Philly Cheesesteak Recipe

Philly Cheesesteak Recipe
Philly cheesesteaks are one of the most notable sandwiches, and justifiably. The mix of daintily cut ribeye, jimmy caramelized onions, and ooey-gooey liquefied cheddar makes for a really remarkable lunch sandwich creation. While the conventional cheesesteak in Philadelphia contains only three thing (the steak, the onions. and the cheddar), you’ll frequently see it presented with sautéed chime peppers and mushrooms on the West Coast. This is our #1 rendition of the notable sandwich, however that being said, go ahead and change the recipe to your own inclination- we guarantee we’ll comprehend.

History Of Cheesesteak:

The first cheesesteak was made by a wiener truck merchant in the mid twentieth hundred years. The specific subtleties are controversial, however most credit Pat and Harry Olivier as the first makers. There are two shops in Philly right across the road from one another that are in weighty cheesesteak rivalry, Pat’s and Geno’s. I’ll not pick a side. They are both extraordinary!

What Sort Of Steak To Use For Cheesesteak:

You need to utilize a pleasant cut of steak that has some marbled fat on it and is truly delicate. As the dainty steak extremely delicate. Actually, I like to utilize rib eye for mine (it has better marbling, yet all the same it’s more costly). Top round is likewise an exemplary cheesesteak choice. Try not to utilize harder meat cuts like flank steak or brisket. they will be truly chewy in the last sandwich.


  • 2 tsbp. extra-virgin olive oil, isolated
  • 2 green peppers, seeds and ribs eliminated, daintly cut
  • 1 enormous yellow onion, cut
  • Geniune salt
  • 1 1/2 lb. sirloin steak, meagerly cut
  • Newly ground dark pepper
  • 8 cuts provolone
  • 4 hoagie rolls


  1. In a huge skillet over medium intensity, heat 1 tablespoon oil. Add ringer peppers and onion, season with salt. Cook blending frequently, until caramelized, 12 to 15 minutes. Move ringer peppers and onion to plate.
  2. In same skillet over medium-high intensity, heat staying 1 tablespoon oil. Cook steak, turning periodically, until wanted level of doneness, around 5 minutes, season with salt and pepper.
  3. Return veggies to skillet and throw to join with steak. Top with provolone. Cover and cook until cheddar is softened, around 3 minutes more
  4. Partition cheesesteak combination among rolls and serve.

Nutrition Facts

Servings 2
Amount Per Serving
Calories 899

% Daily Value *
  • Total Fat 55g: 85%
  • Saturated Fat 22g: 111%
  • Cholesterol 154mg: 52%
  • Sodium 1669mg: 70%
  • Potassium 1055mg: 31%
  • Total Carbohydrate 70g: 24%
  • Dietary Fiber 6g: 24%

  • Sugars 19g
  • Protein 57g114%
  • Vitamin C 149 mg
  • Calcium 471 mg
  • Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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