Philly cheesesteak
Philly cheesesteak, from above
Non vegPhiladelphia

Philly cheesesteak

Thin griddled beef, soft onions and melting cheese in a long roll. Philadelphia in a sandwich.

25 minTime
47 gProtein each
mildSpice
South Philly stands2 chapters · 1 min read

Make it your way

Grandma's wayRibeye, onions and melted cheese on a hoagie roll.
The original
670kcalsame
47 gproteinsame
4 gfibresame
25minutessame

Philly cheesesteak.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Beef500 g ribeye or sirloin, partly frozen and sliced paper thin
Onion2, thinly sliced
Capsicum (green capsicum, green bell pepper)1 green, sliced (optional)
Cooking oil (vegetable oil)2 tbsp
Saltto taste
Black pepper½ tsp
Processed cheese (american cheese)6 processed or provolone slices
Burger bun4 long hoagie rolls

Method

5 steps
  1. 1Freeze beef 30 minutes, then slice as thin as you can.
  2. 2Cook onions and capsicum in half the oil on medium until soft and golden. Push aside.
  3. 3Turn heat to high, add remaining oil and beef in a single layer. Season and chop with a spatula as it cooks, 2 to 3 minutes.
  4. 4Mix in onions, divide into four piles and lay cheese on each. Cover a minute to melt.
  5. 5Slide each pile into a split roll.
Serve it like this

Serve in the roll wrapped halfway in paper, with fries or chips and pickled peppers alongside. Eat while the cheese is molten.

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Make it a meal

What goes with Philly cheesesteak: a bread or rice, a side, something to drink and something sweet.

Bread or rice Cornbread35 min
Bread or rice Jeera rice30 min
On the side Avakaya45 min
On the side Coleslaw15 min
A little snack Air fryer French fries45 min
A little snack Onion rings30 min
To drink Virgin sunrise3 min
Something sweet Pineapple upside down cake65 min
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