Open Face Philly Cheese Steak Sandwiches Recipes

BEST PHILLY CHEESESTEAKS

Steps:

• Whisk all the Marinade ingredients together in a Ziploc bag. Remove 1 tablespoon Marinade and add to a small bowl with 1/2 cup mayonnaise to make "Spiced Mayonnaise". Add hot sauce to mayonnaise if desired and store in the refrigerator.
• Add steak to Ziploc bag with remaining Marinade. Marinate 6 hours up to overnight. Remove steak from fridge 20-30 minutes before cooking.
• Preheat oven to 400 degrees F.
• Prepare hoagie rolls by slicing each in half horizontally. Hollow out bottom and top halves of bread, leaving about 1/2-inch-thick shell.
• Heat 1 teaspoon olive oil over in a large skillet over medium-high heat until smoking. Pat excess marinade off steak and add to skillet. Cook undisturbed for 1 minute then continue to cook while stirring just until no longer pink, 1-2 minutes, chopping up meat with spatula as you cook. Remove to a paper towel lined plate. (You can also chop on a cutting board.)
• Wipe out skillet and heat one tablespoon olive oil over medium high heat. Add peppers and onion and cook 6-8 minutes or until softened. Add steak back to pan along with 3/4 cup cheddar, 1 tablespoon Spiced Mayonnaise, pimientos (optional). Stir just until steak is warmed through and cheese begins to melt, about 1 minute. Season with salt and pepper to taste.
• Spread each top and bottom half of hoagie roll with Spiced mayonnaise. Evenly divide beef mixture between bottom buns then top each with 2 slices provolone cheese. Bake hoagies open faced for 5 minutes or until cheese is completely melted. Replace top buns and eat immediately.

OPEN-FACED NY STRIP "PHILLY CHEESE STEAKS"

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

EASY PHILLY CHEESESTEAKS

Steps:

• Place onions and red peppers in a 4- or 5-qt. slow cooker. Add beef, soup mix and broth. Cook, covered, on low 6-8 hours or until meat is tender., Arrange buns on a baking sheet, cut side up. Using tongs, place meat mixture on bun bottoms; top with cheese., Broil 2-3 in. from heat 30-60 seconds or until cheese is melted and bun tops are toasted. If desired, serve with cherry peppers.

OPEN-FACE PHILLY CHEESE STEAK SANDWICHES

Steps:

• For cheese sauce, in a small saucepan whisk together milk and flour to blend. Heat and stir over medium-high heat to bring to a simmer. Reduce heat to medium-low. Cook 2 minutes, stirring frequently until thickened. Stir in cheese and 1/4 tsp. salt untl cheese is melted. Simmer about 2 minutes, stirring frequently, until sauce is velvety and thick. Remove from heat. Cover surface with foil to keep warm and to prevent a skin from forming on top.
• In a large nonstick skillet heat 1 Tbsp. of the oil over medium-high heat. Sprinkle beef with 1/4 tsp. each salt and black pepper. Add to skillet and cook for 4 to 5 minutes, just until browned and cooked through. Transfer to a plate; cover with foil to keep warm.
• In the same skillet cook onion and sweet peppers in 1 Tbsp. hot oil over medium-high heat for 12 to 14 minutes, until edges are browned and onion is tender. Season with 1/4 tsp. each salt and black pepper.
• Lightly toast split rolls. Evenly divide the onion-pepper mixture, meat, and cheese sauce among roll halves. TIP
• To make slicing the beef easier, freeze it for 45 to 60 minutes before slicing. Make it vegetarian
• Use 1 large sliced portobello mushroom per sandwich in place of the beef. Saute as directed for the beef. For big appetites
• Serve sandwiches with both roll bottoms and tops.
• Comfort Food Fix by Ellie Krieger (Wiley, 2011)

OPEN-FACED CHEESESTEAK SANDWICHES

Steps:

• Spread roll halves with butter; sprinkle with garlic powder. Set aside., In a small skillet, saute the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, saute beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese., Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted.

MINI OPEN FACED STEAK SANDWICHES ON GARLIC BREAD WITH AGED PROVOLONE AND PARSLEY OIL

Steps:

• Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
• Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
• Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
• Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
• Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
• Mix together ingredients in a small bowl. Season with salt and pepper, to taste.

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 PHILLY SANDWICHES

Steps:

• Make a 1 1/2 inch to 2 inch deep vertical cut around outside edge of each roll, leaving 1/2 inch border. remove tops of rool and disgard. Hollow out about 1 1/2 inch of each roll, froming a boat. Set boats aside.
• Cut steak diagnally across grain into strips. Place in small shallow bowl. Add dressing and red pepper falkes and toss well to coat. set aside.
• Melt butter in non stick skillet over medium heat. add onion,gpepper and mushrooms and saute 15 minutes. add garlic and saute 1 minute. remove mixture from skillet and set aside. stir fry steak in skillet about 2-4 minutes or until no longer pink.
• Fill boats with layers of steak, onion mixture than top with cheese. Broil boats 3 minutes.