BAKED PHILLY CHEESESTEAK SLIDERS
A proper Philly cheesesteak is hard to make at home, as you need a professional meat slicer and a very hot flat top grill. But with this baked slider method, your average home cook can achieve something very close to the original. Plus, the small rolls make me feel like a big man. Speaking of feeling like a giant, football season is upon us, and I can't think of a better sandwich to make for your buddies coming over to watch the game! Garnish with chives.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium-high heat. Season steak generously with salt, black pepper, and cayenne. Sear steaks for 5 to 6 minutes. Flip; add diced onions to the sides. Cook until steaks begin to firm and are hot and slightly pink in the center, 5 to 6 minutes more. Push onions under the steaks and cook until browned but still crunchy, 2 to 3 minutes more. Remove steaks to a plate.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place rolls on a baking pan lined with foil. Hollow out the top of each roll by cutting in at a 45-degree angle. Pinch off some of the bread inside to make room for the filling.
- Slice steaks into thin strips, then across into 1/2-inch pieces. Transfer to a mixing bowl. Add the sauteed onions and accumulated juices. Toss in pickled peppers, cream cheese, 1 1/2 cups provolone, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix until thoroughly combined. Taste and season with salt as needed. Spoon filling into the rolls and top with remaining provolone cheese.
- Bake in the preheated oven until cheese is melted and edges of the rolls are starting to brown, about 15 minutes.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 11.2 g, Cholesterol 63 mg, Fat 19.7 g, Fiber 0.9 g, Protein 18.3 g, SaturatedFat 10.4 g, Sodium 629.8 mg, Sugar 2.3 g
PHILLY CHEESESTEAKS
Provided by Sandra Lee
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
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.
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