Philly Cheesesteak - Revision history

Jerome at 23:20, 19 October 2024

2024-10-19T23:20:14Z

← Older revision		Revision as of 23:20, 19 October 2024
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	__NOEDITSECTION__		__NOEDITSECTION__
	=Steak Vegetable Ingredients=		=Steak Vegetable Ingredients=
	'''1 (12 ounce)''' flank steak, trimmed<br>'''<sup>1</sup>/<sub>4</sub>''' teaspoon kosher salt<br>'''<sup>1</sup>/<sub>4</sub>''' teaspoon freshly ground black pepper'''<br>2 (5 inch)''' Portobello mushroom caps<br>'''2''' teaspoons ~~extravirgin~~ olive oil, divided<br>'''1''' cup thinly sliced onion<br>'''1 <sup>1</sup>/<sub>2</sub>''' cups thinly sliced green bell pepper<br>'''2''' teaspoons minced garlic<br>'''<sup>1</sup>/<sub>2</sub>''' teaspoon Worcestershire sauce<br>'''<sup>1</sup>/<sub>2</sub>''' teaspoon lower sodium soy sauce<br>		'''1 (12 ounce)''' flank steak, trimmed<br>'''<sup>1</sup>/<sub>4</sub>''' teaspoon kosher salt<br>'''<sup>1</sup>/<sub>4</sub>''' teaspoon freshly ground black pepper'''<br>2 (5 inch)''' Portobello mushroom caps<br>'''2''' teaspoons extra virgin olive oil, divided<br>'''1''' cup thinly sliced onion<br>'''1 <sup>1</sup>/<sub>2</sub>''' cups thinly sliced green bell pepper<br>'''2''' teaspoons minced garlic<br>'''<sup>1</sup>/<sub>2</sub>''' teaspoon Worcestershire sauce<br>'''<sup>1</sup>/<sub>2</sub>''' teaspoon lower sodium soy sauce<br>

	=Cheese Sauce Ingredients=		=Cheese Sauce Ingredients=
	'''2''' teaspoons all-purpose flour<br>'''<sup>1</sup>/<sub>2</sub>''' cup 1% ~~lowfat~~ milk<br>'''1''' ounce provolone cheese, torn into small pieces<br>'''2''' tablespoons grated Parmigiano Reggiano cheese<br>'''<sup>1</sup>/<sub>4</sub>''' teaspoon dry mustard<br>'''4 (3 ounce)''' hoagie rolls, toasted;		'''2''' teaspoons all-purpose flour<br>'''<sup>1</sup>/<sub>2</sub>''' cup 1% low-fat milk<br>'''1''' ounce provolone cheese, torn into small pieces<br>'''2''' tablespoons grated Parmigiano Reggiano cheese<br>'''<sup>1</sup>/<sub>4</sub>''' teaspoon dry mustard<br>'''4 (3 ounce)''' hoagie rolls, toasted;


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	Calories: 397 Fat: 12.4g Saturated fat: 4.9g Monounsaturated fat: 4.7g Polyunsaturated fat: 1.6g<br>Protein: 30.8g<br>Calcium: 213mg		Calories: 397 Fat: 12.4g Saturated fat: 4.9g Monounsaturated fat: 4.7g Polyunsaturated fat: 1.6g<br>Protein: 30.8g<br>Calcium: 213mg
	[[Category:Sandwich]]		[[Category:Sandwich]]
			[[Category:Dinner]]
			[[Category:Main Dish]]

Jerome at 22:02, 19 October 2024

2024-10-19T22:02:00Z

← Older revision		Revision as of 22:02, 19 October 2024
Line 37:		Line 37:
	Amount per serving<br>		Amount per serving<br>
	Calories: 397 Fat: 12.4g Saturated fat: 4.9g Monounsaturated fat: 4.7g Polyunsaturated fat: 1.6g<br>Protein: 30.8g<br>Calcium: 213mg		Calories: 397 Fat: 12.4g Saturated fat: 4.9g Monounsaturated fat: 4.7g Polyunsaturated fat: 1.6g<br>Protein: 30.8g<br>Calcium: 213mg
			[[Category:Sandwich]]

Jerome at 23:27, 22 May 2022

2022-05-22T23:27:35Z

← Older revision		Revision as of 23:27, 22 May 2022
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	=Cheese Sauce Ingredients=		=Cheese Sauce Ingredients=
	2 teaspoons all-purpose flour<br>		'''2''' teaspoons all-purpose flour<br>'''<sup>1</sup>/<sub>2</sub>''' cup 1% lowfat milk<br>'''1''' ounce provolone cheese, torn into small pieces<br>'''2''' tablespoons grated Parmigiano Reggiano cheese<br>'''<sup>1</sup>/<sub>4</sub>''' teaspoon dry mustard<br>'''4 (3 ounce)''' hoagie rolls, toasted;
	<sup>1</sup>/<sub>2</sub> cup 1% lowfat milk<br>
	1 ounce provolone cheese, torn into small pieces<br>
	2 tablespoons grated Parmigiano Reggiano cheese<br><sup>1</sup>/<sub>4</sub> teaspoon dry mustard<br>
	4 (3 ounce) hoagie rolls, toasted;

