The Ultimate Cheese Steak Recipes

THE ULTIMATE CHEESE "STEAK"

Steps:

• Step 1: Prepare the garlic bread: Place the butter, garlic, and cilantro in a mixing bowl and whisk to mix. Lightly butter each bread slice with the garlic butter and set aside. ShareTweetPin96 Shares Step 2: Make the chipotle sauce: In a small bowl, combine the mayonnaise, chipotle, and adobo sauce and stir to blend. ShareTweetPin96 Shares Step 3: Set up the grill for direct grilling and preheat to high. Ideally, you'll be working on a wood-burning grill. Brush and oil the grill grate. ShareTweetPin96 Shares Step 4: Grill the poblanos until charred on all sides, 4 to 6 minutes per side. Transfer to a cutting board and let cool. Scrape off any burnt skin, remove the stems, and cut the chiles in half. Scrape out and discard the seeds. ShareTweetPin96 Shares Step 5: Skewer the onion slices crosswise on skewers. Brush on both sides with oil and season with salt and pepper. Grill the onions until browned on both sides, 2 to 3 minutes per side. Transfer to the cutting board, let cool, and remove the skewers. ShareTweetPin96 Shares Step 6: Make a lengthwise cut in the tenderloin (do not cut all the way through) and open it like a book. Season the meat, inside and out, with salt and pepper. Spread the inside with half of the chipotle sauce. Lay the strips of poblano end-to-end in the pocket you cut in the meat. Top with grilled onions and slices of provolone. Close the meat around the cheese and vegetables and tie at 2-inch intervals with butcher's string. Brush the outside of the tenderloin with olive oil and season generously with salt and pepper. ShareTweetPin96 Shares Step 7: Grill the tenderloin until well-browned on the outside and cooked to taste, 4 to 5 minutes per side, 15 to 20 minutes in all for medium-rare (about 135 degrees). Transfer the beef to a cutting board and let rest for a couple of minutes. Remove the string, then cut the tenderloin crosswise into 1/2 inch thick slices. ShareTweetPin96 Shares Step 8: Meanwhile, grill the garlic bread until browned on both sides, about 1 to 2 minutes per side. ShareTweetPin96 Shares Step 9: To serve, spread the garlic bread with the remaining chipotle sauce. Top with grilled beef and serve as an open-faced sandwich. ShareTweetPin96 Shares

CHEESESTEAK

Steps:

• In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
• Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
• Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.

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.