Best 3 Open Faced Cheesesteak Sandwiches Recipes

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Indulge in the irresistible flavors of Open-Faced Cheesesteak Sandwiches, a culinary delight that combines tender steak, melted cheese, and a symphony of toppings on a crisp bread. This iconic sandwich, a staple of Philadelphia cuisine, has captivated taste buds for generations and is now a beloved dish across the globe. With its mouthwatering combination of textures and flavors, the Open-Faced Cheesesteak Sandwich is a versatile dish that can be customized to suit your preferences. Whether you prefer classic ingredients or crave a modern twist, this article offers a collection of recipes that will guide you in crafting the perfect Open-Faced Cheesesteak Sandwich. From the traditional version to innovative variations featuring different types of bread, cheese, and toppings, these recipes cater to every palate and occasion. Get ready to tantalize your taste buds and elevate your culinary skills as you embark on a journey to create the ultimate Open-Faced Cheesesteak Sandwich.

Check out the recipes below so you can choose the best recipe for yourself!

OPEN-FACE PHILLY CHEESE STEAK SANDWICHES



Open-Face Philly Cheese Steak Sandwiches image

Try tender sliced steak dripping with real cheese sauce served on crusty bread to get your mouth watering.

Provided by BHG Test Kitchen

Time 36m

Number Of Ingredients 11

0.5 cup cold low-fat (1%) milk
1 tablespoon all-purpose flour
2 ounce extra-sharp cheddar cheese, finely shredded (1/2 cup, packed)
0.75 teaspoon salt
2 tablespoon olive oil
1 pound boneless top loin steak, very thinly sliced*
0.5 teaspoon freshly ground black pepper
1 large onion, sliced in very thin wedges
1 green sweet pepper, thinly sliced
1 red sweet pepper, thinly sliced
2 whole-grain Italian rolls (each about 6 inches long and 4 oz.), halved lengthwise

Steps:

  • For cheese sauce, in a small saucepan whisk together milk and flour to blend. Heat and stir over medium-high heat to bring to a simmer. Reduce heat to medium-low. Cook 2 minutes, stirring frequently until thickened. Stir in cheese and 1/4 tsp. salt untl cheese is melted. Simmer about 2 minutes, stirring frequently, until sauce is velvety and thick. Remove from heat. Cover surface with foil to keep warm and to prevent a skin from forming on top.
  • In a large nonstick skillet heat 1 Tbsp. of the oil over medium-high heat. Sprinkle beef with 1/4 tsp. each salt and black pepper. Add to skillet and cook for 4 to 5 minutes, just until browned and cooked through. Transfer to a plate; cover with foil to keep warm.
  • In the same skillet cook onion and sweet peppers in 1 Tbsp. hot oil over medium-high heat for 12 to 14 minutes, until edges are browned and onion is tender. Season with 1/4 tsp. each salt and black pepper.
  • Lightly toast split rolls. Evenly divide the onion-pepper mixture, meat, and cheese sauce among roll halves. TIP
  • To make slicing the beef easier, freeze it for 45 to 60 minutes before slicing. Make it vegetarian
  • Use 1 large sliced portobello mushroom per sandwich in place of the beef. Saute as directed for the beef. For big appetites
  • Serve sandwiches with both roll bottoms and tops.
  • Comfort Food Fix by Ellie Krieger (Wiley, 2011)

Nutrition Facts : Calories 472 kcal, Carbohydrate 39 g, Cholesterol 77 mg, Protein 37 g, SaturatedFat 7 g, Sodium 879 mg, Sugar 10 g, Fat 20 g, UnsaturatedFat 11 g

OPEN-FACED STEAK SANDWICH



Open-Faced Steak Sandwich image

Provided by Food Network

Categories     main-dish

Time 18h40m

Yield 4 servings

Number Of Ingredients 12

2 to 3 tablespoons dried oregano
2 to 3 tablespoons granulated garlic
2 to 3 tablespoons kosher salt
2 to 3 tablespoons dried parsley
1 to 2 tablespoons dried basil
4 cups vegetable oil
24 ounces rib eye, cut into bite-size cubes
Butter, for bread
French bread, sliced
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
Toppings: sliced mushrooms, sliced onions and provolone cheese

Steps:

  • Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
  • Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
  • Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.

OPEN-FACED NY STRIP "PHILLY CHEESE STEAKS"



Open-Faced NY Strip

Provided by Food Network Kitchen

Time 1h45m

Yield about 60 hors d'ouevres

Number Of Ingredients 7

1 baguette, about 2 feet long, thin ends discarded
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
1 medium onion, diced small
1 small red bell pepper, diced small
1 (1-inch thick) NY strip steak, about 1 pound
Cheese Sauce, recipe follows

Steps:

  • Preheat oven to 400 degrees F.
  • Slice the baguette into 1/4-inch thick rounds, drizzle with oil, and season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
  • Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until an instant-read meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.
  • To assemble:
  • Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.
  • Cheese Sauce:
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon drained prepared horseradish
  • 1 teaspoon kosher salt
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • Freshly ground white pepper
  • Pinch freshly ground nutmeg
  • 1 cup grated yellow Cheddar
  • 1 tablespoon grated Parmigiano-Reggiano
  • Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the Dijon, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
  • Yield: about 2 cups

Tips:

  • Choose the right bread: For an authentic Philly cheesesteak, use a soft, chewy hoagie roll. A French roll or Italian bread can also work well.
  • Use high-quality steak: For the best flavor, use a thinly sliced ribeye or top sirloin steak.
  • Cook the steak properly: The steak should be cooked quickly over high heat so that it remains tender and juicy. Don't overcook it, or it will become tough.
  • Use plenty of cheese: Provolone and American cheese are the classic choices for a cheesesteak, but you can use any type of cheese that you like.
  • Add your favorite toppings: Onions, peppers, mushrooms, and ketchup are all popular toppings for a cheesesteak. Get creative and try different combinations to find your favorite.

Conclusion:

Open-faced cheesesteak sandwiches are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With just a few simple ingredients, you can create a sandwich that is sure to satisfy your hunger. Be sure to experiment with different toppings and cheeses to create your own unique version of this classic sandwich.

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