Phillysandwiches Recipes

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.

Steps:

• In a large skillet, saute the mushrooms, onions and green pepper in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace roll tops. , Place on an ungreased baking sheet; cover with foil. Bake at 350° for 15 minutes or until heated through. Meanwhile, in a small saucepan, combine bouillon and water; cook until heated through. Serve as a dipping sauce.

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.

Steps:

• Heat the oil in a skillet.
• Add the onions and peppers.
• Cook until just soft.
• Add the chicken to the pan and heat.
• Top with the peppers and onions.
• Add the cheese slices and melt.
• Place on the buns.
• Serve warm.

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:

• 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.

Steps:

• Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
• Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.

Steps:

• In a bowl, add beef broth, Worcestershire sauce, Dijon mustard, cooking sherry, garlic, Herbes de Provence and smoked paprika. Whisk until well combined.
• Place roast beef slices in a large re-sealable plastic bag and pour on the marinade. Close the bag and shake it around to coat the beef.
• Place the bag in a pie plate and chill for 2 hours.
• A couple hours later, slice the buns like a hot dog (not completely) and place them on a baking sheet. Transfer under the broiler for 2 minutes.
• Remove the buns from the heat and let them cool off.
• Take the marinated beef out of the fridge and let it get back to room temperature.
• In a large skillet over medium heat, add olive oil and butter.
• When hot, add onions and 1 teaspoons ground sea salt. Stir well, reduce the heat to medium-low and cook slowly for 10 to 12 minutes or until caramelized and soft, stirring often.
• Stir in the peppers and sauté for 4 minutes.
• Add the mushrooms and season generously with freshly ground black pepper; stir well.
• Increase the heat to medium and cover with the lid; cook the veggies for 4 minutes. Halfway through cooking, give another good stir.
• Using a slotted spoon, transfer the veggies to a bowl and set aside.
• Add the beef including the marinade and evenly spread the slices out. Cover and warm up the meat, about 2 to 3 minutes.
• To assemble the sandwiches, place slices of beef to cover the bottom portion of the bread. Top with a nice layer of vegetable mixture and add a couple slices of cheese per sandwich.
• Place them on a baking sheet open-face and transfer the buns under the broiler until the cheese is melted, about 3 minutes. Serve immediately.

Steps:

• Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 4 min. or until tender and lightly charred.
• Fill rolls with Singles, chicken and vegetables.