PHILLY STEAK SANDWICH SAUCE RECIPES

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SLOW COOKER PHILLY STEAK SANDWICH MEAT RECIPE | ALLRECI…



Slow Cooker Philly Steak Sandwich Meat Recipe | Allreci… image

This makes a fantastic meat for Philly steak sandwiches. You can even use lower grade roasts and have this turn out. It also makes its own au jus if you like to dip as I do. To serve, sautee a sliced onion and sliced green pepper in a skillet. Put meat on a sub bun and top with onion and green pepper and Swiss or provolone cheese on top of that. Leave open-faced and broil until the cheese just starts to brown. The top of the bun will brown fast so don't broil that until the cheese has completely melted and just starts to show color.

Provided by duboo

Categories     Beef Sandwiches

Total Time 8 hours 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 19

½ large onion, sliced
3 cloves garlic, chopped
1 pound beef sirloin, cut into 2-inch strips, or more to taste
½ teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
¼ teaspoon dried basil
2 tablespoons bourbon whiskey (such as Jim Beam®)
1 teaspoon soy sauce
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce (such as Frank's Red Hot ®)
1 (12 fluid ounce) can or bottle beer (such as Budweiser®)
2 cubes beef bouillon

Steps:

  • Spread onion and garlic into the bottom of a slow cooker; layer beef over onion and garlic. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef; top with bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Pour beer over beef mixture and add beef bouillon cubes.
  • Cook on Low, stirring every hour or so, for 8 hours (or High for 4 hours).

Nutrition Facts : Calories 250.9 calories, CarbohydrateContent 7.6 g, CholesterolContent 60.4 mg, FatContent 10.6 g, FiberContent 0.8 g, ProteinContent 20.1 g, SaturatedFatContent 4.2 g, SodiumContent 601.8 mg, SugarContent 1.5 g

MICHAEL'S FAMOUS PHILLY CHEESE STEAK SANDWICH RECIPE ...



Michael's Famous Philly Cheese Steak Sandwich Recipe ... image

The secrets of a great cheese steak are the quality of the ingredients and the thinness of the raw beef. The beef is best cut into paper-thin slices on an electric slicer. If an electric slicer is out of the question (many home kitchen stores sell these small machines inexpensively), try our method below to achieve similar results.

Provided by Michael Lomonaco

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds top round steak
1 large Vidalia or other sweet onion
4-6 bell peppers, any color
4 tablespoons extra-virgin olive oil
N/A Salt
N/A pepper
1/4 pound sharp provolone cheese, thinly sliced
4 to 6 soft hero rolls or hoagie rolls

Steps:

  • 1. Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.
  • 2. Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.
  • 3. Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.
  • 4. Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.
  • 5. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.
  • 6. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.

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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.
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PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC))) RECIPE - FOOD.C…
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.
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A Philly cheesesteak sandwich is a wonderful thing if you don't focus on the nutritional downside. Preserve the flavor of a Philly sandwich but replace the steak with chicken for a healthier outcome. For added nutritional benefit, choose colorful red and orange sweet peppers. —Shelly Epley, Thornton, Colorado
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A Philly cheesesteak sandwich is a wonderful thing if you don't focus on the nutritional downside. Preserve the flavor of a Philly sandwich but replace the steak with chicken for a healthier outcome. For added nutritional benefit, choose colorful red and orange sweet peppers. —Shelly Epley, Thornton, Colorado
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Reviews 4.6
Total Time 30 minutes
Category Lunch
Calories 467 calories per serving
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