Main Dishes · No. 136
Philly Cheesesteak
If you can’t make it to Philadelphia any time soon, this Philly cheesesteak recipe will satisfy your craving for the city's signature sandwich. Our version comes from the family of the man who invented cheesesteaks, so it's safe to say you’re in pretty good hands.
Serves 4Total time 20 min714 calories per servingAmericanLunch
Ingredients
- 1 large onion, sliced
- 1/2 pound sliced fresh mushrooms, optional
- 1 small green pepper, sliced, optional
- 1 small sweet red pepper, sliced, optional
- 6 tablespoons canola oil, divided
- 1-1/2 pounds beef ribeye steaks, thinly sliced
- 4 crusty Italian rolls, split
- Process cheese sauce
- Ketchup, optional
Method
- In a large skillet, heat 3 tablespoons of canola oil. Saute the sliced onion and, if using, the mushrooms and peppers until they’re tender. Remove the vegetables and keep them warm.
- In the same pan, saute the thinly sliced ribeye beef in the remaining oil for 45 to 60 seconds, or until it reaches the doneness you prefer. For maximum flavor, brown the beef in batches.
- Inside a sliced roll, layer the ribeye beef.
- Add the onion mixture and the cheese sauce. Add ketchup if desired. Editor's Tip: Don't slice the roll all the way through, leave it connected on one side.
Notes
- Times from the recipe page: prep 15 min, cook 5 min, total 20 min.
- 714 calories per serving, from the recipe page (yield as listed: 4 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Val Goodrich. Saved for personal use.