Best Philly Cheesesteak Quiche Recipes

PAT'S KING OF STEAKS PHILLY CHEESESTEAK

Pat's King of Steaks Philly Cheesesteak image

This ultimate Philly cheesesteak recipe is a best-seller at Pat's King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls. -Frank Olivieri, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 large onion, sliced
1/2 pound sliced fresh mushrooms, optional
1 small green pepper, sliced, optional
1 small sweet red pepper, sliced, optional
6 tablespoons canola oil, divided
1-1/2 pounds beef ribeye steaks, thinly sliced
4 crusty Italian rolls, split
Process cheese sauce
Ketchup, optional

Steps:

In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness., On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.

Nutrition Facts : Calories 714 calories, Fat 49g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 299mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.

PHILLY CHEESESTEAK QUICHE

Philly Cheesesteak Quiche image

This is my own recipe that won First Place in a Quiche Bake-Off that we held in my department today. I used a blend of mild and extra sharp cheddar cheeses. But use any cheese that suits your concept of "Philly Cheesesteak." This recipe fills a 9-inch foil pie pan.

Provided by Tiffany Pennington

Categories Eggs

Time 1h10m

Number Of Ingredients 17

Ingredients

BASIC CUSTARD
3 eggs (large-ish), beaten
1 1/2 c whole milk
1 pinch freshly grated nutmeg
freshly ground black pepper
1/2 tsp salt
FILLING - TO BE COOKED IN A 10-12" SKILLET
1/2 large onion, thinly sliced
1 green bell pepper, quartered, seeded & thinly sliced
4 oz deli roast beef, cut into thin strips
1 Tbsp worcestershire sauce
1 tsp minced garlic
oil or butter for cooking
salt & pepper to taste
REMAINING INGREDIENTS
1 unbaked pie shell
1 c grated cheddar cheese

Steps:

1. Prepare the unbaked pie shell. Preheat the oven to 375F. Preheat a 10-12" skillet on medium heat.
2. Grease the skillet with oil/butter (your choice, but I prefer butter) and add the sliced onion and green pepper. Cook the onions and peppers until they are tender (not mushy) - about 10 minutes.
3. While the skillet is busy, beat the eggs and milk together, and blend in the nutmeg, 1/2 tsp. salt and some ground black pepper.
4. Add the deli roast beef, worchestshire sauce and garlic to the skillet and stir while continuing to cook another 3-5 minutes. (Taste the filling and check the seasoning!) Remove the filling from the skillet when finished and allow to cool for 5 minutes before adding to the custard mixture.
5. Add to the custard mixture the meat/veggie filling and grated cheese. Mix well and pour into the pie shell.
6. Bake the quiche for 45 minutes at 375F. Use a clean sharp knife to test for doneness (poke the center and see if it comes out clean). The center should not jiggle. (If not done - continue cooking another 5-10 minutes.)