Philly Cheesesteak
fromtasteofhome.comwww.tasteofhome.com/recipes/pat-s-king-of-steaks-philly-cheesesteak
If you can’t make it to Philadelphia any time soon, this Philly cheesesteak recipe will satisfy your craving for the city's signature sandwich. Our version comes from the family of the man who <em>invented</em> cheesesteaks, so it's safe to say you’re in pretty good hands.
Ingredients
Instructions
In a large skillet, heat 3 tablespoons of canola oil. Saute the sliced onion and, if using, the mushrooms and peppers until they’re tender. Remove the vegetables and keep them warm.
In the same pan, saute the thinly sliced ribeye beef in the remaining oil for 45 to 60 seconds, or until it reaches the doneness you prefer. For maximum flavor, brown the beef in batches.
Assemble the Philly cheesesteak
Inside a sliced roll, layer the ribeye beef.
Add the onion mixture and the cheese sauce. Add ketchup if desired. Editor's Tip: Don't slice the roll all the way through—leave it connected on one side.
Nutrition
- Calories
- 714 calories
- Fat Content
- 49g fat (12g saturated fat)
- Cholesterol Content
- 101mg cholesterol
- Sodium Content
- 299mg sodium
- Carbohydrate Content
- 31g carbohydrate (3g sugars
- Fiber Content
- 2g fiber)
- Protein Content
- 36g protein.
