Philly cheese steak recipe?

Question

Does any one have a recipe for philly cheese steak. Would like to have them for dinner tonight not sure how to make it.

Answer 1

Excellent recipe above, here is a very good alternative:

Cheese Steak Stuffed Peppers

4 large red and yellow peppers
2 tablespoon olive oil
2 tablespoon butter
1 flank steak or sirloin steak, sliced thin
1 tablespoon chipotle sauce
2 tablespoon worcestershire sauce
1 can green chilies diced
3 cloves garlic, minced
1/2 cup diced yellow onion
1/2 cup diced green pepper
1 cup sliced baby portabella mushrooms
1 jalapeno, seeded & sliced thin salt and pepper to taste
4 slices Texas garlic toast, baked and cooled completely & cubed
4 slices of provolone

Melt butter and olive oil in large skillet on low. Add in worcestershire and steak slices. Saute on medium heat about 3 minutes. Remove meat from skillet, and add in vegetables. Saute another 3 minutes. Remove from heat and cool slightly.

Cut a long rectangle down side of pepper, leaving stem intact. Remove seeds and ribs from inside pepper.
Add cubed toast to cooked vegetables and return meat to mixture. Toss gently to combine.

Lightly spray a non-stick spray into a 9 x 13 glass pan. Place peppers into pan and spoon cooked mixture into peppers. Cook about 30 minutes. Remove from oven and cover mixture with 1 slice of cheese and cut out pepper then return to oven until cheese is melted. Let cool 5 minutes and serve.

Answer 2

I buy Philly Gourmet sliced steaks (Walmart). Slice onions thin and cook in butter on low heat with sliced mushrooms. I like to add a tablespoon of sugar to these to carmelize. Even though Cheese Whiz is used in ONE famous Philly spot, I like shredded cheddar. Place the steaks flat in a lightly oiled pan or on griddle. Cook about 30 seconds and flip over. Add cheese to half of the steak and after 30 more seconds flip the steak over the half with the cheese. Place on whatever bun you are using. NOTE: Use a good solid bun that can handle the soaking of the meat cheese and onion/mushrooms. Add the onions and mushrooms and enjoy.

Answer 3

South Philly Cheese Steak Sandwich recipe


Ingredients
2 each Rolls really good; really fresh 1 tablespoon Oil or butter, for frying
8 ounce Cheez Whiz the only true Philly ingredient 4 each Sandwich steaks frozen
2 tablespoon Butter Condiments to taste
1 large Onion


Directions
Put Cheez Whiz on top of a double boiler with butter. Heat until soft and drippy. Keep warm over hot water while you prepare steaks.

Slice onion and fry in butter or oil on griddle. When golden brown and squiggly, scoot onions to side of grill and slap on a couple slabs of prefab frozen sandwich steaks.

When brown on one side (about a minute), flip and cook the other side, pushing onions back to mingle with the meat. The steaks will be donwithin 90 seconds total, but dont worry if they loiter onthe grill with the onions a few extra minutes.

When ready to serve, take a sharp knife and hack steaks into helter-skelter ribbons, then scoop them up with the onions and load them into the rolls. Immediately spoon on molten cheese and add desired condiments.

Answer 4

I'm from Philly and we purchase chipped steak it's very thinly shaved top round. Do not purchase frozen steakums EEWW
Ask your butcher to chip or slice the meat for you.
1 lb will make about 4 sandwiches
In a frying pan or griddle heat a little oil (olive or vegetable)
Add meat, with a spatula chop meat into smaller pieces til brown. (no more than 5 mins)
Divide meat into equal portions, top with cheese(American or Cheez Whiz) and continue heating til melted. Serve on Italian or hoagie rolls top with sauteed onions

Answer 5

The secrets of a great cheese steak are the quality of the ingredients and the thinness of the raw beef. The beef is best cut into paper-thin slices on an electric slicer.

Ingredients
1 1/2 pounds top round steak
1 large Vidalia or other sweet onion
4-6 bell peppers, any color
4 tablespoons extra-virgin olive oil
Salt and pepper to taste
1/4 lb sharp provolone cheese, thinly sliced
4 to 6 soft hero rolls or hoagie rolls

Method
1. Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.

2. Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.

3. Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.

4. Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.

5. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.

6. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.

Answer 6

Just a tip, if you are slicing the meat yourself and don't have access to a meat slicer, partially freeze the meat before you slice it. You should only have it in there for maybe an hour or two before you take it out to slice, depending on the size. Slicing it while still hard will make it much easier. Also, use the whole blade to make long slices, instead of sawing back and forth. Cook the meat quickly at a high heat, and use your cheese of choice. Also...I've noticed a lot of people don't season their meat. Depending on my mood, I usually go with salt and pepper or seasoned salt and garlic powder. Always season everything! Onions, mushrooms, or whatever other vegetables can even be sauteed ahead of time and refrigerated to make cooking the dinner faster if you'd rather cook ahead of time. Just mix them in with your beef and they'll come to temp. as your beef cooks.

Answer 7

Hi !!!
Here is one of the best...

The Original Pat's King of Steaks® Philadelphia Cheese Steak recipe

For all the people who can not get to
South Philadelphia to get the Original.

Here is the recipe for you home chefs.

Serves 4

24oz thin sliced rib eye or eye roll steak
6 table spoons of Soya bean oil
Cheese {we recommend Cheez Whiz®} American or Provolone works fine
4 crusty Italian Rolls
1 large Spanish onion

* Optional
sweet green and red peppers sautéed in oil
Mushrooms sautéed in oil

Assembly

Heat an iron skillet or a non stick pan over medium heat

add 3 tablespoons of oil to the pan and sauté the onions to desired doneness
remove the onions
add the remaining oil and sauté the slices of meat quickly on both sides
melt the cheez Whiz® in a double boiler or in the microwave
place 6oz. of the meat into the rolls
add onions, and pour the Cheez Whiz® over top
garnish with hot or fried sweet peppers, mushrooms, ketchup
Put on the theme song to the first Rocky movie and enjoy!

Pat's King of Steaks®
1237 East Passyunk Ave.
Philadelphia, Pa. 19147.

----------I MADE THIS ONE LAST MONTH & IT WAS GREAT...

Philadelphia Cheesesteak Sandwich

RECIPE INGREDIENTS

1 1/2 pounds top sirloin, shaved paper-thin
4 tablespoons peanut oil
1 onion, thinly sliced
1 green bell pepper, seeded and thinly sliced
4 ounces fresh mushrooms, thinly sliced
4 hoagie, po'boy, or Italian-style sandwich rolls, sliced lengthwise
4 ounces provolone cheese, cut into 8 thin slices
1/4 cup sliced pickled jalapeno chiles
8 pickled jalapeno chiles, for garnish 8

Potato chips, for garnish (optional)

RECIPE METHOD

Season the sirloin with salt and pepper, and set aside.

Heat 2 tablespoons of the oil on a pancake-style griddle or in a heavy cast-iron skillet. Add the onion, bell pepper, and mushrooms to the hot pan, season with salt and pepper, and saute over medium-high heat for about 3 minutes, until soft. Keep warm.

Toast the sandwich rolls on the griddle, remove, and place the bottom of each roll on a serving plate. Place the sautéed meat on top the bottom of the roll, top with the sauteed onion mixture, and finish with the cheese slices. Sprinkle the jalapeno slices over the cheese and top with the remaining half of the roll. Cut the sandwich in half and serve with the pickled jalapenos and potato chips, if desired.