Best 9 Frita Cheesesteak Recipes

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The "frita cheesesteak" sandwich is a mouthwatering combination of tender flavorful beef, melted cheese and grilled onions nestled in a soft and chewy bun. Originating from the bustling streets of Miami, Florida, the "frita" patty is a savory concoction of ground beef, spices and Worcestershire sauce, grilled to perfection. Whether you prefer the classic combination of American cheese, or opt for a more adventurous blend of gooey mozzarella and tangy provolone, the melted cheese adds a rich and creamy layer to this taste sensation. The grilled onions add a sweet and savory depth of flavor, caramelizing slightly as they cook.

Let's cook with our recipes!

CHEESESTEAK



Cheesesteak image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 4 sandwiches

Number Of Ingredients 7

2 tablespoons grapeseed oil
2 cups thinly sliced yellow onions
Salt and freshly ground black pepper
4 tablespoons unsalted butter, softened
Four 9-inch sub rolls
2 pounds shaved beef steak, such as rib-eye or sirloin
12 thin slices provolone

Steps:

  • In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
  • Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
  • Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.

PHILLY CHEESE STEAK



Philly Cheese Steak image

It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 29

2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

Steps:

  • Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
  • Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
  • Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
  • Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
  • Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
  • Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
  • Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

PHILLY CHEESESTEAK SKILLET MEAL



Philly Cheesesteak Skillet Meal image

This recipe came about because I wanted to use up green peppers from the garden. It's quick, easy and even my picky friends have asked for the recipe.

Provided by JoAnna Ellingsen

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 30m

Yield 4

Number Of Ingredients 8

2 cups uncooked elbow macaroni
1 pound lean ground beef
1 medium onion, chopped
2 green bell pepper, seeded and chopped
salt and pepper to taste
1 (8 ounce) package processed cheese food, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup milk, or as needed

Steps:

  • Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
  • Meanwhile, place the ground beef and onion into a large skillet, and cook, stirring to crumble, until meat is no longer pink, and onion is tender. Just before the beef is done, add the bell peppers, and cook until tender, but still green. Season with salt and pepper. Stir in the cheese food, condensed soup and milk to make a thick sauce.
  • Remove from the heat, and stir in the macaroni noodles. Serve and enjoy!

Nutrition Facts : Calories 699.6 calories, Carbohydrate 54.8 g, Cholesterol 114.7 mg, Fat 35.4 g, Fiber 3.2 g, Protein 39.5 g, SaturatedFat 15.9 g, Sodium 1275.4 mg, Sugar 10 g

FRITA CHEESESTEAK



Frita Cheesesteak image

Make and share this Frita Cheesesteak recipe from Food.com.

Provided by Food.com

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

8 ounces heavy cream
6 ounces cheddar cheese
1 loaf Cuban bread
4 ounces sliced raw beef
1 cup crispy potato sticks
1/4 cup raw onion, Sliced

Steps:

  • TO MAKE CHEESE SAUCE:.
  • Place the cream over medium heat until steam rises and the cream is hot. Shred the cheddar and place in a blender, add the hot cream and allow to sit for 4-5 minutes. Blend over high speed until smooth.
  • TO MAKE THE SANDWICH:.
  • Cook the onions over high heat on a flat top or large pan, until caramelized.
  • Add the beef, and cook for another minute or so.
  • Cover the beef in 2 oz of the Frita sauce and allow the sauce to reduce on the beef and onions.
  • Slather the cheese sauce on the Cuban bread, and the beef, onions and potato sticks. Garnish with crispy potatoes.

