BIG PHILLY CHEESESTEAK RECIPES

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EASY HOMEMADE PHILLY CHEESESTEAKS RECIPE - HOW TO MAKE A ...



Easy Homemade Philly Cheesesteaks Recipe - How to Make a ... image

These Philly cheesesteaks from Delish.com will be your new go-to sandwich.

Provided by Lena Abraham

Categories     Super Bowl    weeknight meals    dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 9

2 tbsp.

extra-virgin olive oil, divided

2

green peppers, thinly sliced

2

red peppers, thinly sliced

1

large yellow onion, sliced

Kosher salt

1 1/2 lb.

sirloin steak, thinly sliced

Freshly ground black pepper

8

slices provolone

4

hoagie rolls

Steps:

  • In a large skillet over medium heat, heat 1 tablespoon oil. Add peppers and onion and season with salt. Cook, stirring often, until caramelized, 12 to 15 minutes. Remove onions and peppers from skillet and set aside. Add remaining tablespoon oil and cook steak until it has almost reached your preferred doneness, about 5 minutes. Season with salt and pepper. Return veggies to skillet and toss to combine with steak. Blanket mixture with provolone and cook, covered, until the cheese is melted, about 3 minutes more. Divide mixture among hoagie rolls and serve.

Nutrition Facts : Calories 795 calories

PHILLY CHEESESTEAK RECIPE | MYRECIPES



Philly Cheesesteak Recipe | MyRecipes image

A classic Philly Cheesesteak sandwich comes from the combination of thinly sliced beef, lots of melted cheese, and a big roll to put it on. A classic for a reason, this sandwich gets a big reputation as being a satisfier of hearty appetites.  Meaty, gooey, and delightfully messy, our lightened version of the Philly Cheesesteak is the type of sandwich you'll crave all year.

Provided by Sidney Fry, MS, RD

Total Time 45 minutes

Yield Serves 4 (serving size: 1 sandwich)

Number Of Ingredients 16

1 (12-ounce) flank steak, trimmed
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 (5-inch) portobello mushroom caps
2 teaspoons extra-virgin olive oil, divided
1 cup thinly sliced onion
1?½ cups thinly sliced green bell pepper
2 teaspoons minced garlic
½ teaspoon Worcestershire sauce
½ teaspoon lower-sodium soy sauce
2 teaspoons all-purpose flour
½ cup 1% low-fat milk
1 ounce provolone cheese, torn into small pieces
2 tablespoons grated Parmigiano-Reggiano cheese
¼ teaspoon dry mustard
4 (3-ounce) hoagie rolls, toasted

Steps:

  • Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.
  • Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.
  • Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).
  • Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.

Nutrition Facts : Calories 397 calories, CarbohydrateContent 44.1 g, CholesterolContent 37 mg, FatContent 12.4 g, FiberContent 3.7 g, ProteinContent 30.8 g, SaturatedFatContent 4.9 g, SodiumContent 637 mg

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