Philly Cheesesteak

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 28 minutes

Składniki

1 lb Ribeye steak (trimmed and thinly sliced*)

1/2 tsp Sea salt (or to taste)

1/2 tsp Black pepper (or to taste)

1 sweet onion ((large), diced)

8 slices provolone cheese (mild (not aged provolone))

4 Hoagie Rolls (sliced 3/4 through)

2 Tbsp unsalted butter (softened)

1 garlic clove (pressed)

2-4 Tbsp mayonnaise (or to taste)

Wskazówki

Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*

In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.

Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.

Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.

Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.

Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.

Notatki

• Didn’t slice the steak thin enough last time. Need to try again

Wartości Odżywcze

• Kalorie: 732 kcal
• Tłuszcz Całkowity: 44 g
• Tłuszcz Nasycony: 21 g
• Cholesterol: 126 mg
• Sód: 1184 mg
• Węglowodany Całkowite: 40 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 9 g
• Białko: 43 g