Name: Philly cheesesteak sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, frozen for 15 minutes and sliced 1/8 inch thick against the grain; 1/2 green bell pepper, thinly sliced; 1/3 cup yellow onion, thinly sliced; 1 slice provolone cheese; 1 tsp olive oil; 50 g hoagie roll, split; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

508 calories

Protein: 46g; 36% of calories
Carbs: 34g; 27% of calories
Fat: 21g; 37% of calories

Ingredients

9 items

6 oz beef top sirloin steak, frozen for 15 minutes and sliced 1/8 inch thick against the grain
½ green bell pepper, thinly sliced
⅓ cup yellow onion, thinly sliced
1 slice provolone cheese
1 tsp olive oil
50 g hoagie roll, split
¾ tsp salt
½ tsp black pepper
¼ tsp garlic powder

Instructions

Prep 15 min · Cook 20 min

Place the steak in the freezer for 15 to 20 minutes to make slicing easier. While the meat chills, slice the peppers and onions.
Heat a large nonstick skillet over medium heat. Place the split roll face down in the dry pan and toast for 2 minutes until golden. Remove the roll and set aside.
Add half the olive oil to the same skillet. Add the green pepper and onion with a small pinch of the salt. Cook for 5 minutes until softened and slightly charred. Remove and set aside.
Increase heat to medium-high and add the remaining oil. Season the sliced steak with the remaining salt, black pepper, and garlic powder. Add steak to the pan in one layer and cook for 2 minutes. Flip and cook for 1 minute more. Done when opaque in the center, 145°F.
Return the vegetables to the pan and toss with the meat. Arrange the mixture into a pile the length of the hoagie roll. Top with the provolone slice and cook for 1 minute until melted. Scoop the filling into the toasted roll.

Nutrition

Ingredients

Instructions

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