NEW YORK PHILLY CHEESE STEAK RECIPES

NEW YORK STYLE PHILLY CHEESE STEAK RECIPE - COOKEATSHARE

New York Style Philly Cheese Steak Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 30

Ingredients

3 Tbsp. kosher salt
1 Tbsp. sansho (Japanese pepper)
1 Tbsp. coarsely grnd black pepper
1 tsp smoked paprika
1/2 tsp chili pwdr
1/2 tsp cayenne
1/4 tsp grnd tamarind
1/4 tsp red pepper flakes
1/4 tsp toasted coriander seeds
1/4 tsp dry juniper berries
1/4 tsp dry thyme
1/4 tsp dry rosemary
1/4 tsp dry oregano
1/4 tsp dry sage
1/4 tsp grnd cloves
1/4 tsp grnd cumin
1 x dry bay leaf, crumbled
3 lrg Spanish onions, thinly sliced
2 Tbsp. vegetable oil
1/3 c. ketchup
2 Tbsp. capers
2 Tbsp. cornichons, diced
2 Tbsp. liquid removed green peppercorns (packed in water)
1 1/2 tsp celery salt
5 Tbsp. champagne vinegar
3 Tbsp. balsamic vinegar
2 tsp vegetable oil
1 lb rib-eye, very thinly sliced by your butcher
12 slc white American cheese
4 x poppy seed kaiser rolls, split

Steps:

Make Gary's secret onions: In a bowl, combine all the ingredients except the onions and oil. Working in batches, grind the spice mix in a clean coffee grinder. Return half of the spice mix to the bowl and reserve the remaining spice mix. Add in the onions to the bowl of spice mix and mix to combine. Store the onions in the refrigerator, covered, to marinate for at least 3 hrs and up to overnight. Heat the 2 Tbsp. oil in a large skillet over medium heat. Add in the marinated onions and reserved spice mix and cook, stirring occasionally, till translucent/soft. Set aside covered with foil to keep hot. Make the tangy relish and cheese steak: In a mini food processor, combine the ketchup, capers, cornichons, green peppercorns, and celery salt and pulse four or possibly five times. Add in the vinegars and pulse two to three times till just blended. Set aside. When ready to serve, heat the 2 tsp. oil in a large nonstick skillet over medium-high heat. Add in the beef and cook, stirring, till just cooked through. Remove from the heat. Slather the bottom halves of the rolls with the tangy relish and top with the beef, onions, cheese and the top halves of the rolls. Slice and serve.

Nutrition Facts : ServingSize 932 g, Calories 1662, FatContent 117.9 g, TransFatContent 0.93 g, SaturatedFatContent 52.98 g, CholesterolContent 237 g, SodiumContent 22509 g, CarbohydrateContent 96.01 g, FiberContent 18.3 g, SugarContent 47.74 g, ProteinContent 66.65 g

PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC))) RECIPE - FOOD.COM

Philly Cheesesteak Sandwich (((Authentic))) Recipe - Food.com image

I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.

Total Time 20 minutes

Prep Time 7 minutes

Cook Time 13 minutes

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 large hoagie rolls or 2 large sub rolls
1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh)
1 white onion (thinly sliced)
1 green bell pepper (thinly sliced) (optional)
2 teaspoons garlic (minced)
1/2 lb provolone cheese (thinly sliced)
extra virgin olive oil (for grilling)
salt and pepper
marinara sauce (optional topping) or ketchup (optional topping)

Steps:

Heat a griddle or a large saute pan over medium-high heat.
When hot, cover bottom 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 2 spatulas, 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.
If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
Hollow out some of 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.

Nutrition Facts : Calories 965.3, FatContent 39.5, SaturatedFatContent 22, CholesterolContent 133.1, SodiumContent 3143.6, CarbohydrateContent 86.4, FiberContent 5, SugarContent 4.2, ProteinContent 63.5

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