Best This Isnt A Philly Cheesesteak Recipes

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.

THIS ISN'T A PHILLY CHEESESTEAK

This Isn't a Philly Cheesesteak image

WOW this isn't your traditional cheese sauce! These two cheeses pair well together creating a different and delicious sauce. Using rib-eye steak also adds a ton of flavor. A sandwich fit for a king!

Provided by Carol White

Categories Sandwiches

Time 30m

Number Of Ingredients 21

Ingredients

ASIAGO & SMOKED GOUDA CHEESE SAUCE
2 Tbsp butter, unsalted
1 Tbsp flour
1 c heavy cream
1 egg yolk, beaten
8 oz Asiago cheese, shredded
4 oz Smoked Gouda, shredded
2 Tbsp Italian seasoning
2 Tbsp horseradish sauce
1/2 tsp nutmeg
salt and pepper to taste
STEAK INGREDIENTS
4 Tbsp olive oil ( you may need a little more for cooking steaks)
2 oz pancetta, dice (this gives extra flavor to veggies)
1 small green bell pepper, sliced thin
1 small red pepper, sliced thin
1 medium white onion, sliced thin
4 oz mushroom gourmet blend (baby bella, shiitake & oysters mushrooms)
1 1/2 lb rib-eye steak - thinly slice (about 8 slices, 2 per sandwich)
salt and pepper, to taste
4 ciabatta rolls

Steps:

1. Ingredients
2. Directions - Asiago & Smoked Gouda Cheese Sauce The first thing we want to do is get the sauce going. To make this sauce you will need a double boiler. If you do not have one, then use a stainless steel bowl set snugly inside a saucepan filled with water.
3. The key to this sauce is low and slow over a gentle heat. This will achieve a creamy cheese sauce. You will also need a wooden spoon and whisk. This sauce should take about 8 -10 minutes to complete. But it requires your undivided attention. Stay with this step until sauce is complete.
4. Pour water half full in double boiler and place over a medium heat. Melt butter in the top of the boiler. Once butter is melted add flour to make a roux, stirring constantly with a wooden spoon for about 2 minutes or until blended well. Then add heavy cream and continue to stir constantly. Add Asiago and Smoked Gouda to cream mixture, use whisk to blend cheese well. In a small bowl, whisk egg yolk until nice and smooth, then add beaten egg to mixture. Whisk until the sauce is warm and begins to thicken, then add Italian seasoning, horseradish sauce, and nutmeg. Continue to whisking constantly, then salt and pepper to taste. When cheese sauce is thick, reduce the heat low to keep it warm while preparing steaks.
5. Directions - Philly Steak In a large skillet over medium heat, add 2 tablespoons of olive oil, then add pancetta, green peppers, red peppers, and onions, sauté until slightly softened, about 2 -3 minutes, then add mushrooms to the mixture sauté until mushrooms are tender. Season veggies lightly with salt and pepper. Then transfer mixture to bowl cover and keep warm.
6. Add the remaining 2 tablespoons of olive oil to skillet and be sure pan is hot so rib-eye steak will cook fast. Sauté steak, cooking each slice about ½ minute on each side, but do not overcook. Remove steak and place on a plate, season lightly with salt & pepper.
7. Let's make this sandwich, with tongs, place 2 slices of steak on ciabatta roll and top with veggie mixture. Then spoon some of the cheese sauce over the steak and veggies, cover with top roll and serve the best cheesesteak sandwich ever.