provolone

Ruth's Chris Potatoes au Gratin Copycat

butter

onion,

garlic clove,

salt

black pepper

chicken stock

heavy cream; add a little more if it doesn’t cover potatoes

parsley

Melt the butter, and sauté the onion over medium heat until soft and translucent. Add the garlic, salt, and pepper and cook for about 30 seconds. Add the stock, cream, and potatoes and bring to a good (not a boil) simmer. Cover, reduce heat to medium-low and simmer gently until the potatoes are nearly tender when pierced with a knife, about 15 to 20 minutes. Taste and adjust seasoning to your taste. Gently stir.

Transfer the mixture to a buttered 8 x 8&#8243; or equivalent sized baking dish (or about five to six individual casseroles). Top with the cheese and bake in the preheated oven for about 10 -15 minutes for the casserole (a little less for individual casseroles) or just until the sauce is bubbling and the cheese is melted. Cool a few minutes before serving. Sprinkle with chopped parsley.

Note: Although our family loves this just as is, this is a very creamy dish with cream, potatoes and cheese, and just a little onion, one clove garlic and the bit of chicken stock for additional flavor. It&#8217;s fine to taste the sauce before you transfer to the casserole and be sure to adequately season with salt and pepper. If you are a person who prefers a dish that is more highly flavored, feel free to increase the onion and/or garlic to taste.

A healthyish take on the classic Philly cheesesteak, these party-ready sandwiches are packed with roasted broccolini, a thick, tangy romesco sauce, and of course, lots of cheese. You’ve heard it before, and you may not believe us until you’ve tried them, but you won’t miss the meat. This recipe was developed by Rooster Soup Co. in Philadelphia, PA.

Broccolini Cheesesteaks

carrots, peeled, thinly sliced

bell peppers, ribs and seeds removed, chopped

white onion, chopped

red pepper flakes

broccolini, trimmed (about 2 lb.)

garlic cloves, thinly sliced

Kosher salt

sherry vinegar

hoagie rolls (about 8" each)

provolone cheese

Bon Appétit

Position racks in top third and center of oven; preheat to 425°. Toss carrots, bell peppers, onion, red pepper flakes, and 3 Tbsp. oil on a rimmed baking sheet. Roast on center rack, tossing occasionally, until vegetables are tender and well browned (it’s okay if some spots are beginning to look burned; this will give the romesco a deeper flavor), 25–30 minutes.

Meanwhile, separate broccolini florets from stalks; thinly slice stalks. Transfer florets and stalks to a clean rimmed baking sheet. Add garlic and ¼ cup oil, season with salt, and toss to combine. Roast on top rack, tossing halfway through, until florets are charred and stems are cooked through but still have some crunch, 16–18 minutes. Pour 2 tsp. vinegar over and toss to coat; season with salt.

Transfer carrot mixture to a food processor. Add 2 Tbsp. vinegar and pulse until smooth. With motor running, gradually drizzle in remaining ½ cup oil and process, scraping down sides as needed, until emulsified; season with salt.

Slice rolls in half lengthwise. Arrange cut side up on a rimmed baking sheet and toast until light golden brown, about 3 minutes.

Divide romesco between tops and bottoms of rolls. Pile broccolini on bottom halves. Top broccolini with cheese. Toast sandwiches, open-faced, until cheese is just melted, about 2 minutes. Close sandwiches and cut crosswise before serving.

Check out this easy recipe for the best French dip pinwheels from Delish.com!

French Dip Pinwheels

Cooking spray

onions,

thyme

All-purpose flour,

crescent dough

lb. deli roast beef

thyme leaves

c. low-sodium beef stock

Worcestershire sauce

Delicious!  I’ve made them quite a few times now and I prefer to bake the rolls in a cupcake pan with cooking spray. In the larger pan some of inside rolls were doughy. The spirals stay compact, you can eat them with your hands. I’ve also used pillsbury pizza dough rolled out thinly instead of the crescent dough.

I made this with grùyeur cheese instead of provolone and they were excellent.   Huge hit.

I made this today for friends and they loved it!  The 2 cans of crescents definitely fill up the 9 x 13 pan.  We’re thinking of trying some good hot horseradish in the au jus instead of garlic next time.  Thanks for a keeper!

