RECIPE: An easy Philly cheesesteak
Cheesesteaks are one of the kings of sandwiches. The secret to a good cheesesteak is its simplicity. A classic Philly cheesesteak consists of thinly shaved steak and caramelized onions cooked on a sizzling griddle. The meat and cheese is then sandwiched within a hearty roll and topped a creamy layer of warm, gooey cheese, often served with Italian long hot peppers on the side. Each juicy bite is toothsome, salty and intensely savory — a flavor, aroma and textural achievement.
They are legendary in the Philadelphia food scene, where the type of cheese used is a cultural divide. Some shops use Cheez-Whiz and others, provolone. Outside of the region, the choices dwindle. As easy as it sounds, a good cheesesteak can be hard to find.
You don’t have to go to Philly — or be disappointed with a subpar sub. You can make a great cheesesteak at home that satisfies — and adds some vegetables to make it a more well-rounded meal. One single boneless ribeye steak combined with a hefty amount of onions, peppers and mushrooms makes enough to serve four. Less steak and more plants are easier on the pocketbook. Maybe even a Philly purist would appreciate this quick-cooking, money-saving, healthier version.
Steak and Mushroom Cheesesteaks
- 1 (12-ounce) boneless ribeye steak
- 4 hoagie buns
- 1 tablespoon pure olive oil, plus more if needed
- 8 ounces sliced cremini mushrooms
- 1 onion, thinly sliced
- 1 red bell pepper, cored, seeded, and cut into 1/4-inch strips
- 1/4 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 slices low-sodium provolone cheese
- Place the steak in the freezer while you prepare the vegetables and assemble your ingredients, about 10 minutes. (The meat is easier to slice when cold.) Place an oven rack about 6 inches below the broiler. Preheat the oven to broil.
- Open the buns and place under the broiler to toast, about 5 minutes depending on the strength of your broiler. Set aside and keep warm. Keep the oven on broil.
- Heat the oil a large skillet over medium-high heat. Add the mushrooms, onions and peppers. Cook, stirring occasionally, until the vegetables are wilted and tender, about 5 minutes. While the vegetables are cooking, remove the steak from the freezer and using a chef’s knife, slice into thin strips.
- Transfer the vegetables to a bowl and keep warm. Return the skillet to the stovetop over high heat. (You can add additional oil here if you like, but if the skillet is hot enough the meat should not stick.) Add the steak strips and season with the salt and pepper. Cook, stirring occasionally until the meat has very little pink remaining, 3 to 5 minutes. Return the vegetables and any accumulated juices to the skillet; stir to combine.
- Divide the meat-vegetable mixture between the four warm toasted buns. Fold each round piece of cheese in half. Overlap two pieces of cheese on top of the meat and vegetables on each sandwich. Place under the broiler until the cheese is completely melted, about 3 minutes. Serve immediately.
Nutritional information
Per serving: Per serving: 715 calories (percent of calories from fat, 48), 41 grams protein, 55 grams carbohydrates, 12 grams total sugars, 9 grams fiber, 39 grams total fat (18 grams saturated), 98 milligrams cholesterol, 745 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
