Name: Classic philly cheesesteak sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, frozen for 15 minutes then sliced 1/8 inch thick against the grain; 1 slice provolone cheese, sliced; 2 slices baguette, 6-inch piece, split lengthwise and hinged; 1/2 medium yellow onion, thinly sliced; 1.5 oz green bell pepper, thinly sliced; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Ingredients

9 items

5 oz beef top sirloin steak, frozen for 15 minutes then sliced 1/8 inch thick against the grain
1 slice provolone cheese, sliced
2 slices baguette, 6-inch piece, split lengthwise and hinged
1/2 medium yellow onion, thinly sliced
1½ oz green bell pepper, thinly sliced
1 tsp olive oil
1/4 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder

Instructions

Prep 20 min · Cook 15 min

Heat a 12-inch skillet over medium-high heat. Place the baguette cut side down in the dry pan and toast until golden brown, about 2 minutes. Remove and set aside.
Add half the olive oil to the same skillet. Add the onion and bell pepper. Cook, stirring occasionally, until softened and slightly charred, about 5 minutes. Remove the vegetables and set aside.
Wipe out the skillet and add the remaining oil. Season the sliced steak with salt, black pepper, and garlic powder. Add the steak to the pan in a single layer and cook undisturbed for 2 minutes to brown. Stir and cook for 1 minute more. Done when meat is no longer pink, 145°F.
Return the vegetables to the skillet and toss with the steak. Shape the mixture into a pile the length of the baguette. Place the provolone slices over the top, overlapping as needed. Cover the pan for 1 minute to melt the cheese.
Place the toasted baguette cut side down over the steak and cheese. Press down gently and let it warm for 30 seconds. Use a large spatula to scoop the filling into the bread as you lift it from the pan.

Nutrition

Ingredients

Instructions

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