Philly Cheesesteak

No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1062kcal

Ingredients

Cucumber Water

  • 24 oz Water
  • 12 slices Cucumber

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
  • 1/4 cup Green bell pepper diced fine (optional)
  • 8 oz Shaved steak
  • 1/4 tsp Salt more to taste
  • 1/4 tsp Black pepper more to taste
  • 4 slices American cheese
  • 2 TBSP Mayonnaise
  • 1 cup Carrots peeled and cut into 3 inch long sticks
  • 1/4 cup Ranch dressing

Instructions

  • Prepare the ingredients per the instructions above.
  • Mix the water and cucumber. Refrigerate until ready to serve.
  • 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.
  • Serve the cheesesteak with carrot sticks, ranch, and cucumber water.

Nutrition

Calories: 1062kcal | Carbohydrates: 47g | Protein: 38g | Fat: 81g | Saturated Fat: 28g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1840mg | Potassium: 690mg | Fiber: 4g | Sugar: 12g | Vitamin A: 11547IU | Vitamin C: 22mg | Calcium: 502mg | Iron: 13mg

Philly Cheesesteak

No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 1062 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water
  • 12 slices Cucumber

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
  • 1/4 cup Green bell pepper diced fine (optional)
  • 8 oz Shaved steak
  • 1/4 tsp Salt more to taste
  • 1/4 tsp Black pepper more to taste
  • 4 slices American cheese
  • 2 TBSP Mayonnaise
  • 1 cup Carrots peeled and cut into 3 inch long sticks
  • 1/4 cup Ranch dressing

Instructions
 

  • Prepare the ingredients per the instructions above.
  • Mix the water and cucumber. Refrigerate until ready to serve.
  • 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.
  • Serve the cheesesteak with carrot sticks, ranch, and cucumber water.

Nutrition

Calories: 1062kcalCarbohydrates: 47gProtein: 38gFat: 81gSaturated Fat: 28gPolyunsaturated Fat: 17gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 155mgSodium: 1840mgPotassium: 690mgFiber: 4gSugar: 12gVitamin A: 11547IUVitamin C: 22mgCalcium: 502mgIron: 13mg
Tried this recipe?Let us know how it was!