Jerome at 23:26, 22 May 2022

2022-05-22T23:26:39Z

← Older revision		Revision as of 23:26, 22 May 2022
Line 2:		Line 2:
	__NOEDITSECTION__		__NOEDITSECTION__
	=Steak Vegetable Ingredients=		=Steak Vegetable Ingredients=
	1 (~~12ounce~~) flank steak, trimmed<br>		'''1 (12 ounce)''' flank steak, trimmed<br>'''<sup>1</sup>/<sub>4</sub>''' teaspoon kosher salt<br>'''<sup>1</sup>/<sub>4</sub>''' teaspoon freshly ground black pepper'''<br>2 (5 inch)''' Portobello mushroom caps<br>'''2''' teaspoons extravirgin olive oil, divided<br>'''1''' cup thinly sliced onion<br>'''1 <sup>1</sup>/<sub>2</sub>''' cups thinly sliced green bell pepper<br>'''2''' teaspoons minced garlic<br>'''<sup>1</sup>/<sub>2</sub>''' teaspoon Worcestershire sauce<br>'''<sup>1</sup>/<sub>2</sub>''' teaspoon lower sodium soy sauce<br>
	<sup>1</sup>/<sub>4</sub> teaspoon kosher salt<br>
	<sup>1</sup>/<sub>4</sub> teaspoon freshly ground black pepper<br>
	2 (~~5inch~~) Portobello mushroom caps<br>
	2 teaspoons extravirgin olive oil, divided<br>
	1 cup thinly sliced onion<br>
	1 <sup>1</sup>/<sub>2</sub> cups thinly sliced green bell pepper<br>
	2 teaspoons minced garlic<br>
	<sup>1</sup>/<sub>2</sub> teaspoon Worcestershire sauce<br>
	<sup>1</sup>/<sub>2</sub> teaspoon lower sodium soy sauce<br>

	=Cheese Sauce Ingredients=		=Cheese Sauce Ingredients=

Jerome at 23:24, 22 May 2022

2022-05-22T23:24:53Z

@@ Line 1: / Line 1: @@
-=Ingredients=
+__NOTOC__
 (12ounce) flank steak, trimmed<br>
 <sup>1</sup>/<sub>4</sub> teaspoon kosher salt<br>
@@ Line 11: / Line 13: @@
 <sup>1</sup>/<sub>2</sub> teaspoon lower sodium soy sauce<br>
-==Cheese Sauce Ingredients==
+=Cheese Sauce Ingredients=
 teaspoons all-purpose flour<br>
 <sup>1</sup>/<sub>2</sub> cup 1% lowfat milk<br>
@@ Line 19: / Line 21: @@
-=Preparation=
+=Steak Vegetable Preparation=
-'''Place''' beef in freezer for 15 minutes.
+'''Place''' beef in freezer for 15 minutes.<br>
-'''Cut''' beef across the grain into thin slices.
+=Cheese Sauce Preparation=
-'''Sprinkle''' beef with salt and pepper.
+'''Place''' flour in a small saucepan; '''gradually add''' milk, ''stirring'' with a whisk until blended.<br>
-'''Remove''' brown gills from the undersides of mushroom caps using a spoon; discard gills. '''Remove''' stems; ''discard''. '''Thinly slice''' mushroom caps; '''cut''' slices in ''half crosswise''.
+==Nutritional Information==
 Amount per serving<br>
-'''Heat''' a large nonstick skillet over ''medium high'' heat.
+Calories: 397 Fat: 12.4g Saturated fat: 4.9g Monounsaturated fat: 4.7g Polyunsaturated fat: 1.6g<br>Protein: 30.8g<br>Calcium: 213mg

Jerome at 23:18, 22 May 2022

2022-05-22T23:18:32Z

@@ Line 1: / Line 1: @@
-===Ingredients===
+=Ingredients=
-(12ounce) flank steak, trimmed<br><sup>1</sup>/<sub>4</sub> teaspoon kosher salt<br><sup>1</sup>/<sub>4</sub> teaspoon freshly ground black pepper 2 (5inch) portobello mushroom caps<br>2 teaspoons extravirgin olive oil, divided 1 cup thinly sliced onion<br>1 <sup>1</sup>/<sub>2</sub> cups thinly sliced green bell pepper 2 teaspoons minced garlic<br><sup>1</sup>/<sub>2</sub> teaspoon Worcestershire sauce<br><sup>1</sup>/<sub>2</sub> teaspoon lowersodium soy sauce<br>2 teaspoons allpurpose flour<br><sup>1</sup>/<sub>2</sub> cup 1% lowfat milk<br>1 ounce provolone cheese, torn into small pieces<br>2 tablespoons grated ParmigianoReggiano cheese<br><sup>1</sup>/<sub>4</sub> teaspoon dry mustard<br>4 (3 ounce) hoagie rolls, toasted&nbsp;
+(12ounce) flank steak, trimmed<br>
-===Preparation===
+=Preparation=
-<br>1. Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.<br>2. Heat a large nonstick skillet over mediumhigh heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.<br>3. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).<br>4. Hollow out top and bottom halves of bread, leaving a 1/2inchthick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.
+'''Place''' beef in freezer for 15 minutes.
 <br><u>'''Nutritional Information'''</u><br>Amount per serving<br>Calories: 397 Fat: 12.4g Saturated fat: 4.9g Monounsaturated fat: 4.7g Polyunsaturated fat: 1.6g<br>Protein: 30.8g<br>Calcium: 213mg

