Enjoy the authentic flavor of PhillyCheeseSteakSandwich right at home with this delicious recipe. Entrees, Meats, Recipes, Sandwiches/Burgers Tagged With
Top with cheese slices. 3/4 lb boneless beef sirloin or round steak (1 inch thick), trimmed of fat, cut into 2×1/4-inch strips. 4 slices (1 oz each) provolone cheese, halved. Broil 2 to 3 inches from heat until cheese is melted. Cut into 4 sandwiches. 3/4 lb boneless beef sirloin or round steak (1 inch thick), trimmed of fat, cut into 2×1/4-inch strips. 4 slices (1 oz each) provolone cheese, halved
3 ounces thinly sliced reduced-fat provolone cheese. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes. 3 Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top
please just email me and I will be happy so send you the link to the recipe you are looking for. one recipe of "Vegan Mozzarella Cheese" (below) or Cheezy Sauce made thinner and/or warmed is good too
Based on a recipe from Killing Thyme. If you don’t have a griddle insert for your grill get one. Layer the sandwich with steak, veggies and as much cheese as you want
(see my recipefor red chile and another for stacked cheese enchiladas covered with the red sauce). grilled cheesesandwiches are more of a technique than a recipe
Add the beef and vegetables to the roll, topping with desired amount of mozzarella cheese. Place beef in freezer for 15 minutes to harden. Add beef to pan and saute for about 3 minutes or until fully browned. 1 (12 oz) flank steak, sliced thinly. 4 slices of block mozzarella cheese (shredded is fine)
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