Philly Cheesesteaks
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 647
- Total Fat
- 33
- Saturated Fat
- 12
- Carbohydrates
- 44
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 42
- Cholesterol
- 107
- Sodium
- 910
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 45 min
- Cook: 20 min
Ingredients
1 pound top round London broil
3 tablespoons canola oil
2 medium onions, sliced
2 green peppers, cut into strips
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 cup whole milk, warm
1 cup shredded provolone
1/4 teaspoon cayenne pepper
Four 5-inch sub rolls, split
Directions
- Wrap the meat tightly in plastic wrap and put it into the freezer for 45 minutes. It should be firm but not completely frozen.
- Heat a large cast-iron skillet or a griddle over medium-high heat. Add 1 tablespoon of oil. Add the onions and peppers and season with salt and pepper. Cook until they are soft and lightly browned, 8 to 10 minutes. Reserve 1/2 cup cooked onions and peppers for another use, such as the Round 2 Recipe Chili Tostada.
- In a medium pot over medium heat, add 1 tablespoon oil. Stir in the flour and cook for 1 to 2 minutes. Whisk in the milk and cook until it just starts to bubble and thicken, 4 to 5 minutes. Turn off the heat and whisk in the cheese and cayenne. Stir occasionally as the cheese melts. Cover and keep warm.
- With a sharp knife, slice the meat into very thin strips. In a large skillet over medium-high heat, add the remaining tablespoon of oil and cook the meat until it is done to your liking, 1 to 3 minutes per side. Divide the onion and pepper mixture among the 4 rolls. Top with the meat and the cheese sauce.