Philly Cheese Steaks
After not being able to find exactly what I was looking for, I created my own from variations of different recipes found here and elsewhere.
After not being able to find exactly what I was looking for, I created my own from variations of different recipes found here and elsewhere.
- Carbohydrate 38.7379002532311 g
- Cholesterol 144.142741108583 mg
- Fat 45.1226443822398 g
- Fiber 2.37631255940199 g
- Protein 44.4884424428925 g
- Saturated Fat 21.9828587035179 g
- Serving Size 1 1 Serving (323g)
- Sodium 902.142994123227 mg
- Sugar 36.3615876938291 g
- Trans Fat 6.85314272670685 g
- Calories 737 calories
Step-by-step
- In a large skillet add ground beef and cook 2-3 minutes, breaking up large chunks. While the beef is still pink, add bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are soft and ground beef is cooked through. Drain excess liquid.
- Add worcestershire sauce, hot sauce, and ground black pepper to ground beef mixture and heat through, stirring well.
- Preheat broiler (low setting).
- Stuff ground beef mixture into prepared brat buns and place in a broiler pan. Evenly distribute cheese over the tops of all prepared sandwiches. Sprinkle seasoned salt over the cheese. Place pan under broiler for 2-3 minutes, until cheese is melted (and watch to make sure buns do not burn.) Serve immediately!
Why is the skillet swimming in liquid before the meat even browns?
Water released from onions and bell peppers during the initial 2 to 3 minute sauté stage halts the Maillard reaction. Ground beef requires direct contact with hot metal to develop flavor compounds. Drain excess liquid immediately after the vegetables soften rather than boiling the meat in its own juices. When doubling this batch for eight servings, use two separate large skillets instead of overcrowding one pan, because excess volume traps steam and prevents proper browning.
How do you prevent the bread from turning into a soggy mess?
Dug-out brat buns create a structural trough, but ground beef fat still migrates into the crumb. Toast the hollowed buns under the broiler for 60 seconds before stuffing them to seal the interior crumb against moisture. Shred block cheese manually instead of using pre-bagged varieties coated in cellulose, ensuring a uniform melt under low broiler settings without oil separation.
Can these sandwiches be salvaged the next day?
Stored filling in an airtight container lasts up to 3 days in the refrigerator, though bread must always be fresh. Reheat the meat mixture slowly in a covered skillet over medium-low heat with one tablespoon of water to restore lost moisture before assembling new sandwiches.
