This recipe on a stick has been *expertly* developed from the ground up using the Sandwich King-approved basic principles of sandwich artistry. Great meat, good rations, gooey cheese and just enough aromatics, acid and spice to ensure you never think about a conventional cheesesteak again. (Even if it doesn't quite match Geoffrey's culinary POV)
#FoodNetwork #Philly #Cheesestick #OnAStick
Watch #TheKitchen, Saturday at 11:10 AM #StreamOnMax!
You can find the recipe at https://foodtv.com/48IB8V5
Subscribe to Food Network http://foodtv.com/YouTube

Talented food experts gather in the kitchen to share lively conversations and delicious recipes. From simple dinner ideas to the latest food trends, they cover all things food!

Welcome to Food Network, where learning to cook is as easy as clicking play! Grab your apron and prepare to cook with some of the best chefs in the world. We'll give you a behind-the-scenes look at our best shows, take you to our favorite restaurant, and be your resource in the kitchen to ensure every meal is a 10/10!

Philly Cheese Sticks
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 1 hour and 5 minutes (including cooling time)
Active: 35 min
Yield: 10 skewers

Ingredients

Olive oil, for greasing
1 cup cremini mushrooms, trimmed
1 shallot, coarsely chopped
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 pound shaved rib eye
1/4 cup drained and chopped hot banana peppers
1 tablespoon Worcestershire sauce
One 13.8 ounce refrigerated pizza dough
10 slices of American cheese, halved
Garlic salt, for sprinkling

Directions

Special equipment: 10 skewers

Preheat oven to 425 degrees F. Line a baking pan with parchment paper and grease with oil.

Place the mushrooms and chopped shallots in a food processor and pulse about 10 times until finely ground. Heat a large nonstick skillet over medium heat and add 2 tablespoons butter. Add the mushroom and shallot mixture and cook until browned, about 12 minutes. Season with salt and pepper and immediately place on a baking sheet to cool.

Place the ribeye in the bowl of a food processor fitted with the blade attachment and pulse about 5 times to finely chop it. (This ensures that every bite melts in your mouth.)

Mix the rib eye, cooled mushroom mixture, banana pepper and Worcestershire in a bowl. Add 1 teaspoon salt and plenty of ground black pepper. Mix until combined.

Roll out the tube of pizza dough and cut into 10 equal pieces, approximately 1 1/2 by 2 inches. Place half a piece of American cheese on the bottom of one cheese, then about 1 tablespoon of the beef mixture, followed by another half piece of American cheese. Without stretching too much, wrap the pizza dough around the filling, shape it into a mini breadstick and pinch the seam closed. Repeat with the remaining dough and fillings.

Place the sticks on the lined and greased baking pan, seam side down. Melt the remaining 2 tablespoons of butter, brush the sticks with the butter and sprinkle with the garlic salt.

Bake until golden brown, about 12 minutes. Immediately transfer to a cooling rack. Insert a skewer into one end of each piece and let them rest for 5 minutes.

Subscribe to our channel and stay up to date with the latest must-eat recipes, brilliant kitchen hacks, and content from your favorite Food Network shows.
FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
WEBSITE: https://www.foodnetwork.com
FULL EPISODES: https://watch.foodnetwork.com
FACEBOOK: https://www.facebook.com/FoodNetwork
INSTAGRAM: https://www.instagram.com/FoodNetwork
TWITTER: https://twitter.com/FoodNetwork

Jeff Mauro's Philly CheeseSticks The Kitchen Food Network
https://youtu.be/afUNNrUr5bo

Please take the opportunity to connect and share this video with your friends and family if you find it helpful.