OPEN-FACED CHEESESTEAK SANDWICHES
You might need a fork to eat this filling cheesesteak sandwich. Hot pepper sauce and pepper Jack cheese heat up the tender roast beef and veggies. -Michael Klotz, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Spread roll halves with butter; sprinkle with garlic powder. Set aside., In a small skillet, saute the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, saute beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese., Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted.
Nutrition Facts : Calories 485 calories, Fat 33g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 1165mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.
OPEN-FACED NY STRIP "PHILLY CHEESE STEAKS"
Provided by Food Network Kitchen
Time 1h45m
Yield about 60 hors d'ouevres
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Slice the baguette into 1/4-inch thick rounds, drizzle with oil, and season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
- Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until an instant-read meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.
- To assemble:
- Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
- Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon drained prepared horseradish
- 1 teaspoon kosher salt
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- Freshly ground white pepper
- Pinch freshly ground nutmeg
- 1 cup grated yellow Cheddar
- 1 tablespoon grated Parmigiano-Reggiano
- Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the Dijon, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
- Yield: about 2 cups
OPEN-FACED STEAK SANDWICH
Steps:
- Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
- Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
- Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.
OPEN FACED PHILLY SANDWICHES
Make and share this Open Faced Philly Sandwiches recipe from Food.com.
Provided by Mandy ny
Categories Lunch/Snacks
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Make a 1 1/2 inch to 2 inch deep vertical cut around outside edge of each roll, leaving 1/2 inch border. remove tops of rool and disgard. Hollow out about 1 1/2 inch of each roll, froming a boat. Set boats aside.
- Cut steak diagnally across grain into strips. Place in small shallow bowl. Add dressing and red pepper falkes and toss well to coat. set aside.
- Melt butter in non stick skillet over medium heat. add onion,gpepper and mushrooms and saute 15 minutes. add garlic and saute 1 minute. remove mixture from skillet and set aside. stir fry steak in skillet about 2-4 minutes or until no longer pink.
- Fill boats with layers of steak, onion mixture than top with cheese. Broil boats 3 minutes.
Nutrition Facts : Calories 399.5, Fat 27.3, SaturatedFat 15.4, Cholesterol 96.8, Sodium 492.4, Carbohydrate 9.5, Fiber 1.8, Sugar 4, Protein 29.5
OPEN-FACED PHILLY SANDWICHES
From Southern Living. The first ingredient should be: two 8-inch submarine rolls, unsliced. Zaar's editing software won't let me say it like that
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 57m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Make a 1 1/2- to 2-inch deep vertical cut around the outside edge of each roll, leaving a 1/2-inch border.
- Remove tops of rolls (discard) and hollow out about 1 1/2 inches of each bread roll, forming a boat; set aside.
- Cut steak diagonally across the grain into 1/8-inch thick strips; place strips in a small shallow bowl.
- Add dressing and crushed red pepper; toss to coat; set aside.
- Melt butter in a large nonstick skillet over med-high heat; add in onion and mushrooms; stir/saute 15 minutes or until onion is golden brown.
- Add in bell pepper; stir/saute 8-10 minutes or until bell pepper is tender.
- Add in garlic; stir/saute 1 minute.
- Remove mixture from skillet and set aside.
- Stir-fry steak mixture in skillet over med-high heat for 2-3 minutes or until steak is no longer pink.
- Fill bread boats evenly with layers of steak mixture and onion mixture; top with cheese.
- Broil 5 1/2 inches from heat for 3 minutes or until cheese is lightly browned.
Nutrition Facts : Calories 507.9, Fat 34.8, SaturatedFat 17.2, Cholesterol 119, Sodium 634.2, Carbohydrate 15.3, Fiber 2.7, Sugar 7, Protein 34.7
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- For cheese sauce, in a small saucepan whisk together milk and flour to blend. Heat and stir over medium-high heat to bring to a simmer. Reduce heat to medium-low. Cook 2 minutes, stirring frequently until thickened. Stir in cheese and 1/4 tsp. salt untl cheese is melted. Simmer about 2 minutes, stirring frequently, until sauce is velvety and thick. Remove from heat. Cover surface with foil to keep warm and to prevent a skin from forming on top.
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- Split baguette lengthwise. Scoop out and discard soft inside of baguette (reserve and freeze for bread crumbs), leaving a ½-inch crust. Place cut side up on a baking sheet.
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- Add bell pepper and onion to skillet and cook, stirring, until tender, 6 to 8 minutes. Season with remaining ½ teaspoon salt and ¼ teaspoon black pepper.
- Top baguette halves with vegetables, steak, and cheese. Broil until cheese is melted and bubbly, about 1 minute. Cut into pieces before serving.
OPEN-FACE CHEESESTEAKS - BETTER HOMES & GARDENS
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Total Time 25 minsCalories 338 per serving
- Adjust oven rack 6 inches from the heating element. Preheat broiler on low. Cut each baguette piece in half crosswise. Scoop out some of the bread from the center of each, leaving thick walls. Place bread cut side up on a baking sheet.
- Season steak with the garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper. Heat a large skillet over medium-high. Coat with olive oil cooking spray and add half of the steak, making sure not to crowd the pan. Cook 1 minute until browned, then turn and cook an additional 30 seconds. Set aside in a large dish. Repeat with the remaining steak. Wipe skillet clean.
- Reduce heat to medium, add 1 teaspoon olive oil to skillet; add onion and bell pepper and season with a pinch of salt and black pepper. Cook 2 to 3 minutes, or until vegetables are soft and slightly browned. Add to steak.
- Add an additional 1/2 teaspoon olive oil to skillet. Add mushrooms; season with a pinch of salt. Cook, stirring, 3 to 4 minutes or until soft. Remove from heat; stir in steak, onions, and peppers.
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