Philly Cheesesteaks
Thinly sliced beef seared on a hot skillet with onions and peppers, melted with provolone and piled into toasted rolls.
- Makes
- 4 sandwiches
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
Ingredients
Equipment
- Large cast-iron skillet or griddle
Instructions
Freeze the beef for 20 minutes so it slices paper-thin, then slice it and chop it roughly.
Heat 1 tbsp oil in the skillet over medium heat. Cook the onion and pepper with a pinch of the salt until soft and golden, 8–10 minutes. Push them to one side.
Turn the heat to high, add the rest of the oil and the beef in a thin layer, and season with the salt and pepper. Cook, chopping and turning with a spatula, until just browned, 2–3 minutes.
Mix in the onions and divide into 4 piles the size of your rolls. Lay 2 slices of cheese over each and let them melt, 1 minute.
Lay an open roll over each pile, slide the spatula underneath and flip everything into the roll. Serve hot.
Notes
- Some shops sell pre-sliced beef for cheesesteaks or hot pot, which saves the slicing step.
My notes
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Nutrition estimate
- Calories
- 730
- Protein
- 55 g
- Carbs
- 47 g
- Fat
- 35 g
Per sandwich, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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