Ingredients
Cheesesteak
- 2 TBSP Butter softened
- 1 clove Garlic grated or pressed
- 2 Sub rolls sliced ¾ of the way through
- 2 tsp Extra-virgin olive oil
- ½ cup Onion diced fine
- ¼ cup Green bell pepper diced
- 8 oz Shaved steak
- ¼ tsp Salt more to taste
- ¼ tsp Black pepper more to taste
- 4 slices American cheese
- 2 TBSP Mayonnaise
Carrots and Ranch
- 1 cup Carrots peeled and cut 3 inch-long sticks
- ¼ cup Ranch dressing
Homemade Lemonade
- 1/2 cup Lemon juice fresh squeezed
- 20 oz Water
- 2 TBSP Sugar use to taste
Instructions
- In a small bowl, stir together softened butter and garlic. Gently scoop out the inside doughy part of the roll. Then spread garlic butter onto the insides of each sub roll.
- Add half of the oil to a skillet over medium heat. Saute the onions and pepper (if using) until golden brown and caramelized, then transfer to a bowl.
- Increase the heat to high and add the remaining oil. Spread the shaved beef in an even layer. Let it brown nicely for a couple of minutes undisturbed, then saute until it is fully cooked through. Then stir in the onions and peppers (if using) and season with salt and black pepper to taste.
- Divide into even portions in the pan, top each with 2 slices of cheese, and turn off the heat so the cheese will melt without overcooking the meat. Optional: Cover with a lid to help melt the cheese faster.
- Heat a large nonstick skillet over medium heat. Toast the rolls buttered side down until golden brown, then set aside.
- Spread a thin layer of mayo on the toasted side of each roll. Place a portion of the beef into the roll.
- Mix the ingredients for the lemonade. Serve over ice if desired.
- Serve the cheesesteak with carrot sticks, ranch, and lemonade.
Nutrition
Calories: 1033kcal | Carbohydrates: 63g | Protein: 38g | Fat: 71g | Saturated Fat: 26g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1855mg | Potassium: 753mg | Fiber: 4g | Sugar: 25g | Vitamin A: 11551IU | Vitamin C: 46mg | Calcium: 515mg | Iron: 13mg
Philly Cheesesteak
Ingredients
Cheesesteak
- 2 TBSP Butter softened
- 1 clove Garlic grated or pressed
- 2 Sub rolls sliced ¾ of the way through
- 2 tsp Extra-virgin olive oil
- ½ cup Onion diced fine
- ¼ cup Green bell pepper diced
- 8 oz Shaved steak
- ¼ tsp Salt more to taste
- ¼ tsp Black pepper more to taste
- 4 slices American cheese
- 2 TBSP Mayonnaise
Carrots and Ranch
- 1 cup Carrots peeled and cut 3 inch-long sticks
- ¼ cup Ranch dressing
Homemade Lemonade
- 1/2 cup Lemon juice fresh squeezed
- 20 oz Water
- 2 TBSP Sugar use to taste
Instructions
- In a small bowl, stir together softened butter and garlic. Gently scoop out the inside doughy part of the roll. Then spread garlic butter onto the insides of each sub roll.
- Add half of the oil to a skillet over medium heat. Saute the onions and pepper (if using) until golden brown and caramelized, then transfer to a bowl.
- Increase the heat to high and add the remaining oil. Spread the shaved beef in an even layer. Let it brown nicely for a couple of minutes undisturbed, then saute until it is fully cooked through. Then stir in the onions and peppers (if using) and season with salt and black pepper to taste.
- Divide into even portions in the pan, top each with 2 slices of cheese, and turn off the heat so the cheese will melt without overcooking the meat. Optional: Cover with a lid to help melt the cheese faster.
- Heat a large nonstick skillet over medium heat. Toast the rolls buttered side down until golden brown, then set aside.
- Spread a thin layer of mayo on the toasted side of each roll. Place a portion of the beef into the roll.
- Mix the ingredients for the lemonade. Serve over ice if desired.
- Serve the cheesesteak with carrot sticks, ranch, and lemonade.
Nutrition
Calories: 1033kcalCarbohydrates: 63gProtein: 38gFat: 71gSaturated Fat: 26gPolyunsaturated Fat: 16gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 155mgSodium: 1855mgPotassium: 753mgFiber: 4gSugar: 25gVitamin A: 11551IUVitamin C: 46mgCalcium: 515mgIron: 13mg
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