KNOCKOUT CHEESESTEAK RECIPES

Name: Cheesesteak
Cook time: 25 min
Total time: 25 min
Yield: 4 sandwiches
Ingredients: 2 tablespoons grapeseed oilu00A0; 2 cups thinly sliced yellow onionsu00A0; Salt and freshly ground black pepper; 4 tablespoons unsalted butter, softened; Four 9-inch sub rollsu00A0; 2 pounds shaved beef steak, such as rib-eye or sirloin; 12 thin slices provoloneu00A0

CHEESESTEAK RECIPE | ROBERT IRVINE | FOOD NETWORK

Cheesesteak Recipe | Robert Irvine | Food Network image

Provided by Robert Irvine : Food Network

Categories main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 sandwiches

Number Of Ingredients 7

Ingredients

2 tablespoons grapeseed oil
2 cups thinly sliced yellow onions
Salt and freshly ground black pepper
4 tablespoons unsalted butter, softened
Four 9-inch sub rolls
2 pounds shaved beef steak, such as rib-eye or sirloin
12 thin slices provolone

Steps:

In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.

CHEESESTEAK RECIPE | ROBERT IRVINE | FOOD NETWORK

Cheesesteak Recipe | Robert Irvine | Food Network image

Provided by Robert Irvine : Food Network

Categories main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 sandwiches

Number Of Ingredients 7

Ingredients

2 tablespoons grapeseed oil
2 cups thinly sliced yellow onions
Salt and freshly ground black pepper
4 tablespoons unsalted butter, softened
Four 9-inch sub rolls
2 pounds shaved beef steak, such as rib-eye or sirloin
12 thin slices provolone

Steps:

In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.

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