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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (669g) Recipe makes 2 servings |
||
| Calories 1269 | ||
| Calories from Fat 503 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 55.9g | 86% | |
| Saturated Fat 29.1g | 145% | |
| Monounsaturated Fat 18.5g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 277mg | 92% | |
| Sodium 5901mg | 245% | |
| Potassium 1738mg | 49% | |
| Total Carbohydrate 89.2g | 29% | |
| Dietary Fiber 5.9g | 23% | |
| Sugars 5.7g | ||
| Protein 97.9g | 195% | |
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Philly Cheese Steak Sandwich (((Authentic)))
SERVES 2
Ingredients
- 1 loaf Italian bread or French bread or 2 large hoagie rolls or sub rolls
- 1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, )
- 1 white onion (thinly sliced)
- 1 green bell pepper (thinly sliced)
- 2 teaspoons garlic (minced)
- 1/2 lb provolone cheese (thinly sliced)
- extra-virgin olive oil (for grilling)
- salt and pepper
- marinara sauce or ketchup (optional topping)
Directions
1
Heat a griddle or a large saute pan over medium-high heat.2
When hot, cover bottom with olive oil.3
Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.4
Add the garlic, salt and pepper, and cook for about 30 seconds.5
Then, push the mixture off to one side of the griddle.6
Add the meat to the hot part of the griddle.7
Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.8
Mix the meat and the carmelized onions and bell pepper together.9
Divide into 2 portions, and top both portions with the cheese to melt.10
If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.11
Hollow out the soft white bread part from inside and place face down on top of the meat and cheese.12
When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
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Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: KVasanth
On Jun 26, 2008
Nice, but I agree with the previous reviewer- it is a bit bland. I added more garlic than is called for, seasoned it well, used top quality beef, and it still came out tasting like something was missing. It does make for a substantial and filling sandwich, though.
From: BakeGirl23
On Jun 25, 2008
It was okay. We thought it was bland though. I followed the recipe exactly. Maybe I need to get a better meat? Use more salt? I dunno. The caramelized onions were the best part.
From: Kay Demonbren
On Aug 7, 2004
Oooh, these were so yummy! Made as directed, execpt that I drizzled just a tiny bit of olive oil (extra virgin, of course) over the bread and toasted it for a bit in the oven; i like my bread toasted, it withstands the "soggies" better. These are simple to prepare, the only hard part was not sampling while it was cooking, it smells so wonderful! Thanks!
From: psychotammymom
On Jul 16, 2007
FINALLY!!! I have found a way to make really good Cheese steak sandwiches. The only thing available in Oklahoma are those processed steak-ums. I have tried over and over to make them tast good. This is THE recipe. And it is so easy!! I had already planned these when a friend stopped by who loves steak sandwiches. He thought they were delicious and asked how to do them so he could tell his wife. The only thing I did differently was to use some Cavendars Greek seasoning in the meat. I used sub sandwich buns, which were lightly buttered and then wrapped in foil and placed in the oven to warm. We also did not use any optional topping as these were too good without.
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