PHILLY CHICKEN CHEESESTEAK RECIPE RECIPES

PHILLY CHEESESTEAK CASSEROLE RECIPE | ALLRECIPES

Philly Cheesesteak Casserole Recipe | Allrecipes image

The taste of this casserole is reminiscent of a good Philly cheesesteak. Even though it goes against my normal condiment rules, ketchup is a must alongside. Not exactly low in fat, but neither is it's namesake.

Provided by DOUGHCHICK

Categories Main Dishes Casserole Recipes

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 10 servings

Number Of Ingredients 13

Ingredients

1 (16 ounce) package bow tie pasta
2 tablespoons vegetable oil
2 onions, chopped
1?½ pounds lean ground beef
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 (4 ounce) can sliced mushrooms
½ teaspoon dried thyme
3 cups shredded sharp Cheddar cheese
salt and pepper to taste
1 cup dry bread crumbs
3 tablespoons butter or margarine, melted
1 cup shredded sharp Cheddar cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl.
Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish.
In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining 1 cup cheese. Sprinkle the mixture evenly over the top of the baking dish.
Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

Nutrition Facts : Calories 648.5 calories, CarbohydrateContent 49 g, CholesterolContent 103.7 mg, FatContent 35.3 g, FiberContent 2.7 g, ProteinContent 34.1 g, SaturatedFatContent 17 g, SodiumContent 882.2 mg, SugarContent 6.3 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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