Cheese Steak Sandwich with Peppers
Make a delicious cheese steak sandwich at home when you can't get to Philly!
Servings 4 servings
Calories 195kcal
Ingredients
- 9 oz rib eye steak
- salt pepper, granulated garlic to season
- 1/2 onion sliced
- 1/2 red pepper sliced
- 1/2 yellow pepper sliced
- olive oil
- sandwich rolls
- butter for toasting rolls
- 4 slices provolone cheese
Instructions
- Heat 1 Tbsp olive oil in cast iron skillet under high heat.
- Season both sides of steak with salt, pepper and granulated garlic.
- Turn heat down to medium and cook steak on both sides until well browned and cooked to desired doneness (I did medium) Allow to rest
- Cook sliced onion and peppers in 1 Tbsp olive oil until soft, about 10 minutes. Remove to bowl.
- Butter and toast sandwich rolls in frying pan.
- Slice meat into thin slices going against the grain.
- Divide meat into serving size portion and place in a pile in cast iron skillet. Add peppers and onions on top and then a piece of cheese.
- Allow to cheese to melt
- Use a spatula to place meat/peppers onto a toasted bun.
- Enjoy!
Notes
- One of the tricks to a good Philly cheesesteak is to use a decent cut of meat. You want the meat to be tender and since the meat isn't marinated. My favorite is always ribeye but you can also use sirloin, flat iron, flank steak and round steak
- Cook your bell peppers until they’re soft but still vibrant. A mix of green, red, and yellow peppers adds sweetness and color contrast. Want extra depth? Add some caramelized onions too.
- Don't overcrowd your pan when cooking your peppers and onions. Overcrowding causes steaming instead of searing, you don't get as much flavor. Do them in batches if your pan isn't big enough.
- Use a soft hoagie roll. Lightly toast the inside for flavor and texture.
Nutrition
Calories: 195kcal | Carbohydrates: 3g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 157mg | Potassium: 273mg | Sugar: 1g | Vitamin A: 620IU | Vitamin C: 47.3mg | Calcium: 113mg | Iron: 1.3mg