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Philly Cheesesteak Party Sub Recipe

For party time or a weeknight meal, this ground beef spin on the famous cheese steak sandwich is a winning way to feed a crowd fast.

Ingredients

  • 1/4 cup butter
  • 1 medium yellow bell pepper, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • 1/2 teaspoon salt
  • 1 lb lean (at least 80%) ground beef
  • 2 teaspoons Montreal steak grill seasoning
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup (from 15-oz can) tomato sauce
  • 1 loaf (1 lb) French bread
  • 6 slices provolone cheese

Directions

  1. Heat oven to 350°F. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add peppers, onion and salt; stir to coat. Cook 14 to 18 minutes, stirring frequently, until onions are golden brown. Keep warm.
  2. Meanwhile, in another 10-inch nonstick skillet, cook beef over medium-high heat 6 to 8 minutes, stirring frequently, until brown; drain. Return to skillet with grill seasoning, Worcestershire sauce and tomato sauce. Heat to simmering; cook 4 to 5 minutes or until heated through.
  3. In small microwavable bowl, melt remaining 2 tablespoons butter uncovered in microwave. Slice bread in half lengthwise; scoop a little bread out of the top and bottom pieces of bread. Brush with melted butter; place on ungreased large cookie sheet cut side up. Bake 4 to 5 minutes or until lightly toasted. Spoon beef mixture onto bottom piece of bread; top with cheese and pepper mixture. Place other half of bread on top. Cut into 12 slices, and serve.

Philly Cheesesteak Sandwich Recipe

It’s hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions.

Ingredients

  • Philly Cheesesteak Sandwich Recipe2 to 2 1/2 pound strip loin, trimmed
  • Olive oil
  • Salt and freshly ground black pepper
  • Soft hoagie rolls, split 3/4 open
  • Provolone Sauce, recipe follows
  • Sautéed Mushrooms, recipe follows
  • Caramelized Onions, recipe follows
  • Sautéed Peppers, recipe follows

Provalone Sauce

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk, heated
  • 1 cup grated aged provolone cheese
  • 1/4 cup grated Parmigiano-Reggiano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Sauteed Peppers

  • 2 tablespoons olive oil
  • 2 poblano peppers, thinly sliced
  • 2 Cubano peppers, thinly sliced
  • Salt and freshly ground black pepper

Caramelized Onions

  • 2 tablespoons unsalted butter
  • 1 tablespoons canola oil
  • 3 large Spanish onions, peeled, halved and thinly sliced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Sautéed Mushrooms

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds mushrooms ( cremini and shiitake), coarsely chopped
  • 3 tablespoons finely chopped fresh parsley leaves
  • Salt and freshly ground black pepper

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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 andParmesan until combined; season with the salt and pepper.
  5. 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.
  6. 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.
  7. Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.