Here's what you need: whole milk, elbow macaroni, butter, cheddar cheese, salt, pepper, fresh parsley

Easy One-pot Mac ‘n’ Cheese Recipe by Tasty

milk

elbow macaroni

cheddar cheese

salt,

pepper,

parsley,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

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In a large pot on medium-high heat, gently heat the milk to a simmer.

Add in the elbow macaroni. Cook until the pasta is tender.

Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.

https://vid.tasty.co/output/64207/mp4_640x640/1511818798

French Onion Soup Burgers

beef

water

brandy

cheese

buns and a little butter

rare: 125 degrees (dark purple-red, just warm, tender)

medium rare: 135 degrees (bright purple-red, warm, tender, very juicy)

medium: 145 degrees (rich pink, yielding, slightly tender, juicy)

medium well: 155 degrees (tan with slight pink, firm, some juice)

well: 160 (tan to brown, no pink, chewy, little if any juice)

Notes on temperature

If you need more or less than four burgers, for each burger

1/2 teaspoon brandy or Sherry (optional, but recommended)

1 to 2 ounces Gruyere (Swiss) or Provolone cheese (one or two slices)

1 bun and a little butter or oil to brush it with

For each burger

This baked pasta — please don’t call it a “pasta bake” — is a luscious affair, with two sauces. A creamy white béchamel is employed to toss with the pasta and vegetables. When it emerges, bubbly and bronzed and crisp on top, a bright, light tomato sauce adorns each serving. (If preferred, you can layer both sauces instead.) Putting it together is somewhat like building a lasagna — a bit of a fussy project — but once assembled, it's no trouble at all to bake and serve. Prepare it all several hours in advance, then pop it in the oven when you like.

Rigatoni al Forno With Cauliflower and Broccoli Rabe

olive oil

all-purpose flour

Kosher salt and black pepper

nutmeg,

bay leaf

garlic cloves,

bay leaf basil leaves

rigatoni

medium cauliflower, chopped (about 3 cups)

broccoli rabe, chopped (about 3 cups)

rosemary

red-pepper flakes

Black pepper

extra-virgin olive oil,

Pecorino Romano (about 3

Make the béchamel: Put the olive oil and flour in a small saucepan over medium-high heat and whisk together. Let mixture sizzle without browning for 1 minute. Whisk in milk 1 cup at a time, letting it come up to a simmer and begin to thicken before adding the next cup. Repeat until all the milk has been added.

When the sauce has thickened to the consistency of a milkshake, turn heat to low. Add 1 teaspoon salt and a pinch of pepper. Add the nutmeg and bay leaf, and cook for 10 minutes, whisking occasionally. Check seasoning and adjust. Turn off heat and keep sauce warm. (If sauce thickens upon sitting, thin with a little more milk.)

Make the tomato sauce: In a small saucepan, put tomatoes, onion, garlic, olive oil, bay leaf or basil, and 1 teaspoon salt. Bring to a boil, then turn down heat and simmer for 10 minutes. Transfer mixture to a blender (remove bay leaf before blending but leave in basil, if using). Purée to a velvety consistency and return to the saucepan. Taste and adjust seasoning. Keep sauce warm, or let cool and reheat before serving.

Make the pasta: Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until nearly done, about 2 minutes less than package directions, leaving the pasta still quite firm. Lift pasta from the water with a spider or large strainer, and spread it out on a baking sheet to cool.

Add cauliflower to pot and cook until barely softened, 1 minute. Lift from the water with a spider or large strainer and spread out to cool on a baking sheet.

Add the broccoli rabe and cook until just wilted, 1 minute, then drain in a colander. Rinse with cool water, then squeeze into a ball.

Put cauliflower and broccoli rabe into the empty pasta pot. Add garlic, rosemary and red-pepper flakes, and stir together. Season with salt and pepper, and drizzle with 2 tablespoons oil.

Add the béchamel and the rigatoni. Mix well with the cauliflower and broccoli rabe. Add the provolone and Pecorino Romano, and mix well again.

