Philly Cheesesteak Sandwich Recipe
Ready in just 10 minutes, you don't need to take a trip to Philadelphia for an authentic Philly cheesesteak Sandwich! The real deal....right here.
Servings: 4
Cost: $8
Equipment
- 1 skillet
- chef's knife
- cutting board
- spatula
Ingredients
- 3/4 pound ribeye steak very thinly sliced across the grain (or shaved beef)
- 5 slices deli American cheese provolone can be substituted
- 2 hoagie rolls soft but sturdy
- 1 sweet onion thinly sliced
- Hot cherry pepper sauce for serving (optional)
Instructions
- Cook the onions. Heat the oil in a large skillet over medium heat. Add the onions and cook until soft, translucent, and lightly golden.
- Cook the beef. Increase the heat to medium-high. Add the steak in a single layer and cook quickly, stirring occasionally, until browned. Avoid overcrowding the pan so the meat sears instead of steams.
- Melt the cheese. Lower the heat, layer the cheese over the hot beef and onions, and let it melt directly into the mixture.
- Assemble. Pile the hot filling into the rolls and serve immediately. Top with hot cherry pepper sauce if desired.
Video
Notes
- Make ahead: Slice the steak and onions up to 1 day in advance.
- Storage: Store the filling separately from the rolls for up to 3 days.
- Reheating: Warm the filling in a skillet, add cheese, then serve on fresh rolls.
- Variation: Swap provolone for American cheese or add mushrooms if desired.
Nutrition
Calories: 333kcal | Carbohydrates: 7g | Protein: 22g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 650mg | Potassium: 320mg | Fiber: 0g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 3mg | Calcium: 289mg | Iron: 2.5mg