Best Philly Cheesesteak Hoagie Sallye Recipes

PHILLY CHEESESTEAK

Philly Cheesesteak image

Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll.

Provided by Natasha Kravchuk

Categories Easy

Time 28m

Number Of Ingredients 9

Ingredients

1 lb Ribeye steak (trimmed and thinly sliced*)
1/2 tsp Sea salt (or to taste)
1/2 tsp Black pepper (or to taste)
1 sweet onion ((large), diced)
8 slices provolone cheese (mild (not aged provolone))
4 Hoagie Rolls (sliced 3/4 through)
2 Tbsp unsalted butter (softened)
1 garlic clove (pressed)
2-4 Tbsp mayonnaise (or to taste)

Steps:

Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*
In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.
Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.
Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.

Nutrition Facts : Calories 732 kcal, Carbohydrate 40 g, Protein 43 g, Fat 44 g, SaturatedFat 21 g, Cholesterol 126 mg, Sodium 1184 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

PHILLY STEAK SANDWICH

Philly Steak Sandwich image

These sandwiches are delicious. I purchase steak that has been sliced for making stir-fry, which takes a little less time, but achieves the same results.

Provided by SWIZZLESTICKS

Categories Main Dish Recipes Sandwich Recipes Beef

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 pound beef sirloin, cut into thin 2 inch strips
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon dried basil
3 tablespoons vegetable oil
1 onion, sliced
1 green bell pepper, julienned
3 ounces Swiss cheese, thinly sliced
4 hoagie rolls, split lengthwise

Steps:

Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
Preheat oven on broiler setting.
Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

Nutrition Facts : Calories 640.9 calories, Carbohydrate 39.5 g, Cholesterol 95.5 mg, Fat 38.4 g, Fiber 3.4 g, Protein 35.3 g, SaturatedFat 13.7 g, Sodium 717.3 mg, Sugar 5.5 g

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

Ingredients

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.