Jerome at 23:09, 22 May 2022

2022-05-22T23:09:22Z

← Older revision		Revision as of 23:09, 22 May 2022
Line 1:		Line 1:
	~~<u>'''~~Ingredients~~'''</u><br>1~~ (12ounce) flank steak, trimmed<br>1/4 teaspoon kosher salt<br>1/4 teaspoon freshly ground black pepper 2 (5inch) portobello mushroom caps<br>2 teaspoons extravirgin olive oil, divided 1 cup thinly sliced onion<br>1 1/2 cups thinly sliced green bell pepper 2 teaspoons minced garlic<br>1/2 teaspoon Worcestershire sauce<br>1/2 teaspoon lowersodium soy sauce<br>2 teaspoons allpurpose flour<br>1/2 cup 1% lowfat milk<br>1 ounce provolone cheese, torn into small pieces<br>2 tablespoons grated ParmigianoReggiano cheese<br>1/4 teaspoon dry mustard<br>4 (~~3ounce~~) hoagie rolls, toasted		===Ingredients===
			1 (12ounce) flank steak, trimmed<br><sup>1</sup>/<sub>4</sub> teaspoon kosher salt<br><sup>1</sup>/<sub>4</sub> teaspoon freshly ground black pepper 2 (5inch) portobello mushroom caps<br>2 teaspoons extravirgin olive oil, divided 1 cup thinly sliced onion<br>1 <sup>1</sup>/<sub>2</sub> cups thinly sliced green bell pepper 2 teaspoons minced garlic<br><sup>1</sup>/<sub>2</sub> teaspoon Worcestershire sauce<br><sup>1</sup>/<sub>2</sub> teaspoon lowersodium soy sauce<br>2 teaspoons allpurpose flour<br><sup>1</sup>/<sub>2</sub> cup 1% lowfat milk<br>1 ounce provolone cheese, torn into small pieces<br>2 tablespoons grated ParmigianoReggiano cheese<br><sup>1</sup>/<sub>4</sub> teaspoon dry mustard<br>4 (3 ounce) hoagie rolls, toasted



	~~<u>'''~~Preparation~~'''</u>~~<br>1. Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.<br>2. Heat a large nonstick skillet over mediumhigh heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.<br>3. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).<br>4. Hollow out top and bottom halves of bread, leaving a 1/2inchthick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.		===Preparation===
			<br>1. Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.<br>2. Heat a large nonstick skillet over mediumhigh heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.<br>3. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).<br>4. Hollow out top and bottom halves of bread, leaving a 1/2inchthick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.

	<br><u>'''Nutritional Information'''</u><br>Amount per serving<br>Calories: 397 Fat: 12.4g Saturated fat: 4.9g Monounsaturated fat: 4.7g Polyunsaturated fat: 1.6g<br>Protein: 30.8g<br>Calcium: 213mg		<br><u>'''Nutritional Information'''</u><br>Amount per serving<br>Calories: 397 Fat: 12.4g Saturated fat: 4.9g Monounsaturated fat: 4.7g Polyunsaturated fat: 1.6g<br>Protein: 30.8g<br>Calcium: 213mg

Erin: Created page with "'''Ingredients'''
1 (12ounce) flank steak, trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper 2 (5inch) portobello mushroom ca…"

2014-02-11T00:43:17Z

Created page with "'''Ingredients''' 1 (12ounce) flank steak, trimmed 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 (5inch) portobello mushroom ca…"

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'''Ingredients''' 1 (12ounce) flank steak, trimmed 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 (5inch) portobello mushroom caps 2 teaspoons extravirgin olive oil, divided 1 cup thinly sliced onion 1 1/2 cups thinly sliced green bell pepper 2 teaspoons minced garlic 1/2 teaspoon Worcestershire sauce 1/2 teaspoon lowersodium soy sauce 2 teaspoons allpurpose flour 1/2 cup 1% lowfat milk 1 ounce provolone cheese, torn into small pieces 2 tablespoons grated ParmigianoReggiano cheese 1/4 teaspoon dry mustard 4 (3ounce) hoagie rolls, toasted 

'''Preparation''' 1. Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise. 2. Heat a large nonstick skillet over mediumhigh heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm. 3. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools). 4. Hollow out top and bottom halves of bread, leaving a 1/2inchthick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.

 '''Nutritional Information''' Amount per serving Calories: 397 Fat: 12.4g Saturated fat: 4.9g Monounsaturated fat: 4.7g Polyunsaturated fat: 1.6g Protein: 30.8g Calcium: 213mg