PHILLY CHEESESTEAK



Philly Cheesesteak image

My Philadelphia-born friend is so devoted to her city's most famous sandwich that the first thing she did after her big fancy wedding was to head, gown and all, to her favorite local spot for a cheesesteak to end the night. On a recent visit, I comparison-shopped the cheesesteak sandwich shop. Here's my standard order: onions, whiz (i.e., Cheez Whiz), provolone, and giardiniera -- the pickled vegetables perk up the whole meaty, cheesy business. Regardless of where you buy it, everything starts with the vigorous chopping and flipping spatulas cutting through the frying beef a-sizzle on the flattop. Beyond that, the rest is personalized. Add the whiz? provolone? onions? peppers? giardiniera? You better know what you want before you step up to the counter. Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes 2 sandwiches

Number Of Ingredients 9

One 1-pound boneless beef top round steak
1/2 medium onion, chopped
1 tablespoon safflower oil
1 tablespoon coarse salt
1/4 teaspoon freshly ground black pepper
Two 8-inch-long hero rolls
4 slices provolone cheese
1 cup Creamy Cheese Sauce
Giardiniera for garnish

Steps:

  • To make slicing it easier, freeze the beef for 30 minutes to firm up.
  • Preheat a double-burner griddle or two large skillets over medium-high heat. Thinly slice the meat against the grain.
  • Toss the onions in a bowl with the oil and put them on the griddle. Cook for a few minutes, stirring occasionally, until the onions become translucent. Push the onions to the back of the griddle.
  • Place the beef on the griddle and season with salt and pepper. Cook, turning occasionally, until no pink remains. Stir the onions into the beef and chop the beef mixture into bite-size pieces with the side of a metal spatula.
  • Divide the beef and onions between the hoagie rolls. Top with the provolone and cheese sauce. Serve immediately, topped with giardiniera, if desired.

QUICK AND EASY CHEESY MUSHROOM FRITTATA



Quick and Easy Cheesy Mushroom Frittata image

This mushroom frittata is simple for beginners and a snap for brunch or a quick supper! Fresh ingredients make this dish delicious.

Provided by MrsMeadows

Time 55m

Yield 8

Number Of Ingredients 12

nonstick cooking spray
2 tablespoons unsalted butter
1 medium sweet onion, thinly sliced
1 (8 ounce) package sliced button mushrooms
1 teaspoon garlic salt, or to taste
10 large eggs
⅓ cup half-and-half
2 cups shredded Cheddar cheese
1 (1 ounce) package ranch dressing mix
2 tablespoons dried parsley
1 teaspoon salt-free seasoning blend, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick spray.
  • Melt butter in a skillet over medium heat; stir in onion. Cook and stir until the onion begins to soften, about 3 minutes. Add mushrooms and garlic salt; cook until onion is translucent and mushrooms have softened, about 5 minutes.
  • While the mushrooms are cooking, beat eggs and half-and-half in a bowl with an electric mixer for 1 minute on low speed. Stir in Cheddar cheese, ranch dressing mix, parsley, seasoning blend, salt, and pepper.
  • Remove mushroom-onion mixture from the heat and allow to cool slightly, about 5 minutes. Add to egg mixture and mix until combined. Pour into the prepared baking dish.
  • Bake in the preheated oven until middle of the frittata is firm, about 30 minutes.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 5.5 g, Cholesterol 273.5 mg, Fat 19.7 g, Fiber 0.6 g, Protein 16.3 g, SaturatedFat 10.5 g, Sodium 742.5 mg, Sugar 1.7 g

EASY CHEESY FRITTATA



Easy Cheesy Frittata image

Get the day started with an Easy Cheesy Frittata! Fresh basil and bacon add flavor to this cheesy frittata that can be part of your smart eating plan.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

4 whole eggs
4 egg whites
2 Tbsp. water
1/2 cup chopped seeded tomatoes
2 slices cooked OSCAR MAYER Bacon, crumbled
1/4 cup chopped fresh basil
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Steps:

  • Heat oven to 350°F.
  • Whisk whole eggs, egg whites and water in medium bowl until blended.
  • Add tomatoes, bacon, basil and 1/2 cup cheese; mix well.
  • Pour into 9-inch pie plate sprayed with cooking spray.
  • Bake 25 min. or until knife inserted in center comes out clean. Sprinkle with remaining cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 135 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g

CHEESESTEAK RECIPE BY TASTY



Cheesesteak Recipe by Tasty image

What sandwich is more satisfying than a cheesesteak? Thinly sliced ribeye steak and golden onions are draped with melty Provolone cheese, all wrapped up in buttered hoagie rolls.

