Philly Cheesesteak: Difference between revisions

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=Ingredients=

__NOTOC__

1 (~~12ounce~~) flank steak, trimmed

__NOEDITSECTION__

1/4 teaspoon kosher salt

=Steak Vegetable Ingredients=

1/4 teaspoon freshly ground black pepper

'''1 (12 ounce)''' flank steak, trimmed '''1/4''' teaspoon kosher salt '''1/4''' teaspoon freshly ground black pepper''' 2 (5 inch)''' Portobello mushroom caps '''2''' teaspoons extra virgin 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 lower sodium soy sauce

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 lower sodium soy sauce

==Cheese Sauce Ingredients==

=Cheese Sauce Ingredients=

2 teaspoons all-purpose flour

'''2''' teaspoons all-purpose flour '''1/2''' cup 1% low-fat milk '''1''' ounce provolone cheese, torn into small pieces '''2''' tablespoons grated Parmigiano Reggiano cheese '''1/4''' teaspoon dry mustard '''4 (3 ounce)''' hoagie rolls, toasted;

1/2 cup 1% ~~lowfat~~ milk

1 ounce provolone cheese, torn into small pieces

2 tablespoons grated Parmigiano Reggiano cheese 1/4 teaspoon dry mustard

4 (3 ounce) hoagie rolls, toasted;

=Preparation=

=Steak Vegetable Preparation=

'''Place''' beef in freezer for 15 minutes.

'''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''.

'''Heat''' a large nonstick skillet over ''medium high'' 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.

~~'''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.

'''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).

'''Hollow out''' top and bottom halves of bread, leaving a 1/2 inch thick 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.

~~'''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

~~'''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 Protein: 30.8g Calcium: 213mg

[[Category:Sandwich]]

~~'''Add''' 1 teaspoon oil to pan; ''swirl'' to coat.~~

[[Category:Dinner]]

[[Category:Main Dish]]

~~'''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.~~

=~~Cheese Sauce Instructions~~=

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

@@ Line 1: / Line 1: @@
-=Ingredients=
+__NOTOC__
-(12ounce) flank steak, trimmed<br>
+__NOEDITSECTION__
-<sup>1</sup>/<sub>4</sub> teaspoon kosher salt<br>
+=Steak Vegetable Ingredients=
-<sup>1</sup>/<sub>4</sub> teaspoon freshly ground black pepper<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>
-(5inch) Portobello mushroom caps<br>
-teaspoons extravirgin olive oil, divided<br>
-cup thinly sliced onion<br>
-<sup>1</sup>/<sub>2</sub> cups thinly sliced green bell pepper<br>
-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=
-teaspoons all-purpose flour<br>
+'''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;
-<sup>1</sup>/<sub>2</sub> cup 1% lowfat milk<br>
-ounce provolone cheese, torn into small pieces<br>
-tablespoons grated Parmigiano Reggiano cheese<br><sup>1</sup>/<sub>4</sub> teaspoon dry mustard<br>
-(3 ounce) hoagie rolls, toasted;
-=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.<br>
+'''Sprinkle''' beef with salt and pepper.<br>
+'''Remove''' brown gills from the undersides of mushroom caps using a spoon; discard gills.<br>
+'''Remove''' stems; ''discard''. '''Thinly slice''' mushroom caps; '''cut''' slices in ''half crosswise''.<br>
+'''Heat''' a large nonstick skillet over ''medium high'' heat.<br>
+'''Add''' 1 teaspoon oil to pan; ''swirl'' to coat.<br>
+'''Add''' beef to pan; '''sauté''' 2 minutes or until beef loses its pink color, ''stirring constantly''.<br>
+'''Remove''' beef from pan.<br>
+'''Add''' remaining 1 teaspoon oil to pan.<br>
+'''Add''' onion; ''sauté 3 minutes''.<br>
+'''Add''' mushrooms, bell pepper, and garlic; ''sauté 6 minutes''<br>
+'''Return''' beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender.<br>
+'''Remove''' from heat. '''Stir''' in Worcestershire and soy sauce; keep warm.<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>
+'''Bring''' to a simmer over medium heat; ''cook 1 minute'' or until slightly thickened.<br>
+'''Remove''' from heat.<br>
+'''Add''' cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).<br>
+'''Hollow out''' top and bottom halves of bread, leaving a <sup>1</sup>/<sub>2</sub> inch thick shell; reserve torn bread for another use.<br>
+'''Divide''' the beef mixture evenly among bottom halves of hoagies.<br>
+'''Drizzle''' sauce evenly over beef mixture; '''replace''' top halves.<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
+[[Category:Sandwich]]
-'''Add''' 1 teaspoon oil to pan; ''swirl'' to coat.
+[[Category:Dinner]]
+[[Category:Main Dish]]
-'''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.
-=Cheese Sauce Instructions=
-. 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