Does anyone know a Philly steak and cheese recipe???!
Ingredients:
beef rib eye
oil
onion
rolls
cheese
THE BEST chesse steaks are made with several paper thin layers of sliced rib eye.
First heat oil on a grill or skillet large enough to provide enough room to prevent steaming of the onion and beef.
Saute a handful of razor thin slices of onion till transparent of slightly golden. The steak cooks very quickly, on high heat, till beef has lost its pink color.
Some places grill the roll for a couple of seconds before placing the onion, then the meat on the bread.
Pat's in Philly, considered the #1 place to go for the best cheese steak, generously smears cheeze whiz on top. Other places use provolone or mozarella cheese. Of course, ketchup, pickles and chopped cherry peppers are a must. Over the years, more combos have popped up,like adding mushrooms, green peppers, etc., but the original was onion, rib eye, and cheese. Enjoy.
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Ingredients:
1 pound Rib Eye, frozen, then cut very thin
1 Onion
Mushrooms
Provolone Cheese or Cheese Whiz
4 Hoagie Rolls
Directions:
Meat Make friends with your butcher. You need him to partially freeze a hunk of Rib Eye, and then slice it very thin. You want it sliced thin even though common sense tells us that thick is better. You can buy the hunk of rib eye and freeze and slice it yourself, but the butcher generally does a better job than I do. I can only get it about 1/8" thick and he does less
Bread This is the hard part. If you aren't in the Tristate area, and can't get AMOROSOS rolls (the only thing that is REALLY good on a cheesesteak) then you have to find a substitute. Squishy sub rolls will NOT do. They do not hold together under pressure. Refrain from buying those "hero" rolls too. A good hoagie roll is almost rubbery in texture, but quite soft. The best substitute I have found is a loaf of French bread. Not as good as the real thing, but hey, beggars can't be choosers.
Toppings: All of this is personal choice. I like fried onions and mushrooms myself. Cheeses used vary - I hate to admit it but I think cheese whiz tastes the best. Provolone is awesome too and that's what I would use if I was afraid of the plastic orange stuff called whiz. Cooking the steak: In a cast iron frying pan, or a grill pan heat some oil. Saute toppings until pliable - make them however you like them. Remove them from pan and set aside. Pour some more oil in the pan (I use olive oil, but if you have access to the stuff they use in restaurants on grills it would taste even better) on medium high heat. Place 1/4 to 1/3 of a pound of meat in the pan, lying the pieces flat and overlapping to form a shape that will fit nicely in a bun. When the meat turns gray with doneness, flip it over and if you are using cheese slices now is the time to lie them on top of the meat. Add the other toppings back into the pan next to the meat and allow to reheat. Cover the pan to allow the cheese to melt. This should take 1-2 minutes. If the meat looks overcooked, that's OK - it should be GRAY.
This is the time to toast the bread if you so wish. I don't like mine toasted at all. Warmed is OK. If you are using cheese whiz, warm it in the microwave. Pick up meat and melted cheese with a spatula and deposit on the roll. IF using cheese whiz, use a butter knife or chopstick to smear whiz next to the meat.
Push the meat on one side of the roll and deposit the toppings next to it. This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich, which really sux. You should get meat, toppings and cheese in every bite.
Answers: Here are 2 different recipes. Take your pick.
Ingredients:
beef rib eye
oil
onion
rolls
cheese
THE BEST chesse steaks are made with several paper thin layers of sliced rib eye.
First heat oil on a grill or skillet large enough to provide enough room to prevent steaming of the onion and beef.
Saute a handful of razor thin slices of onion till transparent of slightly golden. The steak cooks very quickly, on high heat, till beef has lost its pink color.
Some places grill the roll for a couple of seconds before placing the onion, then the meat on the bread.
Pat's in Philly, considered the #1 place to go for the best cheese steak, generously smears cheeze whiz on top. Other places use provolone or mozarella cheese. Of course, ketchup, pickles and chopped cherry peppers are a must. Over the years, more combos have popped up,like adding mushrooms, green peppers, etc., but the original was onion, rib eye, and cheese. Enjoy.
