Rachael Ray: Philly Cheesesteak Recipe

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Rachael Ray: Philly Cheesesteak

The Philly Cheesesteak is undoubtedly one of the most popular sandwiches in the United States. The thinly sliced steak sandwich is most commonly topped with pickled vegetables and provolone cheese, but foodies will make their own additions or substitutions to enjoy the classic their way. Rachael Ray wanted to show her viewers just how easy it is to make your own cheesesteak at home. Now you can save yourself time, money, and maybe even calories by crafting this tasty recipe in your own kitchen!

To get started, click next page and get the recipe.

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Rachael Ray: Philly Cheesesteak Recipe Ingredients

Rachael Ray: Philly Cheesesteak Recipe

Rachael Ray was determined to show viewers how easy it is to make one of the most popular sandwiches in the country. Her Philly Cheesesteaks are quick, easy, and so tasty! (flyingsaab / Flickr)

  • extra-virgin olive oil
  • a few sprigs thyme – chopped
  • 2 tbsp butter
  • 1 bay leaf
  • 1 lb boneless ribeye – sliced thin
  • about 1/4 C balsamic drizzle  – store-bought or homemade
  • Italian giardiniera (hot pickled vegetables) – pulsed in a food processor or finely chopped
  • 2 lbs Roma tomatoes – halved
  • salt and pepper
  • 1 tbsp dried oregano
  • 3 medium onions – chopped
  • a drizzle of canola oil
  • 4 long sandwich rolls
  • 12 slices deli-cut Provolone cheese
  • red wine vinegar, pepperoncini or Parmesan-flavored potato chips

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Rachael Ray: Philly Cheesesteak Recipe Directions

  1. Preheat the oven to 400 degrees
  2. Put the tomatoes on a sheet tray and drizzle with extra-virgin olive oil
  3. Season with salt and pepper, then toss with oregano and thyme
  4. Roast in the oven for 10 minutes
  5. Heat a large, nonstick pan over medium-low heat
  6. Add the butter and melt, then add the bay leaf and onions
  7. Cook for about 30 minutes, until caramelized
  8. Season with salt and pepper
  9. Heat a large cast-iron griddle over high heat
  10. Once the griddle is hot, add canola oil and the sliced beef
  11. Season with a heavy pinch of salt and pepper
  12. Cook the meat for about 2-4 minutes, until slightly browned
  13. Place the meat on the griddle and arrange into a long strip like the shape of the rolls
  14. Top with balsamic drizzle, tomatoes, and provolone
  15. Use a long spatula to scoop 1/4 of the meat onto each roll
  16. Top with giardiniera, onions, and Italian-flavored potato chips

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