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ID
americanutama· 4 servings

≈574 kkal · P 1g · L 7.8g · KH 124.8g (per recipe, TKPI estimate)

Philly Cheesesteak

MBG-eligible

Philly Cheesesteak
Photo: jeffreyw, CC BY 2.0 · wikimedia-commons

Ingredients

  • 2 lbs (900g) ribeye steak, thinly sliced against the grain
  • 4 hoagie rolls, split and hinged
  • 8 oz (225g) provolone cheese, sliced
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 8 oz (225g) mushrooms, sliced (optional)
  • 3 tbsp vegetable oil, divided
  • 2 tbsp butter
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 4 tbsp mayonnaise
  • 1 tbsp hot sauce (optional)

Instructions

  1. 1Freeze steak 30 minutes for easier slicing; slice paper-thin against the grain.
  2. 2Heat 2 tbsp oil in large cast iron skillet or griddle over high heat until smoking.
  3. 3Add onions, peppers, and mushrooms; season with salt and pepper. Cook 5-6 minutes until caramelized. Remove and set aside.
  4. 4Add remaining 1 tbsp oil and butter to skillet. Working in batches, add steak in single layer; season with garlic powder, salt, and pepper. Cook 1-2 minutes undisturbed, then chop and flip with spatula until browned, 1-2 minutes more.
  5. 5Return vegetables to skillet with steak; mix thoroughly. Divide mixture into 4 portions in skillet.
  6. 6Top each portion with 2 slices provolone; cover 30 seconds until melted.
  7. 7Split hoagie rolls; spread mayonnaise (mixed with hot sauce if using) on both halves.
  8. 8Using spatula, lift each cheesesteak portion onto roll. Press gently, serve immediately.

Source: llm-generated