Sunnys North Philly Cheesesteak Recipes

Steps:

• Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 4 minutes; season with salt and pepper. Remove the onion to a plate. Add the beef to the skillet and cook, stirring, until just starting to brown, about 8 minutes. Add a few dashes each of hot sauce and Worcestershire sauce and toss to coat.
• Pile the beef and onion onto the rolls and top with cherry peppers and cheese. Place on a baking sheet and broil (open-face) until the cheese melts.

Steps:

• Place flank steak, red wine vinegar, zest lime juice, cilantro, hot sauce, Worcestershire, salt and ground black pepper in a large plastic bag. Marinate for 1 hour in the refrigerator. Remove flank steak and pat dry. Place in freezer for 1 hour.
• Meanwhile, prepare the sauce: Melt butter over medium heat-high heat in a sauce pot. Add flour, chipotle and adobo sauce, stir to combine. Add heavy cream slowly, stirring well with each addition to incorporate. Add cheese and stir until melted. Keep over low heat while finishing sandwich.
• Remove flank steak from freezer and slice on the bias against the grain into 1/4-inch thick pieces. Heat 1 tablespoon of oil in a cast iron griddle or skillet, and saute the red peppers until they blacken around the edges, and soften, about 8 minutes. Remove from griddle and turn heat to medium-high, add more oil if necessary and sear steak in batches, about 2 minutes.
• To assemble the sandwiches: Cut bread loaves in half, leaving 1 side attached. Layer on avocado slices, top with flank steak, red pepper, and cilantro. Drizzle with chipotle cheese sauce and serve immediately.

Steps:

• For the cheese sauce: Combine 8 ounces of the beer, the Chicken Seasoning Blend and the chipotle steak seasoning in a saucepan over medium heat and bring to a simmer. Gradually whisk in the cheese; cook just until the cheese is melted, adding more beer if the sauce is too thick. Keep warm.
• For the chicken: Heat a cast-iron griddle over medium-high heat. Add 1 tablespoon of the olive oil and the onions and cook for 3 to 5 minutes. Add the chicken, drizzle with the remaining tablespoon olive oil and sprinkle with the Chicken Seasoning Blend. Cook until the chicken is browned, 5 to 8 minutes. Pour the chicken stock over the chicken and cook for another minute.
• To build sandwiches: Coat the bottom half of each hoagie roll with mayonnaise. Divide the chicken and onions among the rolls. Drizzle with cheese sauce and top with a bit of relish.
• In a small bowl combine the chicken seasoning, kosher salt, garlic salt and a few grinds of black pepper.

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.