Classic Cheesesteak Sandwich
User Reviews
3.9
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
904 kcal
-
Course
Main Course
-
Cuisine
American
Classic Cheesesteak Sandwich
Description
Begin by pounding thin slices of ribeye beef to tenderize and increase surface area for faster, even cooking. Thinly sliced green peppers and onions are sautéed in olive oil until softened and lightly browned, providing a sweet and savory foundation. Beef is cooked in a hot skillet until browned, then broken into small pieces or "chipped" to develop a slight crust and maintain a tender bite.
The beef is arranged neatly in the pan and layered with the cooked peppers and onions. Slices of provolone cheese are placed over the mixture and allowed to melt, binding the flavors. The filling is served on toasted hoagie rolls to provide a sturdy base with a slight crunch and soft interior, perfect for containing the juicy meat and vegetables.
The sandwich embodies a rich, meaty flavor balanced by the sweetness of the peppers and onions and the creaminess of the cheese, making it substantial and satisfying. It's ideal for a hearty lunch or casual dinner. Preparing the meat thinly sliced and pounding before cooking ensures tenderness and ease of chewing.
Having the butcher pre-slice the ribeye, or partially freezing the meat for easier slicing, simplifies preparation and achieves the desired thinness for texture.
Ingredients
- 2 green pepper seeded and thinly sliced
- 2 medium onion Spanish or yellow), thinly sliced into ring
- 3 teaspoons olive oil divided
- pinch salt
- pinch black pepper
- 2 pounds ribeye steak have the butcher slice it for you on his Hobart, very thinly sliced
- 4 hoagie roll
- 8 ounces provolone cheese or Cheez Whiz, sliced
Instructions
- Lay a large piece of plastic wrap on the counter and place one thin slice of ribeye on it. Fold the plastic over the rib eye and use the flat side of a meat mallet to pound the ribeye very thin without tearing it. Transfer ribeye to a plate and continue with the rest of the meat. Cover and refrigerate.
- Heat a large skillet over medium to medium high heat. Add 2 teaspoons of the olive oil, peppers and onions. Saute until softened and browned about 15-20 minutes, stirring regularly.
- In a large cast iron skillet or griddle add 1 teaspoon olive oil and heat over medium heat. When oil is hot add about half of the sliced beef. Sprinkle with salt and pepper and let the beef cook for a minute or two. Then use a metal spatula to break up and "chip" the beef into smaller pieces, cooking for about 5-7 minutes until well cooked and some of the beef takes on a bit of crustiness.
- Use the spatula to line the beef up in a long row in the pan. Spoon half of the onion pepper mixture directly over the beef. Top with half of the provolone cheese and continue to cook for 2-3 minutes until the cheese is melty.
- Slice open 2 of the hoagie rolls. Slide the spatula under the meat mixture and transfer to the hoagie rolls. Place on a tray to serve -- or wrap tightly in parchment paper and cut the sandwiches in half -- the cheese stays warm and melty this way. Repeat with the remaining beef, onions and peppers to make additional sandwiches.
Notes
- If your butcher can slice the ribeye very thinly on a meat slicer, it simplifies preparing the sandwich.
- If pre-sliced beef is unavailable, partially freeze the ribeye for about 45 minutes, then slice thinly with a sharp knife.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 904 kcal
% Daily Value*
| Calories | 904kcal | 45% |
| Carbohydrates | 41g | 14% |
| Protein | 66g | 132% |
| Fat | 52g | 80% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 177mg | 59% |
| Sodium | 911mg | 38% |
| Potassium | 870mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 51.9mg | 58% |
| Calcium | 470mg | 47% |
| Iron | 15.2mg | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
You'll Also Love
