My Philadelphia Cheese Steak Sandwich
"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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Slice onion and microwave for 2 minutes on a paper plate.
Step 2
Add the onion to a skillet with butter and continue to saute until caramelized, about 10 minute on low, stirring occassionally.
Step 3
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.)
Step 4
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.
Step 5
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.
Step 6
Divide mixture into 4 equal parts and place each part into the rolls.
Step 7
At the table, serve with ketchup if so desired. (DH likes the ketchup on it where as I like the sandwich without).
Tips
No special items needed.