Philly Cheesesteak
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
3
-
Calories
1029 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
American
Philly Cheesesteak
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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
- 1 1/2 pounds ribeye steak very thinly sliced, New Zealand grass-fed
- 2 tablespoons butter unsalted
- 1/2 yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 1/2 tablespoons vegetable oil
- 5 lices provolone cheese
- 6 tablespoons mayonnaise
- 3 hoagie roll
- salt to taste
- black pepper to taste
Instructions
- Generously season sliced ribeye with salt and pepper. Set aside
- Place a large skillet over medium heat and melt butter.
- Add sliced onion and cook until lightly caramelized, 6 to 8 minutes.
- Add sliced peppers and continue to cook until peppers soften, 3 to 4 minutes. Season with salt and pepper.
- Transfer onion and peppers to a plate and return skillet to stove
- Turn heat up to medium-high and add oil.
- Add beef to skillet and sear until just barely cooked through, 3 to 4 minutes.
- Add onions and peppers back to skillet and stir together until evenly distributed.
- 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.
- 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.
- 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
(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%)
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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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