Philly Cheesesteak

User Reviews

5.0

9 reviews
Excellent

Philly Cheesesteak

The best Philly Cheesesteak sandwich you'll ever taste! Our recipe Is so simple, delicious, rich, meaty, and cheesy! Our recipes comes together In just 35 minutes, making It a fantastic meal anytime of the week!

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Ingredients

Servings
  • 1 1/2 pounds very thinly sliced New Zealand grass-fed ribeye steak
  • 2 tablespoons unsalted butter
  • 1/2 thinly sliced yellow onion
  • 1 thinly sliced green bell pepper
  • 1 1/2 tablespoons vegetable oil
  • 5 lices Provolone
  • 6 tablespoons mayonnaise
  • 3 Hoagie rolls
  • salt and pepper to taste
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Instructions

  1. Generously season sliced ribeye with salt and pepper. Set aside
  2. Place a large skillet over medium heat and melt butter.
  3. Add sliced onion and cook until lightly caramelized, 6 to 8 minutes.
  4. Add sliced peppers and continue to cook until peppers soften, 3 to 4 minutes. Season with salt and pepper.
  5. Transfer onion and peppers to a plate and return skillet to stove
  6. Turn heat up to medium-high and add oil.
  7. Add beef to skillet and sear until just barely cooked through, 3 to 4 minutes.
  8. Add onions and peppers back to skillet and stir together until evenly distributed.
  9. Place 3 slices of provolone on top of the beef mixture, add 1-2 tablespoons water to the side of the skillet and cover for 1 minute, allowing the steam to melt the cheese.
  10. Stir mixture together, top with remaining slices of provolone, add 2 more tablespoons water to side of skillet and cover for another minute to melt cheese. Uncover and remove from heat.
  11. Spread mayonnaise onto each hoagie roll and top with 1/3 of the beef mixture. Serve immediately.

Notes

  • To get the beef very thinly sliced - stick the steaks in the freezer for about 20 minutes, until the steak is partially frozen. Once steak is partially frozen, use a sharp knife to thinly slice beef against the grain. 
  • Beef can be sliced up to a day ahead of time and stored in an airtight container in the refrigerator. 
  • Bell pepper and onion can be sliced up to 3 days ahead of time and stored in an airtight container in the refrigerator. 

Nutrition Information

Show Details
Calories 1029kcal (51%) Carbohydrates 37g (12%) Protein 60g (120%) Fat 71g (109%) Saturated Fat 28g (140%) Polyunsaturated Fat 15g Monounsaturated Fat 24g Trans Fat 1g Cholesterol 192mg (64%) Sodium 869mg (36%) Potassium 756mg (22%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 711IU (14%) Vitamin C 33mg (37%) Calcium 274mg (27%) Iron 15mg (83%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 1029 kcal

% Daily Value*

Calories 1029kcal 51%
Carbohydrates 37g 12%
Protein 60g 120%
Fat 71g 109%
Saturated Fat 28g 140%
Polyunsaturated Fat 15g 88%
Monounsaturated Fat 24g 120%
Trans Fat 1g 50%
Cholesterol 192mg 64%
Sodium 869mg 36%
Potassium 756mg 16%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 711IU 14%
Vitamin C 33mg 37%
Calcium 274mg 27%
Iron 15mg 83%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

9 reviews
Excellent

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