Recipes for "philly cheesesteak"

Place steak in the freezer on a sheet pan for about 10 minutes so it gets very cold but not frozen through.

Trim off any large pieces of fat normally around the edges of the steak, but some veins of fat in the middle of the steak are good. Slice the steak as thin as possible with a sharp knife. You won’t be able to get it paper thin without a meat slicer, but slice as thin as you can. Season steak with salt and pepper.

Simply Recipes / Nick Evans

In a large skillet set over medium heat, add 1 tablespoon of olive oil along with sliced onions and peppers. Season with 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until the onions and peppers have softened and start to caramelize around the edges, 12 to 15 minutes. Don’t rush them!

Simply Recipes / Nick Evans

Heat a griddle or large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and the sliced steak. Spread out the steak in the skillet in a thin even layer so it covers as much surface area as possible. Cook for a minute or two and then stir to finish cooking the steak. It might need another minute or two, but it will cook very quickly.

Simply Recipes / Nick Evans

Turn heat down to low on the steak and add the peppers and onions to the steak mixture and stir to combine. Add the provolone slices to the top of the steak mixture and let the cheese melt. Stir to combine, once the cheese has melted.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Evenly scoop the cheesesteak mixture into the toasted hoagie rolls. The hoagie rolls should be packed! Optionally, drizzle the cheesesteaks with warm Cheez Whiz for maximum cheesiness. Sprinkle fresh thyme over top and serve. Did you love the recipe? Let us know with a rating and review!

Simply Recipes / Nick Evans

Place a pepper on a cutting board so it is laying on its side. Use a knife to slice about a third off the top, from stem to end. Repeat with all other peppers. Use your hands to remove the ribs and seeds inside the pepper and discard them. Leave the stems on. It helps the pepper keep its shape as it cooks.

Slice the pepper “lids” into thin strips. You will cook these with the onions and mushrooms.

Simply Recipes / Nick Evans

Place the peppers on a baking dish cut side-up and bake for 30 minutes. No oil needed here!

In a large skillet or on a griddle over medium heat, heat 2 tablespoons olive oil. Add the reserved sliced peppers, onions, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Cook, stirring occasionally, until they softened and start to caramelize around the edges, 12 to 15 minutes. Don’t rush them! Transfer the vegetables onto a clean cutting board. You will chop them with the cooked steak later.

Simply Recipes / Nick Evans

In the same skillet or griddle over medium-high heat, heat the remaining 1 tablespoon olive oil. Add the sliced steak and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Spread out the steak so it covers as much surface area as possible in a thin layer. If using a skillet, you may have to cook them in batches so that they cook without steaming. Cook for 1 to 2 minutes without stirring. It will cook very quickly. Then, give it a quick stir to finish cooking.

Simply Recipes / Nick Evans

Transfer the cooked steak onto the cutting board. Use a chef’s knife to roughly chop the steak and the vegetables into small pieces. Right on the cutting board, toss them together with your hands to combine.

Simply Recipes / Nick Evans

Remove the peppers from oven. Keep the oven on. When they are cool enough to handle, carefully fill each pepper half full with the filling. Place a slice of provolone on top of the filling. Top with more filling use it all!—until the pepper is full.

Halve the remaining 3 slices of cheese and top each pepper with them. Sprinkle the tops with thyme.

Simply Recipes / Nick Evans

Bake the stuffed peppers for 15 minutes until the cheese is melted and the peppers are tender. Serve warm.

Leftovers can be kept in the fridge for 3 to 4 days tightly covered. Reheat them in a 350°F oven until warmed through, 15 to 20 minutes.

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Simply Recipes / Nick Evans

Preheat the oven to 375°F. Grease the bottom of an 8 x 8-inch casserole dish with 1 teaspoon of olive oil.

In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add the ground beef, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Cook the beef until browned, 5 to 6 minutes, breaking it apart with a wooden spoon as it cooks. Use a slotted spoon to transfer the cooked beef into a large bowl and set it aside. Don’t wipe out the skillet.

Simply Recipes / Nick Evans

In the same skillet set over medium-high heat, heat 1 tablespoon olive oil. Add the peppers, onions, and mushrooms. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté for 8 to 10 minutes until the vegetables release most of their liquid and evenly brown.

Simply Recipes / Nick Evans

Add the cooked veggies and the cream cheese to the bowl of beef.

Take half of the provolone cheese slices, stack them on top of each other on a cutting board and use a chef’s knife to cut it into small pieces. Add it to the bowl with the veggies and the beef. Stir well until combined. Transfer the mixture into the prepared casserole dish.

Lay the remaining sliced provolone cheese in an even layer on top.

