27 MIN · STOVETOP

Philly cheesesteak

Name: Philly cheesesteak
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: American
Ingredients: 14 oz ribeye steak (frozen for 30 minutes, then shaved as thinly as you can); 1 onion (large, thinly sliced); 2 red and green peppers (deseeded and sliced); 2 tbsp vegetable oil; 4 1/4 oz provolone cheese (sliced); 2 soft sub rolls (split most of the way through); 1 tsp sea salt; 1/2 tsp black pepper

Ribeye sliced paper-thin, chopped on the griddle with onions and peppers, folded into a soft roll.

high-proteindinnerlunchquickcomfort-foodbeef

Ingredients

14 ozribeye steak, frozen for 30 minutes, then shaved as thinly as you can
1onion, large, thinly sliced
2red and green peppers, deseeded and sliced
2 tbspvegetable oil
4 1/4 ozprovolone cheese, sliced
2soft sub rolls, split most of the way through
1 tspsea salt
1/2 tspblack pepper

Method

1
Freeze the ribeye for half an hour until firm but not solid, then slice it across the grain as thinly as the knife will go.
2
Heat half the oil in a large heavy pan over medium-high and cook the onion and peppers until soft and browning at the edges. Push them to one side of the pan.
3
Turn the heat up, add the rest of the oil and the beef in one layer, and let it color. Then chop through it with the edge of a spatula as it cooks, mixing the onion back in. Season.
4
Lay the provolone over the meat in the pan, turn the heat off and cover for a minute until it collapses, then scoop the whole lot straight into the split rolls.

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