CHEESESTEAK QUESADILLA RECIPE BY TASTY
Here's what you need: olive oil, skirt steak, salt, pepper, onion, green bell pepper, large flour tortillas, provolone cheese, fresh parsley, cheese sauce
Provided by Claire Nolan
Categories Lunch
Yield 2 quesadillas
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan.
- Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet.
- Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers and onions. Top with more cheese and fold in half.
- Cook for 6 minutes over medium heat, flipping half way.
- Serve with cheese sauce and garnish fresh parsley.
- Enjoy!
Nutrition Facts : Calories 710 calories, Carbohydrate 35 grams, Fat 40 grams, Fiber 1 gram, Protein 47 grams, Sugar 10 grams
PHILLY CHEESE STEAK FROM PHILADELPHIA RECIPE BY TASTY
Here's what you need: soft italian roll, chip steak, cheese whiz, onion
Provided by Steph Cozza
Categories Lunch
Yield 1 sandwich
Number Of Ingredients 4
Steps:
- Slice the Italian roll 3 quarters of the way through so it can fold open.
- Cook the chip steak in a large skillet over medium-high heat. Stir while cooking to make sure the meat cooks on all sides.
- Place the open roll face down on top of the meat, then flip the whole thing over so the meat is inside.
- Add cheese whiz and grilled onions.
- Enjoy!
Nutrition Facts : Calories 1085 calories, Carbohydrate 33 grams, Fat 84 grams, Fiber 2 grams, Protein 49 grams, Sugar 13 grams
CHEESESTEAK-STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: flank steak, olive oil, paprika, garlic powder, pepper, salt, worcestershire sauce, unsalted butter, large white onions, green bell peppers, red bell peppers, provolone cheese, fresh parsley
Provided by Julie Klink
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚F (200˚C).
- Cut the flank steak against the grain into ⅛-inch (3-mm) thick slices.
- In a large skillet over medium heat, heat the olive oil, until shimmering. Add the steak, paprika, garlic powder, ½ teaspoon of pepper, 1 teaspoon of salt, and the Worcestershire sauce.
- Mix to coat the meat with the spices and cook until the meat is cooked through, about 3 minutes. Transfer the meat a bowl, leaving the juices in the pan. Cover and set aside until ready to use.
- Add the butter to the pan with the meat juices. Add the onions and cook until tender and shiny, about 10 minutes. Add the green bell peppers and the remaining ½ teaspoon of pepper and teaspoon of salt, and cook until the onions and peppers are caramelized, about 10 minutes.
- Cut the top off of a red bell pepper. Cut around the seed pod, then pull it out of the pepper. Remove any remaining seeds. Repeat with the rest of the peppers.
- Cut 9 of the provolone slices in half.
- Place the peppers in a 9x13-inch (23x33-cm) baking dish, cut side up. Scoop a bit of steak filling into each pepper, followed by the peppers and onions, then 3 half slices of provolone. Repeat with the rest of the steak, then the rest of the peppers and onions. Place a whole slice of provolone on top of each pepper.
- Bake for 30 minutes, until the skin of the peppers is shriveling, and the cheese is golden.
- Top with parsley.
- Enjoy!
Nutrition Facts : Calories 376 calories, Carbohydrate 30 grams, Fat 17 grams, Fiber 5 grams, Protein 28 grams, Sugar 16 grams
CHEESESTEAK RECIPE BY TASTY
What sandwich is more satisfying than a cheesesteak? Thinly sliced ribeye steak and golden onions are draped with melty Provolone cheese, all wrapped up in buttered hoagie rolls.
Provided by Tasty
Categories Lunch
Time 27m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the ribeye in the freezer for 30 minutes.
- Slice the hoagie rolls open on a cutting board, making sure not to slice all the way through. Spread ½ tablespoon of butter on the cut sides of each roll.
- Remove the ribeye from the freezer and thinly slice against the grain.
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened and golden brown, about 10 minutes. Remove the onions from the pan and set aside.