Simply Recipes / Nick Evans

In a large bowl, toss the cubed bread with the remaining 2 tablespoons olive oil.  Evenly sprinkle it over the casserole.

Simply Recipes / Nick Evans

Bake the casserole for 25 to 30 minutes until the cheese is bubbly and the croutons are browned on top. Remove it from oven and let it cool briefly on your counter. Serve it warm.

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Simply Recipes / Nick Evans

Combine flank steak, onions, bell peppers, and mushrooms in a large resealable plastic bag. Add Worcestershire sauce, olive oil, salt, and pepper. Seal and let marinate in the refrigerator for about 30 minutes.

Meanwhile, place lasagna noodles into a 9x13-inch baking dish. Cover with hot water and let soak until tender, about 20 minutes. Drain noodles in a colander, then dry the baking dish and grease with cooking spray.

Preheat the oven to 350 degrees F (175 degrees C).

Transfer marinated steak to a large baking sheet and discard marinade. Arrange onions, bell peppers, and mushrooms around steak.

Bake in the preheated oven until steak starts to brown, 15 to 20 minutes. Turn on the broiler and broil until steak darkens, about 5 minutes. Remove from the oven and return the heat to 350 degrees F (175 degrees C). Slice steak into thin pieces when cool enough to handle.

Combine spaghetti sauce and garlic powder in a large skillet over medium-low heat. Stir in sliced flank steak. Add onions, bell peppers, and mushrooms. Remove from the heat.

Mix ricotta, 1/2 of the mozzarella, Parmesan, egg, and parsley together in a bowl.

Spread 2 cups sauce mixture in the bottom of the prepared baking dish. Top with four lasagna noodles. Cover noodles with 1/3 of the ricotta mixture, 2 cups sauce mixture, and 1/3 of the provolone. Repeat layers twice. Sprinkle remaining mozzarella on top. Cover the baking dish with greased aluminum foil.

Bake in the preheated oven until bubbling, about 45 minutes. Uncover and continue baking until mozzarella cheese is browned, about 15 minutes. Let stand for 15 minutes before cutting and serving.

Heat olive oil in a large skillet over medium-high heat. Season steaks generously with salt, black pepper, and cayenne. Cook steaks in hot oil for 5 to 6 minutes. Flip and add onions around steaks. Continue cooking until steaks begin to firm and are hot and slightly pink in the center, 5 to 6 minutes more. Push onions under steaks and cook until browned but still crunchy, 2 to 3 minutes more. Remove steaks and sautéed onions to a plate.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking tray with aluminum foil.

Place rolls on the prepared baking tray. Hollow out the top of each roll by cutting in at a 45-degree angle. Pinch off some of the bread inside to make room for the filling.

Slice steaks into thin strips, then across into 1/2-inch pieces. Transfer to a mixing bowl. Add sautéed onions and accumulated meat juices. Toss in 1 ½ cups provolone, pickled peppers, cream cheese, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; mix until thoroughly combined. Taste and season with salt if needed. Spoon filling into rolls and top with remaining 1 cup provolone cheese.

Bake in the preheated oven until cheese is melted and the edges of rolls start to brown, about 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Place phyllo shells on a baking sheet.

Melt butter in a large skillet over medium-high heat. Add mushrooms, onion, and bell pepper; cook until onion is translucent and mushrooms have softened, about 5 minutes. Add steak, Worcestershire sauce, and soy sauce; cook for 5 minutes.

Meanwhile, combine cream cheese and parsley in a large bowl. Add steak and vegetable mixture; stir to combine. Spoon mixture into phyllo shells; sprinkle mozzarella cheese over top.

Bake in the preheated oven until cheese is brown, about 5 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil; arrange tater tots on the sheet in a single layer.

Bake in the preheated oven until golden, about 20 minutes.

Meanwhile, cook and stir onion, green pepper, and red  pepper in a large skillet over medium-high heat for 5 minutes. Add beef, Worcestershire sauce, and steak seasoning. Cook until most of liquid has evaporated, about 6 minutes.

Divide beef mixture over baked tater tots with a slotted spoon. Sprinkle shredded cheese over the top.

Bake until cheese is melted and beginning to brown, about 5 minutes more.

Place the steak in the freezer about 30 minutes before it is needed.

Melt butter in a large skillet over medium-high heat. Add onion, season with salt, and saute, stirring frequently, for 4 minutes. Add 1 tablespoon oil to the skillet along with bell pepper and mushrooms. Saute until mushrooms and bell pepper are tender, about 8 minutes. Remove vegetables from the skillet and set aside. Clean the skillet and allow it to cool down.

Preheat the oven to 400 degrees F (200 degrees C).

