Best Southwestern Cheesesteak Sandwiches 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 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

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

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

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 SANDWICH (((AUTHENTIC)))



Philly Cheesesteak Sandwich (((Authentic))) image

I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.

Provided by Alan Leonetti

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 large hoagie rolls or 2 large sub rolls
1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh)
1 white onion (thinly sliced)
1 green bell pepper (thinly sliced) (optional)
2 teaspoons garlic (minced)
1/2 lb provolone cheese (thinly sliced)
extra virgin olive oil (for grilling)
salt and pepper
marinara sauce (optional topping) or ketchup (optional topping)

Steps:

  • Heat a griddle or a large saute pan over medium-high heat.
  • When hot, cover bottom with olive oil.
  • Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
  • Add the garlic, salt and pepper, and cook for about 30 seconds.
  • Then, push the mixture off to one side of the griddle.
  • Add the meat to the hot part of the griddle.
  • Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
  • Mix the meat and the carmelized onions and bell pepper together.
  • Divide into 2 portions, and top both portions with the cheese to melt.
  • If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
  • Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
  • When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

Nutrition Facts : Calories 965.3, Fat 39.5, SaturatedFat 22, Cholesterol 133.1, Sodium 3143.6, Carbohydrate 86.4, Fiber 5, Sugar 4.2, Protein 63.5

SOUTHWESTERN CHEESESTEAK SANDWICHES



Southwestern Cheesesteak Sandwiches image

Hearty fare for watching the big game.source unknown

Provided by Lynnda Cloutier @eatygourmet

Categories     Beef

Number Of Ingredients 11

- 1 boneless beef chuck roast, about 3 to 4 lbs.
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. chipotle cdhile powder
- 2 tbsp. vegetable oil
- 1 large onion, sliced
- 1 poblano pepper, sliced
- 1 cup prepared thick and chunky salsa
- 1 to 2 cups beef stock
- salt and pepper
- 8 hoagie buns
- 8 oz. pepper jack cheese, shredded

Steps:

  • Dry meat thoroughly with paper towels. Mix spices, reserving 1 teaspoon. Rub 2 teaspoons of the spices on the roast
  • Heat oil in pot over medium heat. Add the roast and carefully sear. Remove from the pot.
  • Add onion, poblano and reserved 1 teaspoon spices to the pot. Saute til tender. Remove, let cool and refrigerate.
  • Return roast to pot. Add salsa and enough beef stock to halfway cover the roast. Bring just to a boil, then reduce heat, cover and simmer gently til fork tender, about 3 hours.
  • Remove roast to cutting board. Slice beef and season to taste with salt and pepper. Add onions and peppers to the liquid in pot to reheat.
  • Preheat broiler. Split hoagie buns, top with cheese and toast briefly under broiler. Assemble the sandwiches with beef, onions and peppers. Makes 8 servings.

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.

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