Best Open Face Filet Mignon Philly Cheesesteak Recipes

THE BEST PHILLY CHEESESTEAK RECIPE

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.

OPEN-FACED NY STRIP "PHILLY CHEESE STEAKS"

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

OPEN-FACE PHILLY CHEESE STEAK SANDWICHES

Steps:

• For cheese sauce, in a small saucepan whisk together milk and flour to blend. Heat and stir over medium-high heat to bring to a simmer. Reduce heat to medium-low. Cook 2 minutes, stirring frequently until thickened. Stir in cheese and 1/4 tsp. salt untl cheese is melted. Simmer about 2 minutes, stirring frequently, until sauce is velvety and thick. Remove from heat. Cover surface with foil to keep warm and to prevent a skin from forming on top.
• In a large nonstick skillet heat 1 Tbsp. of the oil over medium-high heat. Sprinkle beef with 1/4 tsp. each salt and black pepper. Add to skillet and cook for 4 to 5 minutes, just until browned and cooked through. Transfer to a plate; cover with foil to keep warm.
• In the same skillet cook onion and sweet peppers in 1 Tbsp. hot oil over medium-high heat for 12 to 14 minutes, until edges are browned and onion is tender. Season with 1/4 tsp. each salt and black pepper.
• Lightly toast split rolls. Evenly divide the onion-pepper mixture, meat, and cheese sauce among roll halves. TIP
• To make slicing the beef easier, freeze it for 45 to 60 minutes before slicing. Make it vegetarian
• Use 1 large sliced portobello mushroom per sandwich in place of the beef. Saute as directed for the beef. For big appetites
• Serve sandwiches with both roll bottoms and tops.
• Comfort Food Fix by Ellie Krieger (Wiley, 2011)

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.

PHILLY CHEESE STEAK

Steps:

• In a large skillet, sauté onions and peppers in oil; add garlic salt and black pepper. Transfer mixture to bowl and set aside. In the same skillet, pan-fry steak until brown but not crispy. Add onions and peppers. Place cheese on meat until slightly melted. Spoon cheese steak, onions, and peppers onto rolls and serve.

TONY LUKE'S AUTHENTIC PHILLY CHEESESTEAK

Steps:

• Try to get thin butcher cut Rib Eye. It is much easier than doing it yourself.
• Tony Luke fresh bakes his rolls. Make rolls out of fresh baked French bread so they hold up better if you're not making your own.
• Fry 1/4 to 1/3 pound of the meat on a griddle, moving it as it cooks. It should stay moist, but be thoroughly cooked through. It should have a gray tinge to it.
• Heat Cheese Whiz and keep warm.
• Saute a handful of the onions in oil or butter on the grill.
• Open a roll and grill it till lightly browned.
• Assemble the sandwiches: roll, slather cheese on one side. Top with sauteed onion. Place meat on the other side and close the sandwich.
• Serve immediately.

PHILLY CHEESE STEAK

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.

PHILLY CHEESESTEAK

Steps:

• Heat a griddle, iron skillet or a non stick pan over medium heat. Add 3 Tablespoons of oil to the pan & sauté the onions to desired doneness.
• Remove the vegetables and add the remaining oil and sauté slices of meat quickly on both sides, The slices will quickly brown, scramble into smaller pieces with a flat spatula.
• Melt the Cheez Whiz in a pot or in the microwave.
• Place 6 oz. of the meat into the rolls and push the meat on one side of the roll and deposit the toppings next to it.
• Use a butter knife or chopstick to smear the whiz next to the meat.
• This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich. You should get meat, toppings and cheese in every bite.
• Pizza Steak Variation - instead of using cheese whiz, top with pizza sauce & sliced or crumbled mozzarella. Place briefly under a broiler to melt & lightly brown the cheese.

AUTHENTIC PHILLY CHEESESTEAK

Steps:

• add three tablespoons oil to skillet and heat
• add onions and saute to desired doneness.
• heat three more tablespoons oil and saute peppers.
• remove from pan and set aside.
• add remaining three tablespoons oil and brown meat quickly.
• break the meat into smaller pieces as it is cooking with two spatulas.
• melt cheez whiz in microwave.
• divide meat among rolls.
• add onions and peppers
• top with cheese.

RACHAEL RAY'S PHILLY CHEESESTEAK

Steps:

• Heat a medium saucepan over medium high heat.
• Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
• Add onions and season with salt and pepper or steak seasoning blend.
• Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
• Heat a heavy griddle pan over medium high to high heat.
• Wipe griddle with a drizzle of oil using a paper towel.
• Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side.
• Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook.
• When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper.
• When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese.
• Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula.
• Pile the meat and onions into rolls on top of the cheese.
• The heat from the meat and onions will melt the cheese.
• Repeat for remaining servings and serve.