SEASONING FOR PHILLY STEAK SANDWICH RECIPES

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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.

PHILLY STEAK SANDWICHES RECIPE | RACHAEL RAY | FOOD NETWORK



Philly Steak Sandwiches Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 large yellow skinned onions, sliced very thin
Coarse salt and pepper or steak seasoning blend
2 teaspoons extra-virgin olive oil, 2 drizzles
1 1/2 pounds lean beef tenderloin or sirloin, ask butcher to slice the meat very thin
1 teaspoon garlic salt
Freshly ground black pepper
8 slices provolone cheese, from the deli counter
4 soft Italian sandwich hogie rolls, split 6 to 8 inches long each, split lengthwise

Steps:

  • Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
  • Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.

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