Philly Cheesesteak Quiche Recipes

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PHILLY CHEESESTEAK QUICHE



Philly Cheesesteak Quiche image

This is my own recipe that won First Place in a Quiche Bake-Off that we held in my department today. I used a blend of mild and extra sharp cheddar cheeses. But use any cheese that suits your concept of "Philly Cheesesteak." This recipe fills a 9-inch foil pie pan.

Provided by Tiffany Pennington

Categories     Eggs

Time 1h10m

Number Of Ingredients 17

BASIC CUSTARD
3 eggs (large-ish), beaten
1 1/2 c whole milk
1 pinch freshly grated nutmeg
freshly ground black pepper
1/2 tsp salt
FILLING - TO BE COOKED IN A 10-12" SKILLET
1/2 large onion, thinly sliced
1 green bell pepper, quartered, seeded & thinly sliced
4 oz deli roast beef, cut into thin strips
1 Tbsp worcestershire sauce
1 tsp minced garlic
oil or butter for cooking
salt & pepper to taste
REMAINING INGREDIENTS
1 unbaked pie shell
1 c grated cheddar cheese

Steps:

  • 1. Prepare the unbaked pie shell. Preheat the oven to 375F. Preheat a 10-12" skillet on medium heat.
  • 2. Grease the skillet with oil/butter (your choice, but I prefer butter) and add the sliced onion and green pepper. Cook the onions and peppers until they are tender (not mushy) - about 10 minutes.
  • 3. While the skillet is busy, beat the eggs and milk together, and blend in the nutmeg, 1/2 tsp. salt and some ground black pepper.
  • 4. Add the deli roast beef, worchestshire sauce and garlic to the skillet and stir while continuing to cook another 3-5 minutes. (Taste the filling and check the seasoning!) Remove the filling from the skillet when finished and allow to cool for 5 minutes before adding to the custard mixture.
  • 5. Add to the custard mixture the meat/veggie filling and grated cheese. Mix well and pour into the pie shell.
  • 6. Bake the quiche for 45 minutes at 375F. Use a clean sharp knife to test for doneness (poke the center and see if it comes out clean). The center should not jiggle. (If not done - continue cooking another 5-10 minutes.)

THE BEST PHILLY CHEESESTEAK RECIPE



The Best Philly Cheesesteak Recipe image

Learn how to make an authentic Philly Cheesesteak Sandwich loaded up with caramelized onions and a delicious cheese sauce.

Provided by Chef Billy Parisi

Categories     lunch     Main

Number Of Ingredients 12

1 cup shredded sharp cheddar cheese
1 cup shredded American cheese
1 tablespoon cornstarch
1 teaspoon garlic granules
1 teaspoon ground dry mustard
12 ounces evaporated milk
sea salt to taste
3 tablespoons clarified butter (ghee)
2 peeled and sliced yellow onions
2 pounds thinly sliced ribeye steak
4 8 " buns
sea salt and pepper to taste

Steps:

  • For the Sauce: Add all of the ingredients to a medium-size pot and cook over low heat stirring often until hot and thick. Keep warm.
  • Add 1 ½ tablespoons of clarified butter to a large frying pan or flattop over medium-high heat and cook the onions until lightly browned and soft, about 10 minutes. Set to the side.
  • Add the remaining 1 ½ tablespoons of clarified butter to the pan and add in the sliced steak.
  • Cook for 2-4 minutes or until lightly browned and cooked throughout.
  • Add ½ of the cooked onions to the top of the beef, season with salt and pepper and mix together until combined.
  • To Serve: Add the sliced buns cut side down onto the other side of the pan or flat top to heat up and lightly toast.
  • Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining caramelized onions and cheese sauce.
  • Serve hot.

Nutrition Facts : Calories 1298 kcal, Carbohydrate 109 g, Protein 72 g, Fat 63 g, SaturatedFat 29 g, Cholesterol 212 mg, Sodium 1423 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving

PHILLY CREAM CHEESE BRUNCH QUICHE



Philly Cream Cheese Brunch Quiche image

We had this at a morning meeting, and it's quite tasty! Feel free to substitute or add ingredients (i.e., bacon, swiss cheese, spinach, etc ).

