Best Haystack Cheese Steak Recipes

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AUTHENTIC PHILLY CHEESESTEAK



Authentic Philly Cheesesteak image

The Philly Cheesesteak Sandwich is the best comfort food. Thinly sliced ribeye steak, cheese, onions, and a delicious hoagie roll. This is one of those recipes that everyone loves!

Provided by Rachel Farnsworth

Categories     Main Dish     Sandwich

Number Of Ingredients 9

2 beef ribeye steaks (or top round)
1 tablespoon vegetable oil
salt (, to taste)
pepper (, to taste)
4 hoagie rolls ((Amoroso Rolls for authenticity))
1 medium yellow onion (, thinly sliced (optional))
4 slices Provolone cheese ((choose 1))
4 slices American cheese ((choose 1))
1/2 cup Cheese Whiz ((choose 1))

Steps:

  • Slice steak as thin as possible. Season both sides with salt and pepper.
  • Heat oil in a large skillet over medium high heat. Add in sliced onion and saute until soft, 5-7 minutes. Remove and set aside. If not using onion, proceed immediately to the next step.
  • Add slices of steak into the pan in one layer to sear, 1-2 minutes, then flip and sear the other side.
  • Use a spatula to chop up steak. Add in cooked onions (if using) and any other desired additions.
  • Reduce heat to low and top chopped steak with choice of cheese. Let melt then transfer to hoagie roll. Serve immediately.

Nutrition Facts : ServingSize 1 sandwich, Calories 472 kcal, Carbohydrate 25 g, Protein 31 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 90 mg, Sodium 623 mg, Fiber 1 g, Sugar 4 g

PHILLY CHEESE STEAK RECIPE



Philly Cheese Steak Recipe image

Learn everything you need to know to make the Best Philly Cheese Steak Recipe at home from a Philadelphia native! What type of meat, cheese, and bread to choose and more.

Provided by Alyssa Brantley

Categories     Lunch     Mains     Sandwiches

Time 20m

Number Of Ingredients 7

4 T avocado oil ((or other mild high heat oil))
2 extra large yellow onions (diced)
2 pounds Sirloin (thinly sliced and cut into 2" pieces)
2 teaspoons salt
2 teaspoons black pepper
4 hoagie rolls
8 ounces provolone cheese slices

Steps:

  • Peel and dice onions.
  • Cut thinly sliced meat into 2" pieces using a kitchen scissors.
  • Gather rolls and slice 3/4 of the way through from the curved side. Gather cheese slices, salt, pepper and avocado oil.
  • Place 2 to 3 slices of provolone on each hoagie roll (about 2 ounces total of cheese) and set aside.NOTE: If you want the cheese super melty, place cheese slices directly on the mounds of cooked meat and onion before placing roll on top.
  • Heat flat-top griddle or frying pan over medium heat. Once hot, add 2 T avocado oil and diced onions (You may need to cook the onions / meat in 2 batches depending on the size of your griddle / frying pan.) Cook onions for 2 to 3 minutes until they are just beginning to brown.
  • Add sliced meat. Cook 4 to 5 minutes, using a spatula to continually move around and break up into smaller pieces. Cook until all of the pink is gone. Sprinkle meat and onion mixture generously with salt and pepper.
  • Separate meat into piles for each cheesesteak. Flip a hoagie roll with cheese on top of each pile.
  • Allow to cook for 1 to 2 minutes, until cheese is melted and roll has begun to soften.
  • Use a long spatula to scoop the cheesesteak off the griddle / frying pan. Flip over, add your favorite toppings and serve hot! Enjoy :)

Nutrition Facts : ServingSize 1 cheese steak sandwich, Calories 826 kcal, Carbohydrate 39 g, Protein 70 g, Fat 41 g, SaturatedFat 15 g, Cholesterol 177 mg, Sodium 2083 mg, Fiber 2 g, Sugar 6 g

THE BEST PHILLY CHEESESTEAK RECIPE



The Best Philly Cheesesteak Recipe image

Learn how to make an authentic Philly Cheesesteak Sandwich loaded up with caramelized onions and a delicious cheese sauce.

Provided by Chef Billy Parisi

Categories     lunch     Main

Number Of Ingredients 12

1 cup shredded sharp cheddar cheese
1 cup shredded American cheese
1 tablespoon cornstarch
1 teaspoon garlic granules
1 teaspoon ground dry mustard
12 ounces evaporated milk
sea salt to taste
3 tablespoons clarified butter (ghee)
2 peeled and sliced yellow onions
2 pounds thinly sliced ribeye steak
4 8 " buns
sea salt and pepper to taste

Steps:

  • For the Sauce: Add all of the ingredients to a medium-size pot and cook over low heat stirring often until hot and thick. Keep warm.
  • Add 1 ½ tablespoons of clarified butter to a large frying pan or flattop over medium-high heat and cook the onions until lightly browned and soft, about 10 minutes. Set to the side.
  • Add the remaining 1 ½ tablespoons of clarified butter to the pan and add in the sliced steak.
  • Cook for 2-4 minutes or until lightly browned and cooked throughout.
  • Add ½ of the cooked onions to the top of the beef, season with salt and pepper and mix together until combined.
  • To Serve: Add the sliced buns cut side down onto the other side of the pan or flat top to heat up and lightly toast.
  • Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining caramelized onions and cheese sauce.
  • Serve hot.

Nutrition Facts : Calories 1298 kcal, Carbohydrate 109 g, Protein 72 g, Fat 63 g, SaturatedFat 29 g, Cholesterol 212 mg, Sodium 1423 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving

PHILLY CHEESESTEAKS



Philly Cheesesteaks image

For Philadelphians, there's no hotter debate than who serves the best cheesesteak: Pat's King of Steaks or Geno's Steaks. By most accounts, Pat Olivieri invented the sandwich of thinly sliced beef and onions in the 1930s; the cheese came along a decade later. Geno's opened a few feet from Pat's in 1966 with an almost identical menu, and the rivalry began. Today, Pat's sandwiches have chopped steak; Geno's have sliced.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 Philly cheesesteak sandwiches

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
Kosher salt and freshly ground pepper
1 pound shaved beef
Hot sauce, to taste
Worcestershire sauce, to taste
4 hoagie or hero rolls, split
Sliced cherry peppers and American cheese, for topping

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.

PHILLY CHEESE STEAK



Philly Cheese Steak image

It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 29

2 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
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows
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
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
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
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground 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.

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