Remove steak from the freezer and slice into very thin slices. Season steak with freshly cracked salt, pepper, and garlic powder.

Add remaining 2 tablespoons oil to the skillet and heat over medium-high heat. Drop seasoned steak pieces into the hot oil and sauté until the meat is no longer pink, about 5 minutes. Remove steak from the skillet and drain any drippings.

Place 2 pizza crusts on pieces of foil or baking sheets, depending on their weight. Spread about 1/4 cup sour cream over each crust. Sprinkle each with 1 teaspoon minced garlic and 2 tablespoons Parmesan cheese. Top each crust evenly with steak, followed by vegetable mixture. Top pizzas with Provolone cheese pieces.

Bake in the preheated oven until the cheese has melted nicely and the edges of the crust are brown, about 10 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.

Make sauce: Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Whisk milk into flour mixture until mixture is hot and thickened, 3 to 6 minutes. Add provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Set aside.

Make mini cheesesteaks: Season steak with salt and black pepper.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate.

Return the skillet to heat and pour in water; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.

Heat 1 tablespoon oil in a skillet over medium-high heat; sauté onion and peppers in hot oil until softened and slightly translucent, about 5 minutes. Stir onion and peppers into beef in the bowl; season with salt and pepper.

Spread bread slices out on the prepared baking sheets and drizzle with remaining 1 tablespoon olive oil. Flip slices over so the oiled sides face downward. Spread cheese sauce generously onto each slice. Spoon beef mixture on top. Sprinkle with provolone cheese.

Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, mushrooms, and onion. Saute for 5 minutes; add garlic and saute about 30 seconds more. Transfer mixture to a bowl.

Add sirloin, Italian seasoning, garlic salt, and black pepper to the pot. Saute until browned, about 5 minutes. Stir sirloin mixture into the bowl with the mushroom mixture.

Wash out the pressure cooker insert. Add about 1/2 cup water to the pressure cooker and place a steamer rack inside.

Place 1 slice of provolone cheese in the bottom of each pepper half. Top with sirloin-mushroom mixture and cover each with aluminum foil. Place stuffed peppers on the rack inside the pressure cooker.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer peppers to a rimmed baking sheet and remove aluminum foil. Top each pepper with another slice of provolone cheese.

Broil peppers under the preheated broiler until lightly golden, 1 to 3 minutes.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 tablespoon butter, olive oil, bell pepper blend, and beef; saute until beef is browned, about 5 minutes. Pour in broth, scraping up any browned bits from the bottom of the pot.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.

Melt remaining 1 tablespoon butter in a saucepan. Add flour, stirring to create a paste. Pour in milk, stirring constantly to keep from scorching. Allow sauce to thicken slightly. Add shredded American cheese and stir until well combined. Season cheese sauce with salt and pepper.

Release any remaining pressure using the quick-release method. Unlock and remove the lid. Add sliced mushrooms, Worcestershire sauce, garlic, seasoned salt, and pepper. Adjust seasonings to taste. Serve beef mixture on top of the cooked farfalle, and top with the cheese sauce.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl.

Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish.

In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining 1 cup cheese. Sprinkle the mixture evenly over the top of the baking dish.

Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

Gather all ingredients, and preheat the oven to 325 degrees F (165 degrees C). Season beef with dry rub, and double wrap in foil. Place on a sheet pan or in a baking dish, seam side up, and roast in the preheated oven for 2 1/2 hours.

Let rest for 1 hour. Unwrap and transfer to a cutting board. Reserve all juices. Cut into 1-inch cubes and transfer to a mixing bowl. Add cooking juices, more dry rub if desired, and bbq sauce. Mix well, wrap, and refrigerate overnight.

Preheat the oven to 450 degrees F (230 degrees C). Transfer beef into a shallow baking dish and brush generously with bbq sauce.

Roast in the preheated oven until meat starts to char around the edges, about 1 hour. Remove from oven and brush again with bbq sauce. Reduce oven temperature to 250 degrees F (120 degrees C).

Roast until the "burnt ends" are as tender as you want, about 1 1/2 hours more.

Transfer the "burnt ends" onto the rolls, and finish with cheese whiz, onions, peppers, and green onions.

Serve and enjoy!

Gather all ingredients. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Mix steak and meat tenderizer together in a bowl.

Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook and stir until slightly softened, about 3 minutes.

Stir in steak mixture; cook and stir until flavors combine, about 3 minutes. Mix in Italian seasoning and pepper; add mushrooms. Cook and stir until steak is mostly browned, about 3 minutes.

Spoon steak mixture onto lower half of dinner rolls until covered; top with provolone cheese. Place onto a baking sheet.

