PHILLY CHEESESTEAK BALLS RECIPES

Name: Philly Cheesesteak Balls
Prep time: 20 min
Total time: 40 min
Yield: 30
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped (1/2 cup); 1/2 lb cooked roast beef (from deli), chopped; 3 cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count); 1 egg; 1 tablespoon water; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1 cup milk; 2 cups shredded Cheddar cheese (8 oz); Salt and pepper to taste

PHILLY CHEESESTEAK BALLS RECIPE - PILLSBURY.COM

Philly Cheesesteak Balls Recipe - Pillsbury.com image

Bite-sized apps are always winners, especially when they mimic favorite dishes.

Provided by PILLSBURY.COM

Total Time 40 minutes

Prep Time 20 minutes

Yield 30

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1/2 lb cooked roast beef (from deli), chopped
3 cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
2 cups shredded Cheddar cheese (8 oz)
Salt and pepper to taste

Steps:

Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In small skillet, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until softened. In medium bowl, toss beef and onion.
Separate each can of dough into 10 biscuits; flatten each biscuit into thin round. Divide beef mixture evenly among biscuits. Fold edges up and over filling; pinch to seal. Place biscuits, seam sides down, in baking dish.
In small bowl, beat egg and water. Lightly brush tops of biscuits with egg mixture.
Bake 15 to 20 minutes or until golden brown.
Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in flour with whisk. Gradually add milk, stirring constantly. Cook and stir until thickened. Remove from heat; stir in cheese. Season with salt and pepper.
Serve biscuits warm with cheese sauce.

Nutrition Facts : ServingSize 1 Serving

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

Ingredients

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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