Best Chain Of Bull Cheese Steaks Recipes

PAT'S KING OF STEAKS PHILLY CHEESESTEAK

Pat's King of Steaks Philly Cheesesteak image

This ultimate Philly cheesesteak recipe is a best-seller at Pat's King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls. -Frank Olivieri, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 large onion, sliced
1/2 pound sliced fresh mushrooms, optional
1 small green pepper, sliced, optional
1 small sweet red pepper, sliced, optional
6 tablespoons canola oil, divided
1-1/2 pounds beef ribeye steaks, thinly sliced
4 crusty Italian rolls, split
Process cheese sauce
Ketchup, optional

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.

Nutrition Facts : Calories 714 calories, Fat 49g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 299mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.

OPEN-FACED NY STRIP "PHILLY CHEESE STEAKS"

Open-Faced NY Strip

Provided by Food Network Kitchen

Time 1h45m

Yield about 60 hors d'ouevres

Number Of Ingredients 7

Ingredients

1 baguette, about 2 feet long, thin ends discarded
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
1 medium onion, diced small
1 small red bell pepper, diced small
1 (1-inch thick) NY strip steak, about 1 pound
Cheese Sauce, recipe follows

Steps:

Preheat oven to 400 degrees F.
Slice the baguette into 1/4-inch thick rounds, drizzle with oil, and season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until an instant-read meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.
To assemble:
Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Cheese Sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 tablespoon Dijon mustard
1 tablespoon drained prepared horseradish
1 teaspoon kosher salt
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
Freshly ground white pepper
Pinch freshly ground nutmeg
1 cup grated yellow Cheddar
1 tablespoon grated Parmigiano-Reggiano
Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the Dijon, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
Yield: about 2 cups