This Philly cheese steak recipe is super easy to make and is wonderful. The sandwiches make a very satisfying weeknight meal that can be made in a snap.
We used to make these sandwiches at the deli in Meredith, NH a few years ago an they were a hit. I called this a Philly steak and cheese sandwich in the video and have gotten a lot of heat for this because I am not using rib eye steak or Cheeze whiz. No offense to anyone but the truth is I have never used this particular product. If I am going to use cheese it is going to be the real stuff.
You will also notice in the video that I am not using bell peppers as my husband hates them. You can go ahead and add them if you would like as I tell you in the recipe. This is a great tasty and frugal sandwich.
This is what you are going to need for these delectable cheese steak sandwiches:
For six subs you will need:
1.5 pounds beef loin top sirloin steak, very thinly sliced
2 tablespoons butter
2 yellow onions, finely sliced
1 green bell pepper, finely chopped (optional)
1 teaspoon garlic powder
8 slices Provolone cheese
Salt & Pepper
2 Baguettes or 6 sub rolls
Melt the butter and some olive oil in a large skillet. Add the onions and cook, stirring occasionally, until caramelized and browned.
Move the onions to the sides of the pan and add the meat in the middle. Fry, separating the meat with a spatula, until meat is fully cooked – about 5 minutes. Mix the cooked steak with the onions. Place the cheese on top of the meat. Allow the cheese to melt.
Toast the baguettes if wanted. Cut them into desired size, cut open the middle without cutting completely through to the other side and fill with the steak and cheese. Serve.
CALORIES 550.58; FAT 24.21 grs (sat 11.74; mono 7.36; poly 1.08); PROTEIN 42.44 grs ; FIBER 2.46 grs; CARBS 42.62 grs; CHOLESTEROL 98.30 mg; IRON 5.27 mg; SODIUM 1121.87 mg; CALCIUM 375.28 mg