Philly Cheesesteak Sandwiches Rachael Ray Food

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RACHAEL RAY'S PHILLY CHEESESTEAK



Rachael Ray's Philly Cheesesteak image

I got this recipe from Rachel Ray's 30 minute meals cookbook and loved it! I use sweet Maui onions, add grilled mushrooms and use Sara Lee's hoagie rolls for freshness. You can also substitute provolone cheese for Cheez Whiz instead.

Provided by Iron Woman

Categories     High Protein

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
2 large yellow onions, thinly sliced
coarse salt
pepper or steak seasoning
2 teaspoons extra virgin olive oil
1 1/2 lbs lean beef tenderloin or 1 1/2 lbs sirloin, thinly sliced
1 teaspoon garlic salt
fresh ground black pepper
8 slices provolone cheese
4 sandwich hoagie rolls, split lengthwise (I use Sara Lee)

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.

Nutrition Facts : Calories 939.5, Fat 57.5, SaturatedFat 24.2, Cholesterol 184.8, Sodium 903.3, Carbohydrate 38.8, Fiber 2.4, Sugar 4.5, Protein 63.6

PHILLY CHEESESTEAK SANDWICHES - RACHAEL RAY



Philly Cheesesteak Sandwiches - Rachael Ray image

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

1 tablespoon olive oil
2 large yellow onions
1 dash salt and pepper
2 dashes steak seasoning
2 teaspoons olive oil
1 1/4 lbs lean sirloin steaks, sliced very thin
1 teaspoon garlic salt
black pepper
8 slices provolone cheese
4 hoagie rolls

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

PHILLY STEAK SANDWICHES



Philly Steak Sandwiches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 large yellow skinned onions, sliced very thin
Coarse salt and pepper or steak seasoning blend
2 teaspoons extra-virgin olive oil, 2 drizzles
1 1/2 pounds lean beef tenderloin or sirloin, ask butcher to slice the meat very thin
1 teaspoon garlic salt
Freshly ground black pepper
8 slices provolone cheese, from the deli counter
4 soft Italian sandwich hogie rolls, split 6 to 8 inches long each, split lengthwise

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.

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