Cheese Steak Recipes Cheese Steaks Recipes

Chili Cheese Steaks Recipe

2 lb Top round steak, cut 1" Thick 
3 tbsp. Flour 
2 tsp. Salt 
2 tsp. Chili powder 
1/4 tsp.Pepper 
1/4 cup Shortening 
2 cup Chopped onions 
1 can (16 oz) tomatoes 
1 cup Shredded Cheddar cheese 
--------- GARNISH --------- 
Thin slices red and green 
Bell peppers 
Parsley 
--------- GARNISH --------- 
Preheat oven to 350 degrees. 
In cup,combine flour,salt,chili powder and pepper. 
Trim excess fat from top round steak. 
Cut into 6 pieces. 
Place on cutting board;sprinkle with some of the flour
mixture. 
With meat mallet,pound flour mixture into meat. 
Turn meat over and repeat on other side. 
In 10" skillet over medium high heat,cook meat in hot
shortening until well browned on both sides. 
Remove to warm platter. 
In meat drippings,cook chopped onions until browned. 
Stir in remaining flour mixture. 
Spoon onion and flour mixture into large,shallow
casserole. 
Arrange browned steaks on top. 
Add tomatoes and their liquid. 
Cover and bake 1 1/2 hours or until meat is fork
tender. 
Spoon off any fat drippings from casserole. 
Sprinkle top of steaks with shredded cheese. 
Heat 5 minutes or until cheese is melted. 

Makes 6 cheesesteak servings.

Philly Cheesesteak Casserole

1 (16 ounce) package bow tie pasta
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 pounds lean ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 (10.75 ounce) cans milk
1 (16 ounce) can can mushrooms
1/2 teaspoon dried thyme
4 cups shredded sharp Cheddar cheese, divided
salt and pepper to taste
1 cup dry bread crumbs
3 tablespoons butter or margarine, melted

Preheat the oven to 375 degrees. 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, milk, mushrooms, and thyme until well blended.
Mix in 3 cups of the cheese, and season with salt
and pepper. Pour the mixture into a greased 9x13 inch
baking dish. In a small bowl, mix together the bread
crumbs and melted butter. Mix in remaining 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.

Philly Cheese Steak Crescent Pizza

Ingredients: 
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls 
8 oz. thinly sliced cooked roast beef (from deli) 
1 tablespoon purchased Italian salad dressing 
4 to 6 oz. (1 to 1 1/2 cups) shredded mozzarella cheese 
2 tablespoons olive or vegetable oil 
1 cup coarsely chopped green bell pepper 
1 cup coarsely chopped onions 
1/2 teaspoon beef-flavor instant bouillon 

Prep Time: 30 Minutes 
Preparation Directions: 
1. Heat oven to 375°F. Unroll dough in ungreased 13x9-inch pan. Press 
over bottom and 1/2 inch up sides. Firmly press perforations to seal. 
Wrap beef tightly in foil. Place both crescent dough and beef in 
oven. Bake at 375°F. for 10 minutes or until crust is light golden 
brown. 
2. Arrange warm beef over partially baked crust. Brush with salad 
dressing. Sprinkle with cheese. Return to oven; bake an additional 8 
to 10 minutes or until edges of crust are golden brown and cheese is 
melted. 
3. Meanwhile, heat oil in medium skillet over medium heat until hot. 
Add bell pepper, onions and bouillon; cook and stir 3 to 5 minutes or 
until tender, stirring frequently. Spoon cooked vegetables over 
melted cheese. 

Makes 8 cheesesteaks servings

Cheese Steak Pizza Recipe

1 prepared pizza crust (12 inch) 
1/2 cup Kraft Original Barbecue Sauce or pizza sauce 
1 pkg. (6 oz.) Louis Rich Grilled Beef Steak Strips 
2 cups Kraft Shredded Cheese 
Sliced green pepper and onion 


Spread pizza crust with barbecue sauce.

Top with beef steak strips, cheese, green pepper and onion. 
Place on cookie sheet.

Bake at 450 F for 8 to 10 minutes or until cheese is melted.

Chicken Pizza: Prepare as directed, substituting 1 pkg.(6 oz.) 
Louis Rich Grilled Chicken Breast Strips for Beef Steak Strips 

Makes 8 servings of steak and cheese pizza

Philly Cheese Steak Wraps

3 tablespoons butter
2 cups thin sliced onions cut into half rings
1 1/2 cups cut red pepper strips
1 1/2 cups cut green pepper strips
1/2-teaspoon garlic salt
2 cups Cheddar cheese cut into 1/2" cubes
6 ounces deli roast beef, sliced thin--cut into 2x1/2" strips
6 flour tortillas (10 inch) -- warmed

1. In 10 inch skillet, melt butter until sizzling; add onions and 
peppers. Cook over medium-high heat, stirring occasionally, until 
onions are golden (6 to 8 minutes). Remove from heat. Stir in garlic 
salt, cheese and beef strips.

2. Place about 1 cup filling in center of each warm tortilla. Fold 
two opposite edges of tortilla toward center over filling. Roll up 
open end of tortilla toward opposite edge. Place, seam-side down, on 
microwave-safe plate.

3. Microwave two sandwiches on high, turning or rearranging after 
half the time, until heated through (1 to 2 minutes). Repeat with 
remaining sandwiches. 

Makes 6 steak and cheese sandwiches.

Philly Cheese Steak

2 tablespoons olive oil
2 large yellow onions, thinly sliced (about 4 cups)
2 large portobello mushroom caps, thinly sliced (about 3 cups)
11/2 teaspoons salt
1 pound trimmed flank steak, sliced as thinly as possible
(preferably on a slicer)
1/2 teaspoon freshly ground black pepper
1 1/2 cups grated Pepper-Jack cheese
2 soft-crusted long baguettes, or 4 Italian-style hoagie rolls

1. Preheat the oven to 400 degrees F.
2. Heat the oil in a large nonreactive sauté pan set over medium-high heat 
until it ripples. Add the onions and cook until soft, about 5 minutes. Add 
the mushrooms and 1 teaspoon of the salt and sauté until tender, about 
5 minutes. Add the flank steak, the remaining 1/2 teaspoon salt, and the 
pepper and sauté until the meat is cooked through, about 5 minutes more.
3. Remove the pan from the heat. Sprinkle the cheese over the top, cover 
the pan, and set aside until the cheese melts, about 5 minutes.
4. Meanwhile, slice the baguettes lengthwise. Place, cut sides up, on a baking 
sheet, and toast in the oven until crisp, 4 to 5 minutes.
5. Fill the baguettes with the meat and cheese. Cut each into 2 portions. 
Serve immediately - with or without ketchup.

Onion & Pepper Cheesesteaks

2 medium onions, thinly sliced
1 cup red, yellow and or green bell pepper strips 
2 Tbs. margarine or butter
1/2 cup Grey Poupon Dijon Mustard, divided 
1 Tbs. honey
4 (6-8 inch) steak rolls
8 frozen sandwich steaks cooked
1 cup shredded cheddar cheese

Saute onions and bell pepper in margarine in large skillet over medium
high heat until tender. Stir in 6 tablespoons mustard and honey; reduce
heat and cook 2 minutes. Keep warm. Cut rolls in half lengthwise, not
cutting completely through rolls; brush cut sides of rolls with
remaining mustard. Broil rolls, cut sides up, until golden. Top each
roll with cooked steaks, onion mixture and cheese. Broil for 1 minute
more or until cheese melts. Close sandwiches and serve immediately.



steak and cheese