- Add the remaining ½ tablespoon of olive oil, then the sliced ribeye, to the same pan and season with the salt and pepper. Cook, without disturbing, until browned, 2-3 minutes. Stir the beef to cook the other side and continue until the ribeye is cooked through, 2-3 minutes more.
- Add the onions back to the pan and stir to combine. Lay the Provolone over the ribeye mixture and cook, without moving, until melted, about 1 minute.
- Transfer the ribeye mixture to the buttered hoagie rolls and serve immediately.
- Enjoy!
CHEESESTEAK BURGER RECIPE BY TASTY
Here's what you need: ground beef, salt, pepper, white onion, provolone cheese, sesame bun, green leaf lettuce, white onion
Provided by Frank Tiu
Categories Dinner
Yield 1 serving
Number Of Ingredients 8
Steps:
- In a large bowl, combine the ground beef, salt, and pepper.
- In a ramekin, spread two-thirds of the beef patty evenly along the bottom and the sides.
- Place half the diced onion and provolone in the well.
- Preheat the oven to 425°F (220°C).
- Place the rest of beef patty on top and pat to flatten.
- Place the ramekin on a baking sheet along with a sesame bun, face down.
- Bake for 25 minutes.
- Assemble the burger with the sesame bun, lettuce, and the rest of the onion.
- Enjoy!
ULTIMATE CHEESESTEAK SKEWERS RECIPE BY TASTY
Here's what you need: white loaf bread, green bell peppers, red bell peppers, onion, oil, flank steak, salt, pepper, provolone cheese
Provided by Frank Tiu
Categories Sides
Yield 9 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- Turn the loaf on its end, and cut a square out, leaving a ½-inch (1 cm) thick edge. Remove the center of the bread.
- Cut the hollowed bread piece into two and roll them down for compression.
- Slice the bell peppers.
- Cut the onions.
- Thinly slice the flank steak.
- Season the flank steak with salt and pepper to taste.
- Heat oil in a pan over medium heat. Cook the flank steak until browned on all sides, about 2 minutes. Remove the steak from the pan.
- Add the green peppers, red peppers, and onions, and cook until softened, about 4 minutes.
- Season the peppers and onions with salt and pepper to taste.
- Place the hollowed bread piece into the bread box.
- Line the bread box with provolone on all five sides.
- Add the flank steak, green peppers, red peppers, onions, and cheese to the bread box.
- Seal the top with cheese and cover it with the second half of the hollowed bread.
- Place cheese on top of the box.
- Bake the cheesesteak box for 10 minutes.
- Take the cheesesteak box out and and place nine skewers sticks in the cheesebox.
- Slice the cheesesteak box into 9 cubes, forming 9 cheesesteak skewers.
- Enjoy!
Nutrition Facts : Calories 186 calories, Carbohydrate 9 grams, Fat 9 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams
PAT'S KING OF STEAKS PHILLY CHEESESTEAK
This ultimate Philly cheesesteak recipe is a best-seller at Pat's King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls. -Frank Olivieri, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness., On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.
Nutrition Facts : Calories 714 calories, Fat 49g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 299mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.
CHEESESTEAK ROLL-UPS RECIPE BY TASTY
Here's what you need: vegetable oil, white onion, red bell pepper, green bell pepper, kosher salt, garlic powder, pepper, flank steak, provolone cheese
Provided by Frank Tiu
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F (220°C).
- Heat the vegetable oil in a large pan over high heat. Add the onion and cook for 10 minutes, until translucent and the edges start to brown.
- Push the onion to one side of the pan and add the red and green bell peppers to the pan. Season with 2 teaspoons of salt, 1 teaspoon of garlic powder, and 1 teaspoon of pepper, and cook until the peppers soften, about 5 minutes. Remove from the pan and set aside.
- Place the steak on the cutting board, and cover with a piece of plastic wrap. Pound with a meat mallet or rolling pin to about ½-inch (1 ¼ cm) thick.
