THE CUSIMANO SPECIAL ('DA CUZ, FOR SHORT)
Beef au jus, Italian style, on a roll with provolone sauce, roasted peppers and pickled peppers. This is how Johnny C. rolls and this sandwich is for him.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Gather your ingredients.
- Line a pan with foil and preheat broiler to high. Arrange peppers on foil-lined baking tray and broil to blister the peppers and char evenly all over, 15 to 20 minutes, turning once.
- When they are charred evenly and tender, place the peppers in a bowl and cover to cool peppers.
- In a small skillet over medium heat, melt 2 tablespoons butter. When it foams add onions and stir, cook 10 minutes. Smash garlic and add it to the onions. Add about 1/2 cup water and cook 10 to 15 minutes more to light golden and very sweet.
- Preheat a large cast-iron skillet over medium-high heat.
- Heat a sauce pot over medium to medium-high heat. Melt 4 tablespoons butter and when it foams whisk flour into butter and slowly add the milk. Let sauce come to a bubble and whisk to thicken until sauce can coat a spoon. Stir in cheese to melt, turn off heat and cover.
- Place the oil near skillet and a large, thin meat spatula or sturdy tongs. Pat meat dry and ruffle the slices up to loosen them. Combine the salt, pepper and granulated garlic in a small dish then sprinkle over meat. Cook half the meat at a time by squirting oil on to skillet to lightly coat it then cook meat until brown and crispy, 3 to 4 minutes per batch. Pile cooked meat on platter. Add bone broth to skillet, let the drippings bubble up and reduce heat to simmer.
- Peel the roasted peppers and seed them. For warm rolls, place in oven once the peppers are removed.
- To assemble: Line a roll with a few spoonfuls of soft onions. Dip the beef into broth or stock and fill rolls. Top with roasted peppers, cheese sauce, cherry peppers and giardiniera.
PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))
I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a griddle or a large saute pan over medium-high heat.
- When hot, cover bottom with olive oil.
- Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
- Add the garlic, salt and pepper, and cook for about 30 seconds.
- Then, push the mixture off to one side of the griddle.
- Add the meat to the hot part of the griddle.
- Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
- Mix the meat and the carmelized onions and bell pepper together.
- Divide into 2 portions, and top both portions with the cheese to melt.
- If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
- Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
- When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
Nutrition Facts : Calories 965.3, Fat 39.5, SaturatedFat 22, Cholesterol 133.1, Sodium 3143.6, Carbohydrate 86.4, Fiber 5, Sugar 4.2, Protein 63.5
PHILLY CHEESESTEAK SANDWICHES
Philly Cheesesteak Sandwiches
Provided by The Rachael Ray Staff
Number Of Ingredients 18
Steps:
- Preheat indoor or out door grill to high and oven to 375F
- Heat a medium skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons
- Add onions and season with some salt and pepper
- Cook, stirring occasionally, for 7-8 minutes
- Add the peppers, garlic, mustard, Worcestershire and hot sauce
- Continue to cook until peppers are soft and onions are caramel in color, about 5 minutes
- Add the flour and cook for 1 minute, then add the beef stock and simmer until nice and thick
- Season the steak with some EVOO and steak seasoning
- Transfer the steak to the grill and cook about 5-6 minutes on each side for medium rare
- Remove and allow to rest 2-3 minutes
- Meanwhile, cut the loaf of bread in half lengthwise
- Scoop out some of the bread on the inside and toast in the oven or toaster oven
- Thinly slice the rested flank steak against the grain and add it to the onion and peppers
- Mix to combine
- Open the toasted bread loaf and layer the provolone on both sides
- Top the provolone with the steak mixture and close the sandwich
- Transfer the cheesesteak to the oven for 2-3 minutes to melt the cheese
- Remove from the oven, cut into wedges and serve
RACHAEL'S CHICKEN PHILLY CHEESESTEAKS
An easy Italian spice blend and giardiniera toppings add a flavorful twist to Rach's version of a Philly Cheesesteak.
Provided by Rachael Ray
Number Of Ingredients 20
Steps:
- Roast peppers over an open flame or under a preheated broiler to blacken skins
- Place in a bowl and cover to cool, then peel and seed
- Thinly slice peppers lengthwise
- Dress with some EVOO, salt, pepper and fresh thyme
- To a skillet over medium-low to medium heat, add olive oil, 2 turns of the pan
- Add onions, season with salt and pepper, and cook to soften, about 15 minutes
- Add garlic, cook 10 minutes more, then add ½ cup water and cook until absorbed
- Place chicken in freezer for 10 minutes
- Using a chef's knife, thinly slice the chicken on an angle going against the grain
- Pat the meat dry
- Season with salt and pepper
- Heat a large cast-iron griddle or skillet over high heat
- Combine the dried oregano and thyme, the granulated garlic and onion, and chili flakes
- Add a fat drizzle of olive oil to the hot griddle or skillet
- Add the chicken in batches in a single layer, season with the spice blend, and cook, tossing, until crisp at the edges and cooked through
- Line the rolls with cheese and fill with the chicken
- Top with onions, peppers and giardiniera or hot peppers, and serve
PHILLY STEAK SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
- Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.
PHILLY CHEESESTEAK SANDWICHES - RACHAEL RAY
I really don't care for Philly sand. that much but this one is a winner! It is from Rachel Ray's cookbook (30 min. meals) and it is fabulous (and so is Rachael Ray!) My husband cant stop raving! Great for football games too!
Provided by blisstir
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In sauce pan over med-high heat, add olive oil, onions and seasonings.
- Toss occasionally and cook until soft.
- On griddle pan or large sauce pan, wipe with olive oil and paper towel and heat to med-high to high heat.
- Sear and cook meat until brown- about 2 minutes each side--careful not to overcook.
- Remove from heat and sprinkle with seasonings.
- Toss meat and onions together.
- Lay cheese out on rolls and top with meat& onion mixture to melt cheese.
Nutrition Facts : Calories 445.9, Fat 23.1, SaturatedFat 10.7, Cholesterol 38.6, Sodium 804.2, Carbohydrate 38.8, Fiber 2.7, Sugar 4.5, Protein 20.9
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