INGREDIENTS (Nutrition)
1 teaspoon butter
1/2 white onion, sliced
1/2 red onion, sliced
8 fresh mushrooms, sliced
1 clove garlic, minced
6 ounces beef sirloin, thinly sliced
3/4 cup cream cheese, softened
1 teaspoon Worcestershire sauce
salt and pepper to taste
1 French baguette, cut in half lengthwise
1/2 cup shredded Swiss cheese
DIRECTIONS
Melt butter in a large skillet over medium-high heat. Saute the white and red onions, mushrooms, and garlic until tender. Remove from the pan, and set aside.
Place the sliced beef in the pan, and fry until no longer pink, about 5 minutes. Reduce heat to low, and stir in the cream cheese and Worcestershire sauce, cooking and stirring until the beef is well coated. Season with salt and pepper to taste.
Meanwhile, preheat your oven's broiler.
Place beef mixture onto bottom half of the baguette, then cover the beef with the onion mixture. Place Swiss cheese over the onion mixture. Place open sandwich under a hot broiler until the cheese is melted. Place top of baguette onto the toppings, and serve.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, December 29, 2008
Thursday, December 25, 2008
Chain of Bull Cheesesteak
1 Trimmed chain section from a beef tenderloin, approximately 6 to 8 ounces*
2 teaspoons Olive oil, divided
Kosher salt
Freshly ground black pepper
1 Medium onion, julienned
2 Hoagie rolls
2 ounces Grated Mimolette cheese
Cook's Note: *Add any leftovers scraps from other parts of the tenderloin that you like
Preparation
Remove the beef from the refrigerator 1 hour before cooking.
Preheat a grill pan over high heat.
Lightly pound the chain with a smooth meat mallet until it is even thickness throughout. Toss the meat with 1 teaspoon olive oil and season with salt and pepper. Once the grill pan is hot, place the chain on the pan and cook on both sides until cooked through, approximately 3 to 4 minutes per side. If necessary, cut the chain in half or thirds to fit on the pan. Remove the chain from the grill and wrap in aluminum foil. Allow to rest while the onions are cooking.
Add remaining teaspoon of oil to grill pan and saute the onions on the grill until they are tender and beginning to brown, approximately 7 to 10 minutes.
Slice the beef into small strips and divide evenly among the hoagie rolls. Pour any juice from the meat onto the hoagie as well. Top the meat with the cheese, followed by the onions. Wrap the sandwiches in aluminum foil for 10 minutes and serve.
2 teaspoons Olive oil, divided
Kosher salt
Freshly ground black pepper
1 Medium onion, julienned
2 Hoagie rolls
2 ounces Grated Mimolette cheese
Cook's Note: *Add any leftovers scraps from other parts of the tenderloin that you like
Preparation
Remove the beef from the refrigerator 1 hour before cooking.
Preheat a grill pan over high heat.
Lightly pound the chain with a smooth meat mallet until it is even thickness throughout. Toss the meat with 1 teaspoon olive oil and season with salt and pepper. Once the grill pan is hot, place the chain on the pan and cook on both sides until cooked through, approximately 3 to 4 minutes per side. If necessary, cut the chain in half or thirds to fit on the pan. Remove the chain from the grill and wrap in aluminum foil. Allow to rest while the onions are cooking.
Add remaining teaspoon of oil to grill pan and saute the onions on the grill until they are tender and beginning to brown, approximately 7 to 10 minutes.
Slice the beef into small strips and divide evenly among the hoagie rolls. Pour any juice from the meat onto the hoagie as well. Top the meat with the cheese, followed by the onions. Wrap the sandwiches in aluminum foil for 10 minutes and serve.
Friday, September 5, 2008
Open Faced Philly Cheesesteak Sandwich
IngredientsCheese Sauce
1 teaspoon olive oil
1 1/2 cups red bell pepper strips
1 1/2 cups yellow bell pepper strips
1 1/2 cups vertically sliced onion
1 tablespoon balsamic vinegar
1 teaspoon sugar 1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
4 (2-ounce) slices bread, toasted 3/4 pound
thinly sliced deli roast beef 2 tablespoons chopped fresh parsley
Preparation
Prepare Cheese Sauce; keep warm.
Heat oil in a large nonstick skillet over medium-high heat.
Add bell peppers and onion;
sauté 8 minutes or until tender.
Stir in vinegar, sugar, oregano, and garlic powder.
Preheat broiler.
Place the toast slices on a baking sheet.
Top each toast slice with 3 ounces roast beef, 6 tablespoons Cheese Sauce, and 3/4 cup bell pepper mixture.
