Philadelphia Cheese Steak Sandwich
This beef sandwich with cheese and onions on a long roll has been a favorite fast food in the City of Brotherly Love since at least the 1930s.
Prep Time:
30 mins
Total Time:
31 mins
Servings:
Makes 4 servings.
Ingredients
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1 12-ounce boneless beef rib eye steak
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2 tablespoons margarine or butter
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2 medium onions, thinly sliced and separated into rings
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1 medium red or green sweet pepper, cut into thin strips
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4 French rolls or hoagie buns, split
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4 ounces thinly sliced cheddar cheese
Directions
1.
Partially freeze beef. Thinly slice beef across the grain into bite-size strips. In a 10-inch skillet melt margarine or butter; add onions and pepper. Cover and cook over medium-low heat about 10 minutes or until tender, stirring occasionally.
2.
Remove onion-pepper mixture from skillet with a slotted spoon. If necessary, add additional margarine to skillet. Add beef; cook and stir over medium-high heat for 2 to 3 minutes or until done.
3.
To serve, spread rolls open face on a baking sheet. Divide beef and onion-pepper mixture among rolls. Top with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Serve immediately. Makes 4 servings.
Nutrition information
Calories 484, Total Fat 25 g, Saturated Fat 10 g, Cholesterol 81 mg, Sodium 615 mg, Carbohydrate 34 g, Protein 30 g.
Percent Daily Values are based on a 2,000 calorie diet
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Philly Cheese Steak Sandwich
Most of the good stuff in a Philly cheese steak, from thin-sliced steak to onions, peppers and mushrooms, is still here but we opt for slightly-less-gooey but more flavorful provolone cheese in place of Cheese Whiz. We adore spicy banana peppers as a topping, but omit them if you can do without the heat.
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