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Nutrition Facts
Serving Size 1 (333g) Recipe makes 2 servings
Calories 775
Calories from Fat 483		(62%)
Amount Per Serving		%DV
	Total Fat 53.7g	82%
	Saturated Fat 24.5g	122%
	Monounsaturated Fat 22.1g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 129mg		43%
Sodium 1543mg		64%
Potassium 653mg		18%
Total Carbohydrate 28.8g		9%
	Dietary Fiber 2.8g	11%
	Sugars 3.9g
Protein 43.5g		86%
detailed view... how is this calculated?

Emeril's Philly Cheese Steak Sandwich

Recipe #380235 | 21 min | 11 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: KateL
Jul 4, 2009

I'm not claiming this is an authentic Philly Cheese Steak, I chose this to simulate my favorite cheese steak sub at Sapore di Mare. Elsewhere (and not elsewhere on Recipezaar.com) people have been puzzled why the oven would need to be preheated to 200F; why, it is only to warm up the sandwich rolls! Purists will use only Cheese Whiz, but I will always use Provolone. I love an accent of "hots" on my sub, preferably Sun of Italy "Hot Chopped Peppers"; sliced pepperoncini or banana peppers also work well. I favor sweet onions, so I added them as an option to Emeril's recipe. Also, a half and half mixture of olive oil and butter is heavenly; but if using a nonstick pan, no fat is really needed. To slice the rib-eye, pound it thin, roll it tightly and wrap in wax paper, freeze 10 minutes, then slice thinly. Personally, I would never dream of using ketchup on this sandwich, although I might try a bit of marinara sauce to make this an Italian cheese steak sandwich. Although most people would threaten me if I gave them half a sandwich, I believe that is the correct size for 1 nutritional serving.

SERVES 2 -4 , 2 sandwiches (change servings and units)

Ingredients

2 fresh Italian rolls, split in half crosswise (sandwich rolls) or kaiser rolls, split in half crosswise
1 tablespoon olive oil (or 1/2 tablespoon olive oil AND 1/2 tablespoon unsalted butter)
1 white onion or sweet onion, thinly sliced
1/2 large green bell pepper, thinly sliced
1 teaspoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 lb rib eye steak (very very thinly shaved or sliced)
1/3 lb provolone cheese or white processed cheese, thinly sliced or 4 ounces Cheese Whiz, melted
catsup (optional)
pepperoncini peppers, accompaniment

Directions

1
Preheat the oven to 200 degrees F. Then warm the sliced rolls or buns in the oven while cooking the meat and vegetables.
2
Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.
3
Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.