STEAK EGG AND CHEESE SANDWICH RECIPES

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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

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.

PHILLY CHEESE STEAK CRESCENT ROLL-UPS RECIPE - PILLSBURY.COM



Philly Cheese Steak Crescent Roll-Ups Recipe - Pillsbury.com image

These crescent roll-ups are stuffed with classic Philly cheese steak flavors, including sautéed green bell peppers, onions and roast beef.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 7

2 tablespoons butter
1 cup sliced green bell pepper
1 cup sliced onion
1 teaspoon Montreal steak seasoning
1/2 lb deli sliced roast beef, coarsely chopped
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
4 slices Provolone cheese (about 1 oz each), cut in half

Steps:

  • Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
  • In 10-inch nonstick skillet, melt butter over medium-high heat. Add bell pepper and onion; cook 4 to 5 minutes, stirring occasionally, until vegetables are starting to brown and are crisp tender. Stir in steak seasoning and roast beef; heat 2 to 3 minutes or until heated through. Remove from heat; cool 5 minutes.
  • Separate dough into 8 triangles. Place beef and vegetable mixture evenly on wide ends of each triangle; top with one half slice of cheese.
  • Roll up each crescent, ending at tip of triangle (roll-ups will be full). Place with tips down on cookie sheet.
  • Bake 15 to 19 minutes or until deep golden brown and heated through. Serve warm.

Nutrition Facts : Calories 210 , CarbohydrateContent 15 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 10 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 680 mg, SugarContent 5 g, TransFatContent 0 g

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