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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  • 1 12 ounce boneless beef rib eye steak
  • 2 tablespoons margarine or butter
  • 2 medium onions, thinly sliced and separated into rings
  • 1 medium red or green sweet pepper, cut into thin strips
  • 4 French rolls or hoagie buns, split
  • 4 ounces thinly sliced cheddar cheese
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.
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.
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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