JIMS STEAKS PHILLY RECIPES

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PAT'S KING OF STEAKS PHILLY CHEESESTEAK RECIPE: HOW TO MAKE IT



Pat's King of Steaks Philly Cheesesteak Recipe: How to Make It 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

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

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, FatContent 49g fat (12g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 299mg sodium, CarbohydrateContent 31g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 36g protein.

PHILLY CHEESE STEAK RECIPE | BOBBY FLAY | FOOD NETWORK



Philly Cheese Steak Recipe | Bobby Flay | Food Network 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

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 29

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.

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