Ingredients
Cheesesteak
- 2 TBSP Butter softened
- 1 clove Garlic grated or pressed
- 2 Sub rolls sliced 3/4 of the way through
- 2 TBSP Extra-virgin olive oil
- 1/2 cup Onion diced fine
- 8 oz Shaved steak
- 1/4 tsp Salt more to taste
- 1/4 tsp Black pepper more to taste
- 4 slices Provolone cheese
- 2 TBSP Mayonnaise
- 1 cup Carrots peeled and cut into 3 inch-long sticks
- 1/2 cup Ranch dressing
Lemon Sparkling Water
- 24 oz Sparkling water cold
- 1 Lemon sliced
- Ice cubes for serving
Instructions
- In a small bowl, stir together softened butter and garlic. Spread garlic butter onto the insides of each sub roll.
- Add half of the oil to a skillet over medium heat. Saute the onions until golden brown and caramelized, then transfer to a bowl.
- Increase the heat to high and add the remaining oil. Spread the shaved steak in an even layer. Let it brown nicely for a couple of minutes undisturbed, then saute until the steak is fully cooked through. Then stir in the onions 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 lemon sparkling water, serve over ice if desired.
- Serve the cheesesteak with carrots and ranch and lemon sparkling.
Nutrition
Calories: 1181kcal | Carbohydrates: 53g | Protein: 41g | Fat: 91g | Saturated Fat: 29g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 32g | Trans Fat: 0.5g | Cholesterol: 147mg | Sodium: 1757mg | Potassium: 755mg | Fiber: 5g | Sugar: 14g | Vitamin A: 11439IU | Vitamin C: 36mg | Calcium: 388mg | Iron: 14mg
Philly Cheesesteak
Ingredients
Cheesesteak
- 2 TBSP Butter softened
- 1 clove Garlic grated or pressed
- 2 Sub rolls sliced 3/4 of the way through
- 2 TBSP Extra-virgin olive oil
- 1/2 cup Onion diced fine
- 8 oz Shaved steak
- 1/4 tsp Salt more to taste
- 1/4 tsp Black pepper more to taste
- 4 slices Provolone cheese
- 2 TBSP Mayonnaise
- 1 cup Carrots peeled and cut into 3 inch-long sticks
- 1/2 cup Ranch dressing
Lemon Sparkling Water
- 24 oz Sparkling water cold
- 1 Lemon sliced
- Ice cubes for serving
Instructions
- In a small bowl, stir together softened butter and garlic. Spread garlic butter onto the insides of each sub roll.
- Add half of the oil to a skillet over medium heat. Saute the onions until golden brown and caramelized, then transfer to a bowl.
- Increase the heat to high and add the remaining oil. Spread the shaved steak in an even layer. Let it brown nicely for a couple of minutes undisturbed, then saute until the steak is fully cooked through. Then stir in the onions 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 lemon sparkling water, serve over ice if desired.
- Serve the cheesesteak with carrots and ranch and lemon sparkling.
Nutrition
Calories: 1181kcalCarbohydrates: 53gProtein: 41gFat: 91gSaturated Fat: 29gPolyunsaturated Fat: 25gMonounsaturated Fat: 32gTrans Fat: 0.5gCholesterol: 147mgSodium: 1757mgPotassium: 755mgFiber: 5gSugar: 14gVitamin A: 11439IUVitamin C: 36mgCalcium: 388mgIron: 14mg
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