Name: Classic philly cheesesteak sandwich
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, very thinly sliced against the grain; 3/4 medium yellow onion, thinly sliced; 1 slice provolone cheese, sliced; 1 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 60 g hoagie roll, split lengthwise

Nutrition

Per serving

544 calories

Protein: 44g; 32% of calories
Carbs: 39g; 29% of calories
Fat: 23g; 39% of calories

Ingredients

7 items

5 oz beef top sirloin steak, very thinly sliced against the grain
3/4 medium yellow onion, thinly sliced
1 slice provolone cheese, sliced
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
60 g hoagie roll, split lengthwise

Instructions

Prep 15 min · Cook 0 min

Heat half the olive oil in a 12-inch nonstick skillet over medium heat. Add the onions and a pinch of the salt. Cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Remove the onions from the skillet and set aside.
Increase the heat to medium-high and add the remaining oil to the skillet. Add the steak in a single layer and season with the remaining salt and the black pepper. Cook without moving for 2 minutes to brown, then flip and cook for 1 more minute until just cooked through. Done when meat is browned and cooked through, 145°F.
Return the onions to the skillet and toss with the steak. Push the mixture into a log about the length of the hoagie roll. Lay the provolone over the top, cover the pan, and cook until the cheese is melted, about 1 minute.
While the cheese melts, toast the hoagie roll. Use a wide spatula to scoop the steak and cheese mixture into the toasted roll and serve immediately.

Nutrition

Ingredients

Instructions

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