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.



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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
Per Serving: cal. (kcal) 484, Fat, total (g) 25, chol. (mg) 81, sat. fat (g) 10, carb. (g) 34, pro. (g) 30, sodium (mg) 615, Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Philly Cheese Steak Sandwich
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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