) metal skewers. Brush beef and vegetables with oil.
- Place kabobs on grill. Cover grill; cook over medium heat 8 to 12 minutes, turning once, until beef is desired doneness.
- During last 3 to 5 minutes of cooking time, place buns, cut sides down, on grill; cook until toasted.
- To serve, spread buns with mustard-mayonnaise spread. Top bottom halves with cheese. Place kabob over cheese in each bun; carefully remove skewer, holding bun firmly around beef and vegetables.
Nutrition Facts : Calories 560, Carbohydrate 56 g, Cholesterol 80 mg, Fat 2, Fiber 4 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1210 mg, Sugar 4 g
PHILLY CHEESESTEAK KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 kebabs
Number Of Ingredients 11
Steps:
- Toss the steak with 2 tablespoons olive oil, the garlic, 1/2 teaspoon Italian seasoning, 1 1/4 teaspoons salt and a few grinds of pepper in a medium bowl. Let marinate 30 minutes at room temperature.
- Meanwhile, preheat a grill to medium high. Toss the onion, bell pepper and mushrooms with the remaining 2 tablespoons olive oil and 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Thread the steak and vegetables onto ten 12-inch skewers.
- Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until well-marked, 5 to 7 minutes. Remove to a platter.
- Microwave the cheese sauce in 30-second intervals until pourable. Drizzle over the kebabs. Serve in rolls with cherry peppers and hot sauce.
GRIDDLE STYLE PHILLY STEAK SANDWICHES
This is a simple and delicious recipe for a hot sandwich that is a snap to make, and sure to be a real crowd-pleaser.
Provided by AUTUMNHEARTS
Categories Main Dish Recipes Sandwich Recipes Beef
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an electric griddle or stovetop griddle over medium-high heat. On one half of the griddle, place the mushrooms, onion and pepper. On the other side, place the roast beef. Cook and stir each group separately, chopping the beef into smaller pieces as it cooks, and seasoning with salt and seasoned salt.
- When the vegetables are tender and the beef is hot, place the slices of provolone cheese over the beef to melt. Turn off the griddle. Scoop the cheesy grilled beef into sandwich rolls, and top with the onions and peppers.
Nutrition Facts : Calories 741.1 calories, Carbohydrate 76.6 g, Cholesterol 93.7 mg, Fat 25.7 g, Fiber 5.8 g, Protein 50.4 g, SaturatedFat 12.8 g, Sodium 2697.7 mg, Sugar 8.2 g
PHILLY CHEESESTEAK SANDWICH
These are the main reason I go to the fair. I had to learn how to make them so I didnt have to wait for only once a year
Provided by goin2bearn
Categories Lunch/Snacks
Time 20m
Yield 2 sandwiches
Number Of Ingredients 11
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.
PHILLY CHEESE STEAK SANDWICH
DELICIOUS! This is by far a wonderful sandwich when you are craving onions, melting cheese and steak! Very EASY preparation. Provolone cheese is the only kind to use in making this sandwich. I have used thinly sliced ribeye steak with success, but have listed deli roast beef in this recipe. We prefer mayonnaise and mustard as condiments to this sandwich which enhance the flavor. Note: In my area we have a restaurant named J. Michael's Philly Deli. This recipe is similar to his version and it's darn good!
Provided by Seasoned Cook
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
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!
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- Thread steak, vegetables and bread cubes onto skewers (if using wooden skewers, soak in water first).
- Preheat grill for medium heat. In a small bowl, whisk together oil, salt and pepper. Brush over kabobs.
- Grill for 6-8 minutes per side, or until steak is cooked to desired doneness, turning occasionally.
- To make the cheese sauce, combine Velveeta, white cheddar, butter and 1/2 cup of milk in a medium sauce pan. Heat over medium-low heat until cheese is melted. Add additional milk, stirring constantly, until sauce reaches desired consistency. Stir in Worcestershire sauce to taste. Season with salt and pepper, to taste.
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- Light a gas grill. Set a large cast-iron griddle or very large cast-iron skillet directly on the grill grate and heat it for 10 minutes until very hot.
- Meanwhile, in a large bowl, toss the strips of meat with 1 1/2 teaspoons of kosher salt and 1 teaspoon of black pepper.
- Brush the griddle with 1 tablespoon of the canola oil. Add the sliced onion and bell peppers and season with kosher salt and black pepper. Cook over high heat, stirring occasionally, until the vegetables are softened and browned in spots, about 8 minutes. Transfer the onion and peppers to a bowl.
- Brush the griddle with the remaining 2 tablespoons of canola oil. Spread the meat strips in an even layer on the griddle and cook over high heat, undisturbed, until they are well browned on the bottom, 2 to 3 minutes. Flip the meat and return the vegetables to the griddle. Cook over high heat, stirring occasionally, until the meat is just cooked through, about 3 minutes. Add the torn cheese and cook, stirring, until just melted, 1 minute. Fill each roll with 1 1/2 slices of cheese and the steak-vegetable filling and serve the cheesesteaks immediately.
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