Best 5 Surf And Turf Philly Cheesesteak Recipes

SUNNY'S NORTH PHILLY CHEESESTEAK

Steps:

• For the cheese sauce. In a saucepot on medium heat, add the shredded cheese, cream cheese, paprika, 8 ounces of the beer, a pinch of salt and a few grinds of pepper. Cook, stirring, until melted. Keep warm, adding beer to loosen if needed.
• For the beef: On a griddle on high heat, add the beef and as it is cooking, sprinkle with the seasoning salt and black pepper. Cook quickly on high while flipping and allowing all sides to have contact with the griddle, for just a few minutes. Remove to a plate and cover lightly with aluminum foil.
• For the sandwich. On the inside of one side of each hero, add mayonnaise. On the other side, spread some ketchup. Add the beef, jalapenos, sweet peppers and cheese sauce. Close it up and go to town!

SURF AND TURF STEAK ROLL UP RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C)
• Add 1 tablespoon of salt to a large pot of water and bring to a boil over high heat. Once the water is boiling, add the lobsters, heads first, leaving the rubber bands on the claws. Once the water returns to a boil, boil the lobsters for 10 minutes.
• Use tongs to remove the lobsters and transfer to a cutting board. Let cool for 5-10 minutes. Use scissors to snip off the rubber bands of the claws. With one hand, hold the body of the lobster, and with the other hold the tail. Use your hands to twist the tail off and remove it from the body. Twist the claws off where the leg and body meet.
• Use a pair of kitchen shears to make an incision at the top of the tail, then snip through to the base. Snap the shell back and remove the tail meat.
• Twist the legs at the joints to separate from the claws. Use kitchen shears to cut through the shells and remove the leg and claw meat.
• Roughly chop the lobster meat and add to a medium bowl, along with the cream cheese, 1 teaspoon of salt, and ½ teaspoon of pepper. Use a rubber spatula to mix well.
• Lay a piece of plastic wrap over a cutting board. Pat the flank steak dry with paper towels, then place on the plastic wrap and cover with another sheet. Use a meat mallet to pound out to ¼-inch thick.
• Remove the plastic wrap, then season the steak on both sides with the remaining 2 teaspoons of salt and teaspoon of pepper.
• Spread the lobster mixture in an even layer over the steak. Starting from the short end, gently roll the steak into a log shape. Secure the roll with toothpicks.
• Heat the olive oil in a large cast-iron or stainless steel pan over medium-high heat. When the oil begins to shimmer, add the steak roll and cook for 3-4 minutes on one side, until browned. Using 2 sets of tongs, gently turn the roll over and sear on the other side for 3-4 minutes, until browned.
• Transfer the pan to the oven and roast for 27-30 minutes, until the internal temperature of the steak reaches 145°F (63°C).
• Remove the steak roll from the pan and transfer to a cutting board. Let rest for 10 minutes.
• Make the cream sauce: In a large pan, melt the butter over medium-high heat. Add the garlic and stir for 30 seconds, until fragrant.
• Add the white wine and cook for 3 minutes, until reduced by half.
• Add the heavy cream, salt, and pepper, and cook for 7 minutes, whisking frequently, until slightly thickened and reduced by half.
• Add the parsley and whisk to combine.
• Remove the toothpicks from the steak roll, then slice into 1-inch thick pieces. Transfer to a platter and pour the cream sauce on top, then garnish with more parsley.
• Enjoy!

SURF & TURF

Steps:

• In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping. , Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm., For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside., Preheat oven to 375°. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage., Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes., Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.

PHILLY STEAK SANDWICH

Steps:

• Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
• Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
• Preheat oven on broiler setting.
• Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

PHILLY CHEESESTEAK

Steps:

• Trim away and discard the long piece of fat running down the side of the steaks. Cut each steak in half and put on a baking tray, then transfer to the freezer and freeze for 40 mins.
• Heat the oil in a heavy-based pan or casserole dish set over a medium heat. Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to taste.
• Using a sharp knife, slice the steak as thinly as possible and pile the slices into four portions. Heat a skillet over a high heat until almost smoking. Put one portion of the steak slices in the pan in a pile that's roughly the length of your rolls. Fry for 3 mins over a high heat until some of the steak is cooked through, with pink bits remaining. Pile a quarter of the onion mixture on top, as well as a quarter each of the cheese slices and the mozzarella. Continue to cook undisturbed over a medium heat for 5-10 mins until the meat is brown and crisp around the edge and the cheeses have melted. Split one of the rolls open and carefully scoop the meat and cheese mixture into it. Repeat with the remaining meat, onions, cheese and rolls.