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Cheese Steak Sandwich with Peppers
Make a delicious cheese steak sandwich at home when you can't get to Philly!
Course
Main Course, Main Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
0
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Calories
195
kcal
Author
Leigh Anne Wilkes
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!
Nutrition
Calories:
195
kcal
|
Carbohydrates:
3
g
|
Protein:
16
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Cholesterol:
48
mg
|
Sodium:
157
mg
|
Potassium:
273
mg
|
Sugar:
1
g
|
Vitamin A:
620
IU
|
Vitamin C:
47.3
mg
|
Calcium:
113
mg
|
Iron:
1.3
mg