Courier Cookbook

Philly Cheesesteak Variations

Philly Cheesesteak, or as most like to say, simply "Cheesesteak," may have originated in Philadelphia, but it has taken on a life of its own. The flavor of thinly sliced steak, caramelized onions, peppers and provolone cheese (or other cheeses) resonates in many mediums. Here are a few variations on this comfort food theme for you to enjoy.

Traditional Philly Cheesesteak Sandwich

Adapted from House of Nash Eats https://houseofnasheats.com/philly-cheese-steaks/

Ingredients:

2 pounds ribeye steak, trimmed and sliced very thin

2 teaspoons coarse Kosher salt, or to taste

½ teaspoon black pepper, or to taste

1 large yellow onion, chopped

2 tablespoons vegetable oil or canola oil, divided

8 slices mild provolone cheese, white American cheese, or melted Cheez Whiz

4 hoagie rolls, sliced ¾ way through

4 tablespoons salted butter, softened

1 garlic clove, finely minced

2-4 tablespoons mayonnaise

Directions:

1. Freeze steak for 30 minutes so it is firm enough to be sliced into very thin strips using a sharp knife. Trim away any excess fat before slicing and be sure to slice as thin as you possibly can. Season with salt and pepper. Set aside.

2. Chop onions and set aside. Carefully split the hoagie rolls lengthwise approximately ¾ of the way through with a serrated knife.

3. Combine softened butter and minced garlic in a bowl, mixing well. Spread the cut sides of the hoagie rolls with the garlic butter and toast on a griddle or skillet over medium heat until toasty and golden brown. Set aside.

4. Heat 1 tablespoon of oil in a large skillet or griddle over medium heat. Saute onions for 8-10 minutes until they begin to caramelize slightly. Transfer sauteed onions to a bowl and set aside.

5. Increase the heat to medium-high and add the remaining tablespoon of oil to the same pan. When hot, add the thinly sliced steak in an even layer. Cook for 2-3 minutes without moving or touching the meat in the pan to get a nice sear. Then turn the steak slices over to cook on the other side until done. Add the sauteed onions back to the pan with the meat and stir together.

6. Use the spatula to separate the meat and onions into 4 portions in the pan. Cover each portion with 2 slices of provolone cheese and turn off the heat. Cover with a LID or foil to melt.

7. Spread a thin layer of mayo on the cut sides of the toasted hoagie rolls, then place a portion of the meat, onions, and cheese in each roll. Serve immediately.

Philly Cheesesteak Pasta

Submitted by Scott Barto and Kristina Rugg

Adapted from a post on Instagram by @raziyyz

Ingredients:

Pasta (any shape - Rotini works best) - pick your quantity

1 tsp olive oil

1 small chopped onion

1 chopped green bell pepper

1 cup sliced mushrooms

1 tbsp minced garlic

1 cup lean ground beef or thinly sliced sirloin

1 tsp salt

1 tsp black pepper

1 tsp paprika

1 tsp chili powder

¼ cup cream cheese

⅓ sour cream or fat free greek yogurt

⅓ cup mozzarella cheese

Optional toppings: cilantro & chili flakes

Directions:

1. Bring water to a boil, add a dash of salt, and cook noodles. Save ½ cup of pasta water.

2. Drain water and set aside noodles.

3. Heat a deep pan and coat with olive oil. Add onions, pepper, mushrooms, and garlic and cook until soft.

4. Add meat and season with salt, black pepper, paprika, and chili powder. Cook until brown.

5. Mix in pasta water, cream cheese, sour cream or yogurt, and mozzarella. Once blended, add noodles to the pan.

Philly Cheesesteak Dip

Nothing says "game day" like a good Philly Cheesesteak Dip

Adapted from Dinners, Dishes and Dessert

https://dinnersdishesanddesserts.com/philly-cheesesteak-dip/#mv-creation-833-jtr

Ingredients:

3/4 pound skirt steak, very thinly sliced

1 tsp salt

1/2 tsp black pepper

2 Tbsp olive oil

1 cup onion, finely chopped

1 bell pepper, finely chopped

8 slices (8 oz) provolone cheese, cut into small pieces

2 oz cream cheese

1/3 cup milk

1 loaf of bread, cubed (your favorite kind; Italian, French, Baguette etc.)

Directions:

1. In a large pot, heat olive oil over medium high heat. Season steak with salt and pepper. Add steak, onions, and bell pepper to the pan. Saute until the steak is cooked and the veggies are soft.

2. Add milk to the pan and stir in the cream cheese until melted. Add provolone, and stir until everything is melted.

3. Keep warm, and serve with cubes of bread.

Next week we will do a deep dive into old fashioned "ice-box" cake." You have one of those yummy chocolate wafer based cream-filled cake recipes in your recipe box. Send your favorite to [email protected].