MUSHROOM PHILLY CHEESESTEAK RECIPES
VEGETARIAN MUSHROOM PHILLY CHEESE STEAK SANDWICHES RECIPE ...
With a satisfying chew and complex flavors, this is going to be a big hit with anyone. Best when served hot, but also a yummy lunchbox choice because melting the cheese on the bread keeps it from getting soggy. If you like, add potato chips and a dill pickle on the side.
Provided by Amanda Sheumaker
Categories Main Dishes Sandwich Recipes Cheese
Total Time 27 minutes
Prep Time 10 minutes
Cook Time 17 minutes
Yield 2 sandwiches
Number Of Ingredients 11
Steps:
- Preheat toaster oven to 300 degrees F (150 degrees C).
- Heat 1 1/2 teaspoon butter and 1 1/2 teaspoon oil in a large nonstick skillet over medium-high heat until hot but not smoking, about 2 minutes. Toss in mushroom slices; season with thyme leaves, salt, and pepper. Cook and stir until mushrooms start to brown and are tender, about 5 minutes. Drizzle soy sauce over mushrooms, toss briefly and transfer to a bowl.
- Wipe out skillet. Heat remaining butter and oil over medium-high heat until hot but not smoking, about 2 minutes. Toss in peppers and onions; season with salt and pepper. Cook and stir until soft, about 5 minutes. Transfer peppers and onions to the bowl with the cooked mushrooms; toss to combine.
- Place rolls on toaster oven baking tray. Spread mustard over 2 halves. Place 1 piece provolone cheese over each half. Toast open-faced until cheese is melted, about 3 minutes.
- Place the toasted rolls on plates and top with mushroom mixture.
Nutrition Facts : Calories 664.4 calories, CarbohydrateContent 81.8 g, CholesterolContent 34.8 mg, FatContent 27.5 g, FiberContent 6.8 g, ProteinContent 23.9 g, SaturatedFatContent 11.1 g, SodiumContent 1708.5 mg, SugarContent 10.8 g
PHILLY CHEESE STEAK RECIPE | BOBBY FLAY | FOOD NETWORK
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
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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Category Sandwich/Wrap
Cuisine American
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