Philly Cheesesteak
Philly Cheesesteak serves 4. Thinly sliced ribeye steak with melted provolone, sautéed mushrooms, peppers and onions in split hoagie rolls.
800g
2piece
2piece
2tbsp
2tsp
1tsp
200g
4piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 800g | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 2piece | — | — | |
| 4 | 200g | — | — | ||
| 5 | | 2tbsp | — | — | |
| 6 | | 2tsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 200g | — | — | |
| 9 | | 4piece | — | — |
Lay the ribeye steak on the plate.
Ribeye steak · 800 g
Slide the plate into the freezer and leave the steak for 30 minutes until it is firm enough to slice thinly.
Take the plate out of the freezer and set it on the counter.
Slice the partially frozen steak as thinly as possible across the grain, aiming for slices no thicker than 3 mm.
Set the onions on the chopping board.
White onion · 2 pieceHalve each onion through the root and peel away the papery skin.
Slice the peeled onion halves thinly from top to root into half-moon strips.
Sweep the sliced onion into a medium bowl to clear the board.
Place the green bell peppers on the chopping board.
Green bell pepper · 2 pieceHalve each pepper lengthways, cut out the core and scrape away the seeds and white pith.
Slice the pepper halves lengthways into thin strips roughly 5 mm wide.
Transfer the sliced green pepper into the bowl with the onion.
Place the mushrooms on the chopping board.
Slice the mushrooms about 4 mm thick.
Slide the sliced mushrooms into a separate medium bowl.
Pour the oil into the frying pan and set it over a high heat.
Vegetable oil · 1 tbsp
Heat the oil until it is shimmering and just starting to smoke.
Tip the sliced onion and green pepper into the hot pan.
Cook, stirring frequently, until the onion is golden and the pepper has softened and taken on a little colour at the edges.
Add the sliced mushrooms to the pan.
Stir and cook until the mushrooms have released their liquid and it has evaporated, and everything is well coloured.
Scoop the cooked vegetables into a clean medium bowl and set aside while you cook the steak.
Add the remaining oil to the same pan and return it to a high heat.
Vegetable oil · 1 tbspHeat until the oil begins to smoke.
Spread half the thinly sliced ribeye across the pan in a single layer.
Leave the steak undisturbed for 30 seconds so it browns on the underside, then toss and break up the slices with tongs until cooked through. Cook the second half the same way and return the first half to the pan.
Return the cooked vegetables to the pan and toss everything together.
Season the steak and vegetable mixture with the salt.
Salt · 1 tspAdd the black pepper and stir to distribute the seasoning evenly.
Ground black pepper · 1 tspStir everything together so the seasoning coats the steak and vegetables throughout.
Use a spatula to divide the filling into 4 equal portions within the pan, keeping each portion in its own part of the pan.
Lay slices of provolone over each portion of filling, covering it completely.
Provolone cheese · 200 gTurn the heat to low and leave the cheese to melt undisturbed over the filling for about a minute.
Place the hoagie rolls on the board and split each one lengthways without cutting all the way through.
Hoagie rolls · 4 pieceSeason the cut face of each roll lightly with the salt.
Salt · 1 tspHoagie rolls · step 34| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 800 g | | Lay the ribeye steak on the plate.⏱ 5sResultRibeye steak |
| 2 | — | | Slide the plate into the freezer and leave the steak for 30 minutes until it is firm enough to slice thinly.⏱ 30 minResultRibeye steak |
| 3 | — | | Take the plate out of the freezer and set it on the counter.⏱ 10sResultRibeye steak |
| 4 | — | | Slice the partially frozen steak as thinly as possible across the grain, aiming for slices no thicker than 3 mm.⏱ 1 min 30sResultThinly sliced ribeye |
| 5 | 2 piece | | Set the onions on the chopping board.⏱ 5sResultWhite onion |
| 6 | White onionstep 5 | | Halve each onion through the root and peel away the papery skin.⏱ 20sResultPeeled white onion |
| 7 | Peeled white onionstep 6 | | Slice the peeled onion halves thinly from top to root into half-moon strips.⏱ 40sResultThinly sliced onion rings |
| 8 | Thinly sliced onion ringsstep 7 | | Sweep the sliced onion into a medium bowl to clear the board.⏱ 10sResultThinly sliced onion rings |
| 9 | 2 piece | | Place the green bell peppers on the chopping board.⏱ 5sResultGreen bell pepper |
| 10 | Green bell pepperstep 9 | | Halve each pepper lengthways, cut out the core and scrape away the seeds and white pith.⏱ 30sResultDeseeded green pepper |
