Philly Cheesesteak Sandwiches Rachael Ray Recipes

PHILLY CHEESESTEAK SANDWICHES - RACHAEL RAY

Steps:

• In sauce pan over med-high heat, add olive oil, onions and seasonings.
• Toss occasionally and cook until soft.
• On griddle pan or large sauce pan, wipe with olive oil and paper towel and heat to med-high to high heat.
• Sear and cook meat until brown- about 2 minutes each side--careful not to overcook.
• Remove from heat and sprinkle with seasonings.
• Toss meat and onions together.
• Lay cheese out on rolls and top with meat& onion mixture to melt cheese.

PHILLY CHEESESTEAK SANDWICHES

Steps:

• Preheat indoor or out door grill to high and oven to 375F
• Heat a medium skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add onions and season with some salt and pepper
• Cook, stirring occasionally, for 7-8 minutes
• Add the peppers, garlic, mustard, Worcestershire and hot sauce
• Continue to cook until peppers are soft and onions are caramel in color, about 5 minutes
• Add the flour and cook for 1 minute, then add the beef stock and simmer until nice and thick
• Season the steak with some EVOO and steak seasoning
• Transfer the steak to the grill and cook about 5-6 minutes on each side for medium rare
• Remove and allow to rest 2-3 minutes
• Meanwhile, cut the loaf of bread in half lengthwise
• Scoop out some of the bread on the inside and toast in the oven or toaster oven
• Thinly slice the rested flank steak against the grain and add it to the onion and peppers
• Mix to combine
• Open the toasted bread loaf and layer the provolone on both sides
• Top the provolone with the steak mixture and close the sandwich
• Transfer the cheesesteak to the oven for 2-3 minutes to melt the cheese
• Remove from the oven, cut into wedges and serve

RACHAEL RAY'S PHILLY CHEESESTEAK

Steps:

• Heat a medium saucepan over medium high heat.
• Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
• Add onions and season with salt and pepper or steak seasoning blend.
• Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
• Heat a heavy griddle pan over medium high to high heat.
• Wipe griddle with a drizzle of oil using a paper towel.
• Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side.
• Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook.
• When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper.
• When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese.
• Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula.
• Pile the meat and onions into rolls on top of the cheese.
• The heat from the meat and onions will melt the cheese.
• Repeat for remaining servings and serve.