70min 4 ppl
Philly Cheesesteak
27 minutes
4 people
Easy≤30 min & ≤6 steps
27 min · 6 steps
Easy: ≤30 min and ≤6 steps
560 kcalper person
Protein 34g
Carbs 40g
Fats 28g
About this dish
Thinly sliced beef griddled with sweet peppers and onion and melted under provolone in a split roll - the Philadelphia sandwich that turned a corner grill into a landmark.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Fresh Produce
- Onionthinly sliced1
- Green Bell Pepperthinly sliced1
Meat & Poultry
- Braising steakvery thinly sliced500 g
Dairy & Eggs
- provolone cheeseslices8
Dried Goods
- Hoagie rollssplit4
Spices & Seasonings
- Salt1 tsp
- Freshly ground black pepperto taste
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- Griddle pan
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Slice the beef as thinly as possible against the grain, and thinly slice the onion and green pepper.
Approx. 12 minutes
2
Heat the vegetable oil on a griddle pan over medium-high heat and cook the onion and green pepper for 6 minutes until softened.
Approx. 6 minutes
3
Push the vegetables to one side, add the sliced beef and cook for 4 minutes, chopping it up with a spatula, until browned and a meat thermometer reads at least 63°C.
Approx. 4 minutes
4
Season with salt and pepper and mix the beef through the vegetables.
Approx. 1 minute
5
Divide into four piles, lay the provolone over each and let it melt for 2 minutes.
Approx. 2 minutes
6
Scoop each cheesy pile into a split hoagie roll to serve.
Approx. 2 minutes
