INSTANT POT PHILLY CHEESE STEAK SANDWICHES
Instant Pot Philly Cheese Steak Sandwiches are the perfect way to enjoy traditional, cheesy, flavorful sandwiches quickly in your own house.
Provided by Sabrina Snyder
Categories Sandwich
Time 1h35m
Number Of Ingredients 12
Steps:
- Season the chuck roast with Kosher salt and pepper.
- On the sauté setting add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
- Add the beef broth, beer, and Worcestershire sauce.
- Add the onions to the side of the beef.
- Cover and cook on high pressure for 40 minutes, then 15 minutes natural release.
- Remove the beef carefully then add the green bell peppers to the liquid and onions on the sauté setting for 15 minutes.
- Let beef cool for 10 minutes, then slice against the grain (you can also pull apart with 2 forks).
- Layer hoagie rolls with cheese whiz on both sides, then beef and the cooked onions and bell peppers.
- Serve au jus on the side in a small bowl if you want to dip the sandwiches.
Nutrition Facts : Calories 590 kcal, Carbohydrate 36 g, Protein 41 g, Fat 30 g, SaturatedFat 12 g, Cholesterol 137 mg, Sodium 820 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SLOW COOKER PHILLY CHEESE STEAK SANDWICHES
Slow Cooker Philly Cheese Steak Sandwiches that are so tender and flavorful you'll feel like you're in Philly. Perfect for a crowd!
Provided by Sabrina Snyder
Categories Sandwich
Time 8h15m
Number Of Ingredients 14
Steps:
- Season the chuck roast with the Kosher salt and pepper (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth and soup).
- Heat your pan (or if you can brown in your slow cooker, do it in that insert) to medium high.
- Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
- In your slow cooker add the beef, the beef broth, the french onion soup, Worcestershire sauce, and the beer. Enjoy drinking the second half of that beer!
- Cook on low for 8 hours.
- Add in the onion, mushrooms, and bell pepper in the last hour of cooking.
- To serve, toast your hoagie rolls with a bit of butter spread onto the cut sides.
- With a very sharp knife cut your beef against the grain.
- Add you cheese of choice, some of the meat and top with the cooked veggies.
- I like to have a bit of the liquid (with the fat skimmed off on the side,) but it is totally optional.
Nutrition Facts : Calories 400 kcal, Protein 35 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 137 mg, Sodium 526 mg, ServingSize 1 serving
PHILLY CHEESESTEAK POT PIE
Philly Cheesesteak Pot Pie has the flavors of your favorite cheesesteak like beef, bell peppers, and cheese sauce all baked in a tasty, buttery pie crust.
Provided by Sabrina Snyder
Categories Dinner
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees and add the first pie crust to your pie pan.
- In a large skillet on medium-high heat, add the beef and cook until just cooked through then remove from the pan, about 3-4 minutes.
- Add the butter, green bell pepper, onions, and mushrooms and cook on medium heat for 4-5 minutes until the onions are translucent.
- Add in the flour and whisk well for1 minute.
- Season with salt and pepper before adding in the milk, broth, and Velveeta cheese slowly while mixing very well keeping the mixture smooth, simmering until thickened (about 6-8 minutes).
- Add the beef back to the saucepan and mix well with the milk mixture before pouring into the pie dish, and topping with the second pie crust, sealing the edges.
- Cut some small slits in the top of the pie crust, brush with egg wash (mix the egg and 2 tablespoons of water together to make this) and bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly.
Nutrition Facts : Calories 414 kcal, Carbohydrate 22 g, Protein 23 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 84 mg, Sodium 859 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
PHILLY CHEESESTEAK SLIDERS
These Philly cheesesteak sliders are a wonderful way to use leftover roast beef, but using sliced roast beef from the deli also works. -Debra Waggoner, Grand Island, Nebraska
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, cook green peppers and onion in oil over medium-high heat until tender, 8-10 minutes. Without separating rolls, cut each package of rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with roast beef, pepper mixture and cheese; replace top halves of rolls. , In a small saucepan, melt butter, dried onion, Worcestershire sauce and garlic powder. Drizzle over rolls. Cover and refrigerate 8 hours or overnight., Preheat oven to 350°. Remove rolls from refrigerator 30 minutes before baking. Bake, uncovered, 15 minutes. Cover with foil; bake 10 minutes longer until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 14g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 413mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 14g protein.
PHILLY CHEESESTEAK
My Philadelphia-born friend is so devoted to her city's most famous sandwich that the first thing she did after her big fancy wedding was to head, gown and all, to her favorite local spot for a cheesesteak to end the night. On a recent visit, I comparison-shopped the cheesesteak sandwich shop. Here's my standard order: onions, whiz (i.e., Cheez Whiz), provolone, and giardiniera -- the pickled vegetables perk up the whole meaty, cheesy business. Regardless of where you buy it, everything starts with the vigorous chopping and flipping spatulas cutting through the frying beef a-sizzle on the flattop. Beyond that, the rest is personalized. Add the whiz? provolone? onions? peppers? giardiniera? You better know what you want before you step up to the counter. Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 2 sandwiches
Number Of Ingredients 9
Steps:
- To make slicing it easier, freeze the beef for 30 minutes to firm up.
- Preheat a double-burner griddle or two large skillets over medium-high heat. Thinly slice the meat against the grain.
- Toss the onions in a bowl with the oil and put them on the griddle. Cook for a few minutes, stirring occasionally, until the onions become translucent. Push the onions to the back of the griddle.
- Place the beef on the griddle and season with salt and pepper. Cook, turning occasionally, until no pink remains. Stir the onions into the beef and chop the beef mixture into bite-size pieces with the side of a metal spatula.
- Divide the beef and onions between the hoagie rolls. Top with the provolone and cheese sauce. Serve immediately, topped with giardiniera, if desired.
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