Best Heartland Philly Cheese Steak And Potato Bash 5fix Recipes

AUTHENTIC PHILLY CHEESESTEAK

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.

HEARTLAND PHILLY CHEESE STEAK AND POTATO BASH #5FIX

Steps:

• Remove steaks from freezer and let thaw for at least an hour. The meat will be a lot easier to cut thin if partially frozen. To prepare steak, using a very sharp knife, cut steak at an angle into thin slices and then chop again into smaller pieces, sort of like stir-fry but smaller. Set aside for later use.
• Rinse red bell pepper, and cut into a coarse dice. Peel onion and chop into a coarse dice. Set aside.
• Prepare hash browns according to package directions, except break hash browns up rather than make into a patty. You want them to be nice and brown. When hash browns are done, remove from skillet and set aside.
• Add a tad bit of oil to the same non-stick skillet used to cook the potatoes. Sauté the chopped red pepper and onion together for 2-3 minutes or until the onion starts to caramelize. Add the chopped steak to skillet and continue to stir-fry until done, about 4-5 minute more. Return hash browns to skillet with meat, onions, and peppers and toss together over low heat until well incorporated.
• Remove lid from Cheez Whiz jar and heat in microwave for 45 seconds. Pour about half of the Cheese Whiz over steak and potatoes. Serve immediately.
• Recipe makes 4 - 6 servings.

PHILLY CHEESE STEAK

Steps:

• Preheat oven to 500 degrees Fahrenheit.
• Heat 3 tablespoons of olive oil in large sauté pan, over medium high heat, add onion; saute 10 minutes until golden.
• Add green or red pepper, mushrooms, and pepperoncini to pan; continue to saute another 5 minutes until browned.
• Slice roast beef into 1-1/2 inch strips.
• Turn heat to medium; add roast beef strips to the vegetables.
• Add oregano and salt/pepper to taste; stir-fry all together 3 to 5 minutes.
• Place mixture on 1/2 of opened hoagie rolls on a lined baking sheet.
• Top each half with two slices of provolone cheese.
• Cook in oven until roll is toasted and cheese is melted.
• HORSERADISH SAUCE:.
• Mix sour cream and horseradish sauce together in bowl.
• After sandwiches are prepared, right before serving, drizzle sauce on top or slather on.

PHILLY CHEESESTEAKS

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.

EASY AUTHENTIC PHILLY CHEESE STEAK

Steps:

• Sauté green peppers in 2 teaspoons of olive oil until tender and slightly browned. Remove from pan.
• Sauté onion in remaining 2 teaspoons of olive oil until tender and slightly browned.
• Add green peppers and roast beef to pan.
• Cook until beef is heated thoroughly and no longer "pink" while chopping it into smaller pieces with a firm spatula. Mix well.
• Season with salt and pepper to taste.
• Preheat oven to 350°F.
• Cut one side, lengthwise and both sides widthwise of each bun to make open-face type opening.
• Lay two slices of cheese across each bun to cover both sides (so it lays flush with the sides of the bun, top and bottom.).
• Stuff each bun with meat mixture in between the cheese slices.
• Close rolls shut and wrap in tin foil.
• Place in preheated oven on cookie sheet for 5 minutes or until heated through and cheese melts.
• Reduce heat to low until ready to eat.
• If you like it with marinara sauce or whatever your choice of condiment is, drizzle on before you eat!
• Yum!

PHILLY STEAK AND CHEESE

Steps:

• Heat oil in skillet over medium heat. Add peppers and onions; stir fry until tender.
• Add steak and stir fry over high heat until fully cooked.
• Season to taste with salt and pepper; divide steak mixture in skillet into four seperate piles.
• Top each pile with 1/2 cup cheese. Cover; let stand until cheese melts.
• Spread mayonnaise on hoagie rolls; top with steak and cheese mixture.

PHILLY CHEESE STEAK

Steps:

• Slice the beef on an electric meat slicer, or use the following method: with plastic wrap, tightly roll the steak into a torpedo or log shape. Put the beef in the freezer for 30 to 45 minutes to firm it until tight but not frozen. Remove the plastic wrap and, working quickly; use an electric knife to slice the beef into paper-thin slices, almost shaving the beef. If this does not produce very thin results, cut the beef into the thinnest slices possible and flatten, using a meat pounder. Once all the beef has been cut, refrigerate until the remaining ingredients are ready.
• Heat 2 tablespoons of the oil in a heavy-bottomed saute pan set over low heat. Put in the onions, season with salt and pepper, and cook until nicely softened and lightly caramelized but not browned, about 20 minutes. Transfer the onions to a bowl and set aside. Add the pepper halves to the pan, season with salt and pepper, and fry until soft and tender, about 12 minutes. Transfer to the bowl with the onions. Keep the onions and peppers covered and warm.
• In a clean, heavy-bottomed saute pan, heat the remaining oil over medium heat. Add the beef in batches and lightly brown, seasoning with salt and pepper as you cook, adding more oil if necessary.
• Pull out a little of the doughy insides of each loaf, then drizzle lightly with the oil, a splash of vinegar, and a pinch of salt and pepper. Put 1/4 of the beef inside each roll, top with onions and peppers, and finish with several slices of cheese. Cover with the top half of the bread. Wrap snugly in sandwich wrapping paper, slice diagonally in half, and serve.