Provided by AmyZoe

Categories     Breakfast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 (10 inch) pastry dough, for 10 inch pie
6 ounces cream cheese, cubed
1 cup milk
4 eggs, beaten
1/4 cup chopped onion
1 tablespoon butter
1 cup finely chopped ham
1/4 cup chopped pimiento
1/4 teaspoon dill weed
1 dash pepper

Steps:

  • On a lightly-floured surface, roll pastry to a 12" circle. Place in 10" pie plate.
  • Turn under edge and flute. Prick bottom and sides of pastry with fork and bake at 400 for 12 to 15 minutes or until pastry is lightly browned.
  • Combine cream cheese and milk in saucepan. Stir over low heat until smooth.
  • Gradually add cream cheese mixture to eggs, mixing until well blended.
  • Saute onions in butter.
  • Add onions and remaining ingredients to cream cheese mixture and mix well.
  • Pour into pastry shell and bake at 350 for 35 to 40 minutes or until set.
  • Garnish with ham slices and fresh dill, if desired.

PHILLY CHEESESTEAK RECIPE WITH PEPPERS AND ONIONS



Philly Cheesesteak Recipe with Peppers and Onions image

This easy Philly Cheesesteak Recipe is the ultimate game day fare! Tender bites of sirloin, sauteéd peppers and onions, and melted provolone cheese are all cooked up in one skillet and loaded on toasted hoagie rolls.

Provided by Valerie Brunmeier

Categories     Main Course

Time 45m

Number Of Ingredients 10

4 tablespoons vegetable oil (divided (or as needed))
1 sweet yellow onion (halved and thinly sliced (2-inch slices))
1 red bell pepper (thinly sliced)
1 green bell pepper (thinly sliced)
2½ to 3 pounds petite sirloin (thinly sliced sirloin)
1 teaspoon Lawry's Seasoned Salt (or other all-purpose seasoning, divided)
1 teaspoon garlic pepper (divided)
8 hoagie rolls
6 tablespoons softened butter
7 ounces sliced Provolone cheese ((7 1-ounce slices) I used Tillamook Farmstyle Thick Cut)

Steps:

  • Before starting, place beef in the freezer for about 20 to 30 minutes. This will make it easy to slice thinly.
  • Add 2 tablespoons vegetable oil to a large, deep (14-inch) sauté pan and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. If they are beginning to brown, turn the heat under the skillet down a bit. While the veggies are cooking, prepare the steak, returning to stir every now and then.
  • Remove steak from freezer and place it on a cutting board. Use a sharp knife to trim edges of excess fat and then slice it as thinly as possible across the grain. Chop the sliced steak into very small pieces. Keep chopping until you can chop no more! You want little ¼-inch-ish pieces. Check on those veggies periodically while you're prepping the beef.
  • When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over MEDIUM-HIGH heat. Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Season with ½ teaspoon each seasoned salt and garlic pepper while cooking. Transfer first batch of steak with a slotted spoon to dish with onions and peppers, leaving juice behind in pan. Add additional oil, if needed and repeat with remaining steak and seasoning.
  • Preheat oven to 400 degrees F.
  • Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and bake for 3 to 5 minutes or until lightly golden and toasted.
  • Drain off all of the juices from the pan and return to the stove. Add back all of the steak and the onions and peppers. Place 7 provolone slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls.

Nutrition Facts : ServingSize 1 sandwich, Calories 538 kcal, Carbohydrate 27 g, Protein 42 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 126 mg, Sodium 881 mg, Fiber 2 g, Sugar 6 g

PHILLY CHEESESTEAK QUESADILLAS



Philly Cheesesteak Quesadillas image

A family favorite in my household!

Provided by Jen2370

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 6

1 (1 pound) beef top sirloin, thinly sliced
2 small onions, sliced
2 green bell peppers, sliced
1 cup barbeque sauce (such as Bull's-Eye® Texas-Style Bold Barbeque Sauce)
8 (10 inch) flour tortillas
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
  • Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
  • Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 926.7 calories, Carbohydrate 101.3 g, Cholesterol 108.4 mg, Fat 36.4 g, Fiber 6.3 g, Protein 46.3 g, SaturatedFat 17.1 g, Sodium 1984.8 mg, Sugar 22.2 g

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