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    A celebrity chef is called a celebrity chef often because they cook and have great personality on camera. They are able to draw people to the kitchens. They give people confidence to try cooking for themselves. This is why though they are not true chefs, people like Rachael Ray have their spot in front of the camera.

    TV has a hundred and one tricks to make cooking look really fast and easy. This includes making some of the dishes before the show starts or having the make up of the celebrity chefs constantly retouched so that they don’t look like they sweat while they cook – like the cooks truly do.

    This is why the shows of Bobby Flay and Rachael Ray are so popular. Almost all the dishes that they feature on their shows really are prepared within the time allotted by the network. Add that the food really comes out delicious, as well as beautiful to look at, is it any wonder that their fan base keep growing?

    Here’s an easy recipe from Chef Bobby Flay (Throwdown With Bobby Flay) that is really great. Try this Philly Cheese Steak for yourself:

    Philly Cheese Steak.jpg


    • 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


    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.

    Provolone Sauce:
    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

    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.

    Sauteed Mushrooms:
    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

    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.

    Caramelized Onions:
    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

    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.

    Sauteed Peppers:
    2 tablespoons olive oil
    2 poblano peppers, thinly sliced
    2 Cubano peppers, thinly sliced
    Salt and freshly ground black pepper

    Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

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