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Philly Cheesesteak Sandwich
Created by: Howcan Team
Ingredients
- 1 pound of ribeye steak, thinly sliced
- 2 tablespoons of vegetable oil
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 4 slices of provolone cheese
- 4 hoagie rolls
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add the thinly sliced ribeye steak to the skillet and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for 3-4 minutes until the steak is browned and cooked through. Remove the steak from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil and sauté the thinly sliced onions and green bell peppers with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for 5-6 minutes until the vegetables are soft and caramelized.
- Preheat the oven to 350 degrees F. Open the hoagie rolls and place a slice of provolone cheese on the bottom of each roll. Place the rolls on a baking sheet and bake for 3-4 minutes until the cheese is melted and the rolls are lightly toasted.
- Divide the cooked steak evenly among the hoagie rolls on top of the melted cheese. Top each sandwich with the sautéed onions and peppers. Serve hot and enjoy!
The Philly cheesesteak sandwich has a rich history dating back to the 1930s in Philadelphia, Pennsylvania. Pat Olivieri, a hot dog vendor, is credited with creating the iconic sandwich when he grilled some beef and put it on an Italian roll. The addition of cheese soon followed, and the sandwich gained popularity. Today, the best versions of this dish can be found in Philadelphia, particularly at iconic spots like Pat's King of Steaks and Geno's Steaks. The key to a perfect Philly cheesesteak lies in the thinly sliced ribeye steak, melted cheese (usually Cheez Whiz or provolone), and a soft Italian roll. Variations include adding onions, peppers, or mushrooms.
30 min
4
550 calories
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