OPEN FACE NY STRIP PHILLY CHEESE STEAKS
From Food Network Specials, this is special with a cheese sauce you have to taste! This makes wonderful hors d'ouevres for a party!
Provided by Sharon123
Categories Lunch/Snacks
Time 1h45m
Yield 60 hors d'ouevres
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F.
- Slice the baguette into 1/4-inch thick rounds, drizzle with oil, season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
- Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until a meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.
- To assemble:
- Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve. Enjoy!
- Cheese Sauce:.
- Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the mustard, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
- Yield: about 2 cups.
OPEN-FACED STEAK SANDWICH
Steps:
- Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
- Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
- Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.
OPEN-FACED NY STRIP "PHILLY CHEESE STEAKS"
Provided by Food Network Kitchen
Time 1h45m
Yield about 60 hors d'ouevres
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Slice the baguette into 1/4-inch thick rounds, drizzle with oil, and season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
- Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until an instant-read meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.
- To assemble:
- Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
- Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon drained prepared horseradish
- 1 teaspoon kosher salt
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- Freshly ground white pepper
- Pinch freshly ground nutmeg
- 1 cup grated yellow Cheddar
- 1 tablespoon grated Parmigiano-Reggiano
- Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the Dijon, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
- Yield: about 2 cups
PHILLY CHEESE STEAK
Make and share this Philly Cheese Steak recipe from Food.com.
Provided by Miss-Alex
Categories Breads
Time 25m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, add oil.
- When oil is hot, add the green bell peppers and sliced onions and fry for about 2 minutes.
- Rip the slices of steaks with your hand and add to the skillet.
- Fry for 2 minutes or until steaks are brown and no longer pink. Season with salt and pepper, and turn off fire.
- Slice Italian bread open and add cheese to both sides of the bread.
- Leaving the bread open toast in a regular oven or toaster oven until cheese is melted.(Optional,you don't have to toast your bread).
- Add the Steak and onions on top of the melted cheese and close the sandwich.
- Enjoy with sides such as chips or fries.
Nutrition Facts : Calories 1132.8, Fat 69.9, SaturatedFat 22.2, Cholesterol 97.7, Sodium 3557, Carbohydrate 88.2, Fiber 6.8, Sugar 5.7, Protein 38.8
GRILLED "PHILLY" NEW YORK STRIP STEAKS
Bring the fabulous flavors of a famous sandwich to a hearty entree that's ready to enjoy in less than half an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Sprinkle beef steaks with 3 teaspoons of the grill seasoning. In large bowl, mix bell peppers and onion with oil and remaining 1 teaspoon grill seasoning. Spoon vegetables into grill basket (grill "wok").
- Place steaks and grill basket on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning steaks once and stirring vegetables 2 or 3 times, until beef is desired doneness and vegetables are crisp-tender. Place cheese on steaks. Cover grill; cook about 1 minute longer or until cheese is melted.
- Place each steak on serving plate. Spoon vegetables over steaks.
Nutrition Facts : Calories 470, Carbohydrate 7 g, Cholesterol 180 mg, Fiber 2 g, Protein 70 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1/2 g
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