American · Lunch
Philly Cheesesteak
Philly Cheesesteak is thinly sliced ribeye beef griddled with sweet onions until browned, then combined with melted provolone and piled into a soft hoagie roll. The beef is chopped on the flat top while it sears, keeping the meat juicy. Served hot with grilled green peppers.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
892Calories
49.8gProtein
52.7gFat
52.5gCarbs
8.4gSugar
4.1gFiber
1448mgSodium
115mgChol
20.7gSat Fat
520mgPotassium
410mgCalcium
3.2mgIron
1.4mcgVitamin B12
28mgVitamin C
protein-rich
rich-umami
all-time-classics
cheat-day
thirty-min-meals
Instructions
1
Prep
Slice the ribeye as thinly as possible against the grain on a board, and slice the onion and green bell pepper thin.
2
Sauté
Heat half the oil in a flat skillet over medium-high heat, cooking the onion and pepper 5 minutes until softened with browned edges.
3
Sear
Push vegetables aside, add remaining oil and beef over high heat, cooking 3 minutes, chopping until no pink remains and edges brown.
4
Melt
Season with salt and pepper, mix beef and vegetables together, lay provolone over the pile off heat, and rest 1 minute until glossy.
5
Plate
Split the hoagie roll open, scoop the beef and cheese mixture inside, set the sandwich on a board, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ribeye beef
- 1120g onion
- 1150g green bell pepper
- 2 slice56g provolone cheese
- 2170g hoagie roll
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
