SEAFOOD CHEESESTEAK RECIPE RECIPES

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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

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

TRADITIONAL PHILLY CHEESESTEAK PIZZA RECIPE: HOW TO MAKE IT



Traditional Philly Cheesesteak Pizza Recipe: How to Make It image

Sometimes my family likes their pizza crust extra crispy, so I prebake the crust for 5 minutes before adding the toppings. There are never leftovers. —Laura McDowell, Lake Villa, Illinois

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 slices.

Number Of Ingredients 14

1 small green pepper, julienned
1 small sweet red pepper, julienned
1-3/4 cups sliced fresh mushrooms
1 small onion, halved and sliced
1-1/2 teaspoons canola oil
4 garlic cloves, minced
1 prebaked 12-inch pizza crust
1/2 cup pizza sauce
2 ounces cream cheese, cubed
2 cups shredded provolone cheese, divided
1 cup shredded or julienned cooked roast beef
1/3 cup pickled pepper rings
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano

Steps:

  • In a large skillet, saute the peppers, mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer., Place crust on an ungreased 12-in. pizza pan. Spread pizza sauce over crust and dot with cream cheese. Sprinkle with 1 cup provolone cheese. Top with pepper mixture, beef, pepper rings and remaining provolone cheese. Sprinkle with Parmesan cheese and oregano., Bake at 450° for 10-12 minutes or until cheese is melted.

Nutrition Facts : Calories 439 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 826mg sodium, CarbohydrateContent 36g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 29g protein.

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