Best Tonys Cheese Steak Panini Recipes

Cheesesteak Panini image

Provided by Ree Drummond : Food Network

Time 40m

Yield 2 sandwiches

Number Of Ingredients 17

6 tablespoons salted butter
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1/2 yellow onion, sliced
1/2 teaspoon kosher salt
8 ounces thinly sliced deli roast beef
Couple dashes of Worcestershire
2 tablespoons whole-grain mustard
4 slices thick-sliced bread (Texas toast)
4 slices provolone cheese
1/4 cup Homemade Cheese Sauce, recipe follows
One 1-pound block processed cheese, such as Velveeta, cut into cubes
One 5-ounce can evaporated milk
1 teaspoon dry mustard
1 teaspoon white wine vinegar
Pinch kosher salt
1 clove garlic

Steps:

Heat 2 tablespoons of butter in a large skillet over medium heat. Add the peppers and onion, season with the salt and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
Throw the roast beef into the same skillet, breaking it up a little as you go. Add a few dashes of Worcestershire and warm for about a minute or so. Remove from the heat.
To build: Heat a panini maker (or set a grill pan or skillet over medium-low heat).
Spread half of the mustard onto a slice of bread and top with 2 slices of provolone. Add half of the beef and veggie mix. Top with half of the Homemade Cheese Sauce and another slice of bread. Spread the top side of the bread with 1 tablespoon of butter. Repeat and build the second sandwich.
Invert the sandwiches butter-side down on the hot panini maker (or grill pan or skillet). Spread another tablespoon of butter on each of the tops.
Close the panini maker and grill until the bread is crusty and golden and the cheese is melted, 4 to 5 minutes. (If using a grill pan or skillet, carefully flip the sandwiches halfway through.) Slice in half and enjoy!
Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.

Cheesesteak Panini image

Provided by PalatablePastime

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

6 ounces Steak-ums or 6 ounces shaved rib eye steaks
2 slices French bread (thin large oval slices)
2 ounces American cheese or 2 ounces Cheese Whiz
1/2 cup mushrooms (or a combination) or 1/2 cup green pepper (or a combination)
2 -3 tablespoons butter
salt (to taste)
pepper (to taste)
banana peppers (optional) or pickle (optional)

Steps:

Saute the vegetables in half the butter on a stove top griddle until soft, then top with the thinly sliced steaks, cooking until cooked through, seasoning to taste with salt and pepper.
Place cheese on bread with steak and veggie mix and top with peppers or pickles if you like.
Place bread slices together, butter each outer side and place on a panini maker, George Foreman grill, or griddle with bacon press.
Grill sandwich until outside is crisp and golden, turning if you make it on the stove top griddle.

Nutrition Facts : Calories 1312.6, Fat 88, SaturatedFat 44.7, Cholesterol 221, Sodium 1557.9, Carbohydrate 75.8, Fiber 5, Sugar 4.1, Protein 54.8

Cheese Steak Panini image

Provided by s s

Time 15m

Number Of Ingredients 11

1 lb rib eye, thinly sliced
1 large onion, sliced
1 yellow or orange bell pepper (i used orange)
1 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp cayenne pepper
1 Tbsp black pepper
salt (to taste)
1 Tbsp cream cheese
3/4 c sharp cheddar or provolone cheese, shredded
french rolls or sourdough bread

Steps:

1. Heat about a tablespoon of grape seed or other oil along with a tablespoon of butter in a medium cast iron skillet on medium high heat. Start sauteeing onions, once they have soften add bell peppers. Salt. Add spices and stir. Cook until brown and nearly caramelized. Remove vegetables into a bowl. Next, brown the meat by placing a few (about 4-5) slices on the skillet and flipping over after a few seconds and salting slightly along the way. Don't crowd or allow the slices of meat to overlap. Keep removing browned meat, adding fresh slices and repeating. Once all the meat is cooked, add one tablespoon of butter to pan and dump meat, onions and peppers back into pan. Add cream cheese and allow to melt. Turn off stove, add shredded cheese and stir. Either toast up a sub and add filling, or place between two slices of sourdough and toast up on a panini press (adding more cheese if desired). ENJOY!!