The Southwest Cheesesteak Recipes

Steps:

• 1. Spray 12-inch skillet with cooking spray; heat over medium heat. Cut beef into 4 serving pieces. Cook beef in skillet about 4 minutes, turning once, until brown. Remove beef from skillet.
• 2. Add salsa and water to skillet. Heat to boiling. Stir in pasta. Place beef in pasta mixture. Cover and cook over medium heat 12 to 15 minutes, stirring occasionally, until pasta is tender.
• 3. Stir in cheese until melted.

Steps:

• For the Taylor Street cheese sauce: Set a medium saucepan on low heat. Add the evaporated milk, Dijon and hot sauce and whisk together until uniform and smooth. Toss the grated cheeses, Gorgonzola and cornstarch together in a bowl until totally coated. Whisk the cheese into the saucepan and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes.
• For the cheesesteaks: Preheat the oven to 350 degrees F.
• Brush the sub rolls all over the outside and inside with the oil and set them on a sheet pan. Bake until lightly toasted, about 5 minutes.
• Heat a large nonstick skillet over high heat. Add the oil and the meat in a nice even layer. Season with the garlic salt. Now, don't move the meat. Let it get a nice crispy crust, 2 to 3 minutes. Using tongs, flip the mound of meat to give the top of the pile some heat exposure. Top with a few ladles of the cheese sauce. Mix it around a bit until the succulent cheese and the crispy meaty bits all marry into one homogenous nebulous mass, then take off the heat immediately to preserve all that juiciness! Divide the meat among the rolls, stuffing each roll to the brim. Top with additional cheese sauce, some sliced roasted red peppers and crispy fried onions. Serve with some BBQ chips, a cheesesteak bib and about 6 cold light beers.

Steps:

• In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness., On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.

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.

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir the peppers and onion over medium-high heat until tender. Transfer to a small bowl., Coat the same skillet with cooking spray; add one tortilla. Sprinkle 2 tablespoons cheese over half of tortilla. Top with a fourth of the steak, 1/3 cup pepper mixture, 1 tablespoon cilantro and 1-1/2 teaspoons jalapeno., Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted; remove. Repeat for remaining quesadillas, spraying pan as needed. Cut into wedges; serve with salsa, guacamole and sour cream if desired.

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.