- Remove the plastic wrap and season the steak on both sides with 1 tablespoon of salt and 1 tablespoon of pepper.
- Line 7 slices of Provolone cheese along the bottom edge of the steak. Place the sautéed vegetables on top.
- Starting from the bottom, roll up the steak, encasing the cheese and vegetables inside.
- Top with the remaining 7 slices of Provolone and secure with skewers or toothpicks.
- Transfer the steak roll to a baking sheet and bake for 30 minutes, until cheese is melty and the steak is cooked through to your preference.
- Rest for 10 minutes before slicing between the skewers and serving.
- Enjoy!
Nutrition Facts : Calories 571 calories, Carbohydrate 10 grams, Fat 27 grams, Fiber 1 gram, Protein 68 grams, Sugar 5 grams
PHILLY CHEESESTEAKS
Any kind of steak makes my husband happy. Philly cheesesteaks are a nice dinner choice or a great option instead of burgers. -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Freeze steak 1 hour until firm but not frozen., In a large skillet, heat 2 tablespoons butter over medium heat. Add onions, peppers and pepper sauce; cook and stir 5 minutes or until tender; remove and keep warm., Place bun bottoms on a baking sheet, cut side up. Remove steak from freezer; cut into thin slices. Sprinkle with salt and pepper. In same skillet, heat remaining butter over medium-high heat. Add beef in batches; cook and stir 1-2 minutes or until meat is no longer pink. Remove from pan., Layer bun bottoms with meat, onion mixture and cheese. Broil 4 in. from heat for 2-3 minutes or until cheese is melted. Replace tops.
Nutrition Facts : Calories 985 calories, Fat 41g fat (22g saturated fat), Cholesterol 151mg cholesterol, Sodium 1702mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 65g protein.
CHEESESTEAK STEW IN A BREAD BOWL RECIPE BY TASTY
Here's what you need: beef sirloin, salt, pepper, onion powder, all-purpose flour, olive oil, onions, mushrooms, dried thyme, garlic, beef stock, heavy cream, sourdough bread bowls, provolone cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add sliced beef to a large bowl, season with salt, pepper, onion powder and toss to coat. Sprinkle 2 Tbsp flour, toss to coat.
- Place a pot over medium-high heat, drizzle olive oil. Once hot, add half the sirloin in, brown, remove onto a plate to hold, then repeat with the remaining sirloin. Set aside.
- Add more oil to the pot, add sliced onions, add pinch of salt and pepper, and caramelize the onions, stirring frequently to avoid burning.
- Once the onions are softened, add mushrooms and continue sautéing until cooked.
- Stir in dried thyme and garlic.
- Sprinkle remaining 2 Tbsp. of flour onto mixture, stir to combine, then add beef stock. Reduce heat to medium-low, and simmer for 10 minutes.
- Mix in heavy cream, then add beef, along with juices, stir to combine.
- Ladle stew into hollowed out sourdough bowls, top with slice of provolone, then broil until the cheese is brown and melted.
- Enjoy!
Nutrition Facts : Calories 1623 calories, Carbohydrate 232 grams, Fat 45 grams, Fiber 9 grams, Protein 61 grams, Sugar 33 grams
PHILLY CHEESESTEAK SLIDERS
These Philly cheesesteak sliders are a wonderful way to use leftover roast beef, but using sliced roast beef from the deli also works. -Debra Waggoner, Grand Island, Nebraska
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, cook green peppers and onion in oil over medium-high heat until tender, 8-10 minutes. Without separating rolls, cut each package of rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with roast beef, pepper mixture and cheese; replace top halves of rolls. , In a small saucepan, melt butter, dried onion, Worcestershire sauce and garlic powder. Drizzle over rolls. Cover and refrigerate 8 hours or overnight., Preheat oven to 350°. Remove rolls from refrigerator 30 minutes before baking. Bake, uncovered, 15 minutes. Cover with foil; bake 10 minutes longer until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 14g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 413mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 14g protein.
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