Steakums Cheesesteak Sandwiches Recipes

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PHILLY CHEESE STEAKS WITH STEAK-UMS



Philly Cheese Steaks with Steak-ums image

Provided by Catherine's Plates

Number Of Ingredients 8

1 pkg hoagie rolls (4-6 ct)
8-10 slices provolone cheese
1-2 onion, sliced
2-3 bell peppers, sliced
mayonaise
salt & pepper
1 pkg steakums, 16-24 ct (frozen)
1-2 TBS butter

Steps:

  • In a skillet, or griddle, heat up butter. Add sliced onions & peppers. Sautee for 5 minutes until softened. Remove from pan and set aside.
  • Place steakums on pan or griddle, add salt & pepper to season. Cook until browned. Shred. Place provolone cheese on top of cooked meat.
  • Optional: grill hoagie buns. Spread mayonaise onto hoagie buns.
  • Add cooked green peppers & onions. Place cooked steakums and cheese onto peppers & onions. Enjoy.

PHILLY CHEESE STEAK



Philly Cheese Steak image

It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 29

2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

Steps:

  • Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
  • Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
  • Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
  • Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
  • Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
  • Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
  • Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

PHILLY CHEESESTEAK SANDWICHES



Philly Cheesesteak Sandwiches image

Easy and quick to make. I like using provolone cheese although you can use cheddar spread (melted Velveeta or Cheez-Whiz) if it suits you.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 11

24 1/2 ounces Steak-ums or 24 1/2 ounces shaved rib eye steaks
4 -5 split fresh hoagie rolls or 4 -5 French bread
1/2 lb sliced provolone cheese or 1/2 lb melted cheddar cheese, spread
8 ounces sliced fresh button mushrooms (optional)
1/2 green pepper, thinly sliced (optional)
1/2 large sweet vidalia onion, thinly sliced (optional)
2 tablespoons olive oil
1 pinch kosher salt
1 pinch black pepper
1/2 cup sliced banana pepper
mayonnaise or yellow mustard

Steps:

  • In a large skillet, heat olive oil and add sliced mushrooms, green pepper, onion, salt and pepper (if using).
  • Cook over medium heat 8-10 minutes or until tender and onions begin to caramelize.
  • If slicing your own bread, it works best if the bread is not sliced all the way through, but sort of hinged at one side.
  • Place 5-6 ounces frozen steak-umms on a heated griddle or frypan and cook until nicely browned, shredding meat with forks or a spatula as it thaws and cooks, and shaping meat into a bun-shaped pile.
  • Drain off any fat as it accumulates in the pan.
  • Place some of the cooked vegetable mixture on the pile of cooking meat.
  • When meat is done to your liking, place opened hoagie roll over meat and use a long spatula to lift sandwich and turn it over.
  • Put any dropped filling into the bun.
  • Add sliced banana peppers to sandwich and any condiments (mustard or mayo).
  • Place 2 (1-ounce each) slices provolone cheese over filling (or you may add melted cheddar spread at this point).
  • Microwave sandwich for 30-45 seconds or until bun has softened and cheese is melted, if desired.
  • Slice in half and serve hot.
  • Repeat with remaining sandwiches.

Nutrition Facts : Calories 969.3, Fat 71.3, SaturatedFat 31.1, Cholesterol 162.6, Sodium 965.9, Carbohydrate 32.5, Fiber 2, Sugar 1.6, Protein 49.2

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