Recipes|Featured Main
Philly Cheesesteak Sandwich
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT30M15 Minutes
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Yield:4 Servings
Ingredients
- Olive oil
- 1 yellow or white onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons butter, divided
- 1 ½ pounds thinly sliced ribeye or sirloin steak, cut into strips
- Salt and pepper
- 1 teaspoon granulated garlic
- 8 slices provolone cheese
- 4 soft French or Hoagie rolls
- Olive oil
- 1 yellow or white onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 25.56g butter, divided
- 680.39g thinly sliced ribeye or sirloin steak, cut into strips
- Salt and pepper
- 4.26g granulated garlic
- 8 slices provolone cheese
- 4 soft French or Hoagie rolls
You don’t need to travel to Philadelphia for an irresistible cheesesteak sandwich, make them at home! Our thinly sliced steaks make prep work a snap.
Preparation
STEP 1
Heat a large skillet over medium-high heat. Lightly coat pan with oil. Add onions and peppers. Season with salt and pepper. Stir fry until tender. Set aside.
STEP 2
Return skillet to stove and heat to high. Coat with a little oil and a tablespoon of butter. Add steak and season with salt, pepper, and garlic powder. Cook until meat starts to brown. (Since meat is cut thin it will cook very fast). To ensure browning you may have to work in batches depending on the size of your pan.
STEP 3
Add cooked onions and peppers back to pan. Take 4 slices of your provolone and melt it into the meat and veggies.
STEP 4
Toast and butter your rolls. Fill with your cheesy meat and vegetable mixture. Top each sandwich with one more slice of cheese and quickly melt under the broiler, about 1-2 minutes. Serve and enjoy!
Options
For a vegetarian twist use sliced portabella mushrooms instead of meat.