______________________________________...
Ingredients:
1 pound Rib Eye, frozen, then cut very thin
1 Onion
Mushrooms
Provolone Cheese or Cheese Whiz
4 Hoagie Rolls
Directions:
Meat Make friends with your butcher. You need him to partially freeze a hunk of Rib Eye, and then slice it very thin. You want it sliced thin even though common sense tells us that thick is better. You can buy the hunk of rib eye and freeze and slice it yourself, but the butcher generally does a better job than I do. I can only get it about 1/8" thick and he does less
Bread This is the hard part. If you aren't in the Tristate area, and can't get AMOROSOS rolls (the only thing that is REALLY good on a cheesesteak) then you have to find a substitute. Squishy sub rolls will NOT do. They do not hold together under pressure. Refrain from buying those "hero" rolls too. A good hoagie roll is almost rubbery in texture, but quite soft. The best substitute I have found is a loaf of French bread. Not as good as the real thing, but hey, beggars can't be choosers.
Toppings: All of this is personal choice. I like fried onions and mushrooms myself. Cheeses used vary - I hate to admit it but I think cheese whiz tastes the best. Provolone is awesome too and that's what I would use if I was afraid of the plastic orange stuff called whiz. Cooking the steak: In a cast iron frying pan, or a grill pan heat some oil. Saute toppings until pliable - make them however you like them. Remove them from pan and set aside. Pour some more oil in the pan (I use olive oil, but if you have access to the stuff they use in restaurants on grills it would taste even better) on medium high heat. Place 1/4 to 1/3 of a pound of meat in the pan, lying the pieces flat and overlapping to form a shape that will fit nicely in a bun. When the meat turns gray with doneness, flip it over and if you are using cheese slices now is the time to lie them on top of the meat. Add the other toppings back into the pan next to the meat and allow to reheat. Cover the pan to allow the cheese to melt. This should take 1-2 minutes. If the meat looks overcooked, that's OK - it should be GRAY.
This is the time to toast the bread if you so wish. I don't like mine toasted at all. Warmed is OK. If you are using cheese whiz, warm it in the microwave. Pick up meat and melted cheese with a spatula and deposit on the roll. IF using cheese whiz, use a butter knife or chopstick to smear whiz next to the meat.
Push the meat on one side of the roll and deposit the toppings next to it. This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich, which really sux. You should get meat, toppings and cheese in every bite.
PHILLY CHEESE STEAK
4 oz. flank steak slices
1 French roll
1/2 oz. green pepper, juilenne
1 oz. sauteed mushrooms, sliced
1 oz. sauteed onions
2 slices Mozzarella cheese
5 oz. cottage fries
1 endive
1 Kosher pickle spear
May substitute for cole slaw.
Grill slices of flank steak in butter. Grill green peppers 1 minute. Split French roll on 1 side. Butter and grill until warm. Take peppers, onions, mushrooms and put on top of flank steak. Top with Mozzarella cheese. Cover for 1/2 minute with lid.
Put in French roll and cut at an angle. Put on plate. Deep fry cottage fries and put on plate. Put on garnish.
1 pound beef sirloin, cut into thin 2 inch strips
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3 tablespoons vegetable oil
1 onion, sliced
1 green bell pepper, julienned
3 ounces american cheese, thinly sliced
4 hoagie rolls, split lengthwise
Place the beef in a large bowl. In a small bowl, mix together salt, pepper, onion powder, garlic powder. 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.
PHILLY CHEESE STEAK SANDWICH ( Authentic )
1 loaf Italian bread or French bread
1/2 lb deli roast beef (very rare, sliced wafer thin)
1 white onion (thinly sliced)
1 green bell pepper (thinly sliced)
2 teaspoons garlic (minced)
1/2 lb provolone cheese (thinly sliced)
extra-virgin olive oil (for grilling)
salt and pepper
marinara sauce or ketchup (optional topping)
Heat a griddle or a large saute pan over medium-high heat.
When hot, cover 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 a spatula, 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.
Cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
Hollow out 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.
I hope this was helpful,Take Care!!! :)