Broil in the preheated oven until cheese is melted, 1 to 3 minutes; remove from broiler.

Place dinner roll tops onto melted provolone cheese; broil until tops are toasted, 1 to 2 minutes.

Enjoy!

Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.

Meanwhile, place the ground beef and onion into a large skillet, and cook, stirring to crumble, until meat is no longer pink, and onion is tender. Just before the beef is done, add the bell peppers, and cook until tender, but still green. Season with salt and pepper. Stir in the cheese food, condensed soup and milk to make a thick sauce.

Remove from the heat, and stir in the macaroni noodles. Serve and enjoy!

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Cook pasta according to package directions; drain. Add to the prepared baking dish.

Meanwhile, heat 1 tablespoon of the oil in a 12-inch skillet over medium heat. Add ground beef, and cook for 4 minutes. Add peppers and onions. Cook until beef is browned and vegetables are tender, about 8 minutes.

Season with garlic, oregano, salt and crushed red pepper. Cook until fragrant, 1 minute. Dust with flour and cook, stirring, for 1 minute.

Mix in broth, and bring to a boil, stirring, until thickened and bubbly.

Add cream cheese to the skillet. Cook and stir until melted.

Stir in 1 cup provolone cheese until melted.

Add mixture to the baking dish; stir to combine. Top with remaining 1/2 cup provolone cheese.

Toss bread crumbs with remaining 2 tablespoons olive oil in a small bowl to coat. Spread over the mixture.

Bake until browned and bubbly, 20 minutes.

Slice steak into thick pieces. Season generously on both sides with salt and pepper.

Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.

Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.

Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.

Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.

Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.

Preheat grill for medium heat and lightly oil the grate.

Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.

Cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill, shred meat, and season with seasoned salt.

Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and sliced mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in shredded chicken and cook until heated through, 2 to 3 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.

Place hoagie roll bottoms on the prepared pan. Set roll tops aside.

Spread 1/2 of the chicken mixture on each roll bottom, then place 2 slices provolone cheese side-by-side over top.

Broil until provolone is melted and hoagie rolls are crunchy, 2 to 3 minutes. Remove from the oven.

Divide tomato slices and lettuce between the two sandwiches. Spread mayonnaise on each roll top and close the sandwiches. Wrap each cheesesteak tightly with aluminum foil, using a knife to push any filling back inside. Let sit for 1 to 2 minutes for flavors to blend before serving.

In a large skillet set over medium heat, melt the butter. Add the onions and bell peppers. Cook until soften, 6 to 7 minutes, stirring frequently. The vegetables shouldn’t brown at this point, just soften.

Nick Evans / Simply Recipes

Add the ground beef and use a wooden spoon to break it up into small pieces as it cooks. Cook until the meat is browned, 5 to 6 minutes.

Nick Evans / Simply Recipes

Stir in the stock, ketchup, Worcestershire sauce, garlic powder, salt, and black pepper. Turn the heat down to low and simmer for 4 to 5 minutes until the mixture thickens.

Stack 6 slices provolone cheese on a cutting board and use a chef’s knife to cut them into 1/2-inch pieces. Right before serving, stir in the cut cheese.

Nick Evans / Simply Recipes

Nick Evans / Simply Recipes

Nick Evans / Simply Recipes

Toast the brioche buns in a toaster oven or toaster. Lay the remaining 6 slices provolone cheese on each brioche bun half. Top the cheese with heaping spoonfuls of the sloppy joe mixture and the top bun. Serve warm.

If you have leftover sloppy joe mixture, good news! It keeps beautifully in the fridge for 4 to 5 days and reheats well in the microwave or in a skillet with a splash of water or stock.

You can freeze the mixture in a freezer-safe container for 3 months. Thaw it before reheating. If you need to thaw it quickly, you can do so in the microwave.

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Cook beef in a large skillet over medium heat, gently breaking it into pea-sized pieces, until browned, 5 to 7 minutes. Gently stir in Worcestershire sauce, salt, and pepper, then transfer mixture to a bowl.

Melt butter in the same skillet over medium heat. Add onion and bell pepper; cook and stir until translucent, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Remove from the heat and let cool slightly, about 10 minutes.

Lay egg roll wrappers on a flat surface. Place 1/2 slice American cheese onto each wrapper, then top with about 3 tablespoons filling. Pull the bottom left corner up over the filling and fold the two sides in, moistening the edges with water as you go; roll tightly.

Fill a large saucepan with about 1 inch oil; heat over medium-high heat. Working in batches of 3 to 4, fry egg rolls until browned on all sides, 3 to 4 minutes. Drain on a paper towel-lined plate.