THE BEST PHILLY CHEESESTEAK RECIPE
Steps:
- For the Sauce: Add all of the ingredients to a medium-size pot and cook over low heat stirring often until hot and thick. Keep warm.
- Add 1 ½ tablespoons of clarified butter to a large frying pan or flattop over medium-high heat and cook the onions until lightly browned and soft, about 10 minutes. Set to the side.
- Add the remaining 1 ½ tablespoons of clarified butter to the pan and add in the sliced steak.
- Cook for 2-4 minutes or until lightly browned and cooked throughout.
- Add ½ of the cooked onions to the top of the beef, season with salt and pepper and mix together until combined.
- To Serve: Add the sliced buns cut side down onto the other side of the pan or flat top to heat up and lightly toast.
- Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining caramelized onions and cheese sauce.
- Serve hot.
Nutrition Facts : Calories 1298 kcal, Carbohydrate 109 g, Protein 72 g, Fat 63 g, SaturatedFat 29 g, Cholesterol 212 mg, Sodium 1423 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving
AUTHENTIC PHILLY CHEESESTEAK
Steps:
- Slice steak as thin as possible. Season both sides with salt and pepper.
- Heat oil in a large skillet over medium high heat. Add in sliced onion and saute until soft, 5-7 minutes. Remove and set aside. If not using onion, proceed immediately to the next step.
- Add slices of steak into the pan in one layer to sear, 1-2 minutes, then flip and sear the other side.
- Use a spatula to chop up steak. Add in cooked onions (if using) and any other desired additions.
- Reduce heat to low and top chopped steak with choice of cheese. Let melt then transfer to hoagie roll. Serve immediately.
Nutrition Facts : ServingSize 1 sandwich, Calories 472 kcal, Carbohydrate 25 g, Protein 31 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 90 mg, Sodium 623 mg, Fiber 1 g, Sugar 4 g
PHILADELPHIA STYLE STEAK RECIPE - (5/5)
Provided by HeatherS
Number Of Ingredients 42
Steps:
- Serves 4
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.
PHILADELPHIA-STYLE STRIP STEAK
Steps:
- To cook the steaks, preheat the broiler.
- Brush both sides of each steak with the oil and season both sides with the salt. Rub one side of each steak with the spice rub and place the steaks, rub side up, on a broiler pan. Broil until the top of each steak is golden brown and slightly charred, 4 to 6 minutes. Turn the steaks over and continue broiling to medium-rare, 4 to 6 minutes. Remove from the heat and let rest for 5 minutes before serving.
- To make the cheese sauce, melt the 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, 4 to 5 minutes. If the mixture is too thick to pour easily, thin it with a little extra milk. Remove the mixture from the heat and whisk in the provolone, Parmesan, salt, and pepper.
- Ladle some of the cheese sauce onto 4 large dinner plates. Place the steaks on top of the sauce, top each steak with some of the caramelized onions, and drizzle with a few tablespoons of steak sauce if desired. Garnish with parsley.
- CARAMELIZED ONIONS
- Heat the butter and oil in a large sauté pan over medium heat. Add the onions, salt, and pepper and cook slowly, stirring occasionally, until golden brown and caramelized, about 45 minutes. The onions can be made in advance, covered, and refrigerated for up to 2 days. Reheat before serving.
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