Broil for 1 minute or until the sandwiches are thoroughly heated. Sprinkle the sandwiches with chopped parsley.
Yield
4 servings
Michael's famous philly cheese steak sandwich
Epicurious Television 2002 © Michael Lomonaco, 2002
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.
Servings: Makes 4 to 6 servings.
Ingredients
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
Salt and pepper to taste
1/4 lb sharp provolone cheese, thinly sliced
4 to 6 soft hero rolls or hoagie rolls
Preparation
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.
Here's somebody's review of the recipe:
This was okay, growing up in Wilm. DE, I was looking forward to an authentic Philly Cheesesteak. I found this sandwich to be kind of dry and lacking in flavor. I will check out the patskingofsteaks website, also I agree that the peppers should be hot or pickled, not bell.
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.
Servings: Makes 4 to 6 servings.
Ingredients
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
Salt and pepper to taste
1/4 lb sharp provolone cheese, thinly sliced
4 to 6 soft hero rolls or hoagie rolls
Preparation
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.
Here's somebody's review of the recipe:
This was okay, growing up in Wilm. DE, I was looking forward to an authentic Philly Cheesesteak. I found this sandwich to be kind of dry and lacking in flavor. I will check out the patskingofsteaks website, also I agree that the peppers should be hot or pickled, not bell.
Thursday, September 4, 2008
Philly Cheesesteak Recipe#2
Philadelphia Cheese Steak Sandwich Recipe
2 tablespoons vegetable oil
2 medium onions, sliced as thin as possible and rings separated
1/2 cup sliced mushrooms
12 ounces chipped steak (thin sliced eye of round, rib eye, or sirloin tip roast)*
Salt and coarsely ground black pepper
Cheese Whiz or provolone cheese slices
1 Italian, French or hoagie roll
Dill pickle spears
* Freeze steak before sliced. Slice it paper thin.
In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent. Add steak slices and cook for 3 minutes or until meat lightly browns. Add salt and pepper to taste.
Heap cooked meat mixture in a long pile across pan, Lay cheese slices over meat until melted. If using Cheese Whiz, melt in a double boiler or in the microwave. Slice bread lengthwise. Using a spatula, scoop meat mixture and cheese and lay on bread with cheese on top. If using melted Cheese Whiz, ladle it on top. slice sandwich into 2 or 4 pieces, and serve with a dill pickle.
2 tablespoons vegetable oil
2 medium onions, sliced as thin as possible and rings separated
1/2 cup sliced mushrooms
12 ounces chipped steak (thin sliced eye of round, rib eye, or sirloin tip roast)*
Salt and coarsely ground black pepper
Cheese Whiz or provolone cheese slices
1 Italian, French or hoagie roll
Dill pickle spears
* Freeze steak before sliced. Slice it paper thin.
In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent. Add steak slices and cook for 3 minutes or until meat lightly browns. Add salt and pepper to taste.
Heap cooked meat mixture in a long pile across pan, Lay cheese slices over meat until melted. If using Cheese Whiz, melt in a double boiler or in the microwave. Slice bread lengthwise. Using a spatula, scoop meat mixture and cheese and lay on bread with cheese on top. If using melted Cheese Whiz, ladle it on top. slice sandwich into 2 or 4 pieces, and serve with a dill pickle.
Philly Cheesteak Recipe#1
Philly Cheesesteak Recipe -
Makes 1 Philly Cheesesteak
1/4 pound very thinly sliced steak (rib eye is recommended)1/4 cup onion, sliced or chopped. Cheez Whiz processed cheese spread or provolone cheese
Makes 1 Philly Cheesesteak
1/4 pound very thinly sliced steak (rib eye is recommended)1/4 cup onion, sliced or chopped. Cheez Whiz processed cheese spread or provolone cheese
Italian style roll Saute the onions in a small amount of oil in a heavy skillet. Add the sliced steak when the onions are almost done. Cook the steak for about 5 minutes, or til it is how you like it.
Follow the instructions on the Cheez Whiz jar to heat it.
Toast the roll if you want, but the authentic Philly cheesesteak recipe doesn't.
Put the sauteed onions and sliced steak on the roll. Drizzle with heated Cheez Whiz or add a slice of provolone on top. (The heat from the steak and onions will melt the provolone cheese.)
The onions are optional. You can add other garnishes such as sauteed mushrooms and/or peppers if you like. Some people like to douse their Philly cheesesteak sandwiches with ketchup. The choice is yours.
Subscribe to:
Posts (Atom)