Provided by Tasty

Categories     Lunch

Time 27m

Yield 4 servings

Number Of Ingredients 8

1 lb boneless ribeye steak
4 hoagie rolls
2 tablespoons unsalted butter
1 ½ tablespoons olive oil, divided
1 medium yellow onion, thinly sliced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 slices provolone cheese

Steps:

  • Place the ribeye in the freezer for 30 minutes.
  • Slice the hoagie rolls open on a cutting board, making sure not to slice all the way through. Spread ½ tablespoon of butter on the cut sides of each roll.
  • Remove the ribeye from the freezer and thinly slice against the grain.
  • Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring occasionally, until softened and golden brown, about 10 minutes. Remove the onions from the pan and set aside.
  • Add the remaining ½ tablespoon of olive oil, then the sliced ribeye, to the same pan and season with the salt and pepper. Cook, without disturbing, until browned, 2-3 minutes. Stir the beef to cook the other side and continue until the ribeye is cooked through, 2-3 minutes more.
  • Add the onions back to the pan and stir to combine. Lay the Provolone over the ribeye mixture and cook, without moving, until melted, about 1 minute.
  • Transfer the ribeye mixture to the buttered hoagie rolls and serve immediately.
  • Enjoy!

"TORTA RUSTICA"



Categories     Sandwich     Beef

Yield 16 servings

Number Of Ingredients 11

2 loaves frozen bread dough, thawed and allowed to rise
20 slices provolone
15 slices mortadella
1 jar roasted sweet red peppers, drained, seeded, halved
1 lb mozzarella, either sliced or shredded
20 slices thin sliced deli ham or proscuito
3 egg omelet layer (see note)
1 jar Macedonian mild golden peppers, seeded and halved
1 10 package frozen spinach, thawed and well drained
8 oz sliced salami and/or pepperoni
1 egg white mixed with tablespoon water

Steps:

  • Spray a 10 inch springform pan with non-stick spray. Roll one loaf of bread dough into circle large enough to fit in bottom and up sides of pan. If dough is too elastic to work with, let it rest a few minutes and try again. Press rolled dough onto bottom and sides of pan. Arrange layers of cheeses, meats and peppers in first 1/3 of pan. Add prepared omelet layer (see note), then more cheese, peppers and meats, then the drained spinach. Press ingredients down firmly as you go. Add more meats and cheeses until level with top of pan, pressing down firmly. Roll remaining loaf of dough into circle to fit top of torta. Pinch dough together at sides and brush with egg white mixture. Bake at 350 degrees 1 hour or until bread is golden and pulls away from sides of pan slightly. Cool completely before removing from pan. Cut into wedges to serve. FOOTNOTES: Using three beaten eggs, salt, pepper and spices to taste, make a thin omlette, remembering to keep it about the size and shape of your springform pan. Cool slightly.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your Frita Cheesesteak.
  • Don't overcook the beef. It should be cooked to a medium-rare or medium doneness, so that it's still juicy and flavorful.
  • Use a hoagie roll that is soft and fluffy. This will help to absorb the juices from the beef and cheese.
  • Be generous with the cheese. The more cheese, the better!
  • Add your favorite toppings. Some popular choices include grilled onions, peppers, mushrooms, and bacon.
  • Serve the Frita Cheesesteak hot and fresh. This is the best way to enjoy it!

Conclusion:

The Frita Cheesesteak is a delicious and iconic sandwich that is perfect for any occasion. It's easy to make and can be customized to your liking. So next time you're looking for a satisfying meal, give the Frita Cheesesteak a try!

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