Philly Cheese Steak Sandwiches

4
Servings
20m
Prep Time
5m
Cook Time
25m
Ready In


"These are hubby's all-time favorite sandwich. I used to make them only once a year, for the Super Bowl party, since they use rib-eye steaks. Now we have our own cows, but rib eye is my favorite steak, so we'll have to come to a compromise!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (710.3 g)
  • Calories 1694.8
  • Total Fat - 111.3 g
  • Saturated Fat - 58.6 g
  • Cholesterol - 360.3 mg
  • Sodium - 2820.5 mg
  • Total Carbohydrate - 42.9 g
  • Dietary Fiber - 2.4 g
  • Sugars - 12.5 g
  • Protein - 130.6 g
  • Calcium - 2117.9 mg
  • Iron - 10.3 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0.6 mg

Step 1

Slice meat very, very thin. Cut onion into thin slices as well. Heat oil in large, heavy skillet. Fry meat and onion, season. Cook meat until done, then taste and adjust seasonings. Remove from heat.

Step 2

Meanwhile, slice rolls partially open and put two slices of provolone on each. Toast in oven on 425 degrees until cheese is melted.

Step 3

Pile meat and onions onto rolls and top with pepperoncini. Serve hot.

Step 4

To make ahead:

Step 5

Undercook meat slightly and transfer to a crock pot on lowest setting. Make the buns as directed and arrange on a platter next to the crock pot. It's okay if the buns aren't warm, since the meat will warm them back up.

Tips & Variations


No special items needed.

Related