| 11 | Deseeded green pepperstep 10 | | Slice the pepper halves lengthways into thin strips roughly 5 mm wide.⏱ 40sResultSliced green bell pepper |
| 12 | Sliced green bell pepperstep 11 | | Transfer the sliced green pepper into the bowl with the onion.⏱ 10sResultThinly sliced onion rings and sliced green bell pepperused in step 18 |
| 13 | 200 g | | Place the mushrooms on the chopping board.⏱ 5sResultWhite mushroomused in step 25 |
| 14 | — | | Slice the mushrooms about 4 mm thick.⏱ 40sResultSliced mushrooms |
| 15 | Sliced mushroomsstep 14 | | Slide the sliced mushrooms into a separate medium bowl.⏱ 10sResultSliced mushroomsused in step 20 |
| 16 | 1 tbsp | | Pour the oil into the frying pan and set it over a high heat.⏱ 5sResultVegetable oil |
| 17 | — | | Heat the oil until it is shimmering and just starting to smoke.⏱ 1 min 30sResultHeated Oil |
| 18 | Thinly sliced onion rings and sliced green bell pepperstep 12 | | Tip the sliced onion and green pepper into the hot pan.⏱ 10sResultThinly sliced onion rings and sliced green bell pepper and heated oil |
| 19 | — | | Cook, stirring frequently, until the onion is golden and the pepper has softened and taken on a little colour at the edges.⏱ 7 minResultSoftened onion and pepper |
| 20 | Sliced mushroomsstep 15 | | Add the sliced mushrooms to the pan.⏱ 10sResultSoftened onion and pepper and sliced mushrooms |
| 21 | — | | Stir and cook until the mushrooms have released their liquid and it has evaporated, and everything is well coloured.⏱ 5 minResultCooked vegetables |
| 22 | Cooked vegetablesstep 21 | | Scoop the cooked vegetables into a clean medium bowl and set aside while you cook the steak.⏱ 10sResultCooked vegetablesused in step 27 |
| 23 | 1 tbsp | | Add the remaining oil to the same pan and return it to a high heat.⏱ 5sResultVegetable oil |
| 24 | — | | Heat until the oil begins to smoke.⏱ 1 minResultHeated Oil |
| 25 | White mushroomstep 13 | | Spread half the thinly sliced ribeye across the pan in a single layer.⏱ 10sResultHeated oil and white mushroom |
| 26 | — | | Leave the steak undisturbed for 30 seconds so it browns on the underside, then toss and break up the slices with tongs until cooked through. Cook the second half the same way and return the first half to the pan.⏱ 2 min 30sResultSeared steak slices |
| 27 | Cooked vegetablesstep 22 | | Return the cooked vegetables to the pan and toss everything together.⏱ 10sResultCooked vegetables and seared steak slices |
| 28 | 1 tsp | | Season the steak and vegetable mixture with the salt.⏱ 5sResultCooked vegetables and seared steak slices and salt |
| 29 | 1 tsp | | Add the black pepper and stir to distribute the seasoning evenly.⏱ 5sResultCooked vegetable and seared steak slice mixture |
| 30 | — | | Stir everything together so the seasoning coats the steak and vegetables throughout.⏱ 20sResultSeasoned cheesesteak filling |
| 31 | — | | Use a spatula to divide the filling into 4 equal portions within the pan, keeping each portion in its own part of the pan.⏱ 30sResult4 portions of cheesesteak filling |
| 32 | 200 g | | Lay slices of provolone over each portion of filling, covering it completely.⏱ 10sResult4 portions of cheesesteak filling and provolone cheese |
| 33 | — | | Turn the heat to low and leave the cheese to melt undisturbed over the filling for about a minute.⏱ 1 minResultMelted cheese-covered fillingused in step 36 |
| 34 | 4 piece | | Place the hoagie rolls on the board and split each one lengthways without cutting all the way through.⏱ 5sResultHoagie rolls |
| 35 | 1 tsp | | Season the cut face of each roll lightly with the salt.⏱ 5s |
| Hoagie rollsstep 34 | |||
| Total Time | 47 min | ||
- Use a large spatula to scoop each portion of cheese-covered filling into its own split roll on the platter, pressing the bread around it gently so it holds together.
| Nutrient | Per serving |
|---|---|
| 769kcal | |
| 65g | |
| 53g | |
| 23g | |
| 7g | |
| 4g | |
| 1g | |
| 1,692mg |
Philly Cheesesteak
Philly Cheesesteak serves 4. Thinly sliced ribeye steak with melted provolone, sautéed mushrooms, peppers and onions in split hoagie rolls.
What you’ll doYou will freeze a ribeye steak to make it easy to slice thinly, then prep onions, peppers and mushrooms. Sauté the vegetables until golden and set them aside, then quickly cook the thin steak slices in the same hot pan until browned, return the vegetables, season everything, divide into four portions, top each with provolone, and nestle into split hoagie rolls.
Ingredients
- Ribeye steak800 g
- White onion2 piece
- Green bell pepper2 piece
- White mushroom200 g
- Vegetable oil2 tbsp
- Salt2 tsp
- Ground black pepper1 tsp
- Provolone cheese200 g
- Hoagie rolls4 piece