Grilled Skirt Steak Philly Cheesesteaks With Homemade Cheese Sauce Recipes

PHILLY CHEESESTEAK GRILLED CHEESE

Steps:

• In a medium size pan, heat oil over medium heat.
• Add meat, onions, and bell pepper.
• Cook & sauté until meat is no longer pink and onions and bell pepper are tender.
• Sprinkle garlic salt and pepper over meat. Stir.
• Butter one side of each slice of bread. Add a piece of cheese, the meat mixture, and another slice of cheese, followed by another slice of bread.
• Fry bread buttered side down until golden brown on both sides and cheese has melted.
• Cut in half and enjoy.

BBQ GRILLED PHILLY CHEESESTEAK

Steps:

• Prepare the raw beef by cutting it into inch-long slabs of meat.
• Heat up your skillet on your grill to a medium heat. Add oil.
• Transfer the beef to the skillet and allow it to brown.
• Add the Worcestershire sauce, salt and pepper to the pan. Cook for a further minute or two.
• Remove beef from pan and sit to one side.
• In the same pan add butter, chopped onion, and peppers. Caramelize until the onion starts to brown.
• Add the meat back to the mix and combine well over heat.
• Prepare toasted bread by buttering each side. Add meat mixture straight from the pan.
• Top with cheese and leave for a minute to allow it to melt. Serve and enjoy.

PHILLY CHEESESTEAKS

Steps:

• Wrap the meat tightly in plastic wrap and put it into the freezer for 45 minutes. It should be firm but not completely frozen.
• Heat a large cast-iron skillet or a griddle over medium-high heat. Add 1 tablespoon of oil. Add the onions and peppers and season with salt and pepper. Cook until they are soft and lightly browned, 8 to 10 minutes. Reserve 1/2 cup cooked onions and peppers for another use, such as the Round 2 Recipe Chili Tostada.
• In a medium pot over medium heat, add 1 tablespoon oil. Stir in the flour and cook for 1 to 2 minutes. Whisk in the milk and cook until it just starts to bubble and thicken, 4 to 5 minutes. Turn off the heat and whisk in the cheese and cayenne. Stir occasionally as the cheese melts. Cover and keep warm.
• With a sharp knife, slice the meat into very thin strips. In a large skillet over medium-high heat, add the remaining tablespoon of oil and cook the meat until it is done to your liking, 1 to 3 minutes per side. Divide the onion and pepper mixture among the 4 rolls. Top with the meat and the cheese sauce.

PHILLY CHEESE STEAK

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.

CHEESE SAUCE FOR PHILLY CHEESE STEAKS

Steps:

• In a small saucepan, melt the butter on low heat.
• Once melted, gradually add the flour, stirring constantly to avoid lumps, about 2 minutes.You should end up with a thick but still stirrable roux (A roux is basically just equal part butter and flour stirred over some heat and then you add your liquid ingredients to it. It's a thickener and can be used to start all sorts of cream sauces).
• Add 1/4 cup milk slowly to the roux and cook over low heat. Stir until it thickens, about 2 minutes.
• Add the cheddar cheese, the remaining 1/4 cup milk and Velvetta and cook, stirring frequently, until you have a smooth cheese sauce, about 5 minutes.