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
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.
CHICKEN PHILLY CHEESE SANDWICH
Provided by Food Network
Time 15m
Yield 3 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a large skillet, heat Worcestershire sauce, mushrooms, onions and green peppers. Add Curly's Sauceless Chicken from the tub. Stir and remove from heat. Place ample servings on tasty, sub buns and top with provolone cheese.
- Place subs on a cookie sheet and heat in oven for 5-7 minutes until cheese melts. Remove from oven and serve with chips and a pickle.
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.
CHICKEN PHILLY SANDWICHES
A Philly cheesesteak sandwich is a wonderful thing if you don't focus on the nutritional downside. Preserve the flavor of a Philly sandwich but replace the steak with chicken for a healthier outcome. For added nutritional benefit, choose colorful red and orange sweet peppers. -Shelly Epley, Thornton, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute chicken in oil until no longer pink; sprinkle with salt and pepper. Remove and set aside. In the same skillet, saute onion and sweet peppers until crisp-tender., Return chicken to the pan. Reduce heat to medium. Add cheese. Cook and stir for 1-2 minutes or until cheese is melted. Serve on buns.
Nutrition Facts : Calories 467 calories, Fat 17g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 986mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 9g fiber), Protein 28g protein.
PHILLY CHEESE POT ROAST SANDWICHES
Your family will love this slow cooker adaptation of the classic Philadelphia sandwich served on a hoagie bun with cheese, of course.
Provided by AlwaysEnL
Categories Meat
Time 10h20m
Yield 8 sandwhiches, 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from meat. Cut into 1 inch pieces. In a 4 quart slow cooker, mix meat, onion, Worcestershire sauce, bouillon granules, garlic, oregano, basil and thyme.
- Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 4 to 6 hours. Stir to break up meat cubes. If using low heat setting, turn to high heat setting. Stir in pepperoncini. Cook, uncovered on high heat setting for 30 minutes more stirring often to break up meat.
- Preheat broiler. Using a slotted spoon, place meat on the bun bottoms. Top with cheese. Place bun bottoms with meat on baking sheet. Broil 4 to 5 minutes from heat about 1 minute or until cheese is melted and bubbly. Cover with bun tops.
Nutrition Facts : Calories 392.8, Fat 12.9, SaturatedFat 5.7, Cholesterol 84, Sodium 851.4, Carbohydrate 36.1, Fiber 1.9, Sugar 3.1, Protein 32.9
PHILLY CHEESE STEAK SANDWICH
Heat deli roast beef with onion and bell pepper for the filling of a classic Philly Cheese Steak Sandwich. Serve this Philly Cheese Steak on crusty rolls.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium heat. Add peppers and onion; cook and stir until tender. Add meat; cook until heated through, stirring occasionally.
- Fill rolls with meat mixture. Drizzle with CHEEZ WHIZ.
- Serve with ketchup or pizza sauce, if desired.
Nutrition Facts : Calories 500, Fat 23 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 40 g
PHILLY STEAK SANDWICH
These sandwiches are delicious. I purchase steak that has been sliced for making stir-fry, which takes a little less time, but achieves the same results.
Provided by SWIZZLESTICKS
Categories Main Dish Recipes Sandwich Recipes Beef
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
- Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
- Preheat oven on broiler setting.
- Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.
Nutrition Facts : Calories 640.9 calories, Carbohydrate 39.5 g, Cholesterol 95.5 mg, Fat 38.4 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 13.7 g, Sodium 717.3 mg, Sugar 5.5 g
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!
PHILLY CHEESE STEAK
An Asian-inspired version of a Philly cheese steak--thinly sliced steak is cooked with onion, cheese spread, and a splash of teriyaki sauce, and served on sandwich rolls.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Add oil to a large non-stick skillet. Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft. Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together. Scoop meat mixture onto sandwich rolls.
Nutrition Facts : Calories 520.5 calories, Carbohydrate 42 g, Cholesterol 82.6 mg, Fat 26.4 g, Fiber 1.7 g, Protein 27.6 g, SaturatedFat 12.5 g, Sodium 1763 mg, Sugar 11.4 g
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- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes. Add steak and salt and cook, stirring, until the meat is just cooked through, about 4 minutes.
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