Heat oven to 400 degrees. Pile the pasta mixture into an oiled 9-by-13-inch baking dish. Bake until nicely browned and crisp on top, about 40 minutes. Leave to rest for 10 minutes before serving. (Alternatively, refrigerate the assembled dish for up to 6 hours and bake later. Bring to room temperature before baking.)

To serve, put a large spoonful of pasta into individual bowls or plates, making sure each portion has some of the crisp top. Spoon some tomato sauce around each portion and sprinkle with more grated cheese.

Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.

Party-Ready Italian Heros

oregano,

red onion, very thinly sliced

Mayonnaise (for rolls)

6–9-inch soft Cuban, hero,

assorted cured meats,

provolone cheese, thinly sliced

iceberg lettuce, shredded

Kosher salt, freshly ground pepper

Red wine vinegar and olive oil (for serving)

Combine hot spread sauce and 1 tsp. oregano in a small bowl.

Place onion in a small bowl and add cold water to cover; let soak 10 minutes. Drain; pat dry.

Working one sandwich at a time, spread mayonnaise over each roll and ¼ cup Italian sauce mixture over bottom half. If using prosciutto and/or mortadella, drape slices so that the meat folds over itself to make a pleated mound down the length of the roll (about 4 slices total). Shingle other sliced meats of your choosing over top, overlapping slightly. Top with provolone, ½ cup iceberg, and some onion; season with salt and pepper. Drizzle with vinegar and oil and sprinkle with a little more oregano. Close sandwich and cut in half crosswise.

This slow-cooker version of the classic Philly roast pork sandwich is nothing short of perfection: sharp provolone, garlicky broccoli rabe, and lots of jus for dipping.

Slow-Cooker Roast Pork Sandwiches

pork

red wine vinegar

head of garlic, halved lengthwise through root end

honey

fennel seeds

kosher salt,

broccoli rabe, woody ends trimmed

semolina or hoagie rolls

provolone,

lemon,

6-quart slow cooker

This slow-cooker version of the Philly classic has all the makings of a great sandwich: sharp provolone, garlicky broccoli rabe, and lots of jus from the pork for dipping.

Combine pork, oil, vinegar, garlic, rosemary, honey, fennel, red pepper flakes, 1 Tbsp. salt, and 1 cup water in the  insert of slow cooker. Turn pork several times with tongs to coat and mix ingredients. Slide insert into base, cover, and cook over high heat until pork is very tender and shreds easily, about 4 hours. If programming your slow cooker, set for 4 hours on high, then set to warm after that (while pork is cooking, make the broccoli rabe).

Transfer pork to a medium bowl and let rest until cool enough to handle. Pour cooking liquid through a fine-mesh sieve into a medium saucepan; discard solids. Let liquid settle so fat rises to the top, then pour off and discard all but a thin layer of fat. Bring liquid to a simmer over medium heat and cook, stirring occasionally, until reduced by about a third, 12–18 minutes.

Meanwhile, shred pork with your fingers or 2 forks, discarding any large bits of fat. Season with salt.

Set aside 1 cup cooking juices for serving, then add shredded pork to saucepan with remaining juices and toss to coat and rewarm pork.

Do Ahead: Pork can be cooked 2 days ahead. Shred and add to reduced juices, then let cool, cover, and chill. Reheat over low.

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water and have at the ready. Add broccoli rabe to pot and cook just until stems are tender, about 2 minutes. Using tongs, transfer broccoli rabe to bowl of ice water and agitate to rapidly cool down. Drain and pat dry on paper towels. Transfer to a cutting board and slice into 1" pieces on the diagonal, all the way from stem to leaves.

Heat oil in a large skillet over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden around the edges, about 2 minutes. Increase heat to medium-high and add broccoli rabe; season with salt. Cook, tossing constantly, until leafy bits are just starting to crisp slightly, 7–10 minutes.

Divide pork among bottoms of rolls. Top with provolone, shingling slices. Spoon broccoli rabe over, then squeeze lemon wedges over broccoli rabe. Close up sandwiches and cut in half. Serve with reserved juices for dipping.

Do Ahead: Broccoli rabe can be blanched 1 day ahead. Pat dry, cover, and chill.

