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Texas Philly Steak Sandwiches

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Texas Philly Steak Sandwiches


October 11, 2019

Texas Philly Steak Sandwiches
Prep time: 20 minutes
Cook time: 35 minutes
Serves: 6 to 8

Blue Cheese Butter
1 stick (4 oz/112 g) unsalted butter, at room temperature
¼ cup (35 g) crumbled blue cheese
1 teaspoon chopped scallions
1 teaspoon chopped fresh flat-leaf parsley

The Steak
1 white onion, thickly sliced
11⁄8 teaspoons kosher salt
1½ pounds (680 g) flank or rib-eye steak, thinly sliced
½ teaspoon coarsely ground black pepper
1 tablespoon Worcestershire sauce

1. Make the blue cheese butter: In a food processor, pulse together the butter, blue cheese, scallions, and parsley until combined. Transfer the butter mixture to a piece of plastic wrap, shape into a log form, and wrap tightly and securely. Freeze until hardened.
2. Make the steak: In a large cast-iron skillet, melt 2 tablespoons of the blue cheese butter over medium-low heat. Add the on¬ion and 1⁄8 teaspoon of the salt and toss only once, just to coat the onions in the butter. Slowly caramelize the onions, stir¬ring from time to time, 20 to 25 minutes.
3. Increase the heat to medium-high, then add the steak, the re¬maining 1 teaspoon salt, and the black pepper. Drizzle in the Worcestershire sauce, along with about 2 more tablespoons of the blue cheese butter, and cook, turning occasionally, for 5 minutes. Toss the ingredients again, then reduce the heat to low and keep warm until ready to serve.
4. In a separate large skillet, melt the remaining blue cheese butter over medium heat. Working in batches if necessary, add the slices of Texas toast and cook, turning occasionally, until light golden brown, 2 to 3 minutes.
5. To serve, layer the steak, onions, and any blue cheese butter from the skillets onto the Texas toast to make sandwiches. Cut each sandwich in half and serve with warm Calabrian Red Sauce for dipping.

To serve

16 slices Texas toast
Calabrian Red Sauce, warmed

Pro Tip:
The blue cheese butter can be made several days ahead and frozen, tightly wrapped. When ready to use, remove the butter from the freezer and let it come to room temperature.

Calabrian Red Sauce
Prep time: 15 minutes
Makes: 2 cups (480 ml)

1 tablespoon extra-virgin olive oil
½ cup (70 g) chopped shallots
2½ teaspoons kosher salt
1 (14.5 oz/411 g) can crushed San Marzano tomatoes
½ cup (120 ml) chicken stock
3 cloves garlic, finely minced
1½ tablespoons finely minced Calabrian chiles in oil
1 tablespoon balsamic vinegar
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
½ teaspoon coarsely ground black pepper

1. In a large heavy-bottomed skillet, warm the olive oil over me¬dium heat until it begins to shimmer, 1 to 2 minutes. Add the shallots and 1 teaspoon of the salt and cook, stirring occa¬sionally, until tender, 2 to 3 minutes.
2. Add the tomatoes and use a potato masher to smooth out any lumps. Add the remaining 1½ teaspoons salt, along with the chicken stock, garlic, chiles (and some of their oil), vinegar, basil, parsley, and black pepper and stir to combine.
3. Bring to a simmer, cover, and cook for 15 minutes. Reduce the heat to medium-low and cook until it reduces slightly, about 20 more minutes. (It will be a thinner sauce.) To prevent scorching, stir the sauce every few minutes. Serve warm or let cool to room temperature, then transfer to an airtight con¬tainer and refrigerate for up to 2 days.

Royale with Cheese Dip
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 8 to 10

1 tablespoon extra-virgin olive oil
1 pound (455 g) ground chuck
1 small onion, finely chopped
2 tablespoons tomato paste
½ teaspoon garlic powder
1 (15 oz/425 g) jar salsa con queso
1⁄3 cup (80 ml) half-and-half
1 cup (4 oz/115 g) coarsely shredded yellow Cheddar cheese
¼ cup (60 ml) mayonnaise
2 tablespoons sweet relish
2 tablespoons ketchup, plus more for serving
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Chopped yellow onions, pickle chips, mustard, ketchup, lettuce, and tomato, for serving
Tortilla chips, for dipping

1. Preheat the broiler to high. In a medium cast-iron skillet on the stovetop, warm the oil over medium heat until it shimmers. Add the ground beef and cook, crumbling it with a wooden spoon, until it starts to brown, 3 to 6 minutes.
2. Add the onion and cook, stirring, until the onion has softened and the beef is cooked through, 7 to 8 minutes. Clear an empty spot in the middle of the skillet, add the tomato paste, and toast the paste for 1 minute. Season with the garlic powder and stir to combine. Stir in the salsa and half-and-half.
3. Bring the mixture to a simmer and cook, stirring, until mix¬ture is well combined, about 1 minute. Sprinkle the middle of the dip with the Cheddar, leaving a small border around the edge without cheese. Remove to the oven and broil until the top is bubbling and browned in places, 1 to 2 minutes.
4. Meanwhile, in a small bowl, mix together the mayonnaise, relish, ketchup, salt, and pepper.
5. Top the dip with drizzles of the mayo-relish sauce along with your favorite burger fixings: a sprinkle of onions and pickle chips, a mound of lettuce and tomatoes, ketchup, and mus-tard. Serve with tortilla chips for dipping.



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