My Philadelphia Cheese Steak Sandwich
August 04, 2014
"This recipe is our version of a Philadelphia Cheesteak sandwich and is made with what I consider gourmet meat next to the normal meat used. Typical chesse steak sandwiches are made with frozen cardboard type meat. It doesn't sound appetising does it? It comes in a frozen rectangular sheet that is pressed into that shape, and is very thin in thickness. One takes out two frozen sheets and it is either cooked on a griddle flat and broken up with a spatula or ripped into pieces before being placed in the pan or on the grill from a frozen state. I never buy the finished sandwich out any more as none compare to this sandwich. And yes, I am spoiled."
- Serving Size: 1 (268.2 g)
- Calories 535.9
- Total Fat - 29.1 g
- Saturated Fat - 12 g
- Cholesterol - 114.7 mg
- Sodium - 798 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 1.6 g
- Sugars - 7.5 g
- Protein - 38 g
- Calcium - 394.4 mg
- Iron - 5.3 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.4 mg
Slice onion and microwave for 2 minutes on a paper plate.
Add the onion to a skillet with butter and continue to saute until caramelized, about 10 minute on low, stirring occassionally.
While the onion is cooking, chip the steak if not already chipped. (I semi freeze the ribeye and slice it in very thin small pieces.)
Add the chipped ribeye to the skillet on medium heat with the onions and cook the meat until brown in color, about 10-15 minutes flipping the meat over to get all sides.
Once the meat is browned, add the cheese and cook for an additional 3-4 minutes until melted and mix it thoroughly with the ribeye and onion mixture.
Divide mixture into 4 equal parts and place each part into the rolls.
At the table, serve with ketchup if so desired. (DH likes the ketchup on it where as I like the sandwich without).
Tips & Variations
No special items needed.