This is a substantial baked frittata that feeds a small crowd. Filled with spicy Italian sausage, flavorful greens and four kinds of cheese, it tastes best at room temperature, and it's perfect for a weekend late breakfast or any time of day.

Hot Italian Sausage and Broccoli Rabe Frittata

broccoli

Salt and black pepper

garlic,

ricotta

grated provolone (about 1 1/4 cup)

Parmesan (about 3/4 cup)

mozzarella

Heat oven to 350 degrees. Bring a large pot of salted water to boil. Add broccoli rabe and cook for 1 minute, just to wilt, then remove, rinse with cold water and drain. Roughly chop greens, then squeeze to remove excess water and set aside.

Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage (remove casings from links first) and cook, stirring and mashing, until sausage is in large, well-browned crumbled pieces, 6 to 8 minutes. Remove cooked sausage, blot on paper towels, and set aside.

Add olive oil to skillet. When oil is hot, add onion and cook, stirring, until softened and lightly browned, about 5 minutes. Season well with salt and pepper, then add garlic and rosemary and cook for 1 minute more. Turn off heat and stir in chopped greens and reserved sausage. Let mixture cool in pan.

Spoon dabs of ricotta over greens mixture, then sprinkle evenly with provolone, Parmesan and mozzarella. Pour seasoned eggs over, tilting pan to distribute.

Bake for 30 to 35 minutes, until top is golden and eggs are no longer runny at the center. (Use a skewer or paring knife to check; residual heat will continue to cook frittata as it cools.) Let cool at least 15 minutes, then cut into wedges.

Here is The Times's take on a classic New Orleans sandwich, built between slices of light, airy sesame bread, and layered thick with olive salad and cold cuts. It is among the best picnic sandwiches on the planet.

Muffuletta

roughly chopped pitted green olives, preferably Bella di Cerignola

Kalamata olives

red peppers

flat-leaf parsley

celery leaves, torn

celery

extra virgin olive oil

oregano

soppressata,

provolone cheese, sliced

Italian deli ham, thinly sliced

mortadella,

sweet coppa (cured Italian pork), thinly sliced

salami

Make the olive salad by combining all ingredients in a large bowl. Set aside to marinate.

Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.

Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and let sit at least 10 minutes. To serve, slice into 6 or 8 wedges. It will keep for several hours in the refrigerator wrapped in plastic.

There is no better beach or picnic sandwich than the muffuletta: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

The BA Muffuletta

oil-packed Calabrian chiles

shallot, finely chopped

garlic cloves, finely chopped

piquillo peppers

capers

ciabatta loaf bread

Genoa salami

hot capocollo

mortadella

prosciutto

There is no better beach or picnic sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

Combine Calabrian chiles, shallot, garlic, both olives, piquillo peppers, oil, capers, vinegar, and oregano in a medium bowl; season with salt and pepper.

Do Ahead: Olive salad can be made 1 day ahead. Cover and chill.

Split bread in half along the equator line. Divide olive salad, including any liquid, between halves. Lay salami on bottom half of bread, followed by capocollo, provolone, mozzarella, mortadella, and prosciutto. Close sandwich and wrap tightly in plastic. Place between 2 baking sheets and weigh down with a heavy pot or two to flatten slightly. Let sit at room temperature, turning over halfway, 1–3 hours before cutting into wedges to serve.

This sandwich serves many dainty folks or fewer rugged types. Pre-order the bread from an Italian bakery or deli counter, and build first, season last. Success here is in achieving a perfect filling-to-bread ratio, a generousness with the seasonings, and the ability to close the sandwich around the filling without finding it woefully over- or under-stuffed when it’s time to slice. It’s a huge help to have on hand 8-inch wooden skewers, disposable gloves, a good serrated knife and an egg-slicer gadget. The assembly instructions here are meant to be helpful but not prescriptive, as I trust that everybody knows how to build a sandwich to their own liking.

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Top 30 provolone recipes from across the web

The most viewed provolone recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Hot Italian Sausage and Broccoli Ra...

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The BA Muffuletta

Six-Foot Meatless Italian Hero

Beef Braciole (Stuffed Italian Beef...

Giant Italian-Style Hoagie

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The most viewed provolone recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine