Phillycheesesteakstirfry Recipes

PHILLY CHEESESTEAK RECIPE WITH PROVOLONE CHEESE SAUCE

Steps:

• To make provolone sauce, melt bacon fat (or butter) in a medium saucepan over medium heat. (If using butter, let the butter to cook for 30 seconds or so to evaporate water. It should bubble up, but don't let the butter brown.)
• Add flour and cook the flour, stirring continuously, for no more than 2 minutes, or until flour turns slightly golden color. (This's called white roux, which will thicken the cheese sauce and make it nice and smooth.)
• Slowly pour in milk into the roux, while whisking the mixture continuously. Once all the milk is added, cook it for another 2-3 minutes, or until the mixture comes to a boil.
• Remove from heat and stir in cheese. Whisk until cheese is fully melted. Season with salt and pepper to taste.
• To prepare the rolls, slice hoagie rolls ¾ way and smear 1 tablespoon of butter, or mayo inside of each roll.
• Heat a large skillet over medium high heat.
• Place the rolls cut-side down on hot skillet and toast until nice and golden. Remove from heat and set aside.
• To cook the vegetables, heat 1 tablespoon of oil in the same skillet you toasted the roll. When oil is hot, add the diced onion and bell peppers and cook until nice and soft, about 3 minutes. Transfer onto a small plate.
• To cook the meat, heat the remaining 1 tablespoon of oil in the same skillet over medium high heat. Add the sliced steaks, garlic, salt and pepper. Cook, stirring frequently, until meat is fully cooked, no more than 2 minutes.
• Remove from heat and divide the meat into 4 equal parts in the skillet. Place 2 slices of provolone cheese over each steak piles. Let it melt for a minute or so. Then place toasted hoagie roll on each steak pile. Slide a spatula under the meat and flip the sandwiches one at a time.
• Serve immediately with provolone cheese sauce.

PHILLY CHEESESTEAK RECIPE WITH PEPPERS AND ONIONS

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.

PHILLY CHEESESTEAK

Steps:

• Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*
• In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.
• Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
• Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
• Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.
• Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.

THE BEST PHILLY CHEESESTEAK RECIPE

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.

EASY PHILLY CHEESESTEAK

Steps:

• Slice ribeye into thin strips. Cut bell peppers into long strips, onion into half rings and mushrooms into bite-sized pieces.
• Preheat an oiled skillet over high-heat. Add onions, bell peppers and mushrooms to the skillet. Sautee until all veggies are golden brown. Remove from the skillet and set aside.
• Add sliced beef to the same skillet and season with salt and pepper. Sautee until the beef is fully cooked. Add vegetables back to the skillet and stir to combine. Top with cheese slices and let mixture sit for a minute to melt.
• Stuff toasted or untoasted hoagie buns with the mixture. Serve immediately and enjoy!

PHILLY CHEESE STEAK PASTA

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium high heat.
• Add onions and peppers and season with 1 teaspoon of House Seasoning Blend.
• Saute for 5 minutes or until onions and peppers soften.
• Add garlic and stir for 30 seconds, or until fragrant.
• Remove peppers, onions and garlic from pan and set aside.
• Return skillet to burner and heat remaining tablespoon of olive oil over medium high heat.
• Season beef with remaining teaspoon of House Seasoning Blend.
• Saute beef for 3-5 minutes or until almost cooked through.
• Turn heat down to simmer and add cooked vegetables, Alfredo sauce and pasta to the skillet; stir to combine.
• Simmer for 10 minutes to allow flavors to come together. If sauce is too thick, add some of the reserved pasta water to thin sauce to desired consistency.
• Right before serving, top with provolone cheese and add lid to allow cheese to melt.

PHILLY CHEESE STEAK STIR FRY

Steps:

• Sauté garlic, onion and peppers in olive oil over high heat.
• Add sirloin and cook until desired doneness.
• Cut up cheese into small cubes and add to pan with milk and a dash of onion powder;.
• heat until all melted,.
• salt and pepper to taste.
• Serve with bread of your choice, such as a lightly toasted baguette.

PHILLY CHEESESTEAK FRIES

Steps:

• Preheat oven as instructed for the fries.
• Arrange two baking sheets and divide the fries equally between the two in a single layer. Bake until golden brown and cooked through.
• Meanwhile, season the steak liberally with salt.
• Preheat a heavy-duty cast-iron skillet, to medium heat.
• Cook the steak, 2 to 3 minutes a side, until a great crust forms and it pulls back without any resistance.
• Remove the steak and wrap in foil.
• In the same skillet, toss in the peppers and onions. Allow to caramelize for 3 to 5 minutes.
• Add the Worcestershire sauce, black pepper, and cover. Cook until tender, about 5 minutes longer.
• Slice the steak into paper thin strips.
• Remove the fries from the oven and set to broil.
• Arrange a layer of fries on the pan, top with ¼ of the cheese, ¼ steak, peppers and onions. Set under the broiler for 1 minute just to melt the cheese.
• Carefully remove and pile the rest of the fries on top.
• Cover in the remaining peppers, onions, steak and cheese.
• Place under the broiler one more time for 2 to 3 minutes, until the cheese has melted.
• Remove and allow the pan to cool to the touch placing safely but allowing guests to serve themselves from the warm platter of cheesy fries.