Best Chicago Cheese Steak Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICAGO-STYLE STEAK WITH BLEU CHEESE BUTTER



Chicago-Style Steak With Bleu Cheese Butter image

My hubby LOVES bleu cheese, so as soon as I saw this in a little booklet about the Midwest, I knew he'd enjoy steak prepared like this! The original recipe called for 1/2 C. A1 Steak sauce for marinating, but since I didn't have any, I made up my own marinade. I offer here the excellent results.

Provided by Debber

Categories     Steak

Time 20m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 8

4 sirloin steaks
Worcestershire sauce
soy sauce
cooking sherry
red wine vinegar
2 tablespoons butter, softened
2 tablespoons blue cheese, crumbled
2 -3 green onions, finely chopped (tops included)

Steps:

  • Lay steak portions in a marinating container or a zippered plastic bag.
  • Splash several dashes of the marinade into the bag; zip the bag shut and smoush the bag to spread the marinade around.
  • Allow steaks to marinate for at least 30 minutes (longer is even better).
  • At the end of the marinating time: either grill the meat or brown in a large HOT frying pan with 2 T. butter or oil.
  • Cook uncovered for four to five minutes; drizzle marinade over meat, flip meat over; continue cooking for another three to four minutes.
  • Meanwhile, in a small bowl, mix the butter, cheese and onion; set aside.
  • When meat has attained perfection, swirl the pan juices around, remove the meat to a serving platter; drizzle pan juices over the meat.
  • Spoon one-fourth of the bleu-butter over each portion; serve immediately.
  • SERVE WITH: spinach salad with warm bacon dressing, buttered green beans, and sweet potato slices baked with honey and olive oil!
  • p e r f e c t i o n h a s b e e n a c h i e v e d!

Nutrition Facts : Calories 1290.3, Fat 84.3, SaturatedFat 35.6, Cholesterol 474.4, Sodium 426.9, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 124.5

CHICAGO CHEESE STEAK



Chicago Cheese Steak image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 45m

Yield 4 sandwiches

Number Of Ingredients 7

Two 8-ounce boneless rib eyes
Salt and freshly cracked black pepper
1 tablespoon vegetable oil
3 yellow onions, peeled, halved and sliced
2 cups shredded fontinella cheese
4 good-quality fresh sub rolls, hinged
1 cup hot giardiniera, run through a food processor for 8 one-second pulses

Steps:

  • Heat a cast-iron skillet over high heat until very hot. Sprinkle both sides of the steaks with salt and pepper. Place the steaks on the hot skillet without overcrowding. Reduce the heat to medium and sear the steaks until well browned, about 4 minutes. Flip the steaks and cook until medium/medium-rare, about 6 more minutes. Set aside, loosely cover with foil and let rest before slicing.
  • Heat the oil over medium heat in a large nonstick skillet. Add the onions, season with salt and pepper and toss in the oil. Sweat the onions until soft and slightly golden in color, about 15 minutes. Set aside.
  • For the sandwich build: Thinly slice the steaks and trim off excess fat. Return the meat to the skillet over medium heat, in batches if necessary, creating a pile for each sandwich. Add the onions on top of the meat and then the shredded cheese on top of the onions. Add a roll on top of each pile to meld with the cheese and heat up the bun. Once the cheese is melted, using a spatula, remove the upside down sandwich and turn right side up. Add the giardiniera relish. DO NOT CUT and eat until gone.

STEAK JOINT CHICAGO CHEESE STEAK



Steak Joint Chicago Cheese Steak image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Canola oil
Two 8-ounce bone-in rib eyes, at room temperature
Granulated garlic
Kosher salt and freshly ground pepper
3/4 cup ricotta
1/2 cup shredded white Cheddar
1/2 cup shredded aged provolone
1 tablespoon vegetable oil
1 medium yellow onion, peeled, halved and sliced
4 fresh crusty sub rolls, hinged
1 cup hot giardiniera, finely chopped using food processor

Steps:

  • Heat a little canola oil in a cast-iron skillet over high heat until very hot. Sprinkle both sides of the rib eyes with granulated garlic, salt and pepper. Lower the heat to medium-high and place the rib eyes in the skillet without overcrowding. Sear the rib eyes until well browned, about 4 minutes. Flip the rib eyes and cook until medium/medium-rare, about 4 minutes. Set aside, loosely cover with foil and let rest. Mix the ricotta, Cheddar and provolone in a bowl and reserve.
  • Heat the vegetable oil in a large nonstick skillet over medium heat. Add the onions and sprinkle with salt and pepper. Sweat the onions until soft and slightly golden in color, about 10 minutes. Set aside. Thinly slice the rib eyes and set aside.
  • Divide the onions in 4 piles. Top each pile with a quarter of the cheese mixture, a quarter of the rib eye and an open roll. Let the cheese melt and toast until everything is gooey. Scoop up with a spatula, flip right-side-up and top each with the giardinera. Serve.

STEAK JOINT CHICAGO CHEESE STEAK



Steak Joint Chicago Cheese Steak image

How to make Steak Joint Chicago Cheese Steak

Provided by @MakeItYours

Number Of Ingredients 11

Canola oil
Two 8-ounce bone-in rib eyes, at room temperature
Granulated garlic
Kosher salt and freshly ground pepper
3/4 cup ricotta
1/2 cup shredded white Cheddar
1/2 cup shredded aged provolone
1 tablespoon vegetable oil
1 medium yellow onion, peeled, halved and sliced
4 fresh crusty sub rolls, hinged
1 cup hot giardiniera, finely chopped using food processor

Steps:

  • Heat a little canola oil in a cast-iron skillet over high heat until very hot. Sprinkle both sides of the rib eyes with granulated garlic, salt and pepper. Lower the heat to medium-high and place the rib eyes in the skillet without overcrowding. Sear the rib eyes until well browned, about 4 minutes. Flip the rib eyes and cook until medium/medium-rare, about 4 minutes. Set aside, loosely cover with foil and let rest. Mix the ricotta, Cheddar and provolone in a bowl and reserve.
  • Heat the vegetable oil in a large nonstick skillet over medium heat. Add the onions and sprinkle with salt and pepper. Sweat the onions until soft and slightly golden in color, about 10 minutes. Set aside. Thinly slice the rib eyes and set aside.
  • Divide the onions in 4 piles. Top each pile with a quarter of the cheese mixture, a quarter of the rib eye and an open roll. Let the cheese melt and toast until everything is gooey. Scoop up with a spatula, flip right-side-up and top each with the giardinera. Serve.

CHICAGO CHEESE STEAK



CHICAGO CHEESE STEAK image

Categories     Beef

Yield 4

Number Of Ingredients 7

Two 8-ounce boneless rib eyes
Salt and freshly cracked black pepper
1 tablespoon vegetable oil
3 yellow onions, peeled, halved and sliced
2 cups shredded fontinella cheese
4 good-quality fresh sub rolls, hinged
1 cup hot giardiniera, run through a food processor for 8 one-second pulses

Steps:

  • Heat a cast-iron skillet over high heat until very hot. Sprinkle both sides of the steaks with salt and pepper. Place the steaks on the hot skillet without overcrowding. Reduce the heat to medium and sear the steaks until well browned, about 4 minutes. Flip the steaks and cook until medium/medium-rare, about 6 more minutes. Set aside, loosely cover with foil and let rest before slicing. Heat the oil over medium heat in a large nonstick skillet. Add the onions, season with salt and pepper and toss in the oil. Sweat the onions until soft and slightly golden in color, about 15 minutes. Set aside. For the sandwich build: Thinly slice the steaks and trim off excess fat. Return the meat to the skillet over medium heat, in batches if necessary, creating a pile for each sandwich. Add the onions on top of the meat and then the shredded cheese on top of the onions. Add a roll on top of each pile to meld with the cheese and heat up the bun. Once the cheese is melted, using a spatula, remove the upside down sandwich and turn right side up. Add the giardiniera relish. DO NOT CUT and eat until gone.

CHICAGO-STYLE STEAK WITH BLUE CHEESE BUTTER



Chicago-Style Steak with Blue Cheese Butter image

A 30-minute marinade ensures the juiciness of this Chicago-style steak. Then it's topped with a buttery blue cheese blend. Is your mouth watering yet?

Provided by My Food and Family

Categories     Home

Time 51m

Yield Makes 4 servings.

Number Of Ingredients 5

1/2 cup A.1. CHICAGO STEAKHOUSE Marinade
2 beef T-bone or Porterhouse steaks (3/4 lb. each), 3/4 inch thick
2 Tbsp. butter, softened
1 Tbsp. ATHENOS Crumbled Blue Cheese
1 Tbsp. finely chopped green onion

Steps:

  • Pour marinade into large resealable plastic bag. Add steaks; turn to coat. Seal bag. Refrigerate 30 min. to marinate.
  • Meanwhile, mix butter, cheese and onion until well blended; cover. Refrigerate until ready to use.
  • Preheat grill to medium heat. Remove steaks from marinade; discard marinade. Grill steaks, uncovered, 10 to 12 min. for medium-rare to medium doneness, turning occasionally. Remove steaks from grill. Remove bones; cut steak into thin slices. Top with the butter mixture.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 21 g

CHICAGO CHEESE STEAK



Chicago Cheese Steak image

How to make Chicago Cheese Steak

Provided by @MakeItYours

Number Of Ingredients 7

Two 8-ounce boneless rib eyes
Salt and freshly cracked black pepper
1 tablespoon vegetable oil
3 yellow onions, peeled, halved and sliced
2 cups shredded fontinella cheese
4 good-quality fresh sub rolls, hinged
1 cup hot giardiniera, run through a food processor for 8 one-second pulses

Steps:

  • Heat a cast-iron skillet over high heat until very hot. Sprinkle both sides of the steaks with salt and pepper. Place the steaks on the hot skillet without overcrowding. Reduce the heat to medium and sear the steaks until well browned, about 4 minutes. Flip the steaks and cook until medium/medium-rare, about 6 more minutes. Set aside, loosely cover with foil and let rest before slicing.
  • Heat the oil over medium heat in a large nonstick skillet. Add the onions, season with salt and pepper and toss in the oil. Sweat the onions until soft and slightly golden in color, about 15 minutes. Set aside.
  • For the sandwich build: Thinly slice the steaks and trim off excess fat. Return the meat to the skillet over medium heat, in batches if necessary, creating a pile for each sandwich. Add the onions on top of the meat and then the shredded cheese on top of the onions. Add a roll on top of each pile to meld with the cheese and heat up the bun. Once the cheese is melted, using a spatula, remove the upside down sandwich and turn right side up. Add the giardiniera relish. DO NOT CUT and eat until gone.

Related Topics