Philly Cheesesteaks

• portions: 2 servings
• temps actif: 25 minutes
• temps total: 1 hour 40 minutes

Ingrédients

1 pound (454g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes)1 tablespoon (15ml) vegetable or other neutral oil

1/2 medium yellow onion (4 ounces; 114g), cut into 1/4-inch dice

8 thin slices provolone cheese (about 6 ounces; 160g), 4 slices torn into 1-inch pieces and 4 slices left whole

2 tablespoons grated Parmigiano-Reggiano cheese (optional)

1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

1/8 teaspoon freshly ground black pepper

Two 7- to 8-inch-long Italian hoagie/sub rolls, split lengthwise, but left attached on 1 side to create a hinge

Instructions

If using a whole steak, trim and cut steak crosswise with grain into roughly 3-inch wide sections, then set on large plate and freeze until firm but not frozen solid, about 1 hour. If using pre-sliced steak, skip to chopping instructions in Step 2.

Using a sharp knife, shave steak as thin as possible on a biased angle against the grain. Mound shaved meat on cutting board and chop coarse with knife, about 5 times for store-bought sliced meat or 10 times for hand-sliced.

Heat an empty 12-inch cast-iron skillet over medium-high heat for 5 minutes. Add oil to skillet and heat until just smoking. Add meat and onion in an even layer and cook, without stirring, until well browned on one side, 4 to 6 minutes. Continue to cook, stirring frequently to move and pull apart the meat slices until meat and onions are browned and meat is no longer pink, 2 to 4 minutes.

Stir in torn provolone cheese, Parmesan cheese (if using), salt, and pepper. Cook, stirring constantly, until cheese is melted and well combined, 1 to 2 minutes. Turn off heat. Divide mixture into 2 individual portions the length of the rolls. Shingle 2 slices of Provolone cheese over each portion. Cover and let cheese melt, about 1 minute.

Center rolls, cut sides down, over each portion of meat. Working with one at a time, use a large spatula to scoop under each portion of meat and flip meat into roll to create a filled sandwich. Serve immediately.

Nutrition

• Calories: 1589 kcal
• Lipides Totaux: 97 g
• Lipides Saturés: 43 g
• Lipides Insaturés: 0 g
• Cholestérol: 347 mg
• Sodium: 3071 mg
• Glucides Totaux: 63 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 11 g
• Protéines: 116 g