Philly Steak And Cheese 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:

• Place the sliced beef in a large bowl.
• In a small bowl, mix together salt, pepper, paprika, cayenne pepper, onion powder, garlic powder and italian seasoning.
• Sprinkle over beef and stir to combine.
• Heat half the oil in a skillet over medium-high heat.
• Saute beef to desired doneness, and remove from pan, keep warm.
• Meanwhile heat remaining oil in skillet, and saute the onion, green peppers and mushrooms until tender, with green peppers still somewhat crisp.
• Add steak to veggies and keep warm.
• Preheat oven to broil.
• Butter hoagie buns and lay a slice of cheese, (torn in half) over the bottom of each bun.
• Divide steak and veggies over buns, add another slice of divided cheese.
• Lay on foil lined cookie sheet (keep top bun to the side so that it broils also) Broil just until cheese melts, remove from broiler, cover with top half of bun.
• ENJOY!

Steps:

• Heat oil in skillet over medium heat. Add peppers and onions; stir fry until tender.
• Add steak and stir fry over high heat until fully cooked.
• Season to taste with salt and pepper; divide steak mixture in skillet into four seperate piles.
• Top each pile with 1/2 cup cheese. Cover; let stand until cheese melts.
• Spread mayonnaise on hoagie rolls; top with steak and cheese mixture.

Steps:

• Combine the mustard and balsamic vinegar in a small bowl. Add the garlic and drizzle in olive oil while stirring. Season with salt and pepper, to taste.
• Put the steak in a resealable plastic bag. Pour in 3/4 of the marinade and seal the bag. (Reserve the remaining marinade for the bread.) Let the steak marinate at room temperature for at least 30 minutes.
• Put the peppers and onions on the grill. Coat the onions with BBQ sauce. Once the peppers and onions are charred, move them to the top rack to keep them warm.
• Remove the steak from the marinade and put on the grill. After 5 minutes turn the steak over to sear the other side, about 12 minutes total cooking time, for medium-rare. Transfer the steak to a cutting board and let rest for 10 minutes before slicing.
• Cut the bread lengthwise and toast on the grill.
• Brush the remaining reserved marinade on both sides of the bread. Arrange the steak on the bottom half of the bread, then cover with the peppers and onions. Top with the cheese and cover with the other half of the bread. Cut into 4 pieces and serve.

Steps:

• Slice the beef on an electric meat slicer, or use the following method: with plastic wrap, tightly roll the steak into a torpedo or log shape. Put the beef in the freezer for 30 to 45 minutes to firm it until tight but not frozen. Remove the plastic wrap and, working quickly; use an electric knife to slice the beef into paper-thin slices, almost shaving the beef. If this does not produce very thin results, cut the beef into the thinnest slices possible and flatten, using a meat pounder. Once all the beef has been cut, refrigerate until the remaining ingredients are ready.
• Heat 2 tablespoons of the oil in a heavy-bottomed saute pan set over low heat. Put in the onions, season with salt and pepper, and cook until nicely softened and lightly caramelized but not browned, about 20 minutes. Transfer the onions to a bowl and set aside. Add the pepper halves to the pan, season with salt and pepper, and fry until soft and tender, about 12 minutes. Transfer to the bowl with the onions. Keep the onions and peppers covered and warm.
• In a clean, heavy-bottomed saute pan, heat the remaining oil over medium heat. Add the beef in batches and lightly brown, seasoning with salt and pepper as you cook, adding more oil if necessary.
• Pull out a little of the doughy insides of each loaf, then drizzle lightly with the oil, a splash of vinegar, and a pinch of salt and pepper. Put 1/4 of the beef inside each roll, top with onions and peppers, and finish with several slices of cheese. Cover with the top half of the bread. Wrap snugly in sandwich wrapping paper, slice diagonally in half, and serve.

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:

• Heat a griddle, iron skillet or a non stick pan over medium heat. Add 3 Tablespoons of oil to the pan & sauté the onions to desired doneness.
• Remove the vegetables and add the remaining oil and sauté slices of meat quickly on both sides, The slices will quickly brown, scramble into smaller pieces with a flat spatula.
• Melt the Cheez Whiz in a pot or in the microwave.
• Place 6 oz. of the meat into the rolls and push the meat on one side of the roll and deposit the toppings next to it.
• Use a butter knife or chopstick to smear the whiz next to the meat.
• This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich. You should get meat, toppings and cheese in every bite.
• Pizza Steak Variation - instead of using cheese whiz, top with pizza sauce & sliced or crumbled mozzarella. Place briefly under a broiler to melt & lightly brown the cheese.

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:

• 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.

Steps:

• Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
• Dice the peppers and onions into bite-sized pieces. Mince the garlic.
• Add the ground beef to a skillet and cook over medium heat, crumbling as it cooks.
• When beef is broken apart, but still pink, add the peppers, onion, garlic, and seasoned salt. Continue cooking, stirring often, until beef is cooked through and vegetables have softened a bit.
• Drain grease from the skillet and pour mixture into the prepared baking dish.
• Tear the cheese into small pieces and place over the beef mixture.
• Add the eggs, cream, hot sauce, and Worcestershire sauce to a mixing bowl and whisk well to combine.
• Pour the egg mixture over the beef and place the dish in the oven. Bake for 35 minutes or until the eggs are set.
• Let sit 5 minutes before slicing and serving.