PROVOLONE SAUCE FOR CHEESESTEAKS
This recipe is from Bobby Flay's Throwdown. He went up against Tony Luke and lost, but this sauce sounds very tasty. I love provolone on my cheesesteaks so i can't wait to try it. This is a very basic cheese - Bechamel sauce that's great on cheesesteaks. I pretty sure the provolone can be substituted with almost any cheese you wish.
Provided by Xexe383
Categories High In...
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1 minute.
- Slowly whisk in the warm milk, and cook.
- Whisk constantly until thickened, about 4 to 5 minutes.
- Remove the mixture from the heat and whisk in the provolone and Parmesan until combined. Season with the salt and pepper.
PHILLY CHEESE STEAK
It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
Provided by Bobby Flay
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
- Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
- Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
- Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
- Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
- Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
- Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
CHEESESTEAKS WITH PROVOLONE AND AMERICAN CHEESE AND SAUTéED PEPPER AND ONIONS
Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.
Provided by Brad Leone
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium-high. Add onions and bell peppers and season generously with salt and black pepper. Cook, stirring often at first then only occasionally as vegetables soften, adjusting heat as needed and adding a splash or so of water if vegetables are browning too quickly, until golden brown and very tender, 25-30 minutes.
- Remove pot from heat, add vinegar, and give everything a good stir. Taste and season with more salt if needed.
- Place short ribs on a parchment-lined rimmed baking sheet and freeze, uncovered, until firm around the edges but still yielding in the center, 45-60 minutes.
- Cut short ribs in half crosswise, then lengthwise into very thin slices. (It's better to have thinner, less-regular slices than thick, even slices. Either way, don't stress; whatever you do will be more than fine.) Divide meat into 8 portions (about 8 oz. each), using sheets of parchment paper or plastic wrap as dividers.
- Slice bread in half lengthwise, keeping a long side intact. Heat a large griddle across 2 burners over medium-a flick of water should sizzle on contact. (Or use a large cast-iron skillet and cook 1 portion at a time.) Lightly coat griddle with oil. Place 2 portions of meat (about 1 lb.) on griddle; season generously with salt and pepper. Cook, pressing down and pulling slices apart using 2 metal spatulas, until halfway cooked through (you should still see some raw spots). Scoot meat into 2 oblong portions no more than 1" high and top with some onion-bell pepper mixture. Top with 2 slices American cheese and 2 slices provolone cheese per pile. Cook, undisturbed, until meat is browned and crisp underneath and cheese is melted, about 4 minutes. Transfer each portion to a roll; slice in half crosswise. Repeat with remaining ingredients. Serve topped as desired.
- Vegetables can be cooked 3 days ahead. Let cool, then cover and chill. Reheat before assembling sandwiches. Meat can be sliced 1 day ahead (it will start to oxidize after that); cover tightly and chill, or freeze up to 1 week and thaw before cooking. Sandwiches can be made 20 minutes ahead; immediately wrap in parchment paper, then foil.
PHILLY CHEESESTEAK SLOPPY JOES
All the taste of the famous sandwich but made easy using ground beef and an optional homemade provolone cheese sauce. In a pinch, you can use sliced provolone cheese or cheez whiz instead.
Provided by MSippigirl
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Add the oil to a large skillet over medium-high heat. Add the ground beef and cook 5-6 minutes or until no longer pink. Add the onion and bell pepper and continue to cook 2-3 minutes or until crisp tender. Drain off any fat. Stir in the steak sauce and beef broth (and Worcestershire, if using). Season with salt and pepper. Cook until liquid is gone.
- Butter the cut sides of the buns. Toast the buttered sides in a hot skillet on medium-high heat. Set aside.
- To make the cheese sauce, melt the butter in a 1-quart saucepan over medium-high heat. Whisk in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and cook until thickened. Remove from heat and stir in the cheese. Season with salt and pepper, if desired.
- To serve, place a scoop of the meat mixture onto the bottom half of the buns. Top with cheese sauce (or cheese) and cover with the top half of the bun.
Nutrition Facts : Calories 629.5, Fat 39.2, SaturatedFat 18.3, Cholesterol 123.7, Sodium 764.6, Carbohydrate 31.2, Fiber 2.1, Sugar 5.2, Protein 36.9
CHEESE SAUCE FOR PHILLY CHEESE STEAKS
This is my daughter's preferred recipe for cheese sauce to top Philly Cheese Steaks. While not truly authentic (I believe the actual Philly Cheese Steaks use Cheese Wiz), this is what my daughter likes : )
Provided by SGpratt
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, melt the butter on low heat.
- Once melted, gradually add the flour, stirring constantly to avoid lumps, about 2 minutes.You should end up with a thick but still stirrable roux (A roux is basically just equal part butter and flour stirred over some heat and then you add your liquid ingredients to it. It's a thickener and can be used to start all sorts of cream sauces).
- Add 1/4 cup milk slowly to the roux and cook over low heat. Stir until it thickens, about 2 minutes.
- Add the cheddar cheese, the remaining 1/4 cup milk and Velvetta and cook, stirring frequently, until you have a smooth cheese sauce, about 5 minutes.
Nutrition Facts : Calories 309.5, Fat 24.1, SaturatedFat 15.4, Cholesterol 79, Sodium 850.7, Carbohydrate 8.1, Fiber 0.1, Sugar